Archives: Recipes

  • 1 3-4 lb Grow & Behold First Cut Brisket
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 4-5 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 teaspoons onion salt (or other preferred seasoning)
  • 1/2 cup tomato sauce
  • 1/2 bottle red wine (whatever you have on hand or like to drink)
  • 1 cup chicken, veggie or beef stock (water can also work fine)
  • 2 tablespoons balsamic vinegar

 

Sear Meat

Remove any excess moisture from the brisket with a paper towel. Season all over with salt and pepper.

Heat 1-2 Tbsp olive oil in a large Dutch oven over medium high heat.

Sear brisket on both sides until a nice crust forms. Remove from the pan and set aside.

 

Make the sauce

Reduce heat to medium. Add onions and carrots to the pan and sauté for 10-12 minutes, scraping up any brown bits from the bottom of the pan. Add garlic and cook another 2-3 minutes.

Add onion salt, tomato sauce, red wine and stock (or water).

 

Braise Brisket

Place the brisket back into the pan.

Reduce heat to low and cook for 3-4 hours, checking a few times. If the liquid has reduced too much, add more stock and/or wine. Season with salt and pepper to taste.

During the last 20 minutes of cooking, add the balsamic vinegar.

 

Do Ahead

Remove brisket from the sauce and let it cool completely. Once the brisket is cool enough to handle (or even better, has been refrigerated) slice against the grain. Place back into the sauce to serve.

Optional step: using a food processor or handheld immersion blender, pulse sauce until smooth. The carrots will make the sauce creamy and slightly sweet.

 

This is a great 1-pot meal, perfect for back to school or a busy week when getting a hot meal on the table feels like a stretch.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 bunch collards, stems removed and sliced in 1/2″ ribbons
  • 1 package Bratwurst Beef Sausage (or sausage of your choice), cut in 1/4″ slices

Directions

  1. Using the saute mode, saute onion in oil until translucent.
  2. Add sausage rounds and cook, stirring occasionally, 1-2 minutes (you can cook longer and really brown the meat, but you don’t have to).
  3. Add collards, one handful at a time, stirring to coat greens with onions and sausage after each handful.
  4. Add 1/2 cup water.
  5. Close Instant Pot and cook at high pressure for 20 minutes.  Let pressure release before opening.
  6. Serve with rice or noodles.

serves 8

  • 2 large onions, chopped
  • 1-2 cloves garlic, minced
  • 2 bay leaves
  • Olive oil
  • 2 lb Grow and Behold Chorizo Sausage (Spicy or Mild)
  • 3 lbs Chicken Breast Filets or Thigh Filets, cut into 1″ pieces
  • 2 bell peppers (1 green and 1 yellow), cut into 1″ pieces or 1lb okra, cut into 1/2″ pieces
  • 3 cups long-grain white rice
  • 6 cups chicken bone broth (or use water, and add more spices)
  • 2 tsp. chili powder
  • 1 tsp. ancho chili powder
  • 1 tsp. thyme
  • 1 tsp. cayenne pepper
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice

 

Brown the Chicken
Heat olive oil in pot.  Sauté chicken in batches until edges are brown.  Transfer to another plate.

 

Sauté Vegetables
Add onions, bell peppers or okra, and garlic to the pot, and more oil if necessary.  Sauté until translucent.  Add sausages and spices and sauté for five minutes, stirring occasionally.

 

Bring it all together
Add rice to the pot.  Stir to mix and coat the rice with the oil/onion mixture.  Add chicken and broth.  Press to submerge in liquid. Bring to a boil, then reduce heat to low.  Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.

 

To serve
Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

 

 

 

  • 1 large Spanish onion, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4 cups seedless red grapes (1 1/4 pounds), destemmed
  • 1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
  • 1lb raw sausage, poked all over with a fork
  • ½ cup parsley, coarsely chopped
  • 2 tablespoons chopped chives
  • 2 teaspoons rice vinegar or apple cider vinegar, plus more to taste

 

Roast Onions

Heat oven to 450F. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

 

Roast Sausage and Grapes

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

 

To Finish and Serve

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

  • Olive oil
  • 1 large red or yellow onion, chopped
  •  Kosher salt and black pepper
  • 1 pound Raw Sweet Italian Sausage, casing removed
  • 6 garlic cloves, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 fresh thyme sprigs or 1 teaspoon dried thyme
  • 2 tablespoons fresh oregano or 1 teaspoon dried oregano
  •  Generous pinch of red-pepper flakes
  • ¾ cup dry white wine
  • 1 (14-ounce) can whole or chopped tomatoes
  • 8 cups chicken stock
  • 2 cups dried lentils, preferably black beluga
  • 1 bay leaf
  • 5 ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
  • 1 tablespoon red wine vinegar
  •  Chopped fresh basil, for serving

Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.

Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.

Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken broth, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.

Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil.

