Crispy Chickpeas
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.
Ingredients:
4 cups chickpeas, rinsed and drained
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1-2 teaspoons smoked sea salt*
*If you have extra, feel free to substitute for F&L dry grilling rub!
Method:
1. Position an oven rack in the center of the oven and preheat to 350°. Spray a baking sheet with vegetable oil cooking spray.
2. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
3. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
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Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Ingredients:
1¾ cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
½ teaspoon coarse sea salt
¼ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
2 cups coarsely chopped parsley
¼ cup shelled, salted pistachios, coarsely chopped
Tahini-Lemon Dressing (see recipe)
Method:
1. Heat oven to 425°. Toss chickpeas with the tablespoon of olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. (This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas.) Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
2. Place grated carrots in a large bowl and toss with parsley. Mix in â…” of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and dig in.
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Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Ingredients:
2 cups baby chickpeas
1 cup cherry tomatoes, halved
1 cup mini Bell peppers, seeded and thinly sliced
½ cup sweet Skagit onion, thinly sliced
1 tablespoon chopped fresh parsley
½ cup crumbled feta cheese
2 tablespoons fresh lemon juice
¼ cup olive oil
1 clove garlic, crushed
Sea salt and fresh ground pepper
Chopped baby red Romaine (optional)
Method:
1. Rinse and drain chickpeas. In a large bowl, combine chickpeas, cherry tomatoes, peppers, onion and fresh parsley. Season lightly with salt and pepper.
2. In small bowl, whisk together olive oil, lemon juice and crushed garlic, seasoning to taste with salt and pepper. Drizzle dressing over chickpea mixture, and top with crumbled feta cheese. Serve alone, or over a bed of Romaine lettuce drizzled lightly with additional olive oil and lemon juice.
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Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Ingredients:
2 tablespoons olive oil
½ onion, diced
3 cloves garlic, minced
½ preserved lemon, rinsed, flesh removed and finely diced
4 cups chicken broth
1 bay leaf
1 tablespoon La Boîte Tangier N.23 Spice Blend
2 cups uncooked white rice
2 cups cooked chickpeas
½ cup sultanas
¼ cup fresh parsley, minced
Method:
1. Heat the olive oil in a Dutch oven over medium heat. Sauté the onion, and garlic for a few minutes until the onion begins to sweat.
2. Add the preserved lemon and chicken broth. Bring to a boil and add the bay leaf, spice blend, and chickpeas. Simmer, covered, over medium or medium low heat until the liquid is absorbed and the rice is tender. Fluff and add the sultanas and fresh parsley; serve warm or at room temperature.
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Crispy Diced Pork Belly
These little nuggets of goodness are wonderful scattered over braised greens or this week’s polenta.
Ingredients:
½ pound Skagit River Ranch pork belly ends
Method:
1. Preheat oven to 400°.
2. Line a heavy baking sheet with parchment paper. Lay out pork belly ends, spacing out evenly on the sheet.
3. Bake pork belly until crisp and golden, about 15-20 minutes. (Check frequently to avoid burning.) Remove from oven, allow to cool, then finely-dice with a sharp knife.
Variations: Feel free to test out your own seasonings sprinkled over the raw pork belly, then bake. Our favorites include brown sugar or cayenne pepper.
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Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt
Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.
2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.
3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.
5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.
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Braised Fava Greens
The tender, succulent greens are lovely simply sautéed in butter and topped with crispy pork belly.
Ingredients:
1 bunch fava greens
2 tablespoons butter, olive oil, or a combination or both
¼ cup crispy diced pork belly (see recipe)
Sea salt
Freshly-squeezed lemon juice
Method:
1. Thoroughly clean greens, trimming of any tough stems.
2. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.
3. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with extra lemon and crispy diced pork belly.
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Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack!
Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt
Method:
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
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Herbed Turnip & Beet Chips
These crispy, herb-coated vegetables are a great complement to barbecue fare.
Ingredients:
5 turnips, peeled and thinly sliced
3 beets, peeled and thinly sliced
1 tablespoon olive oil
2 tablespoons chopped, fresh herbs, such as rosemary, parsley or thyme
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400º. Wash, peel and thinly slice turnips and beets. (For quick results, use a Cuisinart food processor with the slice-blade.)
2. Transfer onto a foil-lined cookie sheet. Lightly drizzle with olive oil, sprinkle with salt, pepper, and herbs. Toss together and arrange in a single layer.
3. Put in the oven for about 20 minutes, then turn them over and let cook another 20 minutes, or until they have reached the desired crispiness.
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Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with a fried duck egg.
Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!
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