Type what you have

Ingredients

• ✓ turmeric
• fusilloni pasta
• ricotta cheese
• grana padano cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
2. 2 Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
3. 3 Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• olive oil
• vegetable broth
• water
• oat milk
• cornmeal
• onion
• carrot
• radicchio
• black pepper
• vegan smoked gouda
• vegan shredded mozzarella

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
2. 2 Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
3. 3 Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
4. 4 Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
5. 5 Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• broccoli
• carrot
• cheese tortellini
• salt
• black pepper
• paprika
• heavy cream
• colby cheese

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add onion cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over onion-garlic mixture. Stir to combine, until flour is incorporated.
2. 2 Slowly pour in chicken broth, stirring to combine. Add broccoli, carrot, and tortellini. Season with salt, pepper, paprika, and turmeric. Stir to combine and reduce heat to medium. Cover and simmer until broccoli is tender and tortellini are cooked through, about 15 minutes.
3. 3 Stir in cream and cheese until melted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ turmeric
• butternut squash
• vegetable oil
• cumin
• coriander
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ turmeric
• olive oil
• worcestershire sauce
• mustard powder
• garlic
• chicken breast
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
3. 3 Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
4. 4 Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

By REVOOH

Ingredients

• ✓ turmeric
• ancho chile pepper
• soy sauce
• brown sugar
• lemongrass
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ turmeric
• ground beef
• spaghetti
• onion
• vegetable oil
• salt
• tomato paste
• water

Instructions

1. 1 Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
2. 2 Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
3. 3 Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

By Ladan M Miller

Ingredients

• ✓ turmeric
• cayenne pepper
• salt
• wild pacific salmon
• oil
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ turmeric
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• curry powder
• clarified butter

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
4. 4 After 4 hours punch dough down, flip over and let rise for 2 more hours.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

By John

Ingredients

• ✓ turmeric
• soy sauce
• sake
• mirin
• brown sugar
• ginger
• green onion
• beef short rib

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ turmeric
• lemon juice
• soy sauce
• olive oil
• garlic
• seasoned salt
• paprika
• chicken wing
• garlic salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
3. 3 Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.

By Giygas

Ingredients

• ✓ turmeric
• olive oil
• chicken breast
• sweet potato
• red onion
• eggplant
• garlic
• ginger root
• chicken broth

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
2. 2 Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.

By Stephanie

Ingredients

• ✓ turmeric
• chicken
• lemongrass
• garlic
• salt
• white peppercorn

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ turmeric
• grapeseed oil
• pork chop
• water
• white wine
• soy sauce
• ginger
• paprika
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
2. 2 Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
3. 3 Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By CookingMama14

Ingredients

• ✓ turmeric
• chickpea flour
• water
• chili powder
• cumin
• coriander seed
• onion
• salt
• jalapeno pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
2. 2 Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

By Natasha

Ingredients

• ✓ turmeric
• red onion
• carrot
• sweet potato
• rutabaga
• olive oil
• butter
• curry powder
• salt
• cumin

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
3. 3 Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

By canadian-brit

Ingredients

• ✓ turmeric
• butternut squash
• basmati rice
• brussels sprout
• carrot
• chickpea
• soy milk
• tamari
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV

Ingredients

• ✓ turmeric
• elbow macaroni
• butter
• flour
• half-and-half
• cheddar cheese
• salt
• worcestershire sauce
• mustard powder
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly pour in half-and-half while whisking. Continue whisking sauce until slightly thickened, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard powder, pepper, and turmeric; stir to combine.
3. 3 Drain macaroni and add to cheese sauce. Stir until evenly coated.

