This menu features a couple of guest-worthy main courses surrounded by scores of orange, green, and red vegetables. It’s a wonderful way to eat, with food that is rich in antioxidants and phytochemicals.

We’ll use exotic Middle Eastern ingredients from rose and orange blossom water to Maras and Urfa peppers to the nut, seed, and spice mixture known as dukkah. 

Pastured Turkish Lamb and Vegetable Stew with Apricots and Maras and Urfa Peppers

We’ll be making:

• Medallions of Organic Dukka-Crusted Chicken Breasts Stuffed with Onions and Spinach

• Pastured Turkish Lamb and Vegetable Stew with Apricots and Maras and Urfa Peppers

• Moroccan Braise-Roasted Carrots, Squash, and Parsnips with Quinoa

• Spinach and Chard Cakes with Basil Sauce

• Oven-Braised Spiced Kale with Red Onions

• Pistachio Baklava with Rose Water