Nasim Lahbichi

this is what happens when you blend moroccan and Vietnamese flavors and technique 🎣🇲🇦🇻🇳😤 A big fish summer is all I’m manifesting for. Big fish at the dinner table, the picnic, the BBQ! I’ve loved chermoula, morocco’s version of chimichurri, for decades and there’s no stopping me now. I came across Muối Ớt Xanh, a Vietnamese green sauce for seafood, a while ago and knew it would work perfectly with some of the flavors of chermoula What you’re left with is a sweet and salty herbaceous sauce that works perfectly for any white fish you grill or sear. Tbh it would be fire with shrimp cocktail too Happy summer, now go make this ish! Process:
1. In a blender, combine the 1 chopped bell pepper, 2 green chilies, 1 cup cilantro, 1 cup parsley, juice of 3 limes, 2 cloves garlic, 1 tsp sugar, 1 tsp coriander, 1/2 tsp ground ginger, pinch of salt and 1/3 cup olive oil (to start) until combined. Taste and add more olive oil or salt, if needed then set aside. 2. Prep the fennel slaw by thinly slicing the 1 fennel bulb and 1/2 red onion. In a bowl, mix together 1 tbsp olive oil, juice of 1 lime, 1/2 tsp sumac, 1/2 tsp coriander, and salt to taste. Add the fennel and red onion, then toss to coat. Set aside and chill. 3. Prep your fish by heating a grill (or grill pan) over medium heat. Pat the fish dry and season with salt. Coat the grill with a drizzle of oil and place the sablefish skin side up, then cook for 4-5 mins. Carefully flip and cook the skin side for an additional 4 minutes 4. Serve on a platter with green sauce on the bottom and fish over it. Spread some more of the sauce on top and garnish with the fennel slaw, fresh Aleppo pepper, and salt. #moroccanfood #fishrecipes #vietnamfood #herbs #summerrecipes #dinnerideas

Harira: a moroccan chickpea veggie soup that WILL be the soup of the season in your household, TRUST 🇲🇦🍲 i feel so lucky i had the chance to cook with moi, watching how she meticulously cut eat vegetable and peeled the film off each chickpea. a certain act of love that only grows through time, practice and unconditional care for someone. this soup is the epitome of tender love and care, make it for yourself and the people you love 🤍 here’s how: In a food processor, blend 1 (14-ounce) can of diced tomatoes with ½ a large diced white onion to make a tomato slurry; set aside. In a large pot, warm 2 tablespoons olive oil over medium heat, then add 1 teaspoon ground black pepper, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, and ½ teaspoon sazon, toasting for about 30 seconds until fragrant. Stir in the tomato slurry, 2 tablespoons chopped fresh cilantro, 4 tablespoons chopped fresh parsley, ½ cup dry lentils, and ½ pound chopped baby lamb shoulder; toss to coat and cook for 5 minutes. Add 2 cups water, cover, and simmer for 25–30 minutes. Season with ½ tablespoon kosher salt, then add 1 (14-ounce) can drained chickpeas and a tomato paste mixture (2 tablespoons tomato paste mixed with 2 cups water). Cover and cook 10 minutes more. Stir in a flour slurry (⅓ cup all-purpose flour mixed with 1 cup water) to thicken; if too thick, thin with water ¼ cup at a time. Adjust seasoning to taste. Serve hot, garnished with chopped parsley or cilantro, harissa, and a lemon wedge. #soupseason #moroccanfood

how can you not be obsessed with upma after eating it every morning in India for a week 🤭🇮🇳

