Green bell peppers
Lakeside Tiny Acre:
Purple curly kale
Community Food Collaborative:
From Bon Appetit January 2019
Chickpea Pancakes with Kale and Fennel
½ cup chickpea flour
6 Tbsp. extra-virgin olive oil, divided
3 garlic cloves, divided
1 15-oz. can chickpeas, drained
1 Tbsp. za’atar (or curry powder, chili powder, or frankly any other combination of mild dried ground spices)
1 small bunch kale, stemmed, leaves torn
1 small fennel bulb, very thinly sliced crosswise
¼ cup tahini
2 Tbsp. fresh lemon juice
Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.
Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.
Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.
Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of the reserved socca batter to the center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on the second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.
Top each socca with chickpea salad. Drizzle with tahini sauce.
From A Dash of Olive Oil food blog
VEGETARIAN YEMISTA (GREEK STUFFED PEPPERS)
4 peppers (possibly in a “square” shape)
1 onion (large)
1 garlic clove
1/2 cup whole grain basmati rice
1/2 stick of cinnamon (small)
3 TBSP currants
1 small handful sliced almonds
1/4 cup mint
1/2 pint cherry tomatoes
1 potato (medium size - optional)
1/2 tomato (regular size - optional)
extra virgin olive oil
Wash the peppers and cut a circle around the stem. Keep the stem which you will use as a lid later on.
Remove seeds and white membranes.
Place the peppers in an oiled tray and sprinkle some salt inside each of them.
Place the finely chopped onions with some olive oil in a large pot. Let them sauté for 10 minutes.
Add the rice and stir continuously for a few minutes.
Add chopped tomatoes, garlic, currant, almonds, cinnamon stick and 1 cup of water.
Cover and let everything simmer at a lower heat for about 15 minutes (or until rice is almost cooked – but not fully cooked because it will cook further in the oven).
Remove the cinnamon stick.
Add salt pepper and chopped mint, and mix.
Stuff the peppers with the mix and close them with their lids and stems.
Place the stuffed peppers back in the tray.
Peel and cut the potatoes in wedges and place them between the peppers to help them stand and to cover the tray surface.
Add some tomatoes slices to the potatoes to help moisturize.
Pour some olive oil on top of the peppers.
Bake in a preheated oven at 180°C for over an hour until peppers are soft and start to get brown at the edge of the cap.
From The Moosewood Restaurant Favorites cookbook by The Moosewood Collective
Makes 3 1/2 cups
2 or 3 large cucumbers, grated (about 3 cups)
14 to 16 ounces plain Greek yogurt
2 garlic cloves, minced or pressed
2 TBSP minced fresh mint leaves
1/2 TSP salt
ground black pepper
Peel the cucumbers cut them in half lengthwise, and scrape the seeds out with a spoon. Using a hand grater or a food processor, grate the cucumbers and set aside. In a bowl, stir together the yogurt, garlic, mint, salt, and black pepper to taste. Squeeze the grated cucumbers by the handful and add to the bowl. Stir well. Serve chilled.