This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.
- 1 lb Eggplant
- 1 small onion, quartered
- Olive oil
- 1 tbsp cumin
- 3 tsp Aleppo pepper
- Salt and pepper
- 1 can Chickpeas, rinsed and drained
- 1/2 c chopped cilantro
- 2 tbsp date syrup
- 5 dates, chopped
- 1/4 walnuts, chopped and toasted
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 clove, garlic crushed
- 1/4 c Greek yogurt
- Lemon juice
Preheat oven to 375.
Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.
Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.
Add 2 tbsp oil to a pan and cook Chickpeas until crunch.
Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.
This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled
Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Serves 2 – 4.
This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.
2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.
Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.
Lastly, add the remaining ice and pulse once or twice, just to crush it a little.
Serve at once, with the croutons.
These blondies are perfect for a picnic and take no time to whip up.
1 c flour
1/2 tsp baking powder
1/4 tsp salt
1 stick of butter
3/4 c brown sugar
2 tsp vanilla
1 TBSP bourbon
2/3 c chopped walnuts
1/3 c chocolate chips
1/3 c white chocolate chips
Preheat oven to 350. Spray a 8×8 pan and set aside.
Whisk flour, baking powder and salt in a large bowl.
Melt butter add sugar over medium heat, remove from heat. Stir in egg, vanilla and bourbon. Mix with flour mixture, stir to combine. Add nuts and chips, stir to combine and pour into pan.
Bake 20 – 25 minutes, until a toothpick comes out clean.
These are a super fancy looking appetizer that is easy to make, thanks Cocktail Food for the recipe!
- 1/2 c blue cheese
- 3 TBSP ghee or soft butter
- 1/2 c flour
- 1/4 c cornstarch
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/3 c walnuts chopped
- Mango Chutney (TJs)
- 1/2 c walnut halves, toasted
- 36 parsley leaves
Combine first 7 ingredients in a food processor. Pulse until a ball starts to form. Remove. Wrap in plastic wrap and chill at least 1 hour.
Preheat oven to 325.
Place the chilled dough on a piece of plastic wrap cover with another piece and roll out 1/8 inch thick. Cut into 1 inch circles and place on parchment lined baking sheet. Bake 25 minutes until lightly browned. Let cool.
Spread 1/4 tsp cream cheese on each shortbread. Top with a parsley leaf, walnut half and chutney.
Two things that go great together – pork belly and brussel sprouts! This dish is hearty enough to eat as a main.
12 oz pork belly, I use Trader Joes
1 lb brussels sprouts
3 large cloves of garlic
¼ c chopped walnuts
3 TBDP crumbled goat
1/4 c dried cranberries
1-2 tablespoons red wine vinegar
In a food processor, fitting with the shredding blade, shred the sprouts, apple and garlic.
Slice the pork belly into small squares or strips, then cook in a large non stick skillet over medium high heat. Add the walnuts and stir occasionally until pork is crispy. Drain off most of the fat.
Add in the remaining ingredients EXCEPT the goat cheese. Cook over medium heat for 5 – 7 minutes until sprouts are cooked.
Serve topped with goat cheese.
Serves 4 – 6.
This dish is not for folks with food issues – I call it a triple threat cos it’s got gluten, dairy and nuts – the garlic makes it special!
4 – 6 cloves garlic, green germ removes
1 c walnuts, toasted
8 oz creme fraiche
10 oz of pasta
Cook pasta according to package.
Toss nuts and garlic in a processor and finely chop. Add creme and pulse to combine.
Reserve a cup of pasta water. Then drain pasta, toss with sauce adding a little water if too thick.