GO FOR BOLD FLA­VOR AT HOME

Aye­sha Curry turns a rel­a­tively sim­ple week­night menu into a boldly fla­vored spread.

Better Homes & Gardens - - Food Breakfast -

HARISSA-SPICED CHICKEN

“Smoky fla­vors have be­come a part of my pal­ette, and smoked pa­prika is a nice way to in­tro­duce that essence,” says Aye­sha, who pairs it with harissa (a spicy Mid­dle Eastern blend of chiles, cumin, and gar­lic) and chili pow­der to add kick to baked chicken thighs served over Roasted Red Pep­per Rice.

BRAISED CAB­BAGE AND CAR­ROTS

”My fam­ily loves the combo of cab­bage and car­rots in this dish. And sea­son­ings like cumin make the veg­eta­bles ex­cit­ing,” Aye­sha says. “I can pre­pare all the veg­eta­bles ahead and cook them just be­fore din­ner.”

KALE, HALLOUMI, AND PEACH SALAD

Salty pro­sciutto and Halloumi cheese (a slightly springy white cheese packed in briny wa­ter), plus peaches and pecans, in­spire the girls to eat this salad. Work­ing olive oil into kale by hand ten­der­izes the leaves.

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