Boyer taps Middle Eastern flavors and traditional recipes in creating this bowl—a format that has proved successful at Nordstrom cafés and restaurants. The build combines boiled kamut berries and lentils, tossed in a mixture of oil, parsley, lemon zest and lemon juice until well coated. The chef uses the SupHerb Farms® Moroccan Harissa Paste twice in this dish: first in a flavorful sauce with tomatoes, tomato sauce, garlic and Aleppo peppers and then in a honey glaze for roasted carrots. “A little of the paste goes a long way,” advises Boyer, affirming its use as a flavor booster in a sauce, vinaigrette or marinade.
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