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About Us
Recipes
Kitchen Inspo
30-Day Home Trial
60k+ Happy Home Cooks
Jun 16, 2024
By Lilian Sutherland
We caught up with Nora in the kitchen to chat more about her love for sustainable cooking, her go-to Crumble pieces, and why she believes in the power of planting and plating up wholesome meals.
“I'm Nora, a high school teacher with a passion for gardening and wholesome home-cooked meals!”
“For me, gardening and cooking are intertwined … [I love] plucking ripe tomatoes or crisp lettuce from my garden, knowing that each ingredient carries the promise of a nourishing meal.”
“[When i’m not in the garden] I’m documenting my day-to-day life on my page, Her Kitchen Garden where i’ve found comfort in sharing my favourite gardening tips and successful kitchen experiments [like my sourdough bread, jams and pickles].”
“My love for cooking is deeply rooted in my upbringing. My mother cooked with fresh herbs, spices, and ingredients [for her traditional Lebanese recipes], while my father tended to our garden, planting trees and vegetables.”
“[Seeing this] not only fueled my passion for cooking but also taught me resourcefulness and creativity. I noticed how my mother improvised her meals, adjusting recipes based on what we had in our yard or on hand.”
“Throughout the week, Instead of tossing [your vegetable offcuts] and scraps, collect them. Once you have a decent amount… make a flavourful veggie stock!”
“[Simply] add all the scraps to a Crumble Dutch Oven, cover them with water, add salt, some peppercorns, and a cinnamon stick for extra flavour. Let this mixture boil for about 4 hours [and viola!]”
“You'll end up with a delicious, homemade stock that can be stored in ice cube trays or containers, ready to use in soups and other recipes. This method not only enhances the flavour of your dishes but also helps minimise food waste.”
“From the minute I saw the cast iron pots, I loved them! The Shallow Dutch has to be a standout for me [because] I love its durability and design. I don’t even have to pack it away… it’s a feature on my stove.”
“The meals I prepare in cast iron [always] have a rich, deep flavour, and the versatility of the cookware is unmatched–I can bake bread and cook a stew all in the same pot.”
“This recipe is a staple in our fridge every week [and] it begins with a story about my husband. When we first got married, …he barely ate vegetables. To change this, I introduced him to Loubyeh bi Zeit. [It’s] a traditional Lebanese dish made with green beans, olive oil, tomatoes, and garlic.”
“We enjoy this dish with a side of boiled eggs to make it more filling. This dish is a favourite of mine because it's quick, easy, comforting, and pairs nicely with fresh bread.”
Nora Awad @herkitchengarden
Rated 5.0 stars by 3 users
“This recipe is a staple in our fridge every week [and] it begins with a story about my husband. When we first got married,…he barely ate vegetables. To change this, I introduced him to Loubyeh bi Zeit. [It’s] a traditional Lebanese dish made with green beans, olive oil, tomatoes, and garlic.”
500g fresh green beans, trimmed and cut into small pieces
In the Crumble Shallow Dutch Oven, heat the olive oil over medium heat. Add the onion and fry until soft and translucent. Add the garlic and fry for another 1-2 minutes.
Can’t get enough of Nora? We don’t blame you, make sure to follow @herkitchengarden to stay up to date with all of her latest hacks and tips on how to incorporate sustainable cooking into your routine.
Chicken & Corn Soup
Vegan Shepherd's Pie
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