The magic of this recipe is the cooking method, not the seasoning. Here I posted a basic version but you can jazz it up with whatever you’d like!
Ingredients: 3 medium potatoes and/or sweet potatoes, cut into fries that are 1/2” thick 1 tbsp smoky paprika 1.5 tsp sea salt, divided 1/2 cup plus 2 tbsp extra virgin olive oil
Directions: Pour 1/3-1/2 cup oil onto a metal baking sheet – it’s should cover the entire bottom of the pan in a single layer. Place in oven, preferably on rack that can slide out of the oven. Preheat oven to 400°F. In a small bowl, mix together 2 tbsp oil, paprika and 1 tsp sea salt. Coat potatoes with mixture. Once oven is preheated, carefully open the door and slide tray out, place 1 potato onto the tray – if it sizzles, it’s ready. Add remaining potatoes to the tray in a single layer. Bake for about 25 minutes, flip and bake for an additional 20 minutes, until crispy on the outside and soft on the inside. Remove from oven and immediately season with remaining sea salt. Enjoy!
Ingredients: 3 tbsp olive oil, divided 1 clove garlic 2 cups green olives 1/4-1/2 cup harissa 1 tbsp pickled jalapeños or 1/2 regular jalapeño (seeds removed), chopped into tiny pieces 1 preserved lemon, seeds removed, chopped into tiny pieces 1/2 cup fresh parsley, chopped
Directions: Sauté garlic in 1 tbsp oil over medium heat. Add in olives and harissa. Mix well and allow to cook for a few minutes. Add jalapeño and lemon. Mix well to incorporate. Remove from heat. Once cooled, mix in parsley.
Ingredients: 1 eggplant, sliced into 1/4 inch rounds 5 tbsp extra virgin olive oil, divided 1 tsp salt, divided Zest 1/2 lemon 1 tbsp zaatar (I used @peregnaturalwhich is klp) 1 clove garlic, minced 1/2 shallot, minced 1/2 tsp salt Freshly ground pepper
Directions: Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant. Place eggplant in a single layer on a large, greased baking sheet. Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn) Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.
Ingredients: 1-1 lb box of rainbow carrots, washed and peeled 1 medium sized sweet potato, cut into wedges 1 medium sized Idaho or russet potato cut into wedges 1 clove garlic, minced 1 tbsp paprika 1 tbsp honey 1/2 tsp sea salt 1/2 tsp cinnamon 1 tbsp freshly grated ginger 2 tbsp extra virgin olive oil
Directions: Preheat oven to 375°F. Spread vegetables over parchment lines baking sheet. Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.
Ingredients: 1 onion 1 tbsp avocado oil 2 tbsp white wine 1 cup quinoa 1 large or 2 small sweet potatoes, cubed (potato could be peeled or not) 3 tbsp extra virgin olive oil, divided 1/2 tsp cinnamon 3/4 tsp sea salt, divided Freshly ground pepper 1/2 cup craisins 1 cup fresh parsley, chopped 1/2 cup pecans, chopped Zest of 1/2 lemon 1-2 cloves garlic, minced 1 tbsp honey
Directions In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown. Add wine and deglaze pan. Add quinoa and mix well with onions. Add 2 cups water and cook quinoa according bro package directions. In the meantime, preheat oven to 400°F. Drizzle sweet potatoes with 1 tbsp oil, salt, pepper and 1/4 tsp cinnamon. Roast for about 20-30 minutes, until soft. Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 tsp salt, honey, garlic and pepper. Assemble quinoa – mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans. Top with dressing.
Ingredients: 1 eggplant, cut in half, scored and insides scooped out 1 tbsp oil Sea salt 2 tbsp Parmesan (optional) 1/2 cup raw quinoa, cooked according to package directions 1/4 cup pesto sauce (homemade or storebought)
Directions: Preheat oven to 425°F. Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes. Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like. Serve inside eggplant shell if desired. .
On 1 sheet pan, I placed sweet potato cubed small. I coated it with olive oil, smoked paprika, some sea salt and 1 clove of garlic. I put in the oven at 350° for about 20 minutes before adding my next sheet pan to the oven… Next sheet pan – 3 or 4 slices sausages (i used @the_tofurky_company brand), baby carrots cut in half, cauliflower cut into small florets, 1 can of white beans drained (or chickpeas or lentils). Coat it all with the same as above – olive oil, smoked paprika, sea salt and 1 clove garlic. Continue roasting for another 20 minutes or so. To serve – my kids ate as is. The adults ate it over a bed of quinoa, topped with freshly grated Parmesan (omit if vegan), tahini, zaatar and lots of fresh basil and parsley.
Filling: 4 cups mixed blueberries and sliced plums 1/4 cup brown sugar Juice of 1/2 lime 1 tsp cinnamon 2 tbsp cornstarch . Topping: 1 cup oats (can use gluten free) 1 cup almond flour 1/2 cup brown sugar 1 tsp cinnamon 1/4 cup melted coconut oil mixed with 1 tsp vanilla . Preheat oven to 350°. Mix together all ingredients for filling and place in 9” pie pan. Mix together all topping ingredients and use it to top fruit filling. Bake for about 45 minutes, uncovered, until fruit mixture bubbles through and topping is nicely golden.
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
The most delicious chickpeas in the world (courtesy of my friend Mindy): Ingredients: 1 tbsp grapeseed oil 1 can chickpeas, drained 1 tbsp smoky paprika 1 tbsp paprika 1/2 tsp salt 1/2 tsp cumin Freshly ground pepper 1/2 tbsp garlic powder 1/3 cup water 1/2 cup garlic oil (reserve from confit) Sauté chickpeas in oil over medium high heat and add all spices. Mix to coat well and sauté for a few minutes. Slowly add water and mix until incorporated. Remove from heat. Mix in garlic oil. Enjoy!
Babaganoush – for those of us who don’t have a gas stove Ingredients: 1 eggplant 2 tsp olive oil 3 tbsp tahini 1 clove garlic 1 tsp sea salt, divided 1 tsp cumin A few drops liquid smoke Juice of 1/4 lemon Freshly ground pepper 2 tbsp fresh parsley, chopped Directions: Pierce holes in eggplant all over with a fork. Drizzle with oil and 1/2 tsp salt. Broil for about 3 minutes per side, until nicely charred. Continue to bake at 350°F for about 30 minutes, until extremely easy to pierce with fork. Once eggplant cools, remove skin and discard. Mash eggplant with fork and mix with remaining ingredients (except parsley). If you prefer a smoother consistency, you can blend eggplant mixture using immersion blender. Top with parsley and enjoy! .
Tomato Garlic Confit Preheat oven to 350°F. In a small Pyrex, spread baby tomatoes and peeled garlic cloves in a single layer. Top with some fresh rosemary, sea salt and fresh ground pepper. Pour olive oil over the tomatoes and garlic, just to cover. Bake for about 1 hour.