Recipe:

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Roasted Vegetables with Tomato Pulp and Avocado Herb Mayo

• 3 bell peppers, sliced into quarters
• 2 zucchinis, sliced 1/4″ crosswise
• 4 eggplants, sliced 1/4″ crosswise
• 8 oz button mushrooms
• 1 onion, sliced
• 1/4 cup olive oil
• salt/pepper or Italian seasoning

• Sides:
• toasted pita pockets
• avocado herb cream
• mayo
• cooked tomato pulp (optional)
• french fries

 Directions:

Preheat oven at 450 degrees.

Using two large baking trays, divide and  lay all vegetables flat.  Drizzle with olive oil and season with salt and pepper or Italian seasoning.

Roast vegetables for approximately 15 minutes: one on the lower rack of the oven, the other on the top rack; then swap places cook for another 10 to 15 minutes until they appear soft when picked with fork and have browned.

Remove veggies and arrange on a platter and serve with  pita pockets, avocado cream, tomato pulp and a side of french fries.

 

Mediterranean Mushroom Kibbeh Pockets with Herb Avocado Cream

Prep: 15 minutes

Cook Time: 45 minutes

Rest Time: 1 hour

Serves: 4 to 6

Ingredients:

Mushroom & Bulgur Kibbehs

• 3 tbsp. olive oil
• 1.5 lb. white mushrooms
• 4 cloves garlic
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 small Thai chili
• 2 oz feta cheese
• 1 egg
• 1 cup medium size bulgur
• 1.5 cup hot water
• 1 tbsp. tomato paste
• grape-seed oil for frying

Herb Avocado Cream

• 1 avocado
• 1/2 cup mayo
• 2 sprigs of savory
• 2 sprigs of parsley
• 5 leaves of basil
• 2 green onions
• 1 tbsp. lemon juice
• salt

• pita pockets for serving

Directions:

Mushroom & Bulgur Kibbehs

In a medium size bowl add 1 cup bulgur with enough hot water to cover(about 1.5 cups) while you start cooking the mushrooms.  The bulgur should be ready in about 15 minutes.

In a large saute pan using medium low heat add olive oil.  Add mushrooms, garlic, chili and onions with sprinkle of salt.  Let it cook until the mushrooms turn light brown and remove from heat.

In a food processor, add the cooked mixture, the drained bulgur, eggs, feta and tomato paste and whirl until its a course mixture.  (this is where I need help to make the mixture less watery so it does not crumble up.)

In the same saute pan that was used to cook up the mushroom mixture, heat enough oil for frying.  Fry the kibbehs until golden brown — as you can tell mine are not very golden brown, but I think I can get there if I tweak the recipe by adding  some binding agents.  I am open for suggestions.

Herb Avocado Cream

Rinse up the the food processor and combine all the ingredients of the avocado cream.  Process the mixture until it comes to a cream smooth consistency.  Adjust seasoning.

To serve, fill pita pockets with kibbehs and top with avocado cream.

Apricot Pistachio Cupcakes

Makes 36

Prep: 20 minutes

Cook: 25 to 35 minutes

• 3/4 cup pistachio almonds, toasted
• 1/2 cup almonds, toasted
• 1/4 cup pine nuts, toasted
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 tsp salt
• 8 large eggs
• 2.5 cups sugar
• 2.5 sticks butter, melted
• 2.5 cups milk
• 1 cup sour cream
• 1 tsp almond extract
• 1 cup apricots jam
• zest of 1 lemon
• powdered sugar for sprinkling
• mini cupcake tins
• 36 cupcake liners

 

Directions:

Preheat the oven to 350 degrees F. Butter 12-cupcake tin pans and add cupcake liners into tins and set aside until batter is ready.

Combine the toasted nuts in a food processor. Pulse until the nuts are finely ground almost like the texture of flour. Transfer the nuts to a large bowl. Add the dry ingredients: flour, baking powder, and salt. Stir to combine and set aside.

Using a stand mixer or an electric mixer beat the eggs and the sugar in a medium size bowl until the mixture becomes thick and pale yellow. Add the butter, milk, sour cream and apricot jam. Stir in the almond extract and zest. Pour the mixture slowly into the dry ingredients.  Stir well until mixture is combined.  Pour the batter into the cupcake liners.  Bake until the cupcakes are cooked and a toothpick comes out clean, about 25 to 35 minutes. Let the cupcakes cool. Use a Sprinkle with powdered sugar or top with your favorite icing and serve.

