The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

All vegetables, Sunset 2016  6 svgs.

INGREDIENTS AND DIRECTIONS: TOSS TOGETHER

  • 2 C fresh cooked shell beans – Cannelini or cranberry or  14 oz can Cannellini beans or chickpeas rinsed & drained.
  • 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
  • ¼ C fresh parsley leaves
  • ¼ C olive oil
  • 3 TBs chopped chives
  • 2 TBs chopped capers
  • 1 TBs lemon zest
  • 2 Tbs/juice 1 lemon
  • ½ tsp Aleppo pepper (or mild crushed red pepper flakes)

Chickpea soup

April 24, 2017

serves 4

INGEDIENTS

  • 1 large onion sliced thin
  • 1 medium fennel sliced
  • olive oil
  • 1 large carrot, cut lengthwise and sliced
  • 3 celery stalks sliced
  • 1 TBs tomato past
  • 1 C white wine
  • one 14 oz can Italian plum tomatoes (or 24 oz marazano tomatoes – reduce broth to ~ 3½ C)
  • 1 TB chopped oregano
  • 2 TB chopped parsley
  • 1 TB thyme
  • 2 bay leaves
  • 4 ½ C broth
  • 2½C cooked chickpeas (canned or fresh cooked)
  • 4 TBs pesto
  • optional: fresh basil leaves; 2 large slices stale sourdough bread broken into pieces, drizzle olive oil, bake 10 min)

DIRECTIONS

  • In large pot on medium heat, sauté sliced onion & fennel in 3 TBs oil 4 mins.  Add sliced carrots & celery cook 4 min more. Stir in 1 TB tomato paste, add 1C white wine and cook 1-2 min.
  • Add canned tomatoes with juice, herbs, broth & salt & pepper. Bring to boil, reduce heat to simmer, cover, cook 30 min.
  • 10 min before serve soup, crush some of chickpeas, add to soup, simmer 5 min. Add toasted bread, cook 5 min more.
  • Ladle soup into bowls, spoon pesto in center & drizzle with olive oil.

Merguez and chickpeas

February 2, 2017

Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro

  • Roast/grill/pan fry merguez sausage
  • Cook farro,
  • Layer/assemble ingredients together.

 

Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°

  • 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
  • Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
  • Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
  • Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
  • Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
  • Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.

 

 

WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°

  • 4  (~1lb each) lamb shanks
  • 1TB kosher salt
  • 2 TB olive oil

1. Preheat broiler. Season  lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.

  • 1 Spanish (red) onion, thinly sliced
  • 1 carrot thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ tsp salt
  • 2 TB oil
  • 2 cinnamon sticks
  • 1 cup dried currants

2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.

3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!

  • 1 (15oz) can chickpeas, drained

4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.

  • 1 TB finely chopped fresh mint
  • ½ Cup parsley
  • 2 TB fresh lemon juice

Add herbs to chickpeas, spoon onto plates, top with lamb shanks.