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Declious Food, New York, NY (2025)

07/14/2025

Persian Eggplant and Lamb Stew

This eggplant stew, known as Khoresh Bademjan, is a flavorful example of traditional Persian slow-cooked meals. Combining savory lamb, fried eggplant, and sour dried limes, the dish balances deep flavors with a soft texture. It’s best served with saffron basmati rice and a golden tahdig crust.

⅓ cup olive oil
2 large onions, thinly sliced
8 cherry tomatoes
4 garlic cloves
2 lbs lamb stew meat
1 tsp advieh
1 tsp turmeric
½ tsp black pepper
1 tsp salt
2 cups water
1 can (15 oz) tomato sauce
3 dried limes or 2 tbsp lime juice
½ tsp saffron in 3 tbsp water (optional)
2 tbsp lime juice
2 eggplants, peeled and sliced

Directions:
1 Fry ⅓ of onions till golden. Remove. Sear tomatoes, set aside.
2 Sauté remaining onions, add garlic. Brown lamb on both sides.
3 Add spices, tomato sauce, water, limes, saffron. Simmer 90 mins.
4 Roast oiled eggplant at 425°F until fork tender, 25 mins.
5 Add eggplant and lime juice to stew. Simmer 30 mins.
6 Top with fried onions and tomatoes. Simmer 10 mins more.

Prep Time: 15 minutes
Kcal: 234

07/14/2025

Mushroom Spinach Penne Pasta

This restaurant-style pasta blends sautéed mushrooms and wilted spinach in a lightly herbed cream sauce. Ideal for quick weeknight dinners or cozy weekend meals, and easy to customize for dietary preferences.

Penne Pasta – 2 cups
Olive Oil – 2 tbsp
Mushrooms – 200g
Spinach – 2 cups
Onion – 1 small
Garlic – 2 cloves
Parsley – 2 tbsp
Rosemary – 1/4 tsp
Italian Seasoning – 1/2 tsp
Crushed Black Pepper – 1/2 tsp
Salt – 1 tsp
Parmesan – 1/4 cup
Cream or Coconut Milk – 1/3 to 1/2 cup
Water – as needed

Directions:
1 Boil pasta with salt. Reserve 3/4 cup water.
2 Cook mushrooms in oil until browned.
3 Add onion and garlic, cook till fragrant.
4 Stir in spinach; cook until wilted.
5 Mix in cream, herbs, parmesan, salt, and pepper. Simmer.
6 Combine with pasta. Add pasta water as needed. Serve.

Prep Time: 15 mins
Kcal: ~450 per serving

07/14/2025

Marry Me Halloumi

Inspired by the creamy richness of the famous “Marry Me Chicken,” this version is a vegetarian’s dream. Halloumi's salty bite is the perfect match for the tangy tomato cream sauce, creating a dish worthy of weeknight indulgence or a date night favorite.

olive oil (or sun-dried tomato oil), for cooking
8 oz (225 g) halloumi, cut into 6
½ red onion, finely diced
3 garlic cloves, crushed
¼ tsp chili flakes
¼ tsp smoked paprika
2 tsp Italian herbs
⅓ cup (140 g) sun-dried tomatoes, chopped
2 tbsp tomato paste
⅔ cup (160 ml) vegetable broth
⅔ cup (160 ml) heavy cream
¾ cup (80 g) grated parmesan-style cheese
1 small bunch basil, chopped
1 handful baby spinach
lemon wedges

Directions:
01 Heat oil in pan, cook onions until soft.
02 Add garlic, spices, herbs, and sun-dried tomatoes. Sauté.
03 Mix in tomato paste. Cook 2 minutes.
04 Add broth and simmer covered.
05 Grill halloumi 3 minutes per side.
06 Stir spinach and basil into sauce. Wilt.
07 Add cream and parmesan. Simmer to melt.
08 Combine halloumi with sauce and serve.

Prep Time: 15 minutes
Kcal: Approx. 520 per serving

07/14/2025

One Pot Eggplant Parmesan Orzo

This one-pan dinner is inspired by cozy Italian flavors and simplified into a fast, mess-free meal. Eggplant cubes are browned then simmered with orzo, broth, and umami-rich ingredients. The final touch of lemon and Parmesan makes this dish feel indulgent yet fresh.

