Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
½ cup pure olive oil6 cloves garlic1 can (14 ounces) cooked chick peas 3 to 5 tablespoons freshly squeezed lemon juice1/4 cup tahini or sesame seed paste 2 tablespoons extra virgin olive oil1 ½ avocados, mashed until smoothKosher salt 1/4 teaspoon cuminLarge pinch paprika3 lemon wedgesA few whole parsley leaves as a garnishVegetable Chips
Warm the pure olive oil in a very small saucepan until rippling. Add the garlic and cook until golden and very soft. Remove from the pan with a slotted spoon and let cool slightly. Chop and mash to make a paste. Set aside.
Reserve 5 chickpeas as a garnish. In a food processor or blender, puree the remaining chick peas, 3 tablespoons lemon juice, tahini, 1 tablespoons of the olive oil, garlic paste, avocado, salt and cumin until a soft creamy paste is obtained. Taste and season with additional salt and lemon juice if needed.
Place on a plate, make an indentation in the center and drizzle the remaining 1 tablespoon olive oil into the well. Sprinkle with paprika and garnish with lemon wedges, a few reserved whole chick peas and parsley. Sever the vegetable chips alongside.
1 carrot, peeled1 parsnip, peeled1 turnip, peeled1 red beet, peeled1 yellow beet, peeled1 rutabega, peeled1 sunchoke, peeled1 watermelon radish, peeled4 radishes, peeled
Using a mandolin, cut the vegetables into paper-thin slices. Place in a bowl of ice water for 10 minutes. Drain and set aside.
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