LENTILS
1 &1/2 cups Lentils
Bay leaf
1 Red Bell Pepper chopped finely
4 Walnuts chopped finely
1 Shallot finely diced
3 cloves garlic diced
Rinse and add to boiling water, add bay leaf, simmer for approximately 15 minutes, check for doneness they can be overcooked easily. Remove Bay leaf.
Dressing:
1/2 Cup Lemon Juice
1 tbs Sherry Vinegar
2 cloves garlic minced
1/2 Tbs Dijon
Salt
EVOO
Lemon Zest
Fresh: 1/2 Bunch Basil, 1 Bunch Mint, handful Thyme, Chives all diced finely
Remove the lentils from heat fast, and stir into dressing. Add the herbs, lemon zest, veggies. Adjust dressing as needed for taste.
MUHAMMARA
1 12 oz Jar of Roasted Red Peppers
1& 1/2 cup Walnuts
1/2 Lemon
3 cloves garlic minced
1/2 Cup Pomegranate Mollasses
1 tsp Cumin toasted
Salt
Dash Red Pepper Flakes
EVOO
It’s a Syrian dish, this should stay fresh for up to week in an airtight container. You can substitute the Molasses if you can’t find it for Pomegranate Juice. It’s so delicious. One of my new favorite dips/spreads ever. Serve with cold Persian Cucumbers. Yum!
My favorite brands for artichokes and couscous. Simply artisan, simply the BEST!
MASSIERA MIROGALLO ARTICHOKES
M’hamsa Couscous hand rolled from tebourbas
ZA’ATAR GARLIC BREAD
Sourdough French Bread
Garlic Salt
Miyiko’s Sun-dried Tomato Vegan Cheese
Za’atar Paste below
in a bowl add EVOO and mix in Za’taar a good 2 tbs. Keep the oil light.
In a cast iron pan sauté your favorite french bread, in Grapeseed oil, Garlic Salt and brown on both sides.
Remove and add the Miyoko’s Sun-Dried Tomato Cheese, and Za’atar Recommend Za’atar Roads for the best!
COUSCOUS
Cook as directed, remove from heat and add lemon juice, EVOO, lemon zest.
ROASTED LEMON POTATOES
1 bag of Finnish Gold Potatoes
Fresh Herbs: Rosemary, Oregano, Thyme, Parsley, chopped finely.
1 Lemon Juiced
EVOO
Rallis Olive Oil is used in all recipes the BEST!
Preheat oven to 375 degrees. Wash and peel the brown parts off potatoes. In a large baking dish roll them around in EVOO, Fresh herbs, salt, pepper, juice of lemon.
Roll potatoes in mixture above. Spread oil lightly on bottom of pan. Roast for approximately 45 minutes scraping them off bottom every 20 minutes.
Garnish, Persian Cucumbers for dipping into the Muhammara Spread, Raw Olives, Artichokes, herbs.
This platter is so delicious for those hot summer nights. The fog was cool so next time will serve al fresco. Lentil salads are always a good idea. I hope you enjoy this as much as I did. Let me know if you try it. Happy Summer!
