• Almond and Fig

Updated: Jun 19



Serves 8

Ingredients:

2 tablespoon olive oil

1 large sweet potato peeled and diced

1 large carrot, diced

1 parsnip peeled and diced

2 large celery stalks diced

1 yellow onion, diced

3 cloves of garlic

16 oz red lentils.. Rinse and drain

8 cups water or low-sodium vegetable or chicken broth (if too thick add more)

2 bay leaf

1 tsp cumin

1 tsp coriander

Pinch of chili flakes (optional)

Few springs of lemon thyme

1-2 tbls of pomegranates molasses

Grate fresh turmeric root about an inch (optional) or 1 tsp of ground turmeric

Salt and pepper

3 tbls of olive oil


To garnish: (optional but defiently fun and will brighten the soup)

Lemon wedges (squeeze on top of the soup)

Radishes

green onion

cilantro leaves

sumac

Drizzle of good olive oil

A dollop of Greek yogurt


Directions:


In a Dutch oven, heat the olive oil over medium heat. Sweat the onions then add all the veggies. stir to combine, add spices and salt. Sauté for 5-7 minutes to get done caramelization. Add the lentils, water or broth, and bay leaf and thyme. Bring up to a boil, then turn the heat down to low and let it simmer, until the lentils begin to fall apart and they become creamy all on their own. add more water if needed the lentils will thicken as they cook about 20-30 minutes. Stir in the pomegranates molasses simmer for 5 minutes. Serve in bowls with the optional garnishes of radishes, green onion, cilantro leaves, lemon wedges, crispy pita chips and a squeeze of Lemon juice. Enjoy

  • Almond and Fig

Updated: Jun 19




Ingredients:

One large bulb fennel or two small shaved thinly

saving the fronds to garnish

2 blood oranges (u can use other types of oranges) peeled and thinly sliced. You can also segment the oranges

3 tbls of fresh pomegranate seeds (optional )

1 tbls of roughly chopped pistachios

Dressing:

Juice of one lemon

Juice one blood orange

1 small shallot diced

1 tbls of Dijon mustard (optional)

1/3 good olive oil

Salt and pepper


Directions:

In a small jar shake all the ingredients you will get a beautiful pink reddish hue if you use blood orange.

To assemble the salad:

On a platter lay the shaved fennel first. Arrange the blood oranges on top, drizzle the salad dressing all over the top. Garnish with pomegranates seeds, pistachios and the fennel fronds. This salad is perfect on its own but also as a side to grilled fish, shrimp or roasted chicken.

  • Almond and Fig

Updated: Jun 19

Warm salad is a thing :) sautéed dandelion greens with caramelized onions, pomegranate-molasses, sprinkled with Lemon juice, olive oil and garnished with pomegranate seeds and crunchy pine nuts. In Arabic this dish is called hindbeh. Dandelions have lots of health benefits & are loaded with vitamin A and potassium. Making this a 15 minute super lunch in Palestine it’s often eaten with pita bread.


Ingredients:

I bunch fresh green dandelion greens rinsed and chopped 1 onion chopped 1/2 tsp crushed red pepper flakes 1 tbls pomegranate molasses 2 tbls extra virgin olive oil Juice of one lemon Pomegranate seeds 1 tbls toasted pine nuts

Directions:

In a sauté pan. Add the olive oil, sauté the onion for 3-5 minutes until carmalized but not burnt. Add the chili flakes, salt, pepper and the chopped dandelion greens. In a 3-5 minutes the green will wilt down to almost nothing. Add the pomegranate molasses, sauté for an additional minute. Turn off the heat add the lemon juice. Scoop your warm salad in a bowl, garnish with pomegranate seeds, Pune nuts and a drizzle of olive oil. You can serve this with pita bread.

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© 2018 by Almond & FIG