This recipe is a celebration of spring greens. We use Belazu Preserved Lemons to provide a salty, fermented citrus depth that you simply can't get from fresh juice alone.
Yield: 2–3 Servings
Cooking Time: 15 Minutes
This is an earthy, dark, and sophisticated dressing. It relies on Almondena Pomegranate Molasses to provide a thick, syrupy consistency and a tartness that is far more interesting than standard balsamic.
Yield: Approx. 1 cup
Prep Time: 5 Minutes
Traditional panna cotta uses gelatin (animal-based), but we can achieve a perfect "wobble" using agar-agar, making this a vegetarian- and vegan-friendly dessert you'll want to make on repeat.
Yield: 4 Servings
Cooking Time: 15 Minutes (plus 4 hours chilling)
While traditional risotto uses butter and Parmesan, we use the natural creaminess of coconut milk and the punch of Ban Chok Dee Thai Red Curry Sauce for a vegan fusion dish.
Yield: 4 Servings
Cooking Time: 30 Minutes
Spring flavours unite! This recipe uses Acetaia Reale Balsamic Vinegar of Modena to create a sophisticated glaze that turns this simple salad into a centrepiece for your Spring table.
Yield: 2 Servings
Cooking Time: 10 Minutes
The bold and fragrant Brooklyn Delhi sauce brings the flavour to this colourful, vegetarian dish. Serve alongside steamed rice or naan.
This recipe was created by Brooklyn Delhi and we're excited to share it with you!
Serves: 2-4 people
