Pasta with Fennel, Arugula and Lemon

Adapted from Sprouted Kitchen

2 large fennel bulb, sliced, fronds reserved
(Watch this video of how to prep fennel bulb by Martha Stewart)
2 Tablespoon extra virgin olive oil
4 garlic cloves, minced
12 oz pasta (linguine or papparadelle)
1/2 cup creme fraiche, to taste, optional
zest 1 lemon, juice reserved
6-8 handfuls of arugula
1/2 cup reserved pasta water
sea salt and black pepper
parmesan or hard goat cheese to finish

Method:

1. Bring large pot of salted water to a boil
2. In a large pan, on medium high, with olive oil, cook fennel for 5 minutes.  Turn to medium heat and add garlic, salt and more oil.
3. Add creme fraiche and lemon zest.  Stir to coat.  Add arugula and toss.
4. Drain Pasta, reserve 1/2 cup pasta water.  Add to creamy fennel pan, toss, and season with salt and pepper.  Add lemon juice 1 teaspoon.
5. serve with parmesan or hard goat cheese, topped with a few fennel fronds.

Israeli Salad and Pita Chips

Adapted from Smitten Kitchen

2 medium roma tomatoes, cubed
1 (1 pound) English cucumber, cubed
1/2 medium red onion, cubed
3 Tablespoon flat leaf parsley, minced
juice of 1/2 lemon
2-3 Tablespoon olive oil
1 1/2 teaspoon sumac powder
sea salt and black pepper to taste
Crumbled or cubed feta (optional)
1 bell pepper, cubed (optional)
chopped olives (optional)

Method:
Combine and mix all the ingredients and serve with pita chips.

Pita chips:
Cut into wedges, lightly brush olive oil on each pita wedge, sprinkle sea salt and sumac powder.  Bake in oven at 350 degrees F on a baking sheet, using a silpat or parchment paper.  10-15 minutes or until done.

Chickpeas and Spinach with Honeyed Sweet Potato

Adapted from Ottolenghi The Cookbook

serves 6-8

2 - 15 oz cans garbanzo beans

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 Tablespoon tomato paste

14 oz canned tomatoes, chopped

1 teaspoon superfine sugar (caster sugar)

1 1/2 teaspoon ground cumin

3 cups baby spinach leaves

2/3 cup cilantro, garnish

sea salt 

black pepper

Honey Sweet Potato:

1 pound sweet potato, peeled, cut into 1 inch slices

scant 3 cup water

3 1/2 Tablespoon unsalted butter (we use Earth Balance Vegan Butter)

4 Tablespoon honey

1/2 teaspoon salt

Method:

1. In a large pan, combine sweet potatoes with water, butter, honey, and salt.  Bring to a boil then lower heat to simmer for 30-45 minutes, or until tender.  Turn the potatoes over 1/2 way through, then remove from heat.

2. Make the sauce for the chickpeas, heat olive oil in a pan with onion, cumin seeds, coriander seeds for 8 minutes.  

3. Then add tomato paste, tomatoes, sugar and ground cumin.  Cook for 5 minutes then add salt and pepper

4. Stir in spinach, then chickpeas and cook for another 5 minutes

5. Serve and Enjoy!

Notes:

• I served this dish with Shawarma spiced chicken wraps and a cucumber and poppy seed salad.

Cucumber and poppy seed salad (adapted from Ottolenghi The Cookbook), recipe follows: 

6 small baby cucumbers

2 mild red chilies, thinly sliced

3 Tablespoon coarsely chopped cilantro

4 Tablespoon white wine vinegar

1/2 cup sunflower oil

2 Tablespoon poppy seeds

2 Tablespoon superfine sugar (caster sugar)

sea salt and black pepper

Method:

1. Chop off and discard ends of cucumbers.  Slice cucumber at an angle.

2. Mix together all ingredients in large bowl.  Use hands to massage flavors gently into cucumbers.  

3. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers.  It should be sharp and sweet like a pickle.

