PHOTO BY ANTHONY TAHLIER

GOOD EATS

Up your at-home cooking game with these simple yet satisfying recipes from Le Bon Nosh chef-owner Forough Vakili.

“We shy away from complicated recipes because we believe anyone should be able to recreate our dishes at home,” says Forough Vakili of the simple, seasonal fare at her buzzy Buckhead all-day cafe and market, Le Bon Nosh. She recently launched monthly cooking classes, where she teaches customers how to make healthy, restaurant-quality meals at home, like these satisfying overnight oats, hearty farro salad and savory roasted tomato tartine. “All of these recipes are quick to make and leave you feeling nourished,” she explains. “Try [them] and you will see that cooking wholesome food is not intimidating at all.”

ROASTED TOMATO TARTINE

Ingredients

1 cup cherry tomatoes

½ cup goat cheese

2 slices sourdough bread

2 Tbsp. olive oil

3 sprigs parsley

1 tsp. lemon zest

1 Tbsp. chopped basil

Salt

Black pepper

Directions

1.Preheat the oven to 400 F.

2.While you wait for it to heat up, toss the cherry tomatoes with a tablespoon of olive oil and a pinch of salt. Add the parsley and put everything on a tray to roast. Roast until some of the tomatoes burst and the skins become lightly charred.

3 In the meantime, toast the bread slices.

4.For the spread, mix the goat cheese with olive oil, basil, lemon zest, salt and pepper. Once combined, spread the goat cheese mixture on the toasted bread and top with roasted tomatoes. Finish with a drizzle of olive oil and enjoy

PHOTO BY ANTHONY TAHLIER

OVERNIGHT OATS

Ingredients

1 cup rolled oats

1 cup hot water

2 cups date milk (recipe below)

1 tsp. salt

1 tsp. vanilla

Toppings

½ cup favorite granola

2 Tbsp. almond butter

2 Tbsp. labneh

2 Tbsp. jam or crushed berries

Date Milk

2 cups oat milk

½ cup dates

Directions

1 To make the date milk, puree the dates with oat milk. Blend until smooth.

2.Mix the oats with hot water and stir until well mixed. Add 1 cup of the date milk, salt and vanilla to the oats and mix again.

3.Once thoroughly combined, refrigerate. The next morning, add the additional cup of date milk to the oats and stir until well combined.

4.Ladle some of the oats into a bowl, top with your favorite toppings and serve.

PHOTO BY ANTHONY TAHLIER

FARRO SALAD

(Serves 4-6)

Ingredients

1 lb. green beans

2 cups farro, cooked and cooled

¼ lb. salami (small dice)

4 oz. pecorino fresco (small dice)

½ bunch scallions, trimmed

Red wine vinegar

Salt

Black pepper

¼ tsp. dried chile flakes

½ cup flat-leaf parsley leaves

¼ cup mint leaves

Directions

Prep the vegetables by blanching and draining the green beans, as well as soaking and draining the scallions in ice water. Once prepped, it’s time to assemble the salad. Combine the cooked farro, green beans, salami, pecorino and scallions in a large bowl. Toss together with vinegar, chile flakes, salt and pepper. Once seasoned to taste, let the salad sit for 5 minutes at room temperature. Top with parsley, mint and olive oil to taste. Serve at room temperature.