radish

Vegetables

Roasted Broccoli + Chickpeas

Roasted Broccoli + Chickpeas | www.hungryinlove.com

Do you roast broccoli? What about chickpeas? If you don't, you should start. Both are very roastable. You might have roasted chickpeas straight into snack territory before, but if you stop about halfway they'll be toasty on the outside and creamy on the inside, perfect for adding to salads. Roasted broccoli gets so nutty and crispy any bad broccoli memories you've been harboring will be instantly erased. This week I discovered that the two can do even more when sharing a sheet pan, namely make you dinner in one fell swoop. Roasted together the results are everything January should be - virtuous, warming, and restorative. All that and there's only one pan to clean up. If one of your new year's resolutions is to dirty fewer dishes this is a good place to start.

Roasted Broccoli + Chickpeas | www.hungryinlove.com
Roasted Broccoli + Chickpeas | www.hungryinlove.com
Roasted Broccoli + Chickpeas | www.hungryinlove.com
Roasted Broccoli + Chickpeas| www.hungryinlove.com
Roasted Broccoli + Chickpeas | www.hungryinlove.com
Roasted Broccoli + Chickpeas | www.hungryinlove.com

Ingredients

  • 1 head broccoli or broccolini
  • 1 15 oz. can chickpeas, drained
  • 1 radish, thinly shaved
  • 6 oz feta, crumbled (see this post for my suggestions on scouting out good feta)
  • 1/4 cup olive oil
  • Lemon wedge
  • Salt + pepper

Prep

  • Preheat oven to 400 degrees
  • Trim broccoli and cut into small florets
  • In a bowl toss together broccoli, chickpeas, olive oil, salt and pepper until well coated
  • Spread on a baking sheet and pop in the oven to roast
  • At the 15 minute mark, use a spatula to toss
  • Return to oven and roast for another 15 minutes
  • When done chickpeas will be browned and toasted on the outside but still creamy on the inside; broccoli stems will be easily pierced with a fork and florets will be crispy
  • Transfer broccoli and chickpeas to a serving platter and scatter with radish and feta
  • Garnish with a squeeze of lemon and serve

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Snacks, Vegetables, Cheese

A Holiday Mezze Spread

Mezze Spread | www.hungryinlove.com
Mezze Spread | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com

Who's getting ready to host a party? I'm off duty this year but if I was it'd look like this. I've had mezze on the brain since my birthday last month. My fam and I went to one of my most favorite places in Cambridge, Sofra Bakery + Cafe, and ordered about three quarters of the menu. If you live within walking, driving, or flying distance I recommend you make a date to get your tush over there. (Pro tip: bring friends who are down to share. You're going to want it all.) Turkish, Lebanese, and Greek flavors get friendly on the menu and the results are otherworldly. I have not strolled through a bazaar with a fork but I imagine it would taste like this cafe.

Of all the feasting to be done at Sofra, the mezze plate is what really makes my heart flutter. Mezze simply means a sampling of small dishes - cheeses, spreads, salads + vegetables. A brightly hued platter of contrasting textures and flavors paired with warm bread might be my favorite way to eat. It was high time I attempted to compose my own. The brilliant mind behind Sofra, Ana Sortun, has kindly shared many of her secrets in her cookbook, Spice. The beets + yogurt and whipped feta are both renditions of Ana's recipes though I've made slight modifications to mix up flavor profiles and make prep less time-intensive.

There is nothing particularly holiday-y about this spread, except that it lends itself very well to a party. Not only can you make everything ahead, you should. The flavors will become more vibrant overnight and then you can tackle your party day to-do list (take out of fridge, let come to room temperature) with feet up and a glass of wine in hand.

PS - I gave myself an early Christmas present this week and rolled out a new word mark for the site. What do you think? The font is called 'smitten' which is appropriate because I am!

Beets + Yogurt | www.hungryinlove.com
Olives with Thyme + Orange | www.hungryinlove.com
Fried Pine Nuts | www.hungryinlove.com
Whipped Feta | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com
Beets + Yogurt | www.hungryinlove.com

Beets + Yogurt

Ingredients

  • 1 lb. beets
  • 8 oz. strained yogurt (labneh, yogurt cheese, or full fat Greek yogurt)
  • 1 Tbs. lemon juice
  • 1 Tbs. mint, finely chopped
  • 1 tsp. honey
  • salt + pepper to taste
  • olive oil + nigella seeds for garnish

Prep

  • Boil beets until easily pierced with a fork; remove from water and allow to cool (cooking time will vary based on size of your beets)
  • When beets are cool enough to handle, massage skins off under running water and discard
  • Using a box grater, finely grate beetroot (This is messy! Set you grater atop wax paper or another surface to protect your table or countertop)
  • Mix grated beets with yogurt, lemon juice, mint, honey, salt + pepper until well blended
  • Cover and refrigerate for at least 2 hours before serving
  • Serve at room temperature garnished with a drizzle of olive oil + nigella seeds

 

Cumin Marinated Carrots

Ingredients

  • 1 lb. carrots, peeled and sliced into coins
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tsp. maras pepper
  • 1 tsp. cumin seed
  • 1 tsp. kosher salt
  • 1/2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/2 cup olive oil

