Delicata and Radicchio Salad

Bring on the layers when it’s cold outside. And before you reach for your fleece or parka, let’s be perfectly clear: we’re talking about salads. That’s right, salads have a place in the fall and winter, and when the brisk seasons invite layering hefty, nourishing ingredients into our meals, this principle also applies to salads. They can handle it.

This vibrant salad is a perfect example. It’s layered with nutty black rice, crisp radicchio leaves, and spice-roasted delicata squash rings. Each ingredient brings flavor, texture, and nutrients to the salad party, and when composed together in a serving bowl and drizzled with a thick balsamic vinaigrette, they produce a unified and highly decorative salad, that will please and wow everyone at the dinner and holiday table.

Delicata squash is a winter squash that is often by-passed for the ubiquitous butternut squash. Delicata is a small oblong squash with green and yellow striated skin that is edible, so there is no need to peel it. It cooks quickly, and roasting is an easy method which amplifies its mildly sweet and creamy flavor. The squash can be halved lengthwise and roasted, or, better yet, sliced into thin rings, which resemble decorative flower shapes.

If you need any further encouragement to make this salad, note that it can be easily prepped ahead of serving, since the rice and squash rings should be cooked and cooled to room temperature. The final assembly takes minutes, which is a cook’s gift during the busy holiday season.

Delicata, Radicchio, and Black Rice Salad

Serves 4
Active Time: 30 minutes
Total Time: 30 minutes, plus rice cooking and cooling time

Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
1 cup black rice, rinsed
Salt
1 large delicate squash, scrubbed clean
1 to 2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1 large head radicchio, cored, leaves torn into shards
3 scallions, thinly sliced
1/4 cup coarsely chopped Italian parsley leaves
2 tablespoons pumpkins seeds (or pomegranate arils)

1. Whisk the dressing ingredients in a small bowl.
2. Cook the rice until tender, according to package instructions. Season to taste with salt and set aside to cool to lukewarm or room temperature.
3. Heat the oven to 400°F.
4. Cut the squash crosswise in 1/3-inch thick slices, and scoop out the seeds. Place the rings in a large bowl. Add the oil, 1 teaspoon salt, the cumin, paprika, and black pepper and toss to coat. Arrange the squash rings on a rimmed baking sheet lined with parchment. Transfer to the oven and roast until golden brown in spots and tender, about 25 minutes, flipping once. Remove from the oven and lightly brush with the dressing. Cool to lukewarm or room temperature.
5. Spread the radicchio in a wide shallow serving bowl. Stir the scallions into the rice and then spoon the rice over and around the radicchio. Arrange the delicata rings around the salad, tucking some of the rings under the radicchio leaves. Sprinkle the parsley and pumpkins seeds (or pomegranate arils) over the salad. Drizzle with the remaining dressing.

Tomatillo Salsa and Chicken Stew

If you’ve had a green salsa or salsa verde, then you’ve had a tomatillo.

For a long while I steered clear of tomatillos, not because I had an aversion – I simply didn’t know what do with them. Well, I am here to tell you that tomatillos are easy to use and a delight to eat. Their flavor is tart and vegetal with a hint of fruit, and they add pucker-y brightness to salsas and stews.

Tomatillos are in fact classified as a fruit (like tomatoes) and are a member of the nightshade family. They are wrapped in a papery husk, which, when removed, reveals a crab apple-sized green fruit that resembles a tomato. Tomatillos are native to Central America, which helps to explain why they are a prominent ingredient in salsas.

A fresh tomatillo should be firm, unblemished, and bright green in color. They can be eaten raw or cooked. When eaten raw, their tartness will be pronounced. Roasting tempers their acidity, coaxing out their natural sweetness, while adding a smoky charred note. To prepare a tomatillo, remove the paper husk and wash the fruit to remove the sticky film that coats the surface. When roasting, halve the tomatillos crosswise and broil, cut side down (or grill skin-side up) to get a light char on the skins. You want those skins in the salsa for the extra flavor.

The salsa in this recipe can be enjoyed straight up on a chip, spooned over tacos and casseroles, and dolloped over grilled meat, fish, poultry, and vegetables. In this recipe it’s the base for a simple and bright chicken stew. For extra depth of flavor, I’ve marinated the chicken in citrus and herbs to amplify the salsa.

