food & table styling

A spread of traditional mezes photograph by Peden & Munk

  • “Meze, which is a selection of small dishes served to accompany alcoholic drinks as a course or as appetizers before a main dish.  A big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain,”

POMEGRANATES, PILAFS, AND THE BOUNTY OF BAKU “The capital city of Azerbaijan is home to a fantastical rising skyline, rose-scented markets, and the world’s last great undiscovered cuisine.” - photography: Jason Lang - text: Anya Von Bremzen - Saveur February / March 2017

  • An array of Azeri sweets, including a starbust of almond-cardamom pakhlava (recipe in latest issue)

Butternut Squash Hummus (V, GF)

Today’s delectable dip makes good use of one of our favourite items of seasonal produce: butternut squash. Added to a traditional chickpea hummus, the beta-carotene-rich gourd adds that certain autumnal je ne said quoi that your chips, veggies, and other dippers have been demanding.  


Hummus Ingredients:

  • 1 can chickpeas
  • ¼ to 1/3 cup chickpea water
  • 1 cup butternut squash, roasted and roughly chopped
  • 1 to 2 cloves garlic, chopped
  • 2 tbs tahini
  • ½ to 1 tsp turmeric
  • 3 tbs lemon juice
  • Salt and cayenne pepper, to taste

To Top:

  • Roasted Brussel sprout chips
  • Pumpkin seeds
  • Olive oil
  • Sprouts
  • Thinly sliced onions
  • Salt and pepper


  1. We highly suggest preparing a large batch of roasted vegetables and using some for this recipe, and the rest for other meals. 
  2. Secure one butternut squash and slice in half. Brush each half with oil, season with salt and pepper, and bake for about 40 minutes at 400F.
  3. Clean and remove the leaves about ¼ to ½ pound of Brussels sprouts so that you have a collection of Brussels sprouts chips. Drizzle generously with oil, salt and pepper, and whatever herbs you fancy, then roast on a separate baking sheet for the last ten minutes your squash is roasting.
  4. Combine all hummus ingredients in a Vitamix (for extra smooth hummus) or a food processor, and pulse until smooth. We suggest starting with ¼ cup of chickpea water, and add more as needed to reach desired consistency. We used about 1/3 cup.
  5. Remove from your blending apparatus, and pour into your favourite dip dish—we suggest one with the longest diameter to ensure plenty of dipping room. Top as you please—although we highly recommend your roasted Brussels sprout chips, pumpkin seeds, olive oil, onions, sprouts, and salt and pepper.
  6. Serve with raw vegetables, chips, pita, or any dip-able food item, and get dunking!      

-Elena Mari and Nathan Legiehn for GHJC


Zucchini Smoothie Bowl (V)

Good morning! 

Today we present our favourite Sunday Scaries fighter: a Zucchini Smoothie Bowl. The purple breakfast is creamy and sweet, and an excellent way to sneak extra vegetables into kid and grown-up diets alike. 


  • 1 cup mixed frozen berries (We used ½ cup strawberries and ½ cup raspberries.)
  • 1 cup zucchini, chopped
  • ½ cup almond milk (Use an additional ½ cup for a thinner, sip-able consistency if you don’t want your blend in a bowl.)
  • 1 tbs flax
  • 1-2 tbs oats
  • 1 tsp vanilla 
  • Suggested toppings: crushed berries, chia seeds, chopped pistachios, and a drizzle of an almond butter and coconut oil mixture


  1. Combine all ingredients in your blender, and whiz until smooth. 
  2. Pour your mauve mixture into a bowl, and garnish with Sundayish artistic flair.
  3. Pat yourself on the back—or have someone do it for you. The week has barely even begun, and you’ve already gotten in your greens. 

-Elena Mari and Nathan Legiehn for GHJC