Spice Route Flavor Clusters (Printable Version)

A vibrant dish combining Mediterranean, Asian, and Middle Eastern ingredients into delicious aromatic flavor clusters.

# What You Need:

→ Mediterranean Cluster

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, chopped
04 - 1 small zucchini, sliced
05 - 1/2 cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste

→ Asian Cluster

10 - 1 tablespoon toasted sesame oil
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup snap peas, trimmed
13 - 1 medium carrot, julienned
14 - 1 tablespoon soy sauce (or tamari for gluten-free)
15 - 1 teaspoon grated ginger
16 - 1 teaspoon rice vinegar

→ Middle Eastern Cluster

17 - 1 tablespoon olive oil
18 - 1 small red onion, thinly sliced
19 - 1 cup cooked chickpeas, drained and rinsed
20 - 1/2 cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - 1/2 teaspoon ground coriander
23 - 1/4 teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of 1/2 lemon
26 - Salt and pepper, to taste

→ Garnishes

27 - 1/4 cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves

# How To Make:

01 - Dice, chop, slice, and julienne all vegetables as specified. Arrange three large skillets or sauté pans for cooking each cluster separately.
02 - Heat 2 tablespoons extra-virgin olive oil over medium heat in a skillet. Add diced eggplant and cook for 3 minutes. Stir in chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and minced garlic. Season with dried oregano, sea salt, and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and fragrant, approximately 8 to 10 minutes. Keep warm.
03 - In a separate skillet over medium-high heat, warm 1 tablespoon toasted sesame oil. Add sliced shiitake mushrooms and cook for 2 minutes. Add trimmed snap peas and julienned carrot; continue cooking for 2 minutes. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Sauté for an additional 2 to 3 minutes until vegetables are crisp-tender. Remove from heat and keep warm.
04 - Heat 1 tablespoon olive oil in the third skillet over medium heat. Add thinly sliced red onion and cook until softened, about 3 minutes. Add cooked chickpeas, bulgur or quinoa, ground cumin, ground coriander, and ground cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, then toss with chopped fresh parsley and lemon juice. Season with salt and pepper to taste.
05 - Arrange the Mediterranean, Asian, and Middle Eastern clusters side by side on a large serving platter or individual plates. Top with optional crumbled feta cheese, toasted sesame seeds, and fresh mint or cilantro leaves as desired.
06 - Serve warm and encourage guests to mix and match the distinctive flavors from each cluster for a diverse tasting experience.

# Cooking Tips:

01 -
  • It feels like traveling the world without needing a passport or leaving your kitchen.
  • Everyone at the table finds their favorite flavor cluster, but you end up tasting everything anyway.
  • The organized chaos of cooking it makes you feel like a real chef, even if you're still learning.
02 -
  • Don't overcrowd your skillets; if you can't hear the sizzle, your pan is too full and the vegetables will steam instead of sear.
  • Prep everything before you start cooking, because the cooking itself moves quickly and you won't have time to chop while things are sizzling.
  • Taste each cluster on its own before serving; you might need an extra pinch of salt or acid depending on your ingredients.
03 -
  • Toast your spices in a dry pan for just a minute before adding them to the Middle Eastern cluster; it wakes them up and deepens their flavor in a way that feels almost magical.
  • Don't wash your skillets between clusters if you're serving family-style; the little flavor traces left behind add character to the experience.
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