Roasted Cauliflower Shawarma with Tahini Sauce

This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.

We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.

Yield: 4 servings

For the Filling:

• 1/2 cup (8 T) extra-virgin olive oil, plus more as needed
• 2 1/2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 1/2 tsp fine sea salt, plus more as needed
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
• 1 or 2 large red onions, cut into 1/4-inch wedges

For the Tahini Sauce:

• 2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
• 1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
• 2 fat garlic cloves, finely grated, passed through a press or minced
• 1/2 tsp Diamond Crystal kosher salt or fine sea salt
• 2/3 cup tahini
• 2/3 cup ice water, plus more as needed

For Serving:

• warm naan, pita, or other flatbread
• 1/4 cup coarsely chopped parsley, or more to taste
• chopped tomato, cucumber and olives (I omitted the olives)
• bulgur and vegetable pilaf, optional

1. Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Line two rimmed sheet pans with parchment paper.
3. Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
4. Divide the mixture and spread in a single layer on the prepared sheet pans.
5. Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
6. As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
7. Whisk in tahini.
8. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
9. Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
10. Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
11. Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.

Ethiopian Chicken Stew (Doro Wat)

Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.

The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.

Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.

Yield: Serves 4 to 6

For the Berbere Spice Blend:

• 2 T smoked sweet paprika
• 1 T sweet paprika
• 1/2 to 1 tsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp freshly ground cardamom
• 1/2 tsp dried basil, ground or crushed into a powder
• 1/4 tsp ground cumin

1. Combine all ingredients in a bowl and whisk to combine. Set aside.

For the Chicken Stew:

• 5 T ghee, divided
• 3 large red onions (about 2 pounds), finely chopped in a food processor
• Kosher salt and freshly ground black pepper
• about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
• 12 medium to large garlic cloves, minced in a food processor
• 2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
• 3 scallions, thinly sliced on a diagonal
• 1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
• 2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
• lemon wedges, to serve, optional
• brown Basmati rice, for serving, optional
• Injera or naan, for serving, optional

1. In a large Dutch oven over medium-­high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
2. Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
3. Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
4. Stir in the garlic, followed by the chicken.
5. Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
6. Uncover, increase to medium-­high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
7. Taste and season with salt and pepper.
8. Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)

Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

• 2/3 cup extra-virgin olive oil
• 2 T ground cumin
• 2 T sweet paprika
• 4 tsp ground coriander
• 4 tsp packed brown sugar
• 8 medium to large garlic cