A guide to some of the fun and interesting dishes and ingredients you’ll find on our menu:
Arepas - Latin-American cornmeal patties traditionally served anytime of day. We serve ours with scrambled eggs and fresh fruit.
Baba Ghan’ouj - Literally to “eggplant salad” in Turkish. Made with mashed eggplant spices and, in our case, the best olive oil we can lay our hands on.
Bulgur - A type of cracked wheat most commonly used in breads and tabbouleh salad. Look for ours paired up with a classic Greek salad. Nutty-flavored bulgur is a great source of fiber, B vitamins, and vitamin E.
Calabaza - A type of squash that is popular in Latin America, and often used a substitute to pumpkin. An excellent source of Vitamin A and beta-carotene, and the perfect base for creamy calabaza soup in the chilly weather.
Chermoula - A rich, spicy Morrocan sauce made with tomatoes and traditional spices such as cumin, sweet paprika, cilantro, and parsley.
Edamame - A preparation of soybeans still served in the pod alongside a simple dusting of salt or spices. We pair ours with freshly cracked black pepper, just a touch of sea salt, and fresh orange zest.
Gnudi - A dumpling that is akin to a ravioli filling without the pasta. Often prepared with whole wheat flour, ricotta cheese and, in our case, lots of fresh spinach.
Hainese - A cooking style in which the protein is lightly poached. Popularized by Hainese chicken and rice in which the rice is infused with a fragrant ginger stock and the dish is served with freshly julienned vegetables and spicy sauce on the side.
Kohlrabi - A member of the cabbage family that looks somewhat like a turnip and tastes somewhat like broccoli. A great starter for hearty casseroles like Nu-Kitchen’s Kohlrabi Gratin.
Lavash - A soft, thin flatbread of Armenian origin that makes an interesting alternative to traditional wheat wraps. Notably lower in carbohydrate and simple sugars, lavash is the perfect starter to fantastic wrapped sandwiches of all styles.
Moussaka - A casserole of Greek origin that traditionally layers vegetables, meat and cheese. Nu-Kitchen moussaka is vegetarian, prepared with the freshest zucchini, eggplant, sweet potatoes, onions, tomatoes, and lentils that we can find and then topped with parmesan and feta cheese.
Muhammara – A hugely flavorful red pepper dip originating from the Middle East. Ours is served with sumac-dusted pita chips – a Nu-Kitchen favorite.
Pao de Queijo - Delectable balls made with cassava flour that have a moist, chewy cheesy inside. A popular snack in Brazil as well as many other parts of South America.
Pavlova - A light and airy meringue dessert prepared with egg whites, noted for its marshmallowy inside and crispy exterior. Originally from Down Under, and names for the fames 1920s Russian Ballerina Anna Pavlova.
Rojak - A classic Southeast Asian salad composed of fruits, vegetables, and protein. Typical ingredients include new potatoes, jicama, Chayote squash, pineapple, cilantro, and one of many proteins.
Seitan - A high protein food made from wheat gluten. Popularized in Asian and Macrobiotic cooking, seitan is now widely popular for being a versatile, healthy and tasty alternative to meat. We’ve come up with a number signature seitan dishes, including our shwarmas and cheese “steaks” that often get kudos over that of the original versions.
Shwarma - A popular Middle-Eastern sandwich and lunch-cart staple all across the Big Apple. We prepare ours with seitan marinated in a spicy Middle-Eastern mixture and paired with fresh tomatoes, cucumbers and onions.
Stone Fruits - Peaches, plums, apricots, nectarines. If they’ve got a large, stony pit in the middle then they’re stone fruits.
Strata - A delicious and hearty breakfast casserole made with eggs, bread, vegetables or meat.
Tempeh - A high-protein soybean product with a firm texture, substantial flavor and fantastic nutritional profile. Actually made of fermented soybean, tempeh has a different nutritional profile than other soy foods (higher in protein, dietary fiber and vitamins than tofu, for example). Tempeh is well-suited for a variety of dishes and cooking styles.
Tomatillo – The oddly-shaped, husked, greenish hued fruit that is a key ingredient in a number of Latin American sauces and condiments. Notably tart, tomatillo is most famously paired with cilantro, onions, and jalapenos, for the salsa that, though green, isn’t as mild as you might think.