Corn Soup with Harissa and Cream

Adapted from 101cookbooks.com

Serves 4 to 6

Time to Prep: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 6 ears corn, husks removed
•  water
• 2 tbsp. olive oil
• 2 tbsp. unsalted butter
• 1.5 lbs potatoes, cut into 1/4-inch dice
• 1 leek chopped (light green parts only
• 1/4 onion, chopped
• 4 medium cloves garlic, chopped
• salt and ground pepper
• 2 tbsp sour cream
• plain sour cream or yogurt, harissa, and fresh dill, to serve

Using a medium size bowl, cut the kernels from the cobs of corn. Place  the cobs in a large pot of cold water (enough to cover the cobs.)  Let the water come to a boil.  Once the water is at boiling point, lower the heat and simmer for 35 minutes. Remove the cobs from the broth.  The  broth should have reduced by about half.

While the corn cobs are simmering, heat the olive oil and butter in a large skillet with a lid over medium-high heat. Add the potatoes, stir until they are well-coated, add  salt, and saute until the potatoes  for about 5 minutes.  Cover the skillet with lid and cook for an additional of 5 minutes.  Add the leeks, garlic and corn kernels.  Cover with lid again and let it cook for another 3 minutes.  Add sour cream and stir to combine.  Add salt and pepper and adjust seasoning.

Add this mixture to the corn broth.  At this point, you can decide if you need to add a little more water or not depending on how watery you like your soup. Let simmer for about 5 minutes or longer if you have added more water.

Once the soup has done simmering, remove from heat.  I took the advice of Heidi and kept some of the soup chunky and some processed. If you like this using her method as well,  remove about half of the soup and puree the rest, then stir the reserves chunky portion back in – combining smooth/chunky in the end. Taste and adjust with more salt and pepper.

Serve with a spoonful of plain yogurt or sour cream and chopped dill.  If you love the added spicy kick, don’t forget the harissa paste.

Pork Loin with Balsamic Fig Compote and Cracked Basil Potatoes over Arugula

4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

Pork

• 3 tbsp. olive oil
• 5 fresh leaves of basil
• 2 lbs. pork tenderloin
• sea salt/ black pepper
• juice of half lemon

Balsamic Fig Compote

• 12 oz black figs, quartered (more for garnish)
• 5 leaves of fresh basil
• 2 tbsp. agave nectar (or sugar)
• 2 tbsp. fig preserve
• juice of half lemon
• sprinkle of salt
• 1/2 cup water
• 1/4 cup balsamic vinegar

Cracked Basil Potatoes

• 3 lbs. assortment of potatoes
• 5 leaves of fresh basil
• 1/4 cup olive oil
• 4 cloves garlic
• salt & black pepper
• 1/4 cup fresh basil, chopped

Arugula leaves for serving

Directions:

Pork

Season the pork loin with salt and pepper.  Add olive oil in a heated cast iron skillet and add the basil leaves and let it cook for 30 seconds.  Add the pork loin and braise on all sides under medium high heat for about 3 minutes per side.  Add half of the lemon juice, lower the heat and close the lid of the skillet and let it cook for about 15 minutes or until it’s fully cooked.  You can check if the meat has been cooked all the way by  inserting an instant read meat thermometer into the center of the pork.  The thermometer should be at 145 degrees.

Balsamic Fig Compote

Combine all the ingredients in a medium size saucepan, stir and let it simmer under medium heat until half of the liquid is evaporated.

Cracked Basil Potatoes

Fill a pot with water and add potatoes. Let it boil for about 20 minutes.  Remove from pot and let it cool slightly.   Crack the potatoes by smashing them with your hand lightly.  Season with salt and pepper.

In a saute pan, heat olive, garlic and basil.  Add cracked potatoes and let it cook for a few minutes to soak in all the infused flavors of the oil and herbs.

Transfer the pork to a cutting board.  Let the pork rest for 5 minutes. Cut the pork crosswise into 1/4″ thick slices.  Arrange the pork slices on plates.  Spoon the fig compote over the pork.  Add a side of cracked potatoes and arugula and serve immediately.

Cauliflower & Cucumber Salad

Ingredients:

• 1/2 of whole cauliflower florets, sliced thinly
• 1 bunch cilantro
• 2 cucumber, sliced thinly
• salt
• 1/2 tsp cayenne
• 1/2 lemon juice
• 3 tbsp, olive oil

 

Directions:

Combine all of the above and toss together.  Season to adjust flavors and serve.

 

20 Minute Dinner: Tarragon Salmon with Israeli Couscous

Serves 4

Ingredients:

• 3 tbsp. olive oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 2 cups Israeli couscous
• 5 cups water or broth
• orange blossom water
• salt
• lemon juice
• 4 pieces of salmon
• 2 tbsp. butter
• handful of tarragon leaves
• salt & pepper
• lemon slices

Directions:

Heat olive oil in a shallow 3.5 qt pan with lid using medium high heat.  Add cumin and coriander and stir for about 30 seconds.  Add couscous, keep stirring until couscous looks slightly toasted, but not browned for about 3 minutes.  Add 5 cups water or broth with orange blossom water and season with salt.  Once water comes to boil, close the pan with lid and lower the heat.  Let it cook for  7 minutes.

