Serves 8 This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. Ingredients: 1, 15 ounce can diced plum tomatoes 1/2 cup olive oil 2 cups chopped onion 2 cups bulgur 1/4 cup lemon juice salt pepper 1 small jalapeno, minced 1 large red bell pepper, diced 1 large red onion, diced 8 scallions, sliced 1/2 cup fresh chopped parsley 1-2 cups very hot water (add as needed) Method: 1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree. 2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed. 3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature. Armenian Bulgur Pilaf Salad | Itch Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room …
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Serves 8 This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread. Ingredients: 1 1/2 cups dried Great Northern Beans, soaked overnight in water 1 Tbsp salt 2-3 medium carrots, peeled and diced 1 celery stalk, diced 1/2 cup diced onion 1 can diced plum tomatoes, drained 2 Tbsp tomato paste 1/3 cup olive oil 8 cloves garlic, quartered 2 Tbsp lemon juice 1 tsp Hungarian paprika 1/2 tsp cayenne 1/2 cup minced fresh parsley and stems 2 cloves, crushed chopped celery leaves (optional garnish) Method: 1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done. 2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes. 3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary. Beware of Baby. Armenian White Bean Plaki | Lupia Plaki Votes: 0 Rating: 0 You: Rate this recipe! Print …
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Serves 4-8 Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. Ingredients: 1/2 lb feta cheese 1 Tbsp white wine vinegar 1/4 cup olive oil 1/2 tsp Hungarian paprika 1/2 tsp dried tarragon 1/2 tsp dried oregano 1/2 tsp dried cilantro 1/4 tsp sumac (optional garnish) 2-6 sprigs each of basil, oregano, mint, and chives Method: 1. Spread fresh herbs down in a shallow serving dish. Slice feta into 4 slices. Arrange on top of herbs. 2. In a small bowl, whisk together vinegar, oil, paprika, and dried herbs. Drizzle over feta. Let sit for at least an hour, or over night. Right before serving, sprinkle with ground sumac. Armenian Spiced Feta | Brinza Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. CourseAppetizers & Snacks, Sides & Salads LifestyleGluten-Free, Potluck Friendly, Vegetarian Servings Prep Time 4-8 …
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Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 acorn squash (or pumpkin – whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh oregano 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper bunch baby arugula 8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute) Method: 1. Preheat the oven to 400F. 2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. 3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance. 4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. …
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Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango chutney 1 Tbsp curry powder 2 lemons, juiced salt pepper 1 head red boston lettuce 1-2 rustic baguette – depending on your appetite! (a rustic baguette is wider than a traditional baguette – holds more filling) Method: 1. In a large bowl, combine chicken with raisins and pineapple. 2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice. 3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator. 4. Slice baguette(s) in half long-ways and brush the inside with olive oil. …
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Serves: 4-6 My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! Ingredients: 2 large mango, cubed 2 large avocado, cubed 2 limes, juiced 1/4 cup thinly sliced red onion 1-2 Tbsp minced jalepeno (mild-hot) salt pepper Method: 1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled – the flavors are more intense at room temperature. Spicy Mango and Avocado Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeFruit, Sasha’s Favorite Recipes, Spicy, Vegetables Servings 4-6 people Servings 4-6 …
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Serves 8 What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Note: Do NOT shred the tough fibers in the center of the cassava, as these are unfit to eat and may contain traces of cyanide (just like apple seeds). Ingredients: 2 lbs cassava tubers banana leaves or aluminum foil Method: 1. Peel tubers. 2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. Rinse off. 3. Using a grater, shred the tubers into a large bowl. Again, be careful NOT to shred the tough fibers in the center, as these are unfit to eat. Then, using a pastry cutter (or potato masher), pound into a paste. NOTE: If you have a large enough mortar and pestle, you can use this as well. 4. Place about 1/4 cup of the paste …
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Andorran Trinxat (potatoes, cabbage, and bacon) Serves 4 Trinxat is an Andorran specialty. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum! Ingredients: 1 green cabbage, cored and quartered 1 lb potatoes, peeled and quartered (about 3 medium) 3 strips bacon, diced 4 cloves garlic, minced 2 Tbsp minced fresh parsley olive oil salt, pepper Method: 1. In a large pot filled with salted water, boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic. 2. In a large skillet, cook bacon over medium until crispy. 3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until top is hot and slightly golden. 4. Turn over onto serving platter, bacon side up. Trinxat Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” …
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Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …
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Serves 4 Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp paprika a hefty pinch ground cloves 3 Tbsp slivered almonds Method: 1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too). 2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more. 3. In a large serving bowl toss green beans with seasoned oil. Serve hot. Algerian Green Beans Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian Food TypeVegetables Servings Prep Time 4 people …
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Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup oil-cured black olives 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves. 2. Add orange segments, fennel, and olives. Toss to combine. 3. Let sit overnight & adjust seasonings as necessary. Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Vegetables Servings Prep Time 4 people 15 minutes Passive Time 8 hours Servings Prep Time 4 people 15 minutes …
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Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot. For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste). The main components of Harissa: 2 ounces dried Guajillo chili peppers, soaked for 30 minutes, seeded and stemmed 2 ounces dried Anaheim chili peppers, mild, soaked for 30 minutes, seeded and stemmed 5 Garlic cloves, peeled 2 Tbsp water 2 Tbsp Olive Oil, plus extra 1/2 tsp ground caraway 1/2 tsp ground coriander 1 1/2 tsp salt 1. Combine all ingredients in a food processor. Pulse until mixture creates a paste. 2. Cover with extra olive oil and store in the refrigerator. Adapted from A Mediterranean Feast, Clifford Wright Harissa Chili Paste Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Harissa (also Harisa) is a chili paste used …
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