Ingredients Makes 2 large loafs or 6 small 10 ounces unbleached all-purpose flour ( 2 cups) 1 1/8 teaspoons instant yeast 1 teaspoon fine sea salt or 1 teaspoon kosher salt 3/4 cup plus 2 tbs. room temperature water ( 70 F to 78 F) 1/4 cup extra-virgin olive oil, plus more for brushing the breads 1 1/2 tablespoons zahtar
Ingredients Serves: 4 4 Tblsp olive oil 1 large leek 1 bunch kale, trimmed, center rib removed, slice 1 ½ # yams, cooked and diced ½ tsp nutmeg 1 tsp ginger powder Salt & pepper to taste 2 Tblsp unsalted butter ½ cup panko breadcrumbs ½ cup parmesan cheese, grated
Ingredients 1/4 cup canola oil 1 Tbs. harissa 1 tsp. crushed Aleppo chili 1 Tbs. sesame seeds 1 tsp. sea salt, plus more, to taste 3 lb. russet potatoes, peeled and cut into 2-inch chunks 1 cup plain Greek-style yogurt Leaves from 1/2 bunch fresh mint, cut into thin ribbons 1/2 lemon •Freshly ground pepper, to taste
This is a deliciously simple recipe. These roasted snap or sugar peas are addictive and can be used for an appetizer. Ingredients 1 pound sugar snap peas 1 tablespoon olive oil Fleur de sel
This is an easy recipe that can serve as a side dish, topper to a salad or a colorful appetizer. Substitute vegetables that are in season and/or your favorites. Ingredients 4 carrots, cut and 2″ lengths 2 -3 red, yellow, green bell peppers, cut into 2″ 2 large portabella mushrooms, cut into 1″ slices 2 zucchini, cut into 2″ slices 1# Brussels sprouts, cut in half 2 Tblsp Italian Blend 1/4 c olive oil 1 tsp Fleur de Sel 1 1/2 cups arugula or greens of choice Toss vegetables, olive oil and Italian Blend in a large bowl. Spread vegetables
Harissa, cumin, caraway seeds give carrots a new spicy twist. Ingredients 6 large carrots, peeled, cut into 1″ slices 3 Tbsp sunflower oil 1 large onion finely chopped 1 Tbsp Harissa 1/2 tip ground cumin 1/2 tip caraway seeds, crushed finely in mortar & pestle (or ground in spice mill) 1/2 tip sugar 3 Tbsp cider vinegar 1 1/2 cups arugula or greens of choice
Ingredients 1# French beans 1 cucumber peeled and chopped Top Ramen noodles (1 pkg, crushed) 1-2 tbsp sugar • Salt to taste 1 lime, juiced • 1 tbsp rice vinegar 1 tsp chopped garlic 1 onion, finely chopped 1 tsp cumin seeds 1 tsp black mustard seeds A generous pinch of asafoetida 2 tbsp vegetable or sunflower oil 1 tbsp sesame seeds
6 tablespoons unsalted butter 2/3 cup fresh orange juice or 2 tsp dried orange granules and broth or water 2 Tbsp Vadouvan. French Masala Curry 1 1/2 lb large shrimp in shell, peeled and deveined 1 tablespoon fresh lemon juice
Serves 4 -6 4 to 6 servings 2 tablespoons peanut oil 1 pound large prawns, shelled and deveined, with tails on 1 ½ tablespoons Shichimi Togarashi Spice Kosher salt and freshly ground black pepper
Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia. There are as many versions of paella as there are cooks in Spain which means have fun and be creative. ¾ cup yellow or white onion, diced 1 1/2 cups medium grain rice 3 cups chicken broth or bullion 3 Tbls Paella Seasoning 1 lb raw mussels in shell (frozen or fresh) 1 lb small clams (frozen or fresh) 1 lb raw shrimp, medium or large – cleaned & deveined,shell off, no tails 1 lg sweet red bell pepper 3 Roma Tomatoes
Juice from 2 limes 1 T Ghost Chili Oil 1 T chopped cilantro ¼ c Greek Yogurt (optional) Mix all ingredients. Muddle the cilantro to release the flavor. Let sit in refrigerator until ready to use. If you would like a creamier dressing, mix in the yogurt. This is a bright, intense dressing with some heat. You can control the amount of heat by the amount of Ghost Chili oil used. I like to make it early in the day, let it sit for about 15 minutes, taste test to see if the heat is “just right”. I love the