Tomatillo Chicken Stew

Active Time: 1 hour
Total Time: 1 hour, plus marinating time
Serves: 4 to 6

Marinade:
3 garlic cloves
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken breasts or thighs, halved

Salsa:
1 pound tomatillos
1 to 2 jalapeño peppers, seeded, halved lengthwise
2 garlic cloves, chopped
1 small white onion, coarsely chopped
1 small poblano pepper, seeded, coarsely chopped
1 cup packed cilantro leaves and tender stems
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste

1 tablespoon olive oil
Cooked long grain rice
2 scallions, white and green parts thinly sliced
Chopped cilantro for garnish

1. Marinate the chicken: Whisk the marinade ingredients in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
2. Make the salsa: Remove the papery husks from the tomatillos. Rinse the tomatillos to remove the sticky film. Halve the tomatillos cross-wise and arrange with the jalapeños, cut-sides down, on a rimmed baking sheet. Place under the oven broiler and broil until the skins are lightly charred, about 5 minutes. Cool slightly and then combine the tomatillos, jalapeños, and the remaining salsa ingredients in a food processor and pulse to achieve a salsa consistency.
3. Heat the oven to 350°F.
4. Heat the oil in a large skillet. Remove the chicken from the marinade and discard the marinade. In batches, cook the chicken on both sides to give them a little color, 3 to 4 minutes. Transfer to a plate.
5. Pour the salsa into the pan, scraping up any brown bits. Nestle the chicken into the salsa. Transfer the skillet to the oven and cook until the chicken is cooked through, about 25 minutes.
6. To serve, ladle the chicken and sauce over the rice. Serve garnished with the scallions and cilantro.

Fiesta Shrimp Salsa

When Salsa is the Party

This bright and festive starter is part-salsa, part-ceviche. It’s not meant to be a simple dab to complete a chip, but rather a command to attention with a jumble of shrimp in a kaleidoscope of colorful ingredients. In this concoction, sweet and briny shrimp are lightly poached and steeped in a bright citrusy sauce that continues to “cook” and infuse the shrimp with flavor. A whole bunch of fresh ingredients, are added to the mix, including chile peppers, tomato, and corn, which add substance and round out the flavors with juicy sweetness and heat. Serve the salsa with tortilla chips for scooping, or simply spoon it over garden greens and call it a salad. You can also wrap the salsa lettuce leaves for fun finger food (just pass the napkins). No matter how you serve it, it’s guaranteed to steal the show.

Fiesta Shrimp Salsa

Active Time: 15 minutes
Total Time: 15 minutes, plus chilling time
Serves 6 as an appetizer

1 pound medium shrimp, shelled, deveined
2 roma (plum) tomatoes, seeded, diced
1 poblano pepper, finely chopped
Corn kernels from one ear of yellow corn
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped, about 1/2 cup
1 jalapeño chile pepper, minced
2 garlic cloves, minced
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
1 cup cilantro leaves and tender stems, chopped

1. Bring a large pot of salted water to a boil. Add the shrimp, cover the pot and remove from the heat. Let the shrimp poach until bright in color and just cooked through, 1 to 2 minutes. Drain and cool the shrimp to the touch, then coarsely chop.
2. Combine all of the remaining ingredients, except the cilantro, in a large bowl. Add the shrimp and mix well to combine. Taste for seasoning.
3. Cover and refrigerate the salsa for at least 2 hours or up to 6 hours, stirring occasionally. Stir in the cilantro before serving.

Sheet Pan Chermoula Chicken and Cauliflower with Smoky Red Pepper Sauce

Winner Winner Chicken (Sheet Pan) Dinner:

Chermoula Roasted Chicken and Romanesco

You’ve probably heard of sheet pan dinners. The term may be trendy, but the concept is not. It simply means arranging all of your dinner components on a rimmed baking sheet, coating them with oil and seasoning, then roasting in the oven – and, voilà, you have a complete dinner on a tray. While the emphasis is certainly on ease of preparation, with the right ingredients this cooking method ensures maximum flavor. Oven roasting coaxes out the flavors of vegetables and meats and is a sure-fire (no pun intended) way to cook to crispy, golden perfection. The key to building great flavor is the ingredients you use to coat and bind the dish. They can be as basic as olive oil, garlic, salt, and pepper, or more elaborate with aromatic marinades, spices, herbs, and citrus.

This recipe combines two ingredients that are well suited for roasting: bone-in chicken thighs and romanesco, a green brassica, which looks like a cone-headed cauliflower. Importantly, they both require a similar amount of cooking time, so they can happily team up on a baking sheet without one ingredient over-cooking while the other keeps on roasting. (You can also use white cauliflower in this recipe.) A potent, herbaceous chermoula sauce, robust with garlic, lemon, and spices, coats the whole lot and drives in flavor.

