Ezme

Adapted from an Ottolenghi recipe. 

Ingredients

2 shallots

6 garlic cloves

5 red chiles (I used Fresnos)

6 plum tomatoes

1 tbsp. olive oil

1 tbsp. tomato paste

2 1/2 tbsp. pomegranate molasses

20 g. walnuts, toasted and finely chopped

1 c. fresh mint leaves, finely chopped

1 c. fresh parsley leaves, finely chopped

1/2 c. Greek style yogurt (I used Kite Hill) 

Directions

Heat up the grill. In a large bowl, mix the shallots, garlic, chiles, tomatoes and a tablespoon of the oil. Once the grill is hot, grill the vegetables, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chiles and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.

Once the grilled vegetables are cool, peel off and discard the chiles, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a 1/2 teaspoon of salt and all the remaining ingredients for the ezme, except the yogurt, then set aside.

To serve, spoon the yogurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the center. Spoon the ezme on top and serve.

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

Bowties with Sugar Snap Peas, Lemon & Ricotta

Perfect for early summer when the snap peas arrive at the market!

Ingredients
Salt for pasta water
1 lb. sugar snaps
1 lb.  dried pasta bowties
1/2 c. (about 1 oz.) pecorino romano or parmesan, finely grated
A glug, then a drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Black pepper, freshly ground
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 c. ricotta

Directions
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain the sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn the heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly. 

NOTE: Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving.

Serves 4 as a main course, 8 as a side dish. 

Mango & Tomato Salad

An adaptation from one of the Moosewood cookbooks, this is a light summer salad, perfect served alongside grilled veggie burgers.

Ingredients
2 c. fresh mango, diced
2 c. tomatoes, chopped
2 tbsp. olive oil
1 tbsp. red wine vinegar
2 tbsp. mint, finely chopped
1/3 c. scallions, finely chopped
1/4 tsp. salt
Freshly ground black pepper, to taste

Directions
Toss together all of the ingredients in a bowl. Set aside for 10 minutes before serving to allow flavors to meld. Serves 4 as a side dish.

NOTE: You can use any fresh fruit, so choose something in season! Also, try substituting Thai basil or cilantro for the mint.

Magic Mojitos

A tremendous accompaniment to Bergie's Ganked Guacamole, these mojitos will quench your thirst and have you back at the bar for more.

Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice

Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.

*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.