  • 2 medium-size fennel bulbs
  • 4 tablespoons unsalted butter, softened
  • 2 pounds wild salmon fillet, skin on and pin bones removed
  •  Salt and ground black pepper
  • 2 tablespoons shelled unsalted pistachios, lightly toasted and coarsely chopped
  • 3 tablespoons lemon juice
  • ½ cup dry white wine

 

Pre-cook the fennel
Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.

 

Roast Salmon
Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.

When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.

 

Make the sauce
Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.

Serves 6-8

1 whole side of salmon or 8 Salmon Filets
8 oz. fresh Black Mission figs, stem removed and quartered
1/3 cup orange juice
1/4 cup soy sauce
1/4 cup honey
1/4 tsp orange zest
1 tsp fresh grated ginger
2 cloves garlic, minced
salt and pepper, to taste
2 scallions, thinly sliced, for garnish
fresh orange slices, for garnish

 

Prepare the fish

Preheat oven to 400 degrees. Place the salmon on a parchment-lined baking sheet and set aside.

 

Make the sauce

Place the figs, orange juice, soy sauce, honey, ginger and garlic in a saucepan and bring the mixture to a boil. Reduce the heat and simmer until figs have softened and the mixture is thick, about 10 minutes. Season with salt and pepper.

 

Bake the fish

Pour the sauce over the salmon and bake for 20 minutes, or until salmon is opaque and flakes easily with a fork.  (If using salmon filets, check after 10 minutes.)

Garnish with scallions and orange slices.

  • 1/3 cup dried currants
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1/8 teaspoon ground cumin
  • Finely grated zest of 1 lemon, plus juice of 2 lemons
  • Kosher salt and freshly ground pepper
  • 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
  • 1 large shallot, minced
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 3 tablespoons pine nuts
  • 2 cups lightly packed baby arugula leaves
  • One 1-inch piece preserved lemon, peel only, slivered (optional)

Marinate the Zucchini (2 hrs before cooking)

In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.

In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.

 

Marinate the Chicken (1 hour before cooking)

Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

 

Toast the Pine Nuts

In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.

 

Cook the Chicken

Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.

 

To serve

Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.

  • Chicken Breast Filets or Thin-Cut Chicken Breast Filets — plan on 1/2lb per person
  • 3 cups panko
  • 1/2 cup flour
  • 2-3 eggs
  • salt & pepper
  • 1 teaspoon paprika (optional)
  • 1 teaspoon garlic powder (optional)
  • vegetable oil for frying
  • 3-4 dinner plates
  • Sauces and garnishes for serving (optional): chives, parsley, garlic aioli, ketchup, capers, lemon wedges, honey mustard, barbecue sauce

 

If frying isn’t something you do often, these few important tips will set you on the path to success.

  1. Make sure your chicken is of even thickness, and, ideally, 1/4″ to 1/2″ thick.
  2. Give yourself enough space to work. Chicken, flour, breadcrumbs and eggs all need their own plate, and you’ll also need a spot to put the chicken after it’s finished cooking (a plate with a paper towel, or a cookie sheet with a wire rack set into it are good options).
  3. Watch the temperature on your oil. Too hot and you’ll burn, too cool and the breadcrumbs will soak up the oil rather than crisp in it.

Ready to get started?  Here are the basic steps:

Assemble and set out your ingredients

Cut chicken into thin cutlets. If using whole chicken breasts, it’s easiest to do this if they are still partially frozen. Turn the breast on its edge and carefully use a sharp knife to slice through the middle of the breast. Alternately, lay breasts between two sheets of wax paper and use a mallet to pound into an even thickness, 1/4″ – 1/2″ thick.

Mix flour, spices and salt and pepper on dinner plate #1.

Crack and gently beat two eggs on dinner plate #2.

Pour breadcrumbs onto dinner plate #3.

If you’re making the cutlets ahead to freeze, lay out a sheet of wax paper or press’n’seal on the counter after the third plate. If you’re cooking them right away, put them on dinner plate #4.

 

Dredge the cutlets

Pat chicken dry. Working down the line, coat both sides of cutlets one at a time in flour, then egg, then breadcrumbs. Transfer to plate number 4, or to press and seal if making ahead.

 

Fry cutlets

Heat oil in a wide, heavy-bottomed saucepan over medium heat. Oil should cover the bottom of the frying pan and come up about halfway of the cutlets — how much oil you’ll need will depend on how wide your frying pan is and how thick your cutlets are. Start with about 1/4 cup and adjust as needed. You do not need to deep fry the cutlets (ie, have them totally submerged in oil) since you are going to flip them half-way through.

Test to ensure pan is hot enough by adding a small piece of chicken. It should sizzle energetically when added to the oil, without smoking. Add cutlets in a single layer in the pan and cook, 3-4 minutes, until first side is golden brown and crust releases easily from the pan. Flip and cook other side, another 3-4 minutes, until golden and crisp.

Adjust the flame as you add more oil for each batch to keep the temperature where it needs to be.

 

To serve

Transfer cooked schnitzel to a paper towel-lined plate and sprinkle with salt. Serve immediately, or let cool and serve at room temperature.