The finishing touch to this recipe – not required, but recommended – is a smoky red pepper sauce for swiping and drizzling. It’s inspired by Spanish romesco sauce (not to be confused with the romanesco vegetable!) and traditionally consists of roasted tomatoes and ground almonds or hazelnuts. This smoother rendition uses roasted red peppers to create a sweet and smoky condiment.

Chermoula Chicken and Cauliflower Sheet Pan Dinner

Active time: 30 minutes
Total Time: 1 hour, plus marinating time
Serves 4

Chermoula Sauce:
1 1/2 cups Italian parsley leaves and tender sprigs
1 1/2 cups cilantro leaves and tender sprigs
1 cup fresh mint leaves
Juice and finely grated zest of 1/2 lemon
4 garlic cloves
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red chili flakes
1/2 cup olive oil

8 bone-in chicken thighs with skin

Red Pepper Sauce:
2 jarred roasted red peppers, drained and rinsed, coarsely chopped
1 red jalapeno pepper, seeds and membranes removed (optional), coarsely chopped
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

1 medium head romanesco (or white cauliflower)
Cilantro sprigs for garnish
Lemon wedges for serving

1. Combine all of the chermoula ingredients, except the oil, in the bowl of a food processor. Pulse to chop. Add the oil and pulse to blend. The chermoula should have a runny salsa consistency. If too thick, add more oil to loosen.
2. Place the chicken in a large bowl. Pour in the chermoula and stir to thoroughly coat, rubbing the marinade between the skin and meat. Cover and refrigerate for 1 hour or overnight. Remove from the refrigerator 30 minutes before roasting.
3. Combine all of the red pepper sauce ingredients in the cleaned bowl of a food processor and process to blend. Taste for seasoning. (The sauce may be prepared in advance and stored in the refrigerator for up to 3 days.)
4. Heat the oven to 375°F.
5. Cut the cauliflower from crown to stem in 3/4-inch slices. Cut out the cores and cut the cores into bite-size chunks. (The cores are sweet and edible, so don’t discard them.)
6. Remove the chicken from the marinade and arrange, skin-side up, on a rimmed baking sheet lined with parchment. Brush the cauliflower steaks and pieces on all sides with the residual marinade and arrange around the chicken. Season everything with salt and black pepper.
7. Transfer the tray to the oven and roast until the romanesco is tender and the chicken is golden brown and cooked through (it should register 165°F when a meat thermometer is inserted into the thickest part closest to the bone), about 30 minutes.
8. Garnish with fresh cilantro and serve with lemon wedges.

Mad for Mezze

Traveling abroad may be on hold right now, but there’s no reason why we can’t bring the taste and ambiance of travel home to our kitchens and gardens with mezze.

Mezzo Spread TasteFood

Mezze is an appetizer tradition essential to the cuisines of the Middle East, Turkey, and Greece. The word “mezze” derives from the Arabic term t’mazza, which translates as “savor in little bites.” The tradition consists of just that – a sampling of simple and fresh bites enjoyed with a refreshing drink, meant to whet the appetite before a meal. It’s a daily ritual and social tradition enjoyed with family and friends, centered around the table, often al fresco in the warm weather season.

Marinated Feta

This is a tradition we can all get behind. What could be a more convivial and pleasurable way to begin a meal with than with a sampling of mezze accompanied by a glass of something cool and sparkling on a warm summer evening? Mezze can vary from a simple bite or two to a substantial spread. It almost always includes a sampling of dips, such as hummus, tsatsiki, or baba ganoush, along with fresh crudités, pickles, and olives. For a more substantial selection the samplings are endless, including brochettes of meat and keftas (ground meat patties and meatballs), grilled calamari or octopus, simple salads, and dolmas (stuffed vegetables and filled grape leaves.) The portions should be small and be served in stages, encouraging mingling and lingering at the table.

Here are two basic mezze recipes you can can make in advance and stash in the refrigerator, ready for serving or last minute guests. Get started with these, then pour yourself a glass and enjoy a moment in the sunshine.

Smoky Eggplant and Chickpea Dip

This recipe is inspired by baba ganoush, which is a traditional Middle Eastern dip made with roasted eggplant, tahini, and lemon. In this version, extra flavor-boosting spices are added, as well as chickpeas for more structure. Select an eggplant that is firm, shiny, and smooth and has a nice heft to its weight.

