2 medium zucchinis, cut into 1/2 inch thick slices
4 tbsp. olive oil, divided
salt
ground black pepper
1 tsp lemon zest, finely grated
juice from half a lemon
1/4 cup finely grated pecorino Romano cheese
1/4 cup pecans, toasted and chopped
3-4 sprigs of parsley, finely chopped
DIRECTIONS
Preheat oven to 400 degrees F.
Cook the rice: in a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Lower heat to a simmer, place lid on top and cook until whites start to emerge from inside the grain and rice is slightly softer (but still a bit toothsome). Drain in a colander and rinse with cold water. Set aside
While rice is cooking, roast the zucchini. Toss slices in 1 tbsp. of the olive oil and lots of salt and pepper. Lay the slices out onto a wire rack positioned over a parchment lined baking tray. Place in the oven until edges are browned and interiors are soft, about 20 minutes. Chop into small pieces when cool enough to handle.
Place rice and chopped zucchini in a medium bowl. Add remaining olive oil, lemon zest, juice, cheese, pecans and chopped parsley. Season to taste (I like a lot of black pepper here). Serve immediately or chill and store for later
Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
INGREDIENTS
For the Tahini Sauce
1 clove garlic or one garlic scape, chopped
1/2 teaspoon kosher salt
4 tablespoons tahini
2 tablespoons lemon juice
Pinch of black pepper
3-4 tablespoons water
For the Falafel Patties
2 cups cooked chickpeas (about one can)
1 small onion, roughly chopped
2 cloves garlic
1 egg
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon lemon juice
1 teaspoon baking powder
1/2 cup bread crumbs
1/2 teaspoon black pepper
For the Wraps
Leaves of lettuce
Tomato slices
Cucumber slices
Minced parsley
DIRECTIONS
To make the tahini sauce, mash together the garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.
Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined. Form the chickpea mixture into 15 balls or patties, place on a cooking spray-coated baking sheet. Spray tops of of balls or patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.
To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-15 22:10:412014-06-15 22:11:36Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
3 tablespoons garlic flavored olive oil (try using your garlic scapes!)
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
DIRECTIONS
Preheat the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Wild Rice, Gold Zucchini and Pecorino Salad
Wild Rice, Gold Zucchini and Pecorino Salad
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees F.
Cook the rice: in a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Lower heat to a simmer, place lid on top and cook until whites start to emerge from inside the grain and rice is slightly softer (but still a bit toothsome). Drain in a colander and rinse with cold water. Set aside
While rice is cooking, roast the zucchini. Toss slices in 1 tbsp. of the olive oil and lots of salt and pepper. Lay the slices out onto a wire rack positioned over a parchment lined baking tray. Place in the oven until edges are browned and interiors are soft, about 20 minutes. Chop into small pieces when cool enough to handle.
Place rice and chopped zucchini in a medium bowl. Add remaining olive oil, lemon zest, juice, cheese, pecans and chopped parsley. Season to taste (I like a lot of black pepper here). Serve immediately or chill and store for later
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Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
INGREDIENTS
For the Tahini Sauce
For the Falafel Patties
For the Wraps
DIRECTIONS
To make the tahini sauce, mash together the garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.
Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined. Form the chickpea mixture into 15 balls or patties, place on a cooking spray-coated baking sheet. Spray tops of of balls or patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.
To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.
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Asian Sugar Snap Peas
Asian Sugar Snap Peas
INGREDIENTS
DIRECTIONS
Preheat the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
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