Turkey Curry Salad

  

This is a flavorful and healthy dish, perfect to get you back on track after the Thanksgiving holiday. If you don’t have turkey, chicken can always be substituted. This is great between bread slices or a top some greens. Best of all, it makes enough for lunch for a large crowd or for a quick weekday lunch.

Ingredinets:
1 tsp olive oil
1/2 chopped onion
1 tbsp curry powder
1 lb cooked, boneless, skinless chicken or turkey breasts, cut into 1/2-inch cubes
1/4 tsp salt
Black pepper
1/4 c Greek yogurt
1/4 tsp ground cinnamon
3/4 c dried cranberries
1 large sweet apple, finely chopped
1/4 c silvered almonds
1/4 c chopped cilantro
1/4 c scallions, chopped

In a small skillet heat the oil over medium low heat, add onions and curry and cook until the onions are softened, about 10 minutes. Set aside to cool.

Combine all ingredients in a large bowl. Chill for at least an hour before serving.

Serve with lettuce of bread.

Serves 6 – 8.

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Artichoke and Avocado Salad

  
This simple yet elegant salad was inspired by Patricia Wells. It is satisfying enough to enjoy for a meatless main.

Ingredients:
1 10 oz bag frozen artichoke hearts, defrosted
1 avocado, sliced thin
1/4 c basil, sliced thin
2 TBSP toasted pine nuts
Shaved parmesan
Olive oil
Salt and pepper
Aleppo pepper

In a large skilled heat 1 TBSP olive oil over medium high heat. Add artichokes and cook until nicely browned, about 10 minutes. 

Divide among plates, top with avocado slices, basil, pine nuts, cheese, salt and peppers and a drizzle of olive oil.

Serves 2 – 4.

Chicken with Sumac and Onions

  
Another winner from Ottolenghi! This chicken dish is easy, packed with flavor and perfect for a weeknight dinner. Start the chicken in the morning and bake it when you get home.

Ingredients
2 lb chicken thighs
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 c chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za’atar
6 tbsp pine nuts toasted
4 tbsp chopped flat-leaf parsley, minced

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

Preheat the oven to 400. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. Sprinkle on more za’atar and sumac.

Serves 4 – 6.

Truffled Ricotta Pasta


This is one of those recipes that came together because I was cleaning out the fridge and the ricotta was approaching it’s expiration date. Simple, quick and delicious!

Ingredients:
8 oz pasta
4 oz ricotta
2 oz truffle slices in olive oil
2 oz parmesean, grated
4 TBSP parsley, minced
Truffled salt

Cook pasta according to package.

In a 12 inch skillet, heat ricotta over low heat, add the pasta and a little pasta water to thin. Remove from heat and stir in remaining ingredients.

Serves 2.

Lentils with Sour Cherries, Bacon and Gorgonzola

  
Yes, I’m on a Ottolenghi kick! His food is so flavorful and surprising – I really need to get London so I can try his restaurant, in the meantime I’m pretty content preparing his delicious recipes in my home. This one has it all, smoky, salty and a little sweet/sour! I served it along with grilled lamb. 

Ingredients:
2/3 c lentils
2 bay leaves
3 shallots, finely chopped
2 tbsp olive oil
3 tbsp water
1 tsp sugar
1/2 c dried sour cherries
5 tbsp red wine vinegar
8 slices crisp bacon, chopped
4 c baby spinach
4 oz Gorgonzola, crumbled
Salt and black pepper

Rinse the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

Place the shallots in a pan with 2 tbsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 – 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

Drain the lentils and add them to the sauce so they can soak up all the flavors. Stir together and keep on low heat.

Add the bacon to the lentils, then add the spinach and stir well. Stir in the gorgonzola.

Serves 4.

Chard and Herb Pie

  
Another winner from Ottolenghi, and it’s perfect for meatless Monday! This is a tasty veggie treat!

Ingredients:
3 TBSP olive oil
1 onion, sliced thin
1 bunch on chard, stems removed and chopped
4 celery stalks, thinly sliced
5 spring onion, chopped
3 c arugula leaves
1 bunch of parsley, chopped
1/2 c mint, chopped
1/4 c dill, chopped
4 oz ricotta
4 oz mature cheddar, grated
2oz feta, crumbled
Grated zest of 1 lemon
2 eggs, lightly beaten 
⅓ tsp salt
½ tsp coarsely ground black pepper
10 sheets phyllo

Preheat oven to 400.

In a large skillet, heat 1 tbsp of olive oil over medium heat, add onions and cook until soft. Add the celery and cook 2 more minutes. Add chard and cook until soft about 5 minutes. Add herbs and cook for 2 minutes. Remove from heat and let cool.

Stir in cheeses, eggs and pepper.

Spray a pie pan with olive oil. Layer the phyllo so it hangs over and can be folded over the top, brushing or spraying each piece of Phyllo with olive oil. Fill with chard mixture. Fold the overhanging phyllo over the top and brush or spray with olive oil. 

Bake for 40 minutes.

Serves 4.

  

Spicy Carrot Salad

  
This is a great cooked spicy carrot salad. 

Ingredients:
10 oz shredded carrot
2 tbsp sunflower oil
1 large onion, sliced thun
2 tbsp harissa
1/2 tsp ground cumin
1/2 tsp caraway seeds, freshly ground
1/2 tsp sugar
3 tbsp cider vinegar
6 oz baby arugula
salt and pepper

Steam carrots for 10 minutes. In another pan, cook onion with 1 TBSP oil over medium high heat until crispy and browned.

In a small jar, combine harissa, cumin, caraway, sugar, cider vinegar and 1 Tbsp of oil. 

Toss carrot and onions with the dressing and set aside for 30 minutes to deepen the flavors.

Serve atop arugula.

Serves 4.