Active time: 10 minutes
Total Time: 50 minutes, plus draining and cooling time
Makes about 2 cups

1 medium globe eggplant, 1 to 1 1/4 pounds
1 cup cooked chickpeas or canned chickpeas, drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for serving
2 large garlic cloves
1 teaspoon ground cumin
3/4 teaspoon salt, or more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Chopped Italian parsley leaves for garnish
Pita bread for serving

1. If grilling, prepare the grill for direct and indirect cooking over medium-high heat. Pierce the eggplant all over with a fork. Grill the eggplant over direct medium-high heat first, until charred on all sides. Move to indirect heat and continue to grill until the eggplant is slightly collapsed and very soft when pierced with a knife, about 40 minutes, depending on the size of the eggplant. Remove and cool to the touch, then slice in half.

2. If using an oven, preheat the oven to 450°F. Slice the eggplant in half, lengthwise. Brush with olive oil and arrange cut-side-down on a rimmed baking sheet lined with parchment. Roast in the oven until collapsed and very tender, 35 to 40 minutes, depending on the size of the eggplant. Remove and cool to the touch.

3. Scoop the eggplant flesh into a strainer over a bowl and let drain for 30 minutes. Discard the skins.

4. Combine the eggplant and all of the remaining ingredients to the bowl of a food processor and pulse to blend to your desired consistency. Transfer to a bowl and refrigerate for at least 1 hour to let the flavors develop. Serve at room temperature with pita bread and crudités for dipping. The dip may be prepared up to 3 days in advance and refrigerated. The flavors will diminish slightly with time.

Marinated Feta with Lemon

This appetizer is impossibly easy to make and best made ahead of serving. The longer the feta can marinate, the better the flavor.

Active time: 10 minutes
Total time: 10 minutes, plus marinating time
Makes about 2 cups

8 ounces feta cheese, rinsed and patted dry, cut in 3/4-inch cubes
Zest of one lemon, peeled with a vegetable peeler
2 to 3 thyme sprigs
2 to 3 oregano sprigs
1 teaspoon cracked black peppercorns
1/2 teaspoon crushed red pepper flakes, or more to taste
Extra-virgin olive oil, about 1 cup

Thoroughly clean a 16-ounce glass jar with a lid. Layer all of the ingredients, except the olive oil in the jar. Pour in the olive oil to cover. Let stand at room temperature for 30 minutes for immediate serving, or cover and refrigerate for up to 1 week. Bring to room temperature before serving. Serve with crostini, fresh bread or pita bread.

Note: If you desire to add garlic to the oil for flavor, add 2 thinly sliced garlic cloves to the oil and refrigerate the marinated cheese. Do not store at room temperature or allow to stand at room temperature for more than 2 hours to prevent the potential growth of bacterium. Optionally, stir 1 to 2 minced garlic cloves into the oil mixture when serving.

Quinoa and Kale Tabbouleh Salad

Invite this salad to your next BBQ:
Kale Quinoa Tabbouleh Salad

I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs, chopped vegetables, lemon, and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro, and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing earthy flavor and healthy heft, while lime steps in for the citrus.

This is a perfect summer salad to include in your barbecue spread as an accompaniment to grilled meats and fish, or as a vegetarian dish for non-meat eaters. Protein-rich quinoa is a South American plant, which produces small seeds that are rich in calcium, phosphorous, magnesium, and iron. The seeds may be prepared like rice, and their nutty flavor adds heartiness to salads, pilafs, and stews. Quinoa is also gluten-free, providing a nutritious substitute for bulgur, couscous, and farro.

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice, and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

Active time: 30 minutes
Total time: 30 minutes, plus cooling and refrigerating time
Serves 6

1 1/2 cups quinoa
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1 corn cob, husked, silk removed
2 scallions, white and green parts thinly sliced
1 medium red bell pepper, stemmed and seeded, finely diced
1 medium poblano pepper, stemmed and seeded, finely diced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
4 to 6 Tuscan kale leaves, tough ribs removed, leaves shredded
1/2 chopped Italian parsley leaves
1/2 cup chopped cilantro leaves and tender stems

  1. Put the quinoa in a fine-mesh sieve and rinse under cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.
  2. Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper, and cayenne and cool to room temperature.
  3. Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice, and olive oil and stir to combine. Add the kale, parsley, and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. Taste for seasoning. If too dry, add additional olive oil to moisten.
  4. Refrigerate for at least 1 hour or up to 6 hours. Serve cool or at room temperature.

