• Almond and Fig

Updated: Jun 19, 2020

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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  • Almond and Fig

Updated: Jun 19, 2020

Do you ever thank people With a box of cookies!! Just do it, it’s even better than eating them. Well of course by that I mean, leave yourself 10 cookies to taste test you know! Cardamom, Almond&fig oatmeal cookies drizzled with dark chocolate. Off to delivering these before my kids get home then I will have to send a thank you card instead :)



Ingredients 1 stick plus 6 tablespoons unsalted butter, softened * 3/4 Cup brown sugar 1/2 Cup granulated sugar 2 Eggs 1 Tsp vanilla 1 tsp cardamom extract (optional)

1-1/2 Cup all-purpose flour 1 Tsp Baking Soda

1 Tsp ground cardamom

1/2 Tsp salt

3 Cups quick Oats

1 Cup chopped dried figs

1 cup roughly chopped raw almonds

optional: 1/4 cup of good quality dark chocolate chopped

Directions:

Heat oven to 350°F. In your electric mixer beat butter and sugars on medium speed until creamy 2-3 minutes. Add eggs, cardamom extract if using and vanilla. Sift your dry ingredients In a separate bowl and gradually add them to the wet ingredients one cup at a time: flour, baking soda, cardamom and salt until moist. Add the Oats, and give it one more mix. Fold in the chopped figs and almonds. I used an ice cream scoop and dropped the cookie dough on a silicon lined cookie sheets (don’t grease your sheets). Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. At this point you can drizzle the cookies with the melted dark chocolate. Once the chocolate hardens you can pack them away. cookie is chewy in the center with crispy edges. Cookie will store well for a few days If tightly covered in a container.

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