Larb is my favorite way to proteinmaxx without sacrificing flavor… because why would you? Larb is a dish found in north eastern Thailand aka Isaan and is also the national dish of Laos. It’s a salty, sour, herbacous ground mince that may seem simple but is deeply ingrained in the Laotian culture represeting prosperity and luck. In Laos, they might prepare this with fish or wild meet, or ground pork in Thailand. I prefer using ground chicken and also add a can of beans to the mixture to beef it up with extra fiber (THIS ISN’T TRADITIONAL), along with adding lemongrass which isn’t authentic to the dish (I just love the flavor palette) Here’s hwo to 1lb ground chicken, pork, beef, shrimp (halved, peeled, tail off) 1 can of small white beans, rinsed and drained (optional) 1 tbsp olive oil 3 shallots, thinly sliced 1 lemongrass, thinly sliced (optional) 3 tbsp fish sauce juice of 3 limes 2 tablespoons toasted rice powder 1 1/2 tsp sugar 1/2 cup cilantro, roughly chopped 1/3 cup mint leaves 2 scallions, chopped 2 to 3 red chiles, sliced Heat the oil in a skillet over med heat. Saute 1/2 of the shallots and lemongrass until crispy, remove and set aside. Add the ground chicken and break it up into small pieces, until fully cooked and browned, about 4 to 6 minutes. Stir in the fish sauce, lime juice, and 2 tbsp water until incorporated. Stir in the beans if using. Stir in the rice powder and sugar and cook for 2 minutes until the mixture begins to thicken slightly. Taste and adjust seasoning adding more fish sauce (for salt) or lime juice for brightness. Remove from heat and stir in the remaining shallots, cilantro, mint, scallions, and chiles. Toss to combine for about 1 min until the herbs start to wilt slightly and turn right green Serve immediately with lettuce, endives, and/or rice. #larb #highprotein #healthylunchideas #thaifood

sesame “caesar” salads are better than a regular caesar salad!! (recipe below ⬇️) 🥗🫜 it has depth! it has nuttiness! it doesn’t have an egg yolk because in this economy? picnic season is upon us and I don’t want your friends to think you don’t know how to cook becasue you roll up with a soggy spinach salad as sad as a conserv@tive mans ego so make this instead and throw a can of tuna in it, or shred some rotisserie chicken. make it a full ass meal and lay in the sun Here’s how to make the dressing 1 bunch of dino kale 1/2 cabbage 2 tbsp tahini 2 tsp toasted sesame oil 2 tbsp rice vinegar 2 tbsp dijon mustard 2 tsp maple syrup 1 tsp dark soy sauce water, to thin Process: 1. Remove the leaves from the kale stems and roughly chop. Toss the kale into a bowl and massage with the zest of 1 lemon, juice of 1 lemon, and a drizzle of olive oil. Slice the cabbage and make the farro/wheat berries 2. In a large lidded bowl, combine the tahini, toasted sesame oil, rice vinegar, maple syrup, dijon mustard, soy sauce, and a splash of water to thin it out. Add salt to taste, set aside. 3. Add the kale on top of the dressing in the bowl. Layer the cabbage, wheat berries, and any other toppings you’d like to add. Cover w/ pecorino romano cheese and close the lid. Refrigerate until ready to serve. Toss the salad, then #salad #summerrecipes #caesarsalad #healthyrecipe

Dilly Tahini Pits chips with anchovies (a spring snack for bad b*tvhes) 🌿🌼🦋🐛🌷 The first time JaeBae and I tried these boquerones was at Glasserie in Green point, Brooklyn, we knew it had to be recreated It’s a fun snack to make for a party or lunch if you’re willing to have 8 for your lunch break. It’s like girl dinner but better Here’s how to make em hehehe: Green Dilly Tahini Saucy 4oz green peas, blanched 1/3 cup tahini 1/2 cup chopped dill Juice of 1 lemon 1 Tbsp olive oil 1 tsp maple syrup 1 clove garlic, grated 1 large clove garlic, peeled and smashed 1/4 tsp cumin 1/2 tsp salt, more to taste Pita Chips 2 whole pita loaves (I love the “Angel” brand from @wholefoods ) 1/4 cup olive oil Harissa seasoning Salt, to taste Anchovies or sardines Process: 1. Heat a bowl of water to boil, reduce to a simmer and add the fresh peas. Cook for 1-2 minutes until bright green. While cooking, add cold water and a couple ice cubes to a large bowl. Remove peas with a strainer and place into the ice bath. Let Cool 2. In a blender, add the peas, tahini, dill, lemon juice, olive oil, maple syrup, garlic, cumin, and salt. Blend until smooth. Taste and adjust seasoning, adding more salt if needed. Place in an airtight container in the fridge to thicken. 3. To make pita chips, heat a skillet with 2 tbsp olive oil over medium heat. Slice your thick pitas into 2” strips then separate each halves. Toast pita for about 2-3 minutes, or until golden. Flip and cook for another 1 minute. Place into a bowl and toss with salt and harissa spice seasoning 4. To assembly, pipe or spread the green tahini on the chips, then layer an anchovy on top. Garnish with fresh dill, sumac, flaky salt. #tinnedfish #snacks #partyfood #easyrecipe