 

Easy DIY dipping sauces we love

  1. Mince 1 clove garlic in 1/3 cup mayonnaise (we like Sir Kennsington’s)
  2. Mix equal parts Mendel’s BBQ Sauce and ketchup
  3. Mix 1/3 cup mayonnaise with 2-3 tablespoons Green Dragon Sauce (Trader Joe’s) or other green chile salsa
  4. Add 1 tablespoon honey to 3 tablespoons Dijon mustard

 

This has become a quick go-to recipe for preparing salmon filets.  It would be quite delicious on top of Korean Short Ribs or Denver Steak as well.

  • 1/4 cup best quality mayonnaise (we like Sir Kensington’s)
  • 4 tablespoons red miso
  • 2 tablespoons plum vinegar or apple cider vinegar
  • 1″ chunk fresh ginger, grated on a microplane
  • 1 teaspoon maple syrup

 

Make the glaze

Combine all ingredients in a small bowl.

 

To broil salmon filets:

Arrange on a metal baking sheet (cover with foil for easy clean up). Using a pastry brush or a spoon, spread sauce over all sides of filets. Broil for 7 minutes (more if filets are large) and allow fish to rest 2-3 minutes before serving (remember temperature will continue to rise a bit after fish comes out of the oven, so you can cook it it to rare and it will be perfect by the time you sit down to eat.

 

To grill salmon filets:

It’s easier to put the salmon on the grill, skin side down, and then paint the marinade over the flesh, rather than try to pick up an already-marinated piece of fish.  Grill over high heat until fish is done, aprox 5-7 minutes, depending on the size of your filets.

Note: you can cook frozen (or somewhat frozen) fish, but it will take longer, and there will be a much greater difference between the thinner and thicker portions.  If you’re in a hurry, defrost the filets in cold water for 30 minutes before roasting; if you’re in even more than a hurry than that, you can cook them from frozen but just remove the thinner sections sooner and allow double the cooking time.

 

To serve

Garnish with chopped cilantro, if desired.

 

Do ahead

To make salmon ahead and save for serving the next day, take care not to over cook.  Let cool completely, then transfer to a platter and wrap tightly.  Refrigerate.  Can be served cold or room temperature.  Since the covering may smudge the glaze somewhat, you can either prepare extra glaze to brush on top before serving, or simply cover generously with chopped cilantro.

Note: The American “Kabob” typically refers to cubes of meat on a skewer. The Middle Eastern “Kebab” is made with herb and garlic-infused ground meat, that is either wrapped around a metal skewer, cinnamon stick or formed into a patty. We’re talking about the American variety here, with a quick digression for the Asian “satay” – but strongly encourage you to check out Michael Solomonov’s Israeli Soul for excellent recipes for Arabic-style, Romanian, Bulgarian kebabs, and more.

 

 

 

Best meat for kabobs

 

Tips for making kabobs

  • Use metal or wood skewers. If using wooden skewers, soak them in water first (use a tall pitcher or 9×13” tray) for 20 minutes, so they don’t burn. You can also use hearty sprigs of rosemary as your skewers (poke holes in the meat with a stronger skewer first, if necessary)
  • If your pieces are a bit irregular, you can change the orientation on the skewer to get similar thickness across the cooking plane (or cut big pieces in half)
  • Thread only meat on the skewer – cook vegetables on their own skewer since they will take a different amount of time to cook

 

 

How to season cubes for kabobs

  • Before cooking:
    • Dry Rub: thread the meat on first, then liberally coat with your favorite dry spice blend before grilling
    • Marinade: combine oil and umami-boosting ingredients like soy sauce, miso, mustard; or make a fresh herb-based marinade by blending 1-2 cups fresh herbs in a food processor with oil, orange juice, coconut milk, etc.
  • During cooking:
    • Baste – for a lacquered effect, brush additional marinade or basting sauce on the meat as it cooks
  • After cooking:
    • Re-marinade: lightly toss cooked meats in a marinade after they are grilled; the moisture will help keep the meat from drying out and the flavors will be first on your tongue. Don’t re-use the marinade that you marinated the raw meat in, however.
    • Serve with a dipping sauce – try techina, aioli, amba, salsa, BBQ sauce

 

 

Strips of meat (“satay” style)

Best Meats to Use: Pepper Steak, Thin-Cut Chicken Breast Filets, Chicken Thigh Filets

These soy-marinated meat sticks are made with thin strips of meat that are threaded onto a stick. Since you’re working with a thinner piece of meat, it will dry out more quickly so take care not to overcook. Ideally, you want to thread the meat in 3 or more places to keep it taught along the stick.

 

 

Great vegetables to grill on skewers

Load up a few skewers of these vegetables to serve alongside your grilled meats.

  • Summer Squash
  • Cherry Tomatoes
  • Pineapple
  • Radishes
  • Onions, cut in 1/8ths
  • Mushrooms

 

 

Grilling instructions

Prepare a charcoal or gas grill with a hot and a cool side. Sear kabobs over high heat for 2-3 minutes per side, using tongs to flip (remember, metal skewers will get very hot!). If your pieces are 1”, this will probably be enough cooking. If using larger pieces, or chicken, transfer to the cooler side of the grill and allow to finish cooking, 5-6 minutes more, or until meat is firm (but not hard) to the touch.

