Chickpea Puree with Lemon and Mint

Hummus alternative without tahini. Serve with crudite, crostini, or pita chips.

• 1 15 1/2-ounce can chickpeas, rinsed and drained
• 1/3 cup fresh lemon juice
• 2 garlic cloves, pressed
• 1/2 teaspoon salt, or to taste
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons cold water
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped mint
• Sprinkling of cayenne pepper

1. Coarsely puree the chickpeas, lemon juice, garlic, and salt until smooth. Gradually add 1/3 cup oil in a thin, steady stream. Then add the water and puree until the chickpeas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

2. Sprinkle the top with the herbs and cayenne; drizzle with the remaining 1 tablespoon oil.

Makes about 3 cups

From Fresh & Fast by Marie Simmons

Ricotta Cheese Spread with Lemon and Herbs

Draining the ricotta removes excess moisture, resulting in a stiffer, more spreadable mixture, but if you are in a hurry, the recipe works just fine without draining the cheese or draining it for less time. You could also use goat cheese, which does not require draining. Vary the fresh herbs depending on availability. Substitute dill, parsley, rosemary, or oregano, or a mix. Remember that the intensity of fresh herbs varies. Add small amounts, taste, and then add more.

• 15 ounces whole-milk or part-skim ricotta
• 1 garlic clove, pressed
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leaves
• Pinch salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 basil leaves, chiffonade, for garnish

1. Empty the container of ricotta into a strainer and place over a bowl. Cover and refrigerate for at least 4 hours or overnight. Alternatively, drain at room temperature for 1 hour.

2. Combine the drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, the salt, and a grinding of pepper; stir until blended. Mound into the center of a shallow bowl and drizzle with the oil. Sprinkle the remaining lemon zest and thyme on top. Garnish with the basil chiffonade.

3. Serve with crackers, crostini, or crudite.

Adapted from Fresh & Fast by Marie Simmons

Toasted Pita Triangles

These keep very well in a ziplock bag. Serve with hummus.

• 4-6 pita breads
  
• 1/4 cup extra-virgin olive oil
  
• 1 garlic clove, crushed
  
• Coarse salt
  

1. Preheat the oven to 350 degrees F.

2. Using kitchen scissors, cut the pita breads crosswise (through the folded edge), forming 2 circles of bread from each pita.

3. Combine the oil and garlic in a small bowl. Brush the rough side of the bread lightly with the oil-and-garlic mixture. Sprinkle with salt. Stack the pitas and cut them into triangles.

4. Spread the pita triangles in a single layer on two baking sheets. Bake, rearranging the pitas so they will brown evenly, until crisp and golden, about 20 minutes.

5. Serve warm or at room temperature.

From Fresh & Fast by Marie Simmons

Curried Pecans

Munch on these with a tall, cool drink or sprinkle over chicken salad, stir-fried green beans, or a mixed green salad.

• 2 cups (8 ounces) large pecan halves
• 2 tablespoons unsalted butter, cut into small pieces
• 2-3 teaspoons curry powder
• 1/2 teaspoon coarse salt

1. Preheat the oven to 350 degrees F. Spread the pecans in a large, shallow baking pan and dot with the butter. Bake until the butter just melts, about 5 minutes.

2. Remove from the oven and sprinkle with the curry powder and the salt. Stir to coat.

3. Bake, stirring often, until the pecans are toasted and coated with the butter and curry, 10 to 15 minutes. Cool; store in an airtight container in a cool place.

Makes 2 cups

From Fresh & Fast by Marie Simmons

Curried Cauliflower with Chick Peas and Tomatoes

• 1/4 cup ghee
• 1 yellow onion, finely chopped
• 2 tablespoons curry powder
• 1-inch piece fresh ginger, peeled and julienned
• canned diced tomatoes
• 1 head cauliflower (about 1 pound), cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• Salt
• Cilantro leaves, for garnish

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

adapted from Tyler Florence via The Food Network

Balsamic-Dressed Roasted Beets

A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

• 3 medium beets (about 1 1/4 pounds)
• 1/4 cup fresh orange juice
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon sugar
• 1/2 star anise
• 1/4 teaspoon salt
• freshly ground black pepper

Preheat oven to 400°.

Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.

Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced by half. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 4 servings (serving size: 1/2 cup)

Adapted from Cooking Light

Ten Minute Tasty Asparagus and Brown Rice

I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). Seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe, but feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast.

• 3 tablespoons extra-virgin olive oil
• 1 or 2 14-ounce cans of chickpeas, drained
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 bunch asparagus, cut into 1-inch segments
• 3 cups pre-cooked brown rice
• 1 cup almond slivers, toasted
• fine grain sea salt

Tahini Dressing

• 1 garlic clove, smashed and chopped
• 1/4 cup tahini
• zest of one lemon
• scant 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot water
• scant 1/2 teaspoon fine grain sea salt

If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.

from 101 Cookbooks