3 tbsp olive oil
1 medium eggplant, cubed
3 garlic cloves, minced
1 shallot, finely chopped
1 tsp black pepper
½ tbsp chopped thyme
1 tbsp low sodium soy sauce
12 oz orzo
3¾ cups chicken broth
3 tbsp tomato paste
4 oz sun-dried tomatoes
2 tbsp lemon juice
2.5 oz grated Parmesan
chili flakes

Directions:
01 Prep all: chop vegetables and herbs.
02 Sauté eggplant with 1 tbsp oil, 2 mins. Add rest of oil, cook 3 mins more.
03 Add garlic, shallot. Cook 2 mins. Stir in pepper, thyme, soy sauce, and orzo.
04 Pour in half the broth, add tomato paste. Stir, then add sun-dried tomatoes and rest of broth.
05 Simmer 10–15 mins until orzo is al dente. Stir often.
06 Add lemon juice, Parmesan. Stir until creamy. Garnish and serve.

Prep Time: 10 minutes
Kcal: 592

07/14/2025

Tortellini with Summer Veggies

Tortellini with Summer Veggies is a nostalgic celebration of fresh garden produce. Inspired by warm evenings and quick dinners from childhood, this dish brings together cheese-stuffed pasta and peak-season vegetables in a light, flavorful sauté. Perfect for outdoor dinners or lazy weekend lunches, it captures summer’s essence in every bite.

2 cups baby spinach
2 tbsp fresh basil
1 cup cherry tomatoes
3 cloves garlic
½ lemon, juice of
½ tsp dried oregano
1 red bell pepper
1 yellow bell pepper
1 medium zucchini
1 (20 oz / 500 g) package cheese tortellini
¼ tsp red pepper flakes
Salt and black pepper
2 tbsp olive oil
¼ cup Parmesan cheese

Directions:
01 Cook tortellini according to package directions. Drain and set aside.
02 Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
03 Add bell peppers and zucchini. Cook 5–6 minutes until slightly tender.
04 Stir in cherry tomatoes, spinach, oregano, and red pepper flakes. Cook until wilted.
05 Toss in cooked tortellini. Add lemon juice, season with salt and pepper.
06 Top with Parmesan and fresh basil. Serve warm.

Prep Time: 20 minutes
Kcal: ~420 per serving

07/14/2025

Grilled Peach Halloumi Salad

First tried in Cyprus, grilled halloumi stole the show with its rich, chewy texture. Pairing it with sweet peaches and a citrusy sumac dressing turns it into a perfect salad for warm evenings. It’s eye-catching, nourishing, and delightfully simple.

3 peaches, halved
2 cups arugula or baby kale
1/4 small red onion
1/3 cup pomegranate seeds
225 g halloumi, sliced
1/4 cup toasted nuts
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1/2 tsp sumac
1/4 tsp salt
Pepper to taste

Directions:
1 Grill peaches cut-side down until charred, then slice.
2 Pat dry halloumi, grill until crisp, then chop.
3 Make dressing by whisking oil, lemon, honey, sumac, salt, and pepper.
4 Assemble greens on a plate, add peaches, halloumi, onions, and pomegranate.
5 Drizzle with dressing.
6 Finish with nuts and serve immediately.

Prep Time: 15 minutes
Kcal: ~330 per serving

07/14/2025

Fluffy Halloumi-Stuffed Naan

This fluffy naan stuffed with spicy halloumi cheese is a pan-fried delight rooted in South Asian tradition, now made with a Mediterranean twist. Skip the tandoor—this version is cooked in a simple skillet, yet stays crisp outside and fluffy inside.

260g wheat flour
1 tsp baking powder
1 tsp yeast
1 tsp salt
100g yogurt
80ml milk
40g butter
200g halloumi
1 chili
2 tbsp coriander
1 spring onion
2 cloves garlic
2 tbsp butter
2 tbsp fresh herbs

Directions:
01 Mix dry ingredients, add wet ones, knead into dough. Let rise 30 mins.
02 Combine grated halloumi with chili, coriander, onion.
03 Divide dough into 4. Flatten each ball.
04 Add filling, seal, and roll flat again. Rest briefly.
05 Cook on medium heat until golden brown.
06 Top with garlic butter and herbs.

Prep Time: 35 mins
Kcal: 493 per naan

07/14/2025

Simple Grilled Halloumi Skewers

This dish captures summer on a stick. Halloumi, a brined Cypriot cheese, shines when grilled, holding its shape and developing a golden crust. Pair it with vibrant bell peppers, zucchini, and red onions for a fresh, hearty main or side. It’s a vegetarian go-to packed with protein and color.

