Easy Fattoush Salad ~. Vegetarian

Easy Fattoush Salad

This fattoush salad is crisp, bright, crunchy, refreshing, tart-sweet, quick and easy but so delicious. When paired with chickpeas, it makes the perfect light meal for hot summer days! It’s also a great side for Mediterranean- and Middle Eastern-inspired mains including Vegan Lentil Fesenjān and Kale Falafel Hummus Wraps.

Ingredients:
Salad:

3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g)
2 cups chopped fresh, crunchy veggies of choice (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish)
1 Tbsp lemon juice
1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional)
3/4 tsp ground sumac
1 healthy pinch each sea salt and black pepper (plus more to taste)
1/2 tsp maple syrup (optional // plus more to taste, depending on the sweetness of your pomegranate molasses)
Extra virgin olive oil (optional // ensure high quality and avoid adding too much)

For Serving

1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch mint)
1 ½ cups pita chips, slightly crushed (gluten-free as needed 
1/4 cup pomegranate arils (find our favorite way to cut a pomegranate here // or sub sliced strawberries when in season, though not traditional)
1 (15 oz.) can chickpeas, drained and rinsed(optional // include if serving as an entrée)

Directions:
Pita chips: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!

Salad: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).
FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.

Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.

Pepper Glazed Goat Cheese Gratin

Pepper Glazed Goat Cheese Gratin Ingredients 1 pound creamy fresh goat cheese, softened 6 tablespoons apricot preserves 4 Peppadew peppers, finely chopped 1 pickled jalapeño, seeded and finely chopped 2 tablespoons minced cocktail onions 2 teaspoons Dijon mustard 1 1/2 teaspoons dry sherry Pita chips and toasted baguette slices, for serving Directions: Preheat the oven to 400°.  Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry.  Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices. Suggested Pairing: Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.

Lebanese Fattah: Chickpeas, pita chips, and labneh with garnishes

Lebanese Fattah:  

Chickpeas, Pita Chips, 

And Labneh With Garnishes

This dish comes together quickly when you have a well-stocked larder with labneh, chickpeas, and pita chips. I like to make these regularly and keep them on hand at all times! You can use peeled chickpeas, my favorite, but from dry or canned will work fine here too. Add fried eggplant, roasted chicken or lamb for extra oomph.

Serves: 2
Ingredients:
For the chickpeas:
2 cups chickpeas
½ cup water
Big pinch kosher salt
1 tablespoon extra-virgin olive oil

For the labneh:
1 cup labneh
1 clove garlic, minced
½ teaspoon kosher salt
Squeeze of lemon juice

For the garnishes:
Pita chips
Scallions, thinly sliced
Radish, grated
Pine nuts, toasted
Fresh mint, finely chopped
Pomegranate seeds 

*

Instructions:
In a small saucepan, heat the chickpeas with the water and salt until warmed through. Strain the chickpeas and in a small bowl, stir in the olive oil

Mix the labneh with the garlic, salt, and lemon juice.

In two lovely bowls, mound the warm chickpeas in the center. Spoon a big dollop of labneh on top. Surround the chickpeas with the pita chips, scallions and radish, then garnish with pine nuts, fresh mint, and pomegranate seeds. Serve immediately.







link

Cranberry Almond Tapenade With Pita Crisps

Cranberry Almond Tapenade

With Pita Chips

We invited friends for a fish fry Tuesday evening. Our friend Karen offered to bring some appetizers. She had two great tapenades. I then saw an olive tapenade made on a cooking show on Wednesday. They are great make ahead recipes with no last minute fuss when entertaining. I thought this recipe sounded like a great combination and blend of flavors. Cranberries will soon be in the markets.

***

Cranberry Almond Tapenade with Pita Crisps By: Marilyn Bentz-Crowley

Cranberries add fruitiness to rich olive tapenade while the toasted almonds provide crunch. These pita crisps have a nice bowl shape that cups the filling for no-spill nibbling. If making crisps for another less-salty food such as cheese, top with a sprinkle of Maldon salt before baking. And beware of mechanically pitted olives sold in brine, as they are extremely salty. Instead, pit your own.

***

Pita Crisps

1 bag mini pitas

2 tbsp olive oil

1 medium garlic clove, minced

1 tbsp finely chopped fresh parsley

Tapenade

1 cup fresh cranberries

¼ cup granulated sugar

3 tbsp olive oil, divided

2 cups mixture of black Kalamata and green olives, pitted

2 tsp capers, well drained

6 to 8 large fresh basil leaves,shredded

1 tsp finely grated orange zest

¼ cup toasted slivered almonds

***

Directions:

1. For crisps, preheat oven to 325°F.

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley over top.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps. Makes 6 to 8 servings