the best lasagna you could make is Puerto Rican Pastelon!! (RECIPE BELOW) 🇵🇷🥘🧀 Made with @daiyafoods Dairy Free Cheese because we should all eat freely with no fear of gut problems in mind And despite what you might think, plantains in place of noodles, Daiya Dairy-Free Mozzarella cheese shreds, and a lentil picadillo make for a perfect weeknight meal– no matter the time of year! I ate this often growing up, until lactose intolerance claimed me and my joy, but no longer!! I’m free to be! Here’s how to make it: Preheat oven to 350F with a rack in the center. Make Picadillo: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 carrot (diced) and 1 green bell pepper (diced) until softened, about 3-4 mins. Then add 4 garlic cloves (minced) and ½ yellow onion (diced) and saute for another 2 to 3 mins. Stir in 2 tablespoons sofrito until fragrant. Then pour in 8oz can tomato sauce, ½ tsp cumin, ¼ tsp cayenne pepper ¼ tsp oregano and season with a pinch of salt. Add the cooked lentils and toss to coat until everything is incorporated. Cook over medium heat, stirring occasionally, for 5-10 minutes until the mixture thickens slightly. Taste and adjust the seasonings to your liking. Set aside Grab 6 ripe plantains (with black spots) and cut off the ends, then gently run your knife lengthwise along the peel to score it. Remove the peel and cut the plantains into even ½” vertical slices. In a large skillet, heat 1” of oil over medium heat. Fry the plantains for 2 mins per side until slightly browned and transfer to a paper-lined plate. Grease a 9x9 baking dish with butter. Add a layer of fried plantains, then an even layer of picadillo, and a layer of @Daiya Dairy-Free Mozzarella Cheese shreds. Repeat, then top with a final layer of plantains. Whisk 2 large eggs with ½ tsp baking soda, then pour over the top of the pastelon. Bake for 25 mins uncovered, then remove from oven and top with a final layer of @daiyafoods Dairy-Free Mozzarella shreds and bake for an additional 5 minutes. Garnish with scallions and serve warm. #lasagna #puertoricanfood #cheese #Daiyapartner

🌸🌷🌼🌱🥦🥕a lil spring veggie tart to kick us into picnic szn (RECIPE BELOW) This is inspired by the fields we should be playing in— and it’ll make you feel pretty like them too Here’s how to make it (ALSO LMK WHAT OTHER PICNIC FOODS YOU WANT TO SEE) Ingredients (Filling) 8oz cream cheese 1 egg 1 tbsp honey 1 tsp harissa seasoning Salt, to taste 1 bunch of asparagus 1 puff pastry Egg wash (1 egg + 1 tbsp water) (Salad) 2 radishes, thinly sliced 1 cup snap peas, thinly sliced vertically 1/2 preserved lemon, minced 1 tbsp olive oil 1 tsp sesame oil 2 tbsp lemon juice 1 tsp dijon mustard 1/4 tsp harissa seasoning Salt, to taste Process: 1. Defrost puff pastry (typically overnight in fridge or on counter for 1 hour) and preheat your oven to 400F with a rack in the middle 2. Make the cream cheese filling by combining it with egg, honey, harissa seasoning, and salt to taste. Set aside 3. Roll out your puff pastry, then lay on top of a 9x13 parchment-lined baking tray with some of the pastry hanging off the edge. Score the perimeter of the puff pastry, then prick the center with a fork. 4. Spread the cream cheese filling evenly over the center, then fold the pastry over the edge over to enclose the filling. 5. Cut the ends of the asparagus to fit the center of the puff pastry and layer over the filling. Drizzle with olive oil and salt. Make the egg wash by mixing 1 egg and 1 tbsp water then brush the edges of the pastry with it. Garnish the edges with sesame seeds. 6. Bake in the oven for 25-35 mins or until edges are golden brown. 7. Make the salad: Thinly slice snap peas (vertically) and radishes, then mince 1/2 preserved lemon. In a bowl, combine olive oil, sesame oil, lemon juice, dijon mustard, harissa seasoning, and salt. Add snap peas, radishes, preserved lemon, then toss to coat. 8. Remove pastry from oven and let cool for 20 minutes. Cut into 6 slices then garnish with the snap pea salad. 9. Garnish with parmigiano reggiano #asparagus #springrecipes #picnicfood

These are my 2 favorite lunches using 2 of the most stigmatized ingredients: egg salad and sardines, made better with Hellmann’s new Dijo-Mayonnaise and Japanese-Inspired Mayonnaise! #HellmannsPartner @hellmannsmayonnaise 🐣🐟🥪🥗Here’s how to make them (but before you do, you can head to stores now to pick up Hellmann’s new Dijo-Mayonnaise and Japanese-Inspired Mayonnaise) Charred Scallion Egg Salad 🐣🥚🪺 Bring a pot of water to a boil. Add 8 eggs and cook for 8 minutes, then transfer to an ice bath. Let it chill for 10 minutes. Discard the ends of 10 scallions (about 1 bunch), and cut them in half. Place in a bowl and toss with 1 tbsp olive oil and ¼ tsp kosher salt. Grease a grill pan with olive oil over medium heat, then place some of the scallions with a weight and sear for about 1 to 2 minutes until charred. Work in batches and set aside. Peel the eggs, then press them through a wire rack or chop them. In a medium bowl, combine ⅓ cup Hellmann’s Japanese-Inspired Mayonnaise, 4 garlic cloves (grated), 2” ginger (grated) and season with salt/pepper. Add the eggs to the bowl and toss to combine. Chop the seared scallions and transfer to a bowl, tossing to coat. Taste and adjust seasoning if needed. Serve in a sandwich. Crispy Rice Sardine Salad 🐟🍚🥗 Preheat oven to 400F. Toss 2 cups of white rice with 1 tbsp olive oil, 1 tsp ground ginger, ½ tsp cayenne, ½ tsp of salt. Place on a parchment-lined sheet tray, bake for 30-40 mins until crispy. Set aside. In a bowl, combine 2 cans of drained sardines, 3 tbsp Dijo-Mayonnaise, zest/juice of 1 lime, 2 tbsp chopped cilantro, and salt/pepper (to taste). Make dressing: Combine ½ tbsp honey, 2 tbsp olive oil, zest/juice of 1 lime, salt/pepper. Taste and adjust seasoning. In a bowl, combine ½ red cabbage (thinly sliced), 4 Persian cucumbers (halved and sliced), 2 tbsp black sesame seeds, and the dressing. Add the crispy rice and toss. Serve in 2 bowls with a dollop of the sardines, fresh avocado, and fresh herbs. #lunchideas #sardines #sandwiches #saladsofinstagram

put your vegetables in pancakes!! 🥦🥕🌽🫛🌶️ these are my favorite way to have brunch, and use up that dusty cabbage in the back of the fridge you forgot about this batter works with any sautéed vegetable! i’m talking about seared snap peas, buttery leeks, roasted cubed butternut squash! make art! be cute! eat scrumptiously here’s how to make them: 1/2 cup all-purpose flour 1/2 cup corn flour 1 tbsp baking powder 2 egg 1 cup plant-based milk, room temperature 2 tbsp lemon juice 4 tbsp olive oil 1 tbsp sugar 1 tsp salt 1 cup thinly sliced cabbage 1 tbsp olive oil 2 tsp ssamjang or seasoning of choice ( i love @potluckmarket ’s korean ssamjang!!) Salt, to taste 1. Prep/Cook the veggie: Thinly slice cabbage. Heat 1 tbsp olive oil in a pan and add cabbage. Season w/ salt and sauce until softened, about 1 min. Add the ssamjang (or spice/seasoning of choice) and saute until cooked down and coated, about 2-3 minutes. Remove and set aside. 2. Make the batter: In a bowl, combine flour, corn flour, baking powder, sugar, and salt. In a separate bowl, combine the milk, lemon juice, egg, and olive oil until combined. Whisk in the liquids to the dry mixture until combined. 3. To cook pancakes: Heat a nonstick pan over medium-low heat and pour pancake batter with veggies in 1/4 cup increments. Gently press the cabbage on top of the pancake and cook on one side until golden, about 2-3 mins. Flip and cook for an additional minute or so. 4. Serve with labneh, chopped herbs (dill/parsley), harissa spice blend, and a drizzle of extra virgin olive oil! #cabbage #pancakes #breakfastideas #brunch

🌱🥦🥬Zhoug & Veg Bean Salad for fiber, vibrancy, and to calm my nerves about gut health After years of protein maxxing, we’ve finally come to the terms that fiber was the true unsung and forgotten hero! Hot girls don’t have tummy issues, they eat fiber!! This is my favorite way to fiber max using my favorite condiment: Zhoug 1 can cannellini beans, drained 1 can hominy, drained 1 bunch cilantro 1/2 bunch parsley 4 garlic cloves 2 jalapeño 1/2 cup olive oil juice of 2 lemons 1/2 tsp ground coriander 1/2 tsp cumin 1/2 tsp cardamom salt, to taste Broccoli Florets Snap Peas 1. In a pot, combine 2 cans of beans with 4 cups water, 1 tablespoon salt, 4 garlic cloves. Bring to a boil, then reduce to a simmer and cook for 15 mins 2. In a food processor, combine the cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, and spices. Add salt and blitz once more. Taste and adjust seasoning if needed 3. Using a slotted spoon, transfer the beans to an ice bath and cook the broccolis florets in the same pot until tender, about 3-4 mins, then drain and pat dry 4. Chop the broccoli, slice the snap peas. In a large bowl, combine the drained beans and 3/4 cup of the zhoug. Stir in the broccoli, snap peas, and 1/4 cup pecorino romano until combined. Taste and adjust seasoning once more. Store in an airtight container #fiber #beans #saladrecipe

🇵🇷🦐spring has sprung because shrimp guisado hath been made (courtesy of @wholefoods ) puerto rican stew (guisado) is perfect for any time of year, but adding shrimp lightens the vibe to make it the perfect transitional meal for spring 🐛 my mom and i love using @eatloisa recaito/sofrito (sold at Whole Foods Market) as an easy flavor bomb that makes it quintessentially puerto rican 🇵🇷🇵🇷🇵🇷 here’s how to make it: 1. In a large bowl, combine 1lb large shrimp tail on shrimp that’s been cleaned with the juice of 1 lime, 1/2 tsp salt, and 2 tbsp sofrito. Set aside 2. Thinly slice 1/2 yellow onion, 1 green bell pepper, and mince 2 garlic cloves. 3. In a large skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 tbsp sofrito for 2 mins, then add onion and pepper. Saute for 3-5 mins until softened then add garlic and saute for 1 min. Season with a pinch of salt, 1 tbsp tomato paste, and 1/4 tsp sazon. Cook for 2 more minutes. 4. Add 3/4 cup water, and bring to a simmer. Add the shrimp into the pan, and cook uncovered for 2 mins each side or until they are pink and firm up. 5. Taste and adjust the seasoning, adding more salt or pepper if needed 6. Serve with adobo rice, avocado and fresh cilantro. #easydinners #puertoricanfood #shrimp #seafood