Ingredients approximately 1/2 head romaine lettuce 2 roma tomatoes diced 1 small cucumber peeled, diced 1 red bell pepper, seeded and diced 1 handful of fresh chopped mint leaves 1 handful fresh chopped parsley few thinly sliced red onion rounds 4 cups baked or fried pita bread 1/4 cup lemon juice 1/4 cup olive oil 1 teaspoon salt 1 minced garlic clove 2 tablespoons sumac (this makes salad authentic) 1/2 teaspoon rice vinegar
Ingredients 3 lbs stew meat, cubed (I prefer London broil) 2 Tbls oil 2 onions, chopped 2 cloves garlic, minced 1 -2 carrots, chopped 1 – 2 celery stalks, chopped 2 medium tomatoes, peeled and chopped 2 Tbs tomato paste 2 bell peppers, chopped 2 -3 potatoes, chopped 2 Tbs Hungarian Paprika 1 tsp caraway seed, toasted and ground 1 Bay leaf 2 bouillon cubes or 2 Tbs vegetable broth seasoning Salt and pepper to taste
Jose Andres’ Citrus Salad with Saffron Dressing, Serves 6 Dressing – serves 6 2 tablespoons hot water Pinch of saffron threads 1/2 cup fresh orange juice 3 pink grapefruits 3 navel oranges 2 clementines, peeled 2 teaspoons finely grated lemon zest
Dressing – serves 6 This salad comes from Turkey as is part of the first course, called meza. It is refreshing, healthy and delicious! 1 cup pearled barley (If time allows soak barley overnight in water) 1 cucumber 3 or 4 scallions, chopped 1/2 cup fresh parsley, chopped 2 tablespoons extra virgin olive oil 1 cup Greek yogurt 1/2 cup fresh parsley, chopped 2 tsp Aleppo chili 1 tsp Greek oregano 1 tsp sumac Freshly ground black pepper Lemon juice to taste
Makes 6 to 8 servings If you don’t have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. Pair this dish with Tanner Vineyard’s big reds – 2010 Barbera or 2010 Cabernet Sauvignon. Ingredients 6 tablespoons (3/4 stick) butter, room temperature 3 tablespoons fennel seeds, crushed in mortar & pestle or in plastic bag with mallet 3 large garlic cloves, minced 2 tablespoons Dijon mustard 1 1/2 tablespoons soy sauce 1 tablespoon coarsely ground black pepper 1 1/2 teaspoons dried
Dressing – serves 6 1/2 cup vegetable oil 1/4 cup lemon juice 1/4 cup wine vinegar 1 teaspoon white sugar 2 tsp dried chives 2 tsp dried tarragon 1/2 teaspoon salt Salad 1 cup uncooked white rice 2 cups water 1/2 cup toasted slivered almonds 1/2 cup raisins 1/2 cup mandarin orange segments, drained and coarsely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped green bell pepper 1/2 cup green peas
Ingredients Servings:6-8 1/2 cup pearl barley 1.2 cup black barley 1/3 cup olive oil 3 cloves garlic, crushed and peeled 2 tablespoons almond slivers or pine nuts 1 tablespoon chopped jalapeno chili 2 cups baby spinach, roughly chopped 1 tablespoon za’atar 2 tomatoes, chopped 1 cup scallions, chopped, white and light green parts Juice of 2 limes 2 tablespoons chopped parsley 1 cup cucumber, finely diced 1 red onion, diced 3 tablespoons red wine vinegar 2 tablespoons pitted kalamata olives,chopped 1 cup feta cheese, diced 2 tablespoons mint, chopped Salt and freshly ground black pepper
Ingredients 6 garlic cloves, crushed 2 teaspoons kosher salt plus more 1 tablespoon Aleppo Pepper 4 tablespoons red wine vinegar, divided 4 tablespoons plus 1/2 cup olive oil, divided 2 teaspoons dried Greek Oregano + 1 additional teaspoon for dressing Freshly ground black pepper 1 3 1/2–4-pound chicken, cut into quarters or chicken thighs 2 6-inch pita breads, split 1 1/2 teaspoons zaatar 1/2 cup chopped fresh flat-leaf parsley 3 tablespoons fresh lemon juice 4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn 1/2 cup fresh mint leaves 1/4 cup fresh cilantro leaves with tender stems
Ingredients 2 medium or large cucumbers 1 teaspoon salt Pinch of sugar 1/4 cup white vinegar Dash of garlic powder 1/2 cup water Sweet paprika Black pepper