Cranberry Bourbon Refresher

This bright cranberry cocktail is a perfect refresher:

Cranberry Bourbon Lime Cocktail

Cranberries may be associated with the holiday season – as well they should – but these plump tart berries are delightful year-round when added to salads, salsas, relishes, and, in this case, cocktails. It’s almost summer, and I think a cocktail is most appropriate these days. The cranberries perfectly balance the honeyed spice of bourbon, acting as a natural bitter, if you will. In this drink, the berries are added in three ways – in a simple syrup, as the base for a muddle, and also as an edible garnish – yep, that’s right, you can eat these berries straight up. They’re that good.

Cranberry Bourbon Refresher
Makes one cocktail

Cranberry Simple Syrup:
2 cups frozen cranberries
1 cup water
1 cup sugar
1 2-inch cinnamon stick

Cocktail:
3 to 4  frozen cranberries
3 to 4 mint leaves
2 lime quarters
1 1/2 ounces bourbon
1/2 ounce Cointreau
1 ounce Cranberry Simple Syrup
1 ounce fresh lime juice
Ice cubes

Make the simple syrup:
Combine the syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the cranberries break down, about 15 minutes. Strain through a fine-mesh sieve, pushing down on the cranberry pulp. Discard the solids. Cool the syrup to room temperature. (The simple syrup may be stored in a glass container in the refrigerator for up to 1 month.)

Make the cocktail:
Combine the cranberries, mint, and lime quarters in a cocktail shaker and muddle. Add the bourbon and Cointreau, and then add the remaining ingredients. Shake vigorously and pour into a tall glass or strain into a rocks glass. Serve with whole cranberries, lime wedges, and mint sprigs.

Disclosure: I was supplied with cranberries from Cape Cod Select for this challenge.
For more recipes and Cape Cod Select information follow their links:
Facebook  Twitter  Instagram  Pinterest  Store Locator

Pomegranate Glazed Baby Back Ribs

The secret is in the sauce with these sticky, finger-licking baby back ribs.
Pomegranate Lacquered Baby Back Ribs

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
  2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
  3. Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
  4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
  5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
  6. Serve with the remaining sauce for dipping.

 

Falafel Fritters

Pan Fried Falafel

I love falafel, but they can be messy and oily to deep-fry. The solution? Pan-frying. Not only does pan-frying require much less oil, the flattened patties have more surface area to brown. The edges become crumbly and crisp, and the little bits that break off are good enough to eat on their own – just saying.

Pan Fried Falafel

When making your own falafel, you must begin with dried chickpeas, which yield the right crumbly and mealy texture. Falafel should not be mushy, which is what will happen when you use canned chickpeas. So, begin your falafel-making process the night before cooking by soaking the chickpeas overnight in water. That’s all you need to do. The next day, the chickpeas will have tripled in size and will be firm yet tender to the bite. Drain, rinse them well, and pat dry. Then simply blitz them with the remaining ingredients until you have a crumbly, mealy texture.

Now, I understand that the overnight soaking defeats any cravings demanding instant gratification – as most cravings do. With this in mind, I recommend soaking more chickpeas than you need. This way, you can refrigerate or freeze any unused chickpeas for later use (no overnight soaking required!) Or make a double batch of the falafel mixture and freeze some of that, instead. Then you will be set the next time the craving for falafel strikes – because you know it will.

Falafel Fritters
Makes about 24 (2-inch) patties

1 pound dried chickpeas
1 small onion, chopped about 1/2 cup
4 garlic cloves, chopped
1 small jalapeño pepper, seeded, chopped
1/2 cup (packed) Italian parsley, leaves and tender stems
1/2 cup (packed) fresh cilantro, leaves and tender stems
1/4 cup (packed) fresh mint leaves
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Grapeseed oil for pan-frying

Yogurt Tahini Sauce:
1 cup whole-milk yogurt
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons Sriracha
Pinch of salt

1. The night before making, place the chickpeas in a large bowl. Cover with three inches of cold water and let stand overnight. The next day, drain the chickpeas and rinse well, then spread on a kitchen towel and pat dry.
2. Place the chickpeas in the bowl of a food processor. Process until finely chopped with a consistency of coarse sand. Transfer half of the chickpeas to a bowl. Add the remaining ingredients to the food processor bowl and process to form a coarse paste. Add the reserved chickpeas and pulse to finely blend. The overall consistency should be slightly sticky but not mushy, with small pieces of the chickpeas evident. Transfer to a bowl and taste for seasoning. Cover and refrigerate for at least 1 hour.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Gather the falafel mixture, about 2 tablespoons at a time, and gently form into 1 1/2 to 2-inch patties. Add to the skillet and gently press in the center and around the edges to compact with a spatula. Pan-fry until the fritters are deep golden in color on both sides, 6 to 8 minutes, using the spatula to carefully flip. Transfer to a plate lined with a paper towel and repeat with the remaining mixture.
4. Whisk the Yogurt Tahini Sauce ingredients in a small bowl. Serve the falafel with the sauce, lemon wedges, and additional Sriracha if desired.

