When I turned 13 years old, my grandparents gave me the gift of a summer in Israel in honor of my bat mitzvah. I lived on a kibbutz, worked in the orchards and the chicken coops, and learned to love foods I'd never tasted before, like pomegranates, which we plucked from our own trees, and falafel, and hummus. It's so easy to make your own hummus. All you need are canned chickpeas, tahini (sesame paste), garlic (essential), olive oil, and a food processor or blender. Add whatever flavorings you have in the pantry. I love this sun-dried tomato and basil hummus; if you have your own slow-roasted tomatoes, substitute those for a more intense tomato flavor.
Continue reading "Slow-roasted or sun-dried tomato and basil hummus recipe" »
True confession: I'm not wild about chickpeas. A bad dinner party entrée served to me more than thirty years ago left a permanent scar on my taste buds; the host, a newly-minted vegetarian, served undercooked chickpeas that felt like tiny pellets assaulting my stomach. To this day, I'm leery of recipes that call for dried chickpeas, and except when making hummus, I always give canned chickpeas a second cooking, if only for a few minutes. This recipe for roasted chickpeas with raisins, parsley and mint takes that approach: a quick roasting at high heat to give the chickpeas some depth of flavor, then a toss in a sweet vinaigrette with fresh herbs from the garden. Vegan and gluten-free, this would be perfect for a light lunch or potluck.
Continue reading "Recipe for roasted chickpeas with raisins, parsley and mint" »
I have a theory about turkey meatballs: you can mix anything from your pantry with ground turkey, and create great meatballs. Okay, maybe not anything, but except for Nutella, I can't think of a pantry staple that wouldn't work. Our latest incarnation, Moroccan turkey meatballs, features ground-chickpea falafel mix in place of breadcrumbs. The warm spices of ras el hanout -- cinnamon, cardamom and turmeric -- give these meatballs the sultry flavor of North Africa, and the dark appearance of... rocks! Oh, well. Forgive the strangely yellowish-brown color, and serve these meatballs in a salad, in a pita stuffed with hummus, or with roasted vegetables and couscous.
Continue reading "Recipe for Moroccan turkey meatballs" »
Here in Rhode Island, early October affords a very small window of opportunity, before the first frost, when the garden gives up its last vine-ripened tomatoes and the parsley is at its most robust. That's the best time to make tabbouleh, the Middle Eastern salad of bulgur wheat, parsley and tomatoes with a lemony dressing. Very few dishes really give parsley the star turn it deserves, especially when it's as aromatic and crisp as my garden parsley. Tabbouleh (also spelled tabbouli) lets parsley shine. Thanks to an early-season gift from my friend Julia, I also have scallions in my garden. I love this particular version of tabbouleh because it doesn't call for raw onions (I don't like them), though you can substitute onions for the scallions if you prefer. Serve this salad as a side dish with any grilled meat or chicken, or stuff into a pita with some falafel or chickpeas for a substantial (vegan) lunch. The salad tastes best when it sits for a couple of hours before serving, so be sure to plan for that.
Continue reading "Recipe for tabbouleh (bulgur wheat and parsley salad)" »