 

Recipes

 

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-oz salmon filets
  • 1 medium lime
  • 1 ripe avocado
  • 1/2 bunch fresh cilantro
  • 8 (6-inch) corn tortillas
  • 2 ounces shredded red cabbage (about 1/2 cup)

Prepare the spice rub

Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.

Broil the Salmon

Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.

Place salmon filets skin-side down on the baking sheet, about 1″ apart. Squeeze the juice from 1 medium lime (about 2 tablespoons), then brush the salmon with 1 tablespoon of the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 5 to 6 minutes (total cook time will depend on the thickness of salmon).

 

Prepare the garnishes

Peel, pit, and mash 1 the flesh from avocado in a medium bowl. Add the remaining 1 tablespoon lime juice and stir into the avocado. Coarsely chop 1/2 bunch fresh cilantro.

Stack 8 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.

 

To serve

When the salmon is ready, use a wide, flat spatula to carefully lift the fish off the skin. Discard the skin. Use a fork to break apart the fish in rough 2-inch pieces.

To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top with 1/2 cup shredded red cabbage. Top with the salmon and garnish with the cilantro.

  • 4 6-oz salmon fillets
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • Fresh herbs (thyme, dill, parsley), thinly sliced shallots, and/or citrus zest (optional) — do not use fresh garlic
  • 2 teaspoons vegetable oil, if searing

 

 

Dry-brine Salmon

Season salmon generously with salt on all sides. Place salmon in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags. Add olive oil to bag or divide it between the smaller bags. Add aromatics to bags, if using. Close bags, place in refrigerator, and let salmon rest for at least 30 minutes or up to overnight.

 

Cook Salmon

Using your sous vide, preheat a water bath according to the chart above. Remove the air from the zipper-lock bags using the water displacement method: Seal bag almost all the way, leaving about an inch open. Slowly lower bag into water bath, holding the opened end above the water level. As bag is lowered, the water pressure should force air out of it. Just before it is totally submerged, seal bag completely. Use a rack, or clip bag to the side of cooking vessel using a binder clip, to prevent it from moving excessively. Cook 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches.

Carefully remove salmon from bags (it will be very delicate) and transfer to a double layer of paper towels. Discard aromatics and gently blot top of salmon with more paper towels.

 

To serve

To Serve Immediately: Carefully peel away skin and discard. Serve salmon immediately with the freshly skinned side down for better presentation.

To Serve Cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. Store in a sealed container for up to a few days and serve cold in sandwiches or salads, stirred into pasta, or on top of rice bowls.

To Sear: Heat vegetable oil in a cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully add salmon skin side down and cook, pressing gently on fillets with the back of a flexible fish spatula to help maintain pan contact, until skin is browned and crisp, 1 to 1 1/2 minutes. Carefully flip and cook for an additional 15 seconds. Transfer to paper towels to blot off excess oil, then serve immediately.

 

 

Learn more about cooking salmon sous-vide from J. Kenji Lopez-Alt’s column on Serious Eats here

Serves 6-8

Defrost the meat
Defrost meat in refrigerator (put package on a plate). Transfer to large bowl and allow meat to come to room temperature. If using two kinds of meats, combine gently, taking care not to over-mix or squish.  It’s okay if your mixture has half-inch ‘chunks’ of the different meats — it doesn’t have to be completely homogenous.

Make the patties
Divide meat into 6 or 8 portions, depending on your desired patty size. (People vary widely in the size and quantity of burgers they want to eat.  Generally, a 1/3lb patty is a full, hearty burger.  A 1/4lb or less is good for kids, or if you’re serving other meats as well.  And if you need to go larger…we understand. Smaller patties are easier to handle, but cook more quickly, so pay attention if you want them on the rarer side).

Gently shape into circles about 1.5” thick. Patties should be flat, or slightly concave in the middle to promote even cooking. Handle the meat lightly: overworking, squishing and forming will make a dense, chewy burger, which you don’t want. Don’t worry if the patties are not smooth on the edge: ragged edges means lots of nooks and crannies where great umami flavor can build.

As an alternative, consider kabobs or meat cigars. Take a small handful in your palm and close your fingers around it gently to make an oblong shape. These will cook up in no time and can be tucked into pita with a riot of fresh salads and sauces for a very delicious alternative to traditional burgers.

Grill
Light grill and set up zones for direct and indirect heat. Grill patties for 2-3 minutes, or until meat is seared and releases easily.  Don’t try to pry them off if they don’t want to release — you’ll lose the sear and half the burger as well.  When patty releases easily,  flip.  Paint cooked side with BBQ sauce. Sear 2-3 minutes, then transfer to cooler side of grill to continue cooking (especially for larger patties).  We like a vinegar-based BBQ sauce that is not too sweet. Our homemade sauce combines red wine vinegar, ketchup, mustard, brown sugar, and tamarind paste – but when we can’t make our own, we love Mendel’s Kansas City BBQ Sauce.

