YIELD 4 servings
TIME 1 hour, plus marinating
- 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
- Kosher salt and freshly ground pepper
- 1 ½ cups full-fat Greek yogurt, divided
- 5 tablespoons fresh lemon juice, divided
- 2 teaspoons ground turmeric, divided
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon fennel seed
- 1 teaspoon ground cumin
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- ½ cup mint or cilantro leaves, torn
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
¾ cup olive oil, or as needed
8 ounces feta cheese, crumbled
½ cup pine nuts
⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained
¼ cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 ½ teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 ½ cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices
1. Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
2. In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
3. Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
4. Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
5. Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.
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2 TBS olive oil
2 onions, slides
1 red pepper, sliced
1 red chili, seeds removed, sliced
1 3/4 c chopped tomatoes
1 TB superfine sugar
2 garlic cloves, minced
salt and pepper
1 small bunch parsley, chopped
Heat the oil in a cast-iron pan. Add the onions, pepper, and chili and sauté until they caramelize and soften. Add the tomatoes and sugar and simmer until the liquid has evaporated. Make 4 pockets in the tomato mixture and crack an egg into each of them. Cover the pan and cook for 1 minute more.
2 small zucchini, diced
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 ears sweet corn, kernels shaved off
1 cup minced chives
1/2 cup chopped mint, plus sprigs to garnish
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
2 cups chopped cilantro, use the stalk as well
1/2 cup chopped mint leaves
2 Tbsp lemon juice
1 tsp sugar
Blend all the ingredients in a blender.
Stir the mixture 3-4 times until completely blended.
2 cups of Edamame
2 Tbsp of olive oil
Lemon zest (whole lemon)
Lemon juice (half lemon)
Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint
For those adventurous enough to try this for the first time, it is much like Baba Ghanoush, but the flavors are very different. It’s also a bit heavier than Baba Ghanoush, but also one of my faves.
3 medium eggplants
2 egg whites, beaten
1/4 cup oil
3 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
1 tsp turmeric
2 tbsp dried mint flakes
1/2 cup water
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
5 cloves garlic, peeled and crushed
1 tbsp oil
1 tbsp dried mint, crumbled
1/2 cup liquid whey (kashk), diluted in 1/4 cup water
1/4 cup chopped walnuts (optional)
1/4 tsp ground saffron dissolved in 1 tbsp hot water
1. Peel eggplants and cut into four lengthwise slices. Place in a colander and soak in water and 2 tbsp salt to remove bitterness. Let stand for 20 minutes. Rinse with cold water and pat dry.
2. Brush the eggplant with egg white on all sides to use less oil in the frying process.
3. Heat 2 tbsp oil in a skillet and brown eggplant slices on all sides over medium heat. Drain over a paper towel.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Brown the onions and garlic in 2 tbsp oil, add turmeric and mint flakes and set aside.
6. Alternate layers of eggplant with layers of onion and garlic mixture in a long ovenproof dish. Pour 1.2 cup water over the layers, sprinkle with salt and pepper, cover, and bake in the oven for about 20 minutes or until tender.
7. For the garnish, just before serving, lightly brown the garlic in oil. Remove skillet from heat and add mint, whey, walnuts, and saffron water. Pour over the eggplant, cover, and bake for another 15 minutes in a 300 degree Fahrenheit oven.
8. When the eggplant is done, adjust seasoning with salt and pepper and keep it warm until serving. Serve from the baking dish with bread, onions, chopped herbs, and (my personal favorite) grapes. Delicious!