4. If you're not serving it immediately, drain some liquid off later and adjust seasoning again.

Shawarma Spiced Chicken Wraps

Adapted from Gordon Ramsay's Home Cooking: Everything you need to know to make fabulous food Cookbook

Serves 2

4 boneless, skinless chicken thighs
2-4 pita bread or tortilla wraps
olive oil

Marinade:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
seeds from 3 cardamom pods, ground in mortar
pinch of freshly grated nutmeg
2 garlic cloves, peeled
juice of 1/4 lemon
cilantro, leaves chopped
olive oil
sea salt
freshly ground black pepper

Method:

1. Make the Marinade.  Add spices, garlic, lemon juice and cilantro to mortar or blender.  Grind or blend until smooth.
2. Add 5 Tablespoon of olive oil and salt and pepper.  Blend well.
3. Transfer to large bowl and mix with chicken.  Make sure you rub in the marinade.  Marinate for 2 hours.
4. Preheat oven to 350 degrees.
5. On a baking sheet, using aluminum foil, grease with a little butter.  Bake chicken for 30 minutes or until cooked, flipping the chicken half way through for even cooking.
6. Serve on pita and enjoy!

Notes:

• Gordon Ramsay's recipe suggests using sliced scallions, shredded cabbage, mayonnaise and chili sauce for the wraps.
• I chose to omit those ingredients. 
• Instead I made a Yogurt Sauce (adapted from Ottolenghi The Cookbook, Chickpeas and Spinach with Honeyed Sweet Potato recipe) Recipe as follows: 1/2 cup greek yogurt, 1 clove garlic, minced, grated zest and juice 1 small lemon, 3 Tablespoon extra virgin olive oil, 1 teaspoon fresh mint, finely chopped; sea salt and black pepper to taste.

Chocolate Bourbon Balls

Adapted from Mast Brothers Chocolate A Family Cookbook
makes 24 balls

4 cups Vanilla Wafer Cookies
1 cup Raw Pecans
1 cup Confectioner's sugar
1 Tablespoon Cocoa Powder
1/2 Cup Bourbon

Method:

1. Mix Cookies, pecans, 3/4 cup confectioner's sugar, cocoa powder in food processor.
2. Add Bourbon and combine.
3. Roll mixture into small balls.
4. Roll balls in remaining confectioner's sugar to coat.

Notes:

• This dessert has alcohol in it, please do NOT serve it to minors.
• I used Woodford Reserve Bourbon.  

Almond and Orange Florentines

Adapted from Ottolenghi The Cookbook

makes about 20

2 free-range egg whites

3/4 cup plus 1 Tablespoon confectioner's sugar

2 3/4 cup sliced raw almonds

grated zest of 1 orange

Method:

1. Preheat Oven at 300 degrees F. 

2. Use a heavy baking sheet and a silpat (lightly brush vegetable oil on parchment paper if you don't have a silpat). 

3. Put egg whites, confectioner's sugar, sliced almonds, and orange zest in a large mixing bowl.  Gently mix together.  Dip your hand in a bowl of cold water and pick up portions of the mix to make little mounds on lined pain, well spaced apart.

4. Using a fork, gently flatten each mound very thinly.  As thin as possible without creating too many gaps between almond slices.

5. Bake in oven for 12 to 15 minutes or until cookies are golden brown.  Allow cookies to cool before transferring it to a plate or sealed jar.  An Icing spatula works well.

Etti's Herb Salad

Adapted from Ottolenghi THE COOKBOOK

serves 6

2 cups cilantro leaves

1 1/4 cups flat-leaf parsley leaves
2 cups dill leaves
1 cup tarragon leaves
1 1/4 cups basil leaves
2 cups arugula leaves
3 1/2 Tablespoon unsalted butter
heaping 1 cup whole unskinned almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon lemon juice
1 Tablespoon olive oil

Method:

1. Gently immerse the herb leaves in cold water, be careful not to bruise them.  Drain in colander, then dry in a salad spinner or spreading them out on a clean kitchen towel.
2. Heat butter in a frying pan, add almonds, salt, and pepper.  Saute for 5 to 6 minutes over low to medium heat, until almonds are golden.  Reserve the butter left in pan.  Once the almonds cooled, coarsely chop them.
3.  Assemble the salad: Place the herbs in a large bowl, add almonds, cooking butter, lemon juice, and olive oil.  Toss gently and season to taste.  Serve immediately.

Notes:

• This salad is VERY labor intensive, BUT it is worth every minute. =)
• We like to use Earth Balance Vegan Butter.
• Marques de Valdueza Extra Virgin Olive Oil is perfect.