Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon plain yogurt

1 teaspoon honey

2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup olive oil

1 1/2 cup cubed multigrain bread

1 tablespoon olive oil

1 clove garlic

pinch salt

4 cups baby beet greens

1/4 cup dried cranberries

1/4 cup shredded smoked Cheddar

1. Heat mustard seeds, coriander, and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. 

2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

3. Place raisins in a blender and add the hot juice. 

4. Let stand for 5 minutes to plump the raisins. 

5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt, and pepper and blend until combined. 

6. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

7. Preheat oven to 375°F.

8. Toss bread and 1 teaspoon oil in a medium bowl until well combined. 

9. Spread in a single layer on a large baking sheet. 

10. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

11. Season a wooden salad bowl by rubbing with garlic and pinch of salt. 

12. Chop the garlic and add to the bowl along with greens. 

13. Pour 1/4 cup of the vinaigrette over the greens. 

14. Sprinkle the salad with cranberries, cheese, and the croutons; toss and serve.

Spiced Carrot Soup with Crispy Chickpeas & Tahini

Spiced Carrot Soup with Crispy Chickpeas & Tahini

2 tablespoons olive oil
2 lbs. carrots, thinly sliced
2 leeks, thinly sliced
6 garlic cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 teaspoon red pepper flakes
4 cups vegetable stock
1/2 cup lemon juice, to taste
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
sesame seeds toasted for garnish
1 3/4 cup spicy roasted chickpeas
2 tablespoons Italian parsley, coarsely chopped

1. Heat olive oil in large pot over medium heat.
2. Add carrots, leeks, garlic, coriander, cumin, salt, and red pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes.
3. Add vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer.
4. Simmer for about 30 minutes, or until the carrots are fork-tender.
5. Meanwhile, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
6. Set aside.
7. Blend the soup until smooth, either using an immersion blender or a food processor.
8. Season the soup to taste with olive oil, salt, and lemon juice.
9. Ladle the soup into bowls, and garnish each bowl with a dollop of lemon tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.

Fragrant Chickpea Stew

Fragrant Chickpea Stew

1 tablespoon canola oil

1 teaspoon cumin seeds

1   medium red onion, chopped (1 cup)

5 medium cloves  garlic, minced

1 tablespoon coriander seeds, ground

1 cup water

1   red potato, scrubbed and cut into 1-inch cubes

1 19-ounce or 15-ounce can chickpeas, rinsed

1/2 teaspoon salt

½ teaspoon coarsely ground pepper

2 tablespoons finely chopped fresh cilantro, divided

1 medium tomato, cut into 1-inch cubes

1. Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds

2 . Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes.

3. Add coriander; cook, stirring, for 20 seconds. 

4. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro.

5. Bring to a boil.

6. Reduce heat to low, cover and simmer until the potato is tender 15 to 20 minutes.

7. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes.

8. Sprinkle with remaining 1 tablespoon cilantro and serve.