Spice Route Flavor Clusters (Printable Version)

A colorful fusion dish combining aromatic Mediterranean, Asian, and Middle Eastern flavor clusters for sharing.

# What You'll Need:

→ Mediterranean Cluster

01 - 2 tbsp 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 tsp dried oregano
08 - 1/4 tsp sea salt
09 - Freshly ground black pepper, to taste

→ Asian Cluster

10 - 1 tbsp toasted sesame oil
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup snap peas, trimmed
13 - 1 medium carrot, julienned
14 - 1 tbsp soy sauce or tamari
15 - 1 tsp grated ginger
16 - 1 tsp rice vinegar

→ Middle Eastern Cluster

17 - 1 tbsp 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 tsp ground cumin
22 - 1/2 tsp ground coriander
23 - 1/4 tsp ground cinnamon
24 - 2 tbsp 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 tbsp toasted sesame seeds
29 - Fresh mint or cilantro leaves

# Directions:

01 - Wash and chop all vegetables as specified. Arrange three large skillets or sauté pans ready for cooking.
02 - Heat extra-virgin olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Add chopped 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 - Heat toasted sesame oil in a separate skillet over medium-high heat. Add sliced shiitake mushrooms and cook for 2 minutes. Incorporate snap peas and julienned carrot and cook for another 2 minutes. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Sauté for 2 to 3 minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Add thinly sliced red onion and cook until softened, about 3 minutes. Stir in cooked chickpeas, bulgur or quinoa, ground cumin, ground coriander, and ground cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, toss with chopped fresh parsley and lemon juice, then season with salt and pepper to taste.
05 - Arrange the three prepared clusters side by side on a large serving platter or on individual plates. Sprinkle with toasted sesame seeds, fresh mint or cilantro leaves, and crumbled feta cheese if desired.
06 - Serve warm, encouraging guests to mix and match the vibrant flavors from each cluster.

# Additional Tips::

01 -
  • Three complete flavor experiences side by side means there's something for every mood at your table.
  • The prep is mostly knife work, so you can chat with guests while you cook instead of being stuck at the stove.
  • It's naturally vegetarian but feels substantial enough that meat eaters never feel like they're missing out.
  • Watching people's eyes light up when they realize they can mix and match is genuinely the best part of serving this.
02 -
  • Cook each cluster in its own skillet with its own oil—mixing them midway will create a muddy, confused dish instead of three distinct experiences.
  • Prep absolutely everything before you start cooking; three skillets going at once means you won't have a free hand to chop ginger at minute five.
  • Don't overcrowd the vegetables or they'll steam instead of sauté—if your skillet feels packed, work in two batches and keep the first batch warm.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes before garnishing—they'll taste deeper and more complex than store-bought toasted seeds.
  • If you're serving this family-style, arrange the clusters on a serving platter with small spoons for each one so people can take what they want without mixing.
  • Make the Middle Eastern cluster up to two hours ahead and keep it at room temperature; it actually tastes better as the spices marry together.
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