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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Spring English Pea Hummus
Bright, creamy, and kissed with spring sweetness, this English pea hummus from Chef Nicco Muratore blends tender chickpeas with fresh peas, tahini, and lemon for a vibrant twist on a classic.
Ingredients:
1 cup raw chickpeas (soaked overnight with 1 tablespoon baking soda before cooking)
2 cups English peas
1 cup tahini
¼ cup lemon juice
½ cup water
2 cloves garlic, grated on microplane
1 teaspoon ground cumin
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Soak the chickpeas overnight in water with the baking soda. The next day, drain the water from the beans and add 3 quarts cold tap water to a pot with the beans. Bring to a boil, skim off any foam that comes to the top of the pot. Once at a boil, turn the chickpeas down to a simmer and cook until fully soft. Once cooked, strain the chickpeas and reserve 2 cups of the cooking liquid.
2. Bring a pot of water to a boil and cook the English peas for 30-45 seconds, and drain.
3. Transfer the chickpeas and peas to a food processor and add the tahini, lemon, water, garlic olive oil, salt, and cumin. Blend until smooth and season with salt. If the mixture is very thick, add some of the cooking liquid into the food processor to get to hummus consistency. Transfer into a container and cool in the fridge until serving.
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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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Crispy Egg Tostadas with Black Beans, Salsa & Cotija
These crispy egg tostadas are a vegetarian win for game day: crunchy, saucy, and gone before halftime.
Ingredients:
1 cup dried Steel Wheel Farm black beans, soaked overnight or 2½ cups cooked black beans
2 tablespoons olive oil, divided
1 small red onion, finely diced
1 clove garlic, minced
½ teaspoon ground cumin
Kosher salt, to taste
1–2 limes, juiced
DeCasa blue corn tortilla chips (about 8–10 sturdy chips)
8 farm-fresh eggs
Skagit’s Best salsa, for serving
Familia del Norte cotija cheese, finely grated
Fresh cilantro leaves, chopped
Freshly ground black pepper
Method:
1. If using dried beans, drain the soaking water and simmer in fresh salted water until tender, about 60–75 minutes. Drain, reserving a little cooking liquid.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook until soft, about 5 minutes. Stir in garlic and cumin and cook until fragrant, 30 seconds. Add cooked black beans and a splash of bean liquid or water. Lightly mash until creamy but still textured. Season with salt and lime juice. Keep warm.
3. Preheat the oven to 375°. Arrange tortilla chips on a baking sheet and warm for 5–7 minutes until crisp and hot.
4. Heat remaining olive oil in a nonstick skillet over medium-high heat. Crack in eggs and cook until whites are set and edges are crispy, but yolks remain jammy (sunny-side or over-easy). Season with salt and pepper.
5. Spread warm black beans over each chip. Top with a fried egg, a spoonful of salsa, grated Cotija, and chopped cilantro. Finish with an extra squeeze of lime.
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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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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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Radicchio & Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Ingredients:
1 head radicchio, torn into bite-sized pieces
4 large eggs
6 slices thick-cut bacon or bacon rashers, chopped, or pancetta cubes
¼ cup crumbled blue cheese (optional)
¼ cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper, to taste
Method:
1. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Set aside.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Toss the torn radicchio leaves in a large bowl with the vinaigrette, coating evenly. Add the toasted walnuts and crumbled blue cheese (if using).
3. Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3 minutes for runny yolks, or 4 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4. Divide the dressed radicchio among plates. Top each serving with bacon and a poached egg. Add a pinch of salt and freshly cracked pepper to each salad and serve immediately.
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