Test for doneness: patties should not feel mushy (raw), but also should have some give to them. If they are hard, they are overcooked.

Top & Serve
Transfer to a plate or serving dish and tent loosely with foil. Serve immediately, with toppings!  There aren’t many things you won’t find on burgers these days. Here are some of our favorites:

  • Caramelized onions
  • Avocado
  • Leftover smoked meat (Brisket, Back Ribs, etc.) and/or Beef Bacon
  • Lacto-fermented Kimchi (from ADAMAH Farm) and pickles (like Bubbes)
  • Mayo, Ketchup, Mustard, Lettuce (they are part of the burger cannon for a reason!)
  • And if you want to indulge in your inner chef, a fried egg and arugula
  • 6 garlic gloves
  • 1 bunch cilantro, washed and coarsely chopped
  • 1 bunch parsley, washed coarsely chopped
  • 4-8 jalapeno or serrano chiles, coarsely chopped
  • 1 tablespoon ground cardamom
  • 1 tablespoon coriander
  • 1 tablespoon kosher salt
  • Juice from 1 lemon
  • 1 cup canola oil or mild olive oil

 

How to make it

Add garlic to food processor bowl and process until finely chopped. Add herbs, chiles, spices, salt, and lemon juice and pulse until finely chopped and blended. Add the oil and pulse to combine. Use immediately, or transfer to a glass jar with a tight fitting lid and store in the fridge for 1-2 weeks. 

How to use it

This sauce is wonderful on: steaks, burgers, fish, grain bowls, roasted vegetables…. you get the idea. It is best cold or room temperature, not heated. If you’re adding it to food you are reheating in the microwave, heat the food first, then add the sauce afterwards.

 

Recipe adapted from Kristina Preka

 

Serves 4

Ingredients:

  • 1 3.5-4lb Grow & Behold Spatchcocked Chicken
  • 4 garlic cloves, minced
  • 1 1/2 cups green olives, plus 1/2 cup brine, reserved
  • 1/2 cup olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 small onion, thinly sliced
  • 1/2 cup chopped, fresh oregano (plus a few whole leaves for garnish)
  • Vegetable oil, for grilling
  • Salt and pepper, to taste

Directions:

  • In a medium bowl, combine the olive brine, olive oil, and lemon juice. Add salt and pepper to taste. Place half of the mixture in a large Ziplock bag, adding the onion and oregano. Reserve and chill the remaining half of the mixture.
  • Add the chicken to the bag, seal, and toss. Keep in the fridge for 4-12 hours
  • Generously oil the grates of your grill with vegetable oil, and keep the grill at medium heat. Remove the chicken from the marinade (shaking off any excess liquid, and discarding the rest of the marinade).
  • Sear the chicken, skin-side down, over high heat, until the skin is crisp and releases easily from the grill. Flip and transfer to a cooler side of the grill to continue cooking, skin-side up, until meat is tender (around 30-40 minutes for pastured poultry; 40-50 minutes for Freedom Rangers).
  • While the chicken is cooking, set out the reserved olive mixture, and let it come to temperature. Pit and smash the olives, then add them, plus the lemon zest, to the mixture.
  • Spoon on top of chicken, and garnish with oregano leaves.
  • 2 cups panko bread crumbs
  • ¼ cup neutral oil (such as grapeseed or canola)
  •  Kosher salt (such as Diamond Crystal)
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 ½ lbs Chicken Tenders (or use Chicken Breast Filets, see note)
  •  Freshly ground black pepper

 

Toast Panko

Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)

 

Prepare Chicken

In a medium bowl, stir together the honey and mustard. Pat chicken dry. Season with salt and pepper, then add to the honey mustard and toss to combine.

 

Bread Chicken

Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.

 

Bake

Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

 

 

Note: If using Chicken Breast Filets, pat dry then pound with a mallet or heavy skillet into an even thickness, about ⅓-inch thick. Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise then proceed with the first step.

  • 8 large jalapeños or 12 sweet mini-peppers, cut in half, seeds removed
  • 1lb ground beef or raw sausage (see note)
  • 1 teaspoon grated fresh ginger (optional)
  • 1 scallion, finely chopped (optional)
  • 2 tablespoons white miso (optional)

 

Note: this is a very flexible recipe: you could season plain ground meat with the scallions, ginger, miso as suggested; a little barbecue sauce, or other flavorings of your choice. You could also use raw ground sausage, which is already seasoned. Remove from casing and proceed with the recipe.

If you’re using ground beef and want to add seasonings, combine the beef, ginger, scallion and miso in a medium bowl. Pinch of 1″ balls of ground beef, roll into a cigar shape, and press into the pepper halves to fill out the shape of the peppers. If you are using sweet peppers with very thin sides, use a very small amount of meat since you don’t want the pepper to cook more quickly than the meat.