Prep

  • Bring a saucepan of salted water to a boil
  • Boil carrots until cooked through but not mushy (about 5-7 minutes)
  • While carrots are cooking use a mortar and pestle to mash garlic, maras, cumin, and salt into a paste
  • Drain carrots and place in bowl
  • Toss with garlic-spice paste, lemon juice, lemon zest, and olive oil until well coated
  • Cover bowl with plastic wrap and let marinate in refrigerator for at least 2 hours before serving
  • Serve at room temperature

 

Whipped Feta with Mint + Lemon

Ingredients

  • 8 oz. feta (ideally sheep's milk or goat's milk)
  • 2 Tbs. half + half (milk or cream may substitute)
  • 1 tsp. lemon zest
  • 2 Tbs. mint, finely chopped
  • 1-2 Tbs. pine nuts

Prep

  • In a food processor blend feta, half + half, lemon zest and mint on high speed until feta is smooth and fluffy (about 1 minute)
  • Transfer to a storage container and refrigerate before serving to all flavors to meld
  • When ready to serve fry pine nuts in a skillet with a glug of olive oil over medium high heat; stir constantly so as not to burn
  • Bring feta to room temperature and top with toasted pine nuts

 

Warm Olives with Orange + Thyme

Ingredients

  • 1 cup Kalamata olives
  • 6-8 strips orange zest
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. olive oil

Prep

  • Toss olives, orange zest, thyme, and olive oil in a bowl
  • When ready to serve preheat oven to 375
  • Transfer olives to an oven-safe dish and heat until warmed through, about 10 minutes

 

Za'tar Flatbread

Ingredients

  • Dough for 1 pizza
  • 2 Tbs. za'tar spice blend
  • 1/4 cup olive oil
  • 1/2 tsp. salt

Prep

  • Place a pizza stone in the oven + preheat oven to 500 degrees
  • Mix za'tar spice with olive oil and salt
  • Roll out pizza dough to desired thickness on a pizza board
  • Pierce dough all over with the tines of a fork
  • Brush olive oil + spice mixture all over dough right up to the edge of the flatbread
  • Transfer dough to pizza stone and bake 6-8 minutes (until edges are browned and dough is crisp)
  • Remove from oven and allow to cool
  • Cut into thin strips for dipping
  • Store leftover flatbread in a resealable plastic bag

Soups

Poblano Soup with Shredded Chicken + Lime

Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com
Potluck at Midnight Farm Cookbook | www.hungryinlove.com
Green Vegetables | www.hungryinlove.com

After college I did a summer internship at Cape Cod Life magazine. It was a pretty sweet gig. I got to zip around the Cape interviewing B&B proprietors, give my two cents on the annual 'best of' issue, and even sit in my own little office with a window. 

But the best perk of all were the cookbooks. My stint coincided with the magazine moving to new offices across town. Like any move, there was years worth of clutter to contend with. Except this wasn't you're ordinary junk. The magazine received a steady stream of books from authors and publishers all clamoring for a few favorable words in print. These hopefuls accumulated in little stacks all around the office. Everywhere you turned, books, books, books. When moving week rolled around we were green-lighted to 'take what you like'. That day just about made up for the internship being unpaid. Among the bounty I took home was a cookbook called Potluck at Midnight Farm. The recipes are nice but the real draw is that it's a book about fabulous parties in even more fabulous settings on Martha's Vineyard. Farms, beaches, bluffs! The author is friends with Carly Simon so as an added bonus there are pictures of Carly being gorgeous scattered throughout. It's almost like you're friends with her too!

This soup is not in that cookbook, but its inspiration is. The 'arroz verde' (pg. 68) is loaded with poblanos, cilantro, scallions, zuchinni and other green goodness. The combo felt appropriate for a summertime soup.

Poblano Soup Prep | www.hungryinlove.com
Roasted + Peeled Poblanos | www.hungryinlove.com
Poblano Soup Prep | www.hungryinlove.com
Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com

 

Ingredients

  • 2 Tbs. olive oil
  • 4 scallions, chopped (separate white and light green parts from the dark green tops; reserve latter for garnish)
  • 2 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1 zucchini, diced
  • 1.5 lbs. poblano peppers, roasted, peeled, seeded and diced (see here for instructions on roasting and peeling peppers)
  • 1/2 tsp. kosher salt
  • 1 Tbs. lime zest
  • 1 Parmesan rind
  • 8 cups chicken stock
  • 1 cup chickpeas
  • 2 cups shredded chicken
  • 1 head romaine lettuce, sliced into thin strips
  • 4 Tbs. chopped cilantro
  • 2 Tbs. chopped dill
  • 2 Tbs. lime juice
  • Diced avocado + radish (for garnish)

Prep

  • In a large dutch oven or saucepan heat olive oil over medium heat
  • Saute scallions (white and light green parts) and celery for 2 minutes
  • Add zucchini, garlic, and poblanos and cook for 3-4 minutes, stirring frequently; season vegetables with 1/2 tsp. salt
  • Add chicken stock, lime zest, chickpeas, and Parmesan rind; bring to a boil then reduce to a simmer; cook uncovered for 30 minutes
  • When ready to serve add chicken, romaine, cilantro, dill, lime juice, and dark green parts of your scallions; cook for 2-3 minutes until chicken is warmed and lettuce has wilted
  • Serve garnished with diced avocado and radishes