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Stuffed pitas with yogurt sauce and cucumber salad with parsley, pomegranate, feta and walnuts

Serves 4

  1. 1 onion
  2. 1 cup cilantro
  3. 9tb olive oil
  4. 2-1/2tsp salt
  5. 5tb lemon juice
  6. 1tb lemon zest
  7. 1tb coriander
  8. 1tb cumin
  9. 1tb paprika
  10. 1/2tb pepper
  11. 1/2tsp cayenne
  12. 1/4tsp cinnamon
  13. 2lb ground lamb or 85% beef
  14. 4 8in pita, edges cut off with scissors and halves separated.
  15. 1 cup greek yogurt
  16. 1/2 cup mint
  17. 2tb tahini
  18. 1tb pomegranate molasses
  19. 1tb red wine vinegar
  20. 1 english cucumber, halved and thinly sliced
  21. 3 cups parsley
  22. 1 cup walnuts, toasted and chopped
  23. 1/2 cup pomegranate seeds
  24. 4oz feta
  • Add 1-2 to processor and pulse 10-12 times. Mix with¬† 4tb olive oil, 2tsp salt,¬†3tb lemon juice and 6-13. Divide evenly onto thicker halves of pits and press evenly to 1/2in of edges. Top with remaining halves and press gently until mixture is 1/4in from edges.
  • Broil for 7-10 minutes. Flip and continue broiling for 7-10 minutes.
  • Meanwhile, mix 15-17 with 2tb olive oil and remaining salt and lemon juice and set aside.
  • Meanwhile, whisk 18-19 with remaining olive oil. Toss with 20-21. Toss with half of 22-24, top with remaining 22-24 and set aside.
  • Halve pitas and serve with sauce and salad.
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Gazpacho

Serves 4

  1. 2 8oz tomatoes, cored, pulp chopped and fruit cut into 1/4in pieces
  2. 1 red bell pepper, cut into 1/4in pieces
  3. 1 cucumber, seeded and cut into 1/4in pieces
  4. 2 shallots
  5. 2 cloves garlic
  6. 4tb sherry vinegar
  7. 2 cups tomato juice
  8. 6 ice cubes
  9. 2tb olive oil
  10. 4tb parsley
  • Combine 1-6 and rest for 5 minutes. Add 7-8 and chill 4 hours – 2 days. Discard any ice, top with 9-10 and serve.

Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Honey-mustard coleslaw

Serves 6-8

  1. 2lb head green cabbage, quartered, cored and thinly sliced to make about 12 cups
  2. 1/2b salt
  3. 1/2tb sugar
  4. 1/2 cup spicy brown mustard
  5. 4tb honey
  6. 3tb chives
  7. 2tb mayo
  • Toss 1-3 and drain for 1 hour or until it had released about 2tb water, stirring and pressing down occasionally.
  • Whisk remaining ingredients, mix with cabbage and chill for 1 hour. Serve.