8 oz halloumi, cubed
1 red bell pepper, in pieces
1 yellow bell pepper, in pieces
1 zucchini, sliced
1 red onion, chunked
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper
Skewers

Directions:
01 Preheat grill and soak skewers if wooden.
02 Mix marinade ingredients. Toss with cheese and vegetables. Rest 15 minutes.
03 Skewer ingredients, alternating pieces.
04 Grill 8–10 minutes, rotating until lightly charred and cooked through.

Prep Time: 25 minutes
Kcal: 210 per serving

07/13/2025

Halloumi Stroganoff

This vegetarian stroganoff reinvents the classic by using crispy halloumi cheese in place of meat. The result is a hearty, flavor-packed sauce that clings to rice or pasta beautifully. With minimal prep, it’s perfect for weeknight dinners and pleasing for vegetarians and meat-eaters alike.

1 tablespoon olive oil
10 ounces halloumi cheese
1 cup onion, chopped
1 garlic clove, minced
1 tablespoon tomato puree
1 tablespoon mustard
2 cups canned chopped tomatoes
½ cup water
½ cup crème fraîche
1 teaspoon smoked paprika
Salt and pepper to taste

Directions:
1 Fry halloumi strips in hot oil until golden. Remove and set aside.
2 Sauté onion and garlic in the same pan for 3–4 minutes.
3 Stir in tomato puree, mustard, tomatoes, water, crème fraîche, paprika. Season. Simmer 10 minutes.
4 Add back halloumi, stir gently to coat, heat for 2–3 minutes. Serve warm.

Prep Time: 5 minutes
Kcal: 345

07/13/2025

Creamy Honey Pepper Chicken Mac and Cheese Delight

Elevate mac and cheese with a bold upgrade: crispy chicken tossed in sweet-spicy glaze. This dish balances velvety richness with a crunchy kick, making it the perfect comfort meal with flair. A crowd-pleasing favorite for dinner or gatherings.

2 cups macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup heavy cream
2 cups cheddar
1/2 cup mozzarella
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper
2 chicken breasts
1 cup buttermilk
1 cup flour
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Oil for frying
1/3 cup honey
1 tbsp soy sauce
1 tsp cracked pepper
1/2 tsp red pepper flakes

Directions:
1 Soak chicken in buttermilk 20 minutes. Mix flour, paprika, salt, and pepper.
2 Dredge chicken in flour. Fry until crispy and golden.
3 Simmer honey, soy sauce, pepper, and flakes. Toss with fried chicken.
4 Cook pasta. Melt butter, add flour, then whisk in milk and cream.
5 Stir in cheeses and seasonings until smooth.
6 Combine pasta and cheese sauce. Top with glazed chicken.

Prep Time: 20 minutes
Kcal: 780 per serving

07/13/2025

Peach and Halloumi Couscous Bowl

This colorful salad blends creamy halloumi, juicy peaches, and nutty couscous into a satisfying summer dish. The lemony herb dressing elevates every bite, making it great for picnics or light dinners.

Avocado oil
2 ripe peaches, cut into ½-inch slices
8 oz halloumi, sliced into ½-inch pieces
2 cups cooked couscous

¼ cup avocado oil
2 tbsp red wine vinegar
2 tsp honey
Juice of 1 lemon
¼ cup chopped basil
½ shallot, minced
½ tsp sea salt
¼ tsp black pepper

Directions:
01. Sear peach slices in oil until caramelized, 2–3 min per side. Remove and set aside.
02. Grill halloumi in same pan, 2 min per side. Transfer to plate.
03. Prepare couscous if needed.
04. Combine all dressing ingredients in small bowl. Mix well.
05. In large bowl, mix couscous, peaches, and halloumi. Drizzle with dressing. Toss and serve.

Prep Time: 5 minutes
Kcal: 336

07/13/2025

Greek Eggplant Moussaka Bake
This classic Moussaka recipe has been a staple in Greek homes for generations. Perfect for busy nights or weekend meal prep, it layers spiced meat sauce and tender eggplant slices with a golden top. Optional béchamel adds rich creaminess, but the dish stands strong without it too.

2 eggplants, sliced
1 lb ground lamb (or beef)
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp cinnamon
½ cup breadcrumbs
½ cup grated Parmesan
Béchamel sauce (optional)

Directions:
1 Salt and rest eggplant slices for 30 minutes, then rinse and dry.
2 Cook onion and garlic in a skillet. Brown the meat.
3 Add tomatoes and cinnamon. Simmer 10 minutes.
4 Layer eggplant, meat sauce, and breadcrumbs in dish.
5 Top with béchamel if using and bake at 375°F for 40 minutes.

Prep Time: 30 minutes
Kcal: 320 per serving

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