Grill over medium heat until pepper is lightly charred and soft. Flip, grilling meat-side down, 3-4 more minutes, until meat is firm to the touch.

Quick Tip: If you’re making burger patties and have a few peppers on hand, you could just make 2 or 4 of these tasty morsels to enjoy as an appetizer.

Recipe adapted for kosher cooking from Epicurious. Serves 4

Ingredients:

  • 1lb Grow & Behold Ground Beef
  • 2 tablespoons minced chipotles in adobo, including sauce (feel free to adjust based on desired spice level)
  • 1/2 cup finely chopped onion
  • 4 hamburger buns, halved horizontally

Directions:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
  • Open any whole chipotles and discard seeds, then mince chipotles
  • Mix chipotles and their sauce with beef and onions, then form mixture into four (3/4″ thick) patties.
  • Grill burgers on lightly oiled grill rack (covered only if using gas grill), turning over once, 4 minutes total for medium-rare. Grill the buns, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in the buns and add your favorite toppings!
  • 1.5lbs Grow & Behold Ground Lamb
  • 1 medium onion, minced
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • freshly ground pepper, to taste

Garnishes (choose from the following):

  • diced mango
  • green and red peppers, julienned
  • scallions
  • shredded carrot
  • shredded lettuce

 

Make the patties
Mix the ground lamb with the onions, jalapeño, and spices, adding a sprinkle of pepper. Form into four burgers, making sure to handle the meat lightly, to avoid compressing the burgers.

 

Grill
Over a medium-high heat, grill the patties for around three minutes on each side for rare, adding an extra minute/side for each stage of doneness (ie five minutes on each side for medium)

 

Garnish & Serve
Garnish with your favorite toppings, and serve on a toasted bun.

Recipe by Naftali Hanau. Yield: 2-3 cups

Ingredients:

  •  

    2 Cloves Garlic, pressed

  • 1 cup Ketchup
  • ¼ cup Mustard
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Black Pepper
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Ground Mustard
  • 1-2 tablespoons Tamarind Paste (to taste)
  • ¼ cup Molasses (to taste)
  • 1 teaspoon Cayenne Pepper

     

Combine all ingredients, and the sauce will keep in the fridge for around 1-2 months

If you like the sharp taste of horseradish year round, and not just on Passover, you may be inspired, as I was, to add it to your ground meat to make a horseradish burger.  Sounds delicious, right?  It does to me too.  But it doesn’t work.  The flavor compounds in fresh horseradish are extremely volatile, and dissipate soon after grating (this is why prepared horseradish is steeped in vinegar, which seals in the peppery flavor), and nearly entirely after cooking.

For my second attempt at a horseradish burger, I added grated horseradish to homemade mayonnaise.  Success!  The mayo coated the horseradish and prevented molecules from dissipating in the air, sealing in the flavor.  And adding the sauce after the burger was cooked meant I had all of the bitter herb taste, raw and fresh, to round out the sweet juicy taste of burger.  Add a pickle, salt and pepper to taste, and voila.  Delicious!

Horseradish Mayonnaise
1/2 cup homemade or store-bought mayonnaise
2 tablespoons (or more to taste) freshly grated horseradish

Put the mayo in a bowl and have a spoon ready for stirring.  Grate the horseradish directly into the bowl if you can, or if you do it onto a counter, add it as quickly as possible to the mayo and stir well to incorporate (the longer the grated horseradish is exposed to the air, the less flavor you’ll have).  Slather on burgers after grilling and serve.

 

  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/4‑cup flour or matzo meal
  • 4 Chicken Leg Quarters
  • 1/4 cup olive oil
  • 2 pounds rhubarb, cut into 1‑inch chunks
  • 2 large onions, slivered into sickle shaped slices
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • salt and pepper
  • 6 – 8 fresh thyme sprigs
  • 1/4 cup parsley leaves, chopped
  • 1 tablespoon red wine vinegar

 

Make the spice mix

Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and1/4 cup flour/matzo meal together in a medium sized bowl.

Sear the chicken

One at a time, dredge the chicken pieces in the spice mixture. Set them aside on a plate as you work.

In a large, heavy pot with a lid, heat the olive oil over medium-high. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot!

Brown the chicken for 6 to 8 minutes on each side, then remove chicken and set aside.

 

Add rhubarb, onions and braise

Add the rhubarb and onions to the pot, adding more oil if the bottom of the pot is dry. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom to loosen the chicken and any browned bits. Keep stirring for about 10 minutes. Return chicken and any accumulated juices to the pot. Add the garlic, thyme sprigs, and chicken stock. Cover the pot and reduce the heat.

Check on the chicken and stir the pot occasionally. Cook for about 45 minutes or until the chicken is tender, and its juices run clear.

To serve

Stir in the parsley and red wine vinegar. Arrange the chicken on a platter, pouring the thick sauce over the top. Garnish with extra parsley and serve hot.

Serves 2 as a main dish, or 4 as an appetizer.

