A wonderful chickpea, carrot, and chard saute that comes together very quickly for an easy weeknight meal. I used swiss chard, and as another reviewer suggested, I did not bother blanching it first. I just added the chopped leaves and stems in two batches to the carrots and caraway seeds. The simple yogurt sauce with a bit of olive oil and salt and pepper finishes the dish off perfectly.

I didn't make the pasta portion of this recipe. Instead, I used Jovial's tagliatelle noodles, boiled with a pinch of saffron in the water, and followed the recipe for the spiced butter. I also served with basil instead of mint because that is what I had on hand. This was pretty good, but I imagine it is much better when made with fresh pasta.

This is a very good recipe for stuffed cabbage. The recipe calls for both vermicelli and basmati rice. I did not include the vermicelli and just used one cup of brown basmati rice. The recipe has you pour a sauce of white wine, vegetable broth, olive oil, and sugar over the cabbage parcels. Be sure to get the sauce pour over each cabbage parcel because it causes them to caramelize beautifully. The sauce was a bit sweet for me, so I would either increase the garlic a bit or cut back on the sugar a bit the next time around. All in all, the best stuffed cabbage recipe I have made.