In the meantime, prep the salmon by marinating in salt, pepper and lemon juice.

Once the 7 minutes are up with the couscous, open the lid and arrange the salmons over the couscous.  Dab each salmon with butter and few leaves of tarragon and close back the lid.  Let it cook for another 7 minutes in low heat until couscous and salmon are fully cooked.  Fluff the couscous and serve salmon with slice of lemons.

Fig-Almond Tart

Ingredients:

Crust

• 1 large egg yolk
• 1 tbsp. heavy cream
• 1 1/2 cups all-purpose for plus more
• 6 tbsp. sugar
• 1/ tsp. salt
• 1 cup (2 sticks) chilled unsalted butter, diced plus more

Filling

• 3/4 cup half-and-half
• 1/4 cup plus 2/3 cup sugar, divided
• 3 large eggs
• 1 tbsp. all purpose flour
• 1 tsp. vanilla extract
• 1 3/4 cup (scant) slivered almonds
• 1/2 cup (1 stick) unsalted butter, room temperature
• 12 oz. fresh mission figs (about 12 medium), stemmed, quartered

Special Equipment: Use a 10″ – diameter tart pan with a removable bottom ( I just used a tart pan that did not have a removable bottom)

Directions:

Crust

Whisk egg yolk and cream in a small bowl.  Mix 1 1/2 cups flour, sugar, and salt in a stand mixer fitted with a paddle attachment.  Add1 cup butter: mix on low spped until coarse meal forms. Add egg mixture.  Blend just until most clumps from.  Gather into a ball, flatten into a disk, weap in plastic, and chill for 1 hour.

Butter tart pan, Roll out dought to 13″ round on a lightly floured surface.  Transfer to pan.  Press onto bottom and up sides.  Trim excess dough.  Chill 30 minutes.

Filling

Bring half- and-half to a simmer in a small saucepan.  Whisk 1/4 cup sugar, 1 egg, and flour ina small bowl.  Gradually whisk in half-and-half.  Return to a sacuepan.  Whisk constantly over medium heat until mixture thicken and boils, about 3 minutes over a bowl of ice water;  stir pastry cream until cold.  Remove from ice bath;  set aside.

Finely grind almonds with 1/3 cup sugar in a food processor (do not grind to a paste)  Using an electric mixer,  beat butter and remaining 1/3 cup sugar in a large bowl until smooth.  Add 2 eggs, 1 at a time, beating well between additions.  Gradually beat in cream (reserve remaining cream for another use).  Cover; chill until firm, about 4 hours.  Preheat oven to 375*. Spread filling over crust,  Arrange figs, cut side up, in a concentric circles over filling.  Place tart on center is golden and set, about 1 hour 15 minutes.  Let tart cool completely in a pan on a wire rack.

10 Minute Salad: Minty Cucumbers with Feta Cheese

Serves 4

Time: 5 minutes

Ingredients:

• 4 Persian cucumbers, peeled and sliced thinly
• feta cheese, crumbled
• 1  tbsp mint, chopped
• juice of half a lemon
• 2 tsp  mint vinegar
• 1 tbsp olive oil
• salt

Directions:

Peel and slice cumbers in rounds and transfer to a medium size salad bowl.  In another small bowl whisk the lemon  juice, mint vinegar, olive oil together to prepare dressing.  Pour the dressing over the cucumbers and add the chopped mint and a little salt. (Do not want to add too much salt since depending on the feta that you’re using, it might then be too salty)  Top with cheese and serve.

Cook’s note: If you don’t have mint vinegar, just leave it out of the recipe.  It’s still tastes great without it.

For original recipe, click  here.

Aarti’s Lamb Kofte/Kofto Kebabs with Pomegranate Glaze and Cucumber Yogurt Sauce (Tzaziki)

Ingredients:

Cucumber Yogurt Dip (Tzaziki)

• 3 to 4 peeled Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
• handful of fresh mint
• 3 clover garlic
• 2 cups yogurt or lebni
• salt

Lamb Ground Kebabs with Pomegranate Glaze:

• 1/2 bunch fresh parsley, leaves picked (about 2 cups)
• 4 sprigs fresh mint, leaves picked (about 1 cup)
• 1 onion, chopped
• Zest and juice of 1 lemon
• 2 cloves garlic
• 1 pound ground lamb
• 1 teaspoon baking soda
• salt and freshly ground black pepper
• olive oil, for greasing and drizzling
• 2 tablespoons pomegranate molasses*

Special Equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes
*Can be found at specialty/Middle Eastern markets

Directions