Updated: Jun 19, 2020


1½ cups French green lentils, rinsed and picked over

1 small yellow onion, quartered

1 large bay leaf

sea salt and freshly ground black pepper

1 tsp cumin

1 tsp coriander

1 bunch carrots, scrubbed, trimmed, halved lengthwise

3 tablespoons olive oil, more as needed

garlic cloves crushed

Juice of one lemon

3 tbls pure pomegranate molasses

Pom seeds and fresh cilantro to garnish

INSTRUCTIONS :

1. preheat oven to 425ºF.

2. Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf, cumin, and coriander. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding their shape about 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.

3. Toss the carrots with 2 tablespoons of the olive oil and molasses, salt and pepper and crushed garlic. Roast in the oven until caramelized and tender, tossing them halfway through. About 20 to 30 minutes.

4. Toss the lentils with a drizzle of olive oil, a good squeeze of lemon juice, adjust salt and pepper to taste. Place the lentils on a large platter and top with the roasted carrots, drizzle pomegranate molasses all over the top garnish with cilantro and pom seeds.

5. Serve at room temp.


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  • Almond and Fig

Updated: Jun 18, 2020




Salsa verde ingredients:


1½ pounds tomatillos, husks removed

1 jalapeno or two however spicy u want it

1 purple onion halved

1-2 garlic cloves

½ cup fresh cilantro

Juice of 1 lime

Salt and pepper


Directions:

In a heavy dry skillet or cast iron add the tomatillos, onions, and jalapeños. On the stove Char for 5 minutes on high heat until skin blisters. Add to the blender with salt, garlic, lime juice, and fresh cilantro. Whirl to the consistency you like. I save this in the fridge with a table of oil on top so it’s stays fresh longer. Perfect on top of tacos with chips, on top of grilled fish, shrimp or skirt steak.

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  • Almond and Fig

Updated: Jun 18, 2020


Ingredients:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain whole-milk yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated orange zest

1/2 teaspoon pure vanilla

1/2 cup vegetable oil


For the glaze:

1 cup confectioners’ sugar

2 tablespoons fresh blood orange juice


Directions:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Cool completely. I like to serve this cake with a dollop of honey and blood orange sweetened Greek yogurt.


To make the yogurt cream:

1/2 cup Greek yogurt

1 tbls of honey (adjust to your taste)

1/2 tsp of pure vanilla ectract

Juice and zest of half a blood orange

Directions: Mix all ingredients until creamy.

For the glaze: combine the confectioners’ sugar and blood orange juice and pour over the cooled cake.

*Recipe adapted from Ina Garten yogurt cake

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