Spice Route Flavor Clusters (Printable)

A vibrant blend of Mediterranean, Asian, and Middle Eastern ingredient clusters bursting with layered flavors.

# What you need:

→ Mediterranean Cluster

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, chopped
04 - 1 small zucchini, sliced
05 - ½ cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - ¼ teaspoon sea salt
09 - Freshly ground black pepper, to taste

→ Asian Cluster

10 - 1 tablespoon toasted sesame oil
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup snap peas, trimmed
13 - 1 medium carrot, julienned
14 - 1 tablespoon soy sauce (or tamari for gluten-free)
15 - 1 teaspoon grated ginger
16 - 1 teaspoon rice vinegar

→ Middle Eastern Cluster

17 - 1 tablespoon olive oil
18 - 1 small red onion, thinly sliced
19 - 1 cup cooked chickpeas, drained and rinsed
20 - ½ cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - ½ teaspoon ground coriander
23 - ¼ teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of ½ lemon
26 - Salt and pepper, to taste

→ Garnishes

27 - ¼ cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves

# Directions:

01 - Dice, chop, slice, and prepare all vegetables as specified. Arrange three large skillets or sauté pans on the stove.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Stir in red bell pepper, zucchini, cherry tomatoes, and minced garlic. Season with oregano, sea salt, and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, approximately 8 to 10 minutes. Keep warm.
03 - In a separate skillet, heat 1 tablespoon toasted sesame oil over medium-high heat. Add shiitake mushrooms and cook for 2 minutes. Incorporate snap peas and julienned carrot; cook another 2 minutes. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Sauté for an additional 2 to 3 minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat 1 tablespoon olive oil in the third skillet over medium heat. Add thinly sliced red onion and sauté until softened, about 3 minutes. Stir in cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, toss with chopped parsley and lemon juice. Season with salt and pepper to taste.
05 - Arrange the Mediterranean, Asian, and Middle Eastern clusters side by side on a large platter or individual plates. Sprinkle with toasted sesame seeds and garnish with optional crumbled feta cheese and fresh mint or cilantro leaves as desired.
06 - Serve warm, inviting guests to combine flavors according to preference.

# Expert tips:

01 -
  • You get to play chef and guest at the same time, choosing which flavors speak to your mood tonight.
  • Everything cooks simultaneously in three pans, so you're done before you know it despite feeling wildly impressive.
  • Leftovers taste even better the next day when the spices have had time to become friends.
02 -
  • Cook each cluster in its own pan—combining them before serving is crucial because they finish at different rates and mixing them early turns everything into mush instead of three distinct textures.
  • Don't skip toasting your own sesame seeds and ginger root; the difference between fresh and jarred is the difference between a good meal and one you remember.
  • Acid is your final friend—that lemon juice transforms everything from good to transcendent, so taste before adding and add more if anything feels flat.
03 -
  • Use room-temperature ingredients so everything cooks evenly; cold vegetables straight from the fridge need longer to soften and absorb seasoning.
  • Don't crowd the pans—give vegetables space to develop flavor through light browning instead of steaming, which happens when they're packed too tightly together.
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