 

Sear the Duck Breasts

For big pieces (over .75lb each): Prick skin all over with a push pin (this will allow the fat that is under the skin to render out when cooking). Preheat oven to 400F (smaller breasts can be finished on the stovetop)

For smaller breasts, start here: Place duck breasts to freezer for about 30 minutes, or until skin begins to firm. Place breast, skin side down, in a cold frying pan over low-medium heat. Use an offset spatula to firmly press down on the pieces every couple of minutes. As the breast heats up, the fat will begin to render. We recommend using a splatter guard. Drain the fat every few minutes as it builds up (save the fat). After about 10-15 minutes, as fat rendering slows, skin should be nice and brown.

Flip breasts. For larger breasts, transfer pan to oven and cook to medium rare (5-15 minutes, depending on the thickness of the breast). Medium rare will feel firm with just a bit of give. For smaller breasts, continue to cook in pan to medium rare.

Remove breasts from pan and let rest for about 5 minutes.

 

Make the sauce
Return 2 tablespoons duck fat to the pan, and add shallots.  Saute for 2-3 minutes until they begin to soften.  Set aside 1/4 cup rhubarb (for garnish); add remaining rhubarb to pan and continue to sauté over medium heat until caramelized, about 6-10 minutes.
Increase heat, then add white wine to deglaze pan. Scrape up all browned bits and let simmer for 2-3 minutes until most of the wine has cooked off.  Add chopped dates and broth, then simmer over low heat until dates soften and sauce comes together.
To serve
Spread a spoonful of sauce on the plate. Top with slices of duck breast. Garnish with fresh mint leaves and chopped rhubarb.

 

  • 4 scallions, white and green parts, thinly sliced, plus more for serving
  • ⅓ cup fresh basil leaves, packed
  • 3 packed tablespoons chopped mint, dill, cilantro or a combination
  • 2 packed tablespoons chopped parsley
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  •  Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely grated or mashed to a paste
  • 2 teaspoons fish-free Worcestershire sauce
  • 1 cup mayonnaise
  • 1/4 cup non-dairy yogurt or sour cream, or tahini
  • 2 lemons, one cut into wedges and one juiced
  • 2 pounds bone-in lamb chops, about 1-inch thick (any cut)
  • Romaine lettuce hearts, large leaves torn and small ones left whole, for serving
  • Sliced radishes, for serving

 

Marinate Lamb

In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It’s not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)

Transfer 2 1/2 tablespoons of the herb mix to a small bowl, leaving the rest in the blender. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.

Season lamb chops all over with salt, then rub them with the herb paste/garlic mixture. Refrigerate the chops for at least 30 minutes and up to overnight.

 

Make the dressing

To the blender with the reserved herb mixture, add the remaining garlic, the mayonnaise, dairy-free sour cream/yogurt/tahini and juice of one lemon, and purée until the mixture is quite smooth. Taste and add more salt and lemon juice, as needed. Store dressing in the refrigerator until serving.

 

Cook the Chops

Light the grill to high heat. (If broiling, set a rack 4-inches away from the heat source and heat your broiler to high.) Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare.

 

To Serve

To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.

  • 2 to 3 cloves garlic
  • 1 medium onion, roughly chopped
  • 1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
  • 2 tablespoons tahini or peanut butter
  • ¼ cup olive oil, more for frying
  •  Flour for dredging
  • 6 Chicken Thigh Filets or 4 Breast Filets, cut in half
  •  Chopped fresh parsley leaves for garnish
  •  Lemon wedges for serving
  •  Salt to taste
Make the herb mixture
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Coat the chicken
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.Fry the chicken
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

 

For filling:

  • 1 medium red onion, cut into thin slices
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon honey
  • 1 cup grape tomatoes, cut into eighths
  • 1 tablespoon thyme, minced
  • ½ teaspoon crushed red chili pepper flakes
  • 3 ounces tangy cheese, such as Danish Blue, Raw Cheddar or Pecorino

For dough:

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 envelope pizza yeast
  • 1½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup warm water (about 120 degrees)
  • 1 tablespoon thyme, minced

 

Caramelize the onions
Slice onions into thin slices and add the them and 1 teaspoon salt to a large saucepan with 1 tbsp oil. Cook slow and low for 10 minutes until the onions start to wilt, stirring occasionally. Add the honey and a little more olive oil if the onions are sticking. Sweat your onions for 5 more minutes and then add the tomatoes, thyme, red chili pepper flakes and more salt to taste. Cook for an additional 5 minutes until the tomatoes start to cook and the onions are cooked down. Cook away any moisture from the tomatoes so your hamantaschen are not soggy.

Make dough
While onions are cooking, make the dough. Combine 1 cup all-purpose flour with yeast, sugar and salt, then add the water and knead for one minute. Gradually add the ¾ cup of whole wheat flour and thyme and knead until you have a smooth ball or about 3-4 minutes. Add more flour if needed.

Form Hamantaschen
While your mixture is cooling a bit, roll out the dough very thin- about an ⅛ of an inch. Cut the dough into rounds using a 2 or 3 inch circle cutter. Then put a teaspoon and a half of the filling in the middle of each circle. Fold up the sides to form a triangle, making sure to securely pinch the ends closed.

