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These stunning Beet Pickled Deviled Eggs use both Mediterranean Za’atar spice blend and tahini in the filling for an unforgettable standout dish! (Jump directly to the Recipe) Year before I started my blog I catered a co-worker’s baby shower. It was my gift to her, though, in retrospect, I had bitten off more than I could chew

These easy-to-make roasted radishes and Brussels sprouts side dish is drizzled with lemon brown butter and screams springtime! Paired with a nutty roasted Brussels sprouts and a drizzle of lemony brown butter, one bite had me realizing that Springtime was truly here. The most common ones are the red radishes, with a peppery bite, the French breakfast radish which sounds and looks fancy with their cylindrical shape and crisp texture and Easter Egg radishes. If the butter isn’t brown enough for your taste, you can always return the pan to the stove and put it on a low heat, nudging the butter to a toasty golden brown.

If you’re looking for a great ground lamb dish, try this shepherd’s pie recipe, made with cheddar garlic mashed potatoes on top! But if you don’t like lamb, or can’t source, you can use an equal amounts of ground beef (a dish commonly called Cottage Pie), ground bison (which I love) or even ground turkey or chicken. This classic casserole dish is made with rich filling of ground lamb, chopped vegetables and a thick tomato-based sauce all topped with a cheesy mashed potato crust and baked in the oven. If you don’t have marmite and don’t feel like buying it for this dish, try substituting 1 teaspoon of soy sauce in place.

These fried char-siu chicken dumplings (Chinese BBQ chicken dumplings) are an incredibly tasty appetizer recipe that is a fun weekend project to make. If you really don’t feel like making the sauce from scratch you can use 1/2 cup of store bought bottled char siu sauce if you’d like. If you do go the store-bought wonton wrapper route, try using less filling in the beginning to make sure they don’t tear and fry them a shorter amount of time (try 1 to 2 minutes or until golden brown) as the thin wrapper cooks fast. 1 3/4 cups all-purpose flour 245 g (plus more for rolling out the dough) Sambal oelek sauce, sriracha sauce or a hot Asian chili sauce of your choice Make the filling marinade by combining all the ingredients for the filling except for the chicken things together in a large bowl.