Can sub toasted, slivered almonds for pistachios!
1 cup quinoa, rinsed in a fine-mesh colander (could sub brown rice)
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained (could sub black beans?)
1 medium cucumber, seeded and chopped fairly small
1 medium red bell pepper, chopped fairly small
¾ cup chopped red onion (from 1 small red onion) fairly small
(Could also add blanched asparagus, chopped?)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
(Could add avocado on top; also, toasted, chopped pecans?)
(Could also add feta cheese for zing)
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary (can add avocado now, as well as feta?). For best flavor, let the salad rest in the refrigerator for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
- 1/4 cup natural peanut butter
- 1/4 cup natural peanut butter
- 2 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 4 teaspoons white miso
- 4 teaspoons soy sauce
- 1 tablespoon white sugar
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon finely grated garlic
- 1/4 teaspoon cayenne pepper
- 12 ounces linguine (whole wheat is best)
- 3 scallions, thinly sliced on the diagonal (about ¼ cup)
- (To try – serve on a bed of shredded cabbage mix)
To make the sauce, mix all sauce ingredients in a Nutri-bullet blender until smooth; set aside.In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook until tender. Reserve ¼ cup of the cooking water, then drain the noodles. Rinse under cold water and drain again. Add the noodles and 2 tablespoons reserved cooking water to the sauce and toss until coated (add more, if necessary). Sprinkle with the scallions.
Tip: Don’t forget to rinse the noodles in cold water after cooking; they will become gummy otherwise.
- 1½ pounds boneless, skinless chicken cutlets (4 cutlets), pounded to ¼-inch thickness
- Kosher salt
- 1/4 cup plus 1 teaspoon za’atar
- 3 tablespoons all-purpose flour
- 3/4 teaspoon paprika and cayenne mixed
- 2 tablespoons plus 1 teaspoon olive oil
- 3/4 cup lightly packed flat-leaf (Italian) parsley leaves
- 2 scallions/green onions, thinly sliced on a bias
- 1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice
- 2 tablespoons pomegranate molasses
- 3 tablespoons finely chopped walnuts
Season the chicken all over with 1½ teaspoons of salt. In a small bowl, combine ¼ cup of the za’atar, the flour and pepper; pour into a wide, shallow dish. In a 12-inch stainless-steel skillet over medium-high, heat 2 tablespoons of the oil until shimmering.
One cutlet at a time, transfer the chicken to the za’atar mixture, coating and pressing all sides. Add the cutlets to the pan and cook for about 3 minutes per side, or until well browned. Transfer to a platter.
In a medium bowl, combine the parsley, scallions, lemon zest and juice, the remaining 1 teaspoon of oil and a pinch of salt. Toss to coat. Drizzle the molasses evenly over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and the remaining za’atar.
Tip: Don’t substitute chicken breasts here without pounding the meat first. Boneless, skinless chicken cutlets were ideal for fast cooking and are widely available at grocers. If you only have chicken breasts, use a meat mallet or heavy skillet to flatten them to an even ¼ inch.
- 4 oz rum (dark, light, or combo)
- 1 oz grenadine
- 2 oz orange juice
- 2 oz pineapple juice
For a drink on the rocks, place all in a shaker with ice, shake well, and strain into glass with ice. For blended drink, place all, with about 2 cups of ice, in a blender until smooth.
- 1 oz Campari
- 1 oz sweet Vermouth
- Soda water
- Lemon twist
Pour the Campari and vermouth into an old fashioned glass with ice. Top with soda and garnish.
- 1.5 oz gin
- 3/4 oz Campari
- 3/4 oz sweet Vermouth
Shake well with ice, then strain into a cocktail glass. Garnish with an orange peel.