Chermoula Marinated Lamb with Wilted Spring Greens

Culinary travel from the comfort of your kitchen: Moroccan Chermoula Lamb.

Chermoula Marinated Lamb with Wilted Spring Greens
In honor of Easter and Spring – I share this roasted lamb recipe. Mind you, this is not your traditional springtime lamb roast studded with garlic and served with mint (which is always a good option, of course). Instead, this roast veers to North Africa with a generous smear of chermoula, a heady concoction of aromatic spices, fresh herbs, chiles, and garlic. Consider it Easter break on holiday from the comfort of your kitchen – a spring fling for culinary travelers.

What is Chermoula?
Chermoula is a flavorful and versatile condiment in Moroccan, Libyan, and Tunisian cuisines. It’s used as a marinade and garnish for fish, meats, and vegetables, and it can also be swirled into rice and couscous dishes. Recipes for chermoula vary from region to region and cook to cook, but the gist is to use fistfuls of fresh green herbs, such as parsley, cilantro, and mint, and plenty of spice, such as cumin and coriander. While it’s a long list of ingredients, it’s easily blitzed in a food processor in just a few minutes. The end result should be bright, sharp, and aromatic with a kick of heat. Ideally, toast and grind whole spices for best flavor, but pre-ground spices will do just fine.

Moroccan Chermoula Lamb

In this recipe, the meat is served over a platter of spring greens, lightly dressed with lemon and olive oil. Choose a selection of sturdy greens that are a mix of bitter, peppery, and sweet. The cooking juices from the lamb will slightly wilt the leaves, for a refreshing contrast that mirrors the season. And, for best flavor results, begin marinating the lamb the night before roasting. Goodness knows, we have the time for that right now. Stay well, friends!

Lamb Chermoula with Wilted Spring Greens

Active Time: 20 minutes
Cooking Time: 1 1/2 to 2 1/4 hours
Marinating Time: 24 hours, plus 1 hour standing time
Serves 6 to 8

Chermoula:
5 cloves garlic
1 cup Italian flat-leaf parsley sprigs
1 cup cilantro sprigs
1/2 cup fresh mint leaves
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, or more as needed

1 (5 to 6 pound) semi-boneless leg of lamb, fat trimmed
Salt and freshly ground black pepper

6 cups mixed spring greens such as frisée, mustard greens, mizuna, arugula
1 small handful mint leaves, coarsely torn
1/4 cup flat-leaf parsley and/or cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
2 tablespoons toasted pine nuts

  1. Begin marinating the lamb one day before serving. Place all of the chermoula ingredients, except the olive oil, in the bowl of a food processor. Pulse to coarsely chop. Add the oil and process to blend. The chermoula should have a runny paste consistency. If needed, add a little more oil to achieve this consistency.
  2. Place the lamb in a large bowl and season on all sides with salt and black pepper. Rub the chermoula all over the lamb. Cover the bowl with plastic wrap and refrigerate overnight. One hour before grilling, remove the lamb from the refrigerator and let stand at room temperature.
  3. Heat the oven to 425°F.
  4.  Roast the lamb for 20 minutes, then reduce the heat to 350°F. Cook until an instant-read thermometer inserted in the thickest part of the meat (not touching the bone) reaches 135°F for medium-rare, 1 1/4 to 1 1/2 hours, depending on the size of the lamb. Transfer to a cutting board and let rest for at least 15 minutes to allow the juices to collect.
  5. While the lamb is resting, place the greens, mint, and parsley in a large bowl. Drizzle with the oil and lemon juice. Sprinkle the lemon zest over, lightly season with salt and pepper, and toss to coat.
  6. Carve the lamb into 1/2-inch thick slices. Spread the greens on a serving platter. Arrange the lamb in the center. Drizzle any collected lamb juices over the meat and greens and scatter the pine nuts over. Serve warm.