By thedailygourmet

Ingredients

• ✓ turmeric
• broccoli
• olive oil
• onion
• carrot
• red bell pepper
• garlic
• ginger
• black pepper
• chicken broth
• yogurt

Instructions

1. 1 Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
5. 5 Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• chicken thigh
• chicken stock
• onion
• garlic
• mushroom
• white rice
• tomato
• red bell pepper
• green bell pepper
• yellow bell pepper

Instructions

1. 1 In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
2. 2 In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

By Daphne Keble

Ingredients

• ✓ turmeric
• butter
• olive oil
• yellow onion
• garlic
• sweet potato
• coconut oil
• ginger root
• creme fraiche
• curry powder
• black pepper

Instructions

1. 1 Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
2. 2 Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
3. 3 Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

By BeachMom65

Ingredients

• ✓ turmeric
• kosher salt
• white sugar
• black pepper
• cayenne pepper
• top round steak
• barbecue sauce
• apple cider vinegar
• dijon mustard
• garlic
• hamburger bun

Instructions

1. 1 Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
2. 2 Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
3. 3 Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
4. 4 Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
5. 5 Cover and refrigerate for 4 to 12 hours.
6. 6 Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
7. 7 Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
8. 8 Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
9. 9 Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

By John Mitzewich

Ingredients

• ✓ turmeric
• onion
• garlic
• ginger root
• chile pepper
• salt
• flank steak
• peanut oil
• tomato
• onion soup
• long-grain white rice
• water

Instructions

1. 1 In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
2. 2 Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
3. 3 Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
4. 4 Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.

By Jennie

Ingredients

• ✓ turmeric
• all-purpose flour
• black pepper
• mustard powder
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi

Ingredients

• ✓ turmeric
• water
• brown lentil
• olive oil
• yellow onion
• garlic
• chicken broth
• cumin
• chili powder
• red pepper flake
• tomato
• chicken sausage

Instructions

1. 1 Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
2. 2 Puree the lentils into a thick paste using a food processor or blender.
3. 3 Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
4. 4 Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
5. 5 Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

By musicfood

Ingredients

• ✓ turmeric
• farina cereal
• cornmeal
• ginger
• egg
• chicken thigh
• canola oil
• potato
• cauliflower
• butter
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
2. 2 Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
3. 3 Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
6. 6 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
7. 7 Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
8. 8 Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
9. 9 Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
10. 10 Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

By Cheerios

Ingredients

• ✓ turmeric
• baking potato
• olive oil
• onion
• salt
• black pepper
• cumin

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and easily pierced with a fork, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high heat. Add onion; cook until translucent and lightly brown, about 6 minutes.
3. 3 Drain water from potatoes; mash. Stir in onion; continue mashing. Add turmeric, salt, black pepper, and cumin; add remaining 2 tablespoons oil until potatoes reach a creamy consistency.

By Dania

Ingredients

• ✓ turmeric
• butter
• onion
• water
• chicken bouillon
• pea
• carrot
• rice

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

By Nevine A Abaza

Ingredients

• ✓ turmeric
• butternut squash
• halloumi cheese
• red bell pepper
• radish
• red onion
• black olive
• serrano pepper
• za'atar
• mint
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• mozzarella cheese
• white rice flour
• egg white
• egg
• gluten-free bread crumb
• oregano
• salt
• black pepper
• garlic powder
• onion powder
• olive oil

Instructions

1. 1 Cut mozzarella cheese into 4x1-inch sticks.
2. 2 Place rice flour into a shallow dish. Whisk egg whites and egg together in another shallow dish. Mix bread crumbs with oregano, salt, pepper, garlic powder, onion powder, and turmeric in a third dish.
3. 3 Dredge one mozzarella stick through the rice flour, making sure to cover all four sides and the ends. Tap off excess flour, then dip stick into the egg mixture; turn with a fork to coat completely. Drain off any excess egg. Dredge thoroughly through the rice flour and eggs again. Shake off excess, then roll into the bread crumb mixture. Dip once more into the eggs and coat with bread crumbs again, covering the ends to prevent the cheese from melting and leaking through. Place stick on a freezer-safe plate. Repeat process for each mozzarella stick.
4. 4 Cover the plate of mozzarella sticks with plastic wrap and freeze for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Set the timer for another thirty minutes.
5. 5 Fill an oil sprayer with olive oil. Remove sticks from freezer and arrange on the prepared baking sheet; spray tops with olive oil.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and close oven door; turn sticks over and spray with oil. Continue baking for 5 minutes more. Continue turning, spraying, and baking the remaining two sides, about 10 minutes more.

By Buckwheat Queen