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.
Ode to Summer Recipes
Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather—plus an abundance of summer crops still to harvest, from juicy tomatoes and rainbow peppers to crisp cucumbers and table grapes. Thus, this week’s box is our ode to the last weeks of summer, with housemade tomato-golden beet relish, hearty Italian baby chickpeas and imported sheep’s milk feta cheese to go alongside a beautiful French wine, Pain au Levain bread and a medley of produce.
Here are a few recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with cheese and other antipasti.
Crispy Chickpeas
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.
Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Cucumber Melon Salad with Feta
A true homage to summer, this salad The Splendid Table is cool, crisp and juicy.
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.
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.
