Mung Bean Falafel

Crispy and spicy

Crispy and spicy

We bought mung beans and then had to figure out something inventive to do with them. Luckily we had left over hummus and a ton of pita bread. These were crunchy, rich and highly addictive.

Mung Bean Falafel

  • 1 cup dry mung beans
  • 1 tsp minced garlic
  • 1/2 cup onion
  • 1 tbsp chopped fresh oregano
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp seas salt
  • 1 tbsp whole black peppercorns
  • 1 tsp cayenne powder
  • 2 tbsp flour
  • 1 tsp baking powder

Cover beans in three cups cold salted water and bring to a boil. Simmer beans until tender and most of the liquid is absorbed, about 45 minutes. Grind sea salt, coriander, cumin and black peppercorns into a powder. Mash beans to a paste and then add all ingredients. Form one tablespoon of bean mixture into a patty and place on a greased baking dish. Continue until all beans are gone then drizzle each patty with olive oil. Bake at 365 degrees until browned on both sides, about 30 minutes, flipping once.

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Cherry Bourbon Sours

Black as your soul

Black velvety goodness

Didn’t make the cherries we posted last week? Well you’ll have to come up with your own drink while we enjoy these.

Cherry Bourbon Sours

  • 1/3 part cherry bourbon syrup
  • 1/3 part lemon juice
  • 1/3 part triple sec

Mix all ingredients in a glass with ice. Stir and sip.

 

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Nectarines and Goat Cheese in Phyllo

Flaky like an actress in southern CA

Flaky, cheesy fun

This was a super simple dessert that made use of some frozen phyllo dough we had on hand.

Nectarines and Goat Cheese in Phyllo Dough

  • 20 sheets phyllo dough
  • 3 nectarines, sliced
  • 3 oz goat cheese, crumbled
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 cup chopped pecans

Melt the butter and whisk with the honey. Spray a cookie sheet. Divide the phyllo sheets into thirds half and place one third on the baking sheet. Arrange half of the nectarine slices on the phyllo sheets, leaving roughly a half-inch border around the edge. Using a pastry brush, brush the honey butter mix over the fruit. Sprinkle with half the goat cheese and half the nuts. Cover with nest third of phyllo. Arrange the fruit, again leaving a half-inch border. Brush with the honey mix and sprinkle with nuts and cheese. Use the remaining phyllo sheets to cover the fruit. Fold the border up to make a seal. Brush with remaining honey butter. Bake at 400 until the pastry in golden, about 20 minutes.

*When layering the phyllo brush each sheet lightly with the honey butter before adding another sheet.

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Grilled Watermelon Salsa

Salsa is considered a condiment

Salsa is considered a condiment

This is one way to use up leftover grilled watermelon.

Wait, people grill watermelon?

Grilled Watermelon Salsa

  • 2 cups grilled watermelon diced small
  • 1 green bell pepper diced small
  • 1 small red onion diced fine
  • 1 large tomato diced small
  • 2 jalapenos diced fine
  • 2 tbsp basil cut into fine ribbons
  • 2 tbsp olive oil

Mix everything together and season with salt and pepper. Let refrigerate for two hours before serving.

For those who are wondering here is how to grill watermelon: Slice melon into 1 1/2″ thick wedges. Discard rind. Rub sea salt into fruit and let stand over a rack in the sink for an hour. Rinse off fruit and pat dry. Drizzle with olive oil and grill over direct heat until slightly charred, about five minutes per side.

Posted in Appetizers, Food, Garden, Grilling/Smoking, How to, Recipes | Tagged , , | 4 Comments

Edamame Tahini Spread

Not the color of hummus

Not the color of hummus

This is a nice alternative to traditional hummus, but we won’t call it a hummus because we’re stubborn like that. Hummus needs chick peas. Serve this with roti or pita bread.

Edamame Tahini Spread

  • 16 oz edamame
  • juice from one lemon
  • 1-2 tbsp tahini paste
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup parsley
  • 3-4 cloves garlic

Cook edamame according to the instructions on the package. Let cool. Puree with lemon juice, one tablespoon of tahini, garlic, parsley and a quarter cup of olive oil. Add more olive oil as needed and more tahini to your taste. Season with salt and pepper. Refrigerate until ready to serve.

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Sunday Suppers: Light Plates

We like light meals that show off fresh summer produce. Summer vegetables don’t need much help to shine. These simple recipes should hit the spot.

Eggplant and Feta “Pizzas”

We are really into feta lately

We are really into feta lately

Cherry Tomatoes in an Herb Vinaigrette

This is finger food

This is finger food

Figs in a blanket

Special delivery... parcels of figgy goodness

Special delivery… parcels of figgy goodness

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Eggplant Stuffed with Sausage and Cherry Tomatoes

How many different ways have I stuffed vegetables

How many different ways have I stuffed vegetables

This recipe is very simple and takes advantage of fresh grape tomatoes and homemade sausage.

Sausage and Tomato Stuffed Eggplant

  • 2 medium eggplant sliced in half stems left on
  • 2 tbsp coarsely chopped garlic
  • 2 tbsp finely chopped fresh oregano
  • 2 sausages cut from casings
  • 1 jalapeno diced fine
  • 20-25 small whole grape tomatoes
  • 1/4 cup chicken stock
  • 1/4 cup grated romano
  • Salt/pepper

Scoop seeds and pulp from eggplant halves leaving enough flesh to keep shells intact. Season with salt and pepper and drizzle with olive oil. Bake shells at 350 degrees until browned on the inside, about 20-25 minutes. Meanwhile chop up the scooped out flesh. In a large saute pan heat 2 tbsp olive oil over medium low heat and saute garlic and jalapeno until they begin to brown. Add sausage and brown, breaking it up into small bits. Add oregano and chopped eggplant flesh and continue to cook until mixture begins to stick to the bottom of pan. Add stock, turn heat to medium and deglaze pan. Cook until most of the liquid is absorbed. Remove from heat and mix in cheese and tomatoes. Season with salt and pepper. Spoon stuffing into eggplant halves making sure some of the tomatoes are on top. Season top with a little more pepper and drizzle lightly with olive oil. Bake eggplant again at 400 degrees until stuffing begins to brown on top, about 10-15 minutes. Serve hot.

Posted in Dinner, Food, Garden, Italian, Pork, Recipes | Tagged , , | 7 Comments