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Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Purée 1⁄4 cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and 1⁄2 cup cold water in a small food processor; set sauce aside. Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth. Transfer to a bowl; freeze for 20 minutes to firm. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 300°. Using 2 spoons, shape chickpea mixture into twelve 4″ oval balls. Drop into oil; fry until golden brown, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with za’atar; serve with sauce.
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Tuscan Kale with Anchovies, Golden Raisins and Nuts
Tuscan Kale with Anchovies, Golden Raisins and Pine Nuts
Put the raisins in a small bowl and cover with warm water. Set aside to plump for 30 minutes, then drain. Bring a large pot of salted water to a boil over high heat. Add the kale and boil until it just tender, 5-6 minutes. Drain and rinse under cold running water to stop the cooking. Drain again and squeeze dry. Chop coarsely. Preheat oven to 325°F. Toast the pine nuts on a small baking sheet until golden, about 10 minutes. Let cool.
Heat the olive oil in a large skillet over moderately low heat. Add the garlic and chile flakes sauté until the garlic is fragrant, about 1 minute. Remove the skillet from the heat, let it cool for a minute, then add the anchovies. Stir until they dissolve in the warmth of the skillet. Return the skillet to moderately low heat and add the kale, drained raisins, toasted pine nuts and salt to taste. Cook, stirring, until all the ingredients are well distributed and the greens are hot throughout. Serve immediately.
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Kohlrabi and Apple Slaw with Chives
Kohlrabi and Apple Slaw with Chives
For the Vinaigrette:
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
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