Week 18: Fesenjan (Pomegranate Walnut Chicken) from Iran

I don’t think I’ve ever had anything quite like this, but it was so so good! We might put this in regular rotation.

Recipe used from Simply Recipes

Week 19: Sancocho from Panama

Pretty decent chicken corn chowder. I did have to substitute sweet potatoes for cassava as I could not find any around here.

Recipe used from 196 Flavors

Week 20: Gazpacho from Spain

Incredibly delicious! This is most definitely a keeper! I will be pulling this out when it’s 90 degrees here.

Recipe used from The Suburban Soapbox

Week 21: Miso from Japan

Simple to make and super tasty. I didn’t know that it was so easy to make miso. We will have to do this again when we get takeout sushi next time.

Recipe used from Eat Plant Based

Week 22: Khao Soi from Laos

A Laotian take on ramen? A pork noodle soup? Either way, this was really really good! I think we will have to make it again.

Recipe used from Food & Wine

Week 23: Coconut Sweet Potato Soup with Spicy Shrimp from Vanuatu

I had some reservations about this recipe, but it tasted amazing! We loved the sweet coconut flavored broth mixed with the spiciness from the shrimp. Next time, I am going to try to thicken the broth a bit, but overall, this was delicious.

Recipe used from Panning the Globe

Week 24: Butha-Buthe (Spinach and Tangerine Soup) from Lesotho

Pretty bland… the broth was tasty, but the starch really overwhelmed it.

Recipe used from 196 Flavors