Week 50: Mexican, Indian & French – with Chayote, Pumpkin Naan & Radishes

Tender radishes are sautéed and glazed with a sweet honey-balsamic sauce, complemented by fresh radish greens for a delightful winter side dish.

Tender chayote slices are roasted to perfection with a savory blend of herbs and topped with crispy Parmesan, creating a delightful side dish with a hint of lemon-thyme aroma.

This vibrant salad combines tender potatoes, crisp radishes, and creamy feta, topped with a sunny-side-up egg and drizzled with a tangy honey-mustard dressing.

Soft and flavorful flatbreads made with pumpkin puree and yogurt, perfect for pairing with your favorite dips or dishes.

Spicy chayote and corn enchiladas baked in the Omnia oven. Filled with cheese and tomato sauce — easy, hearty and perfect for vanlife cooking.

Tender rutabagas are simmered in a creamy béchamel sauce enhanced with a hint of sweetness and spice.

This vibrant and zesty sauce combines fresh herbs and orange for a delightful enhancement to any dish.

This vibrant salad combines fresh greens, juicy oranges, and succulent salmon fillets, creating a delightful balance of flavors and textures.