Amber Courtyard

Soft roasted eggplant wraps a tangy walnut, coriander and garlic filling in these small Georgian-inspired rolls.

Juicy tomato wedges, crisp cucumber and generous fresh herbs with a light wine-vinegar dressing.

A coarse green spinach and walnut spread with garlic, coriander and a sharp splash of vinegar, served with warm baguette.

Boneless chicken simmers with sweet pepper, tomato, coriander and a generous finish of fresh herbs. Crusty bread catches the sauce.

Tender chicken, lemon and fresh tarragon sit over fluffy rice with wilted spinach. A fragrant green supper made in one covered pan.

Red kidney beans are lightly mashed into a thick walnut, onion and coriander pot, brightened with vinegar and fresh cilantro.

Roasted eggplant and chickpeas settle into a basil-scented tomato sauce under a little crumbled feta.

Golden potatoes and browned mushrooms are tossed with garlic, basil and walnuts, then served with a cool spoonful of yogurt.

Quick yogurt flatbreads carry wilted spinach, soft mozzarella, feta and dill. Cool cucumber makes a crisp side.

Roasted rainbow trout meets golden potatoes, green beans and lemon, with ground coriander and fresh cilantro tying the plate together.

Beef chuck simmers slowly in a tomato-coriander sauce before sweet peppers and fresh parsley join the pot. Bread is part of the meal.

Soft cabbage leaves hold lentils, rice and walnuts in a bright tomato sauce, finished with dill and a cool spoonful of yogurt.

Golden pumpkin, white beans and fluffy rice are finished with toasted walnuts, coriander, parsley and a little lemon.

A small golden yogurt cake with walnuts through the crumb and a thin honey finish, baked in one ovenproof skillet.

A glossy, deep-purple grape pudding with a small toasted-walnut topping: a soft, spoonable nod to pelamushi.

Tender baked pear halves with cinnamon-scented pan juices and cool, honey-sweetened yogurt.