Pre-bake the Hamantaschen
Put the hamantaschen on a cooking sheet lined with parchment paper and sprinkled with cornmeal and bake at 425 for 5 minutes.

Add cheese
Sprinkle on cheese and bake for another 5-7 minutes until your “pizzas” are golden brown and the cheese is bubbly.

Serves 4

  • 3 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp cinnamon
  • 1 tbsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tbsp dried Italian herb blend
  • 2 cloves garlic, minced
  • 16 oz bottle pomegranate juice
  • 12 chicken drumsticks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 cup pomegranate arils, for garnish (optional)

 

Marinate the chicken
In a small bowl combine all the dry herbs and spices (except the salt), and mix to combine. Place the chicken legs in a mixing bowl and the garlic, and half the dry herbs and spices mixture. Mix thoroughly so that the chicken is evenly coated. Transfer the chicken to a large plastic freezer bag. Pour in the pomegranate juice, squeeze out the excess air, and seal the bag tightly. Marinate overnight in the fridge.

 

Bake the chicken
The next day drain all the pomegranate marinade into a saucepan. Preheat oven to 325F. Transfer the chicken to a 13 x 9 baking dish. Add the olive oil, salt, and rest of the spice mixture. Toss to coat evenly. Arrange the drumsticks into a compact, single layer. Bake 40-60 minutes or until meat feels tender and bones feel loose when jiggled slightly.

 

Prepare the sauce
While the chicken is cooking, place the marinade over medium-high heat, and bring to a boil. Reduce the pomegranate marinade by about 2/3rds, or until it forms a slightly thickened glaze. After the chicken has cooked for 40 minutes, remove it from the oven, and spoon the pomegranate glaze over each drumstick evenly. Put back in the oven for 5 more minutes.

Transfer the chicken to a serving platter (or a container, if you’re making this ahead). Add a 1/2 cup of water to the baking dish and scrap all the remaining glaze and chicken drippings off the bottom. Pour in a small bowl, and allow to sit for a couple minutes. Then skim the fat from the top, taste and adjust with salt and fresh ground black pepper to taste, and serve along side the chicken.

(This dish can be made ahead. Reheat in a tightly-covered 9×13 baking dish at 250-300F for 30minutes with a little of the sauce, so the meat doesn’t dry out. )

 

To serve
Serve chicken on a serving platter with sauce. Sprinkle with pomegranate arils, if desired.

 

 

Reprinted from “Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House”

  • 20 Chicken Thighs
  • salt and freshly ground black pepper
  • Flour or matzah meal, for coating
  • Vegetable oil, for frying
  • 4 onions, cut into quarters
  • 1 28-oz (750ml) bottle dry white wine
  • 7 artichokes, fresh or frozen, cut into quarters
  • 2 whole lemons, scrubbed, seeded and coarsely chopped
  • 15 garlic cloves, whole
  • 2 tablespoons turmeric
  • water

 
Season chicken thighs with salt and pepper, then dip in flour/matzah meal.  In a Teflon pan, heat a bit of oil over medium-high heat.  Add chicken thighs and saute on each side until golden brown.  Set aside.
In a heavy wide-based pan, heat oil over medium-high heat. Add onions and saute until golden. Arrange chicken pieces on top, then pour in wine and bring to a boil. Reduce heat to medium, and cook for about 5 minutes, until alcohol evaporates. Ad artichoke pieces, lemons, garlic, turmeric, and salt and pepper to taste. Add enough water to cover, bring to a boil, and cover with a tight-fitting lid.  Reduce heat and cook at a gentle boil for about 45 minutes, until chicken is soft and has absorbed the flavors of the lemons and artichokes.

  • 2 tbsp extra-virgin olive oil
  • 2 onions, finely chopped
  • 2 celery stalks, including tops, strings removed and finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 1lb Lamb for Stew
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sweet paprika
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 4 cups chicken or vegetable stock
  • 1 can chopped tomatoes
  • 1 can chickpeas, rinsed
  • To serve: flat-leaf parsley, finely chopped; fresh coriander, finely chopped; 1 lemon, cut into quarters; and bread

 

Assemble Soup and Simmer
Heat oil in a large saucepan over medium heat. Add onions, celery and carrots and sauté for 5-7 minutes or until softened. Add garlic and lamb and sauté for 5 minutes or until lamb is browned. Add cumin, turmeric, paprika, cinnamon, bay leaves and tomato paste and stir well. Add stock, bring to the boil then simmer, covered, over low heat for 1 hour or until meat is tender.

 

Add Tomatoes and Chickpeas
Add tomatoes, chickpeas and cook for a further 30 minutes, adding a little more water if mixture is too thick. Season with sea salt and freshly ground black pepper.

Optional: For a thicker version, add 1 cup lentils, rinsed and sorted, when you add the chickpeas.

 

To serve
To serve, sprinkle with parsley and coriander. Serve with lemon quarters and bread.