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Vegetables

Toast with Lemony Pea Mash

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Toast with Lemony Pea Mash
Serves 6
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Ingredients
  1. 1 garlic clove, quartered ¼ c. fresh flat leaf parsley leaves 3 T olive oil, divided salt 2 c. frozen peas, thawed 2 T chopped fresh chives 1 T finely chopped preserved lemon peel, divided 1 T fresh lemon juice ¼ tsp Aleppo pepper black pepper and salt 12 slices good bread, toasted
Instructions
  1. Combine garlic, parsley, 1 T oil, a pinch of salt and ½ c. water in a small saucepan. Add peas and cook until peas are tender, about 2 minutes. Drain, reserving cooking liquid.
  2. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ T preserved lemon peel, 1 T lemon juice, ¼ tsp. Aleppo pepper, and 2 T oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is thick but spreadable. Season mash with salt and pepper and more lemon juice if desired. Drizzle toast with oil; top with pea mash, sprinkle with remaining ½ TBSP preserved lemon peel and more Aleppo pepper. Drizzle with olive oil. Pea mash can be made one day in advance. Cover and chill.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sweet Potato Quinoa Patties

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Sweet Potato Quinoa Patties
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Ingredients
  1. 2 1/4 cups cooked and cooled quinoa
  2. 1 cup baked and mashed sweet potatoes
  3. 4 scallions (white & light green parts), chopped plus more for garnish
  4. 1/4 cup chopped cilantro or parsley
  5. 1/2 tsp kosher salt, plus more to taste
  6. 1/2 tsp freshly ground black pepper
  7. 2 T extra virgin olive oil
Instructions
  1. Romaine or butter lettuce leaves, for serving
  2. Avocado for serving
  3. Sriracha Aioli from Terrapin Ridge for serving
  4. In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more.
  5. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape.
  6. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.)
  7. Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Seared Spinach & Chickpeas with Lemon

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Seared Spinach & Chickpeas with Lemon
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Ingredients
  1. 3 Tbsp extra virgin olive oil
  2. 1 medium yellow onion chopped
  3. 4 medium garlic cloves chopped
  4. 1/4 tsp each salt & pepper
  5. 3 scallions sliced, whites and greens separated
  6. 1 Tbsp tomato paste
  7. 1 tsp ground cumin
  8. 1/2 tsp ground allspice
  9. 15.5 oz can chickpeas, juices reserved
  10. 1 Tbsp lemon zest, 2 Tbsp lemon juice
  11. 10oz bunch spinach, bottom inch trimmed, roughly chopped
  12. 2 radishes halved and thinly sliced
Instructions
  1. In a 12-inch skillet over medium high heat, heat olive oil until shimmering. Add onion, garlic, salt and pepper. Stir occasionally until lightly browned 4-6 minutes. Add scallion whites, tomato paste, cumin, allspice, and continue to cook 2 minutes until mixture is well browned
  2. Stir in the chickpeas and reserved liquid along with lemon zest, scraping up brown bits. Add spinach a large handful at a time, stirring to help it wilt, adding more as space allows. Reduce to medium, stir occasionally until spinach is tender and mixture is stewy, approximately 10 minutes
  3. Stir in lemon juice, season with salt & pepper if desired. Transfer to serving dish and top with radishes, scallion greens and an additional drizzle of oil
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lebanese-Style Spicy Potatoes with Lemon & Cilantro

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Lebanese-Style Spicy Potatoes with Lemon & Cilantro
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Ingredients
  1. 2 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
  2. Kosher salt
  3. 1⁄4 cup extra-virgin olive oil
  4. 3 medium garlic cloves, minced
  5. 1 tablespoon Aleppo pepper, plus more to serve
  6. 1⁄2 teaspoon hot paprika or 1⁄2 teaspoon sweet paprika plus 1/8 teaspoon cayenne pepper
  7. 1⁄2 cup lightly packed fresh cilantro, chopped
  8. 2 tablespoons lemon juice
Instructions
  1. In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry.
  2. In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the Aleppo pepper and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Remove the pan from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, additional sprinkle of Aleppo pepper, then transfer to a serving dish. Top with the remaining cilantro and an additional sprinkle of Aleppo pepper.
Adapted from Milk Street: The World in a Skillet
Adapted from Milk Street: The World in a Skillet
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grain Bowl with Ginger Miso & Honey Dressing

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Grain Bowl with Ginger Miso & Honey Dressing
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Ingredients
  1. 1 bottle Ginger Miso and Honey Dressing
  2. 1 English cucumber
  3. 1 pt. Cherry tomatoes
  4. 2 large sweet potatoes
  5. 3 ears corn
  6. 1 bunch radishes
  7. 3 avocados
  8. 1 cup quinoa, farro, or other grain
  9. 2 cups vegetable stock
  10. 2 T olive oil
  11. 1 T rice wine vinegar
  12. 2 T chili crunch
  13. 8 oz. Greens (arugula, mixed greens, spinach…)
  14. Salt and pepper
  15. Cooked shrimp or chicken (optional)
Instructions
  1. • Bring 2 cups vegetable stock to a boil, add one cup quinoa, cover and simmer for 15 minutes. Let cool.
  2. • Peel (optional) and dice sweet potatoes, coat with olive oil, place on baking sheet and roast at 400 degrees for about 15-20 minutes (until potatoes are tender). Let cool.
  3. • Slice cucumbers and add 1 T of rice vinegar and 2 T of chili crunch.
  4. • Toss well to coat.
  5. • Cut corn from the cob and briefly cook (sauté in a small dot of oil).
  6. • Cut cherry tomatoes in half, season with salt and pepper.
  7. • Cut radishes in half or quarters, season with salt and pepper.
Assembly
  1. Divide the green in bowls. Add about ¼ cup quinoa in the center of the bowl. Place sweet potatoes, corn, radishes, cherry tomatoes, marinated cucumbers, alongside the quinoa. Add half an avocado and some cooked shrimp or chicken, if using.
  2. Drizzle with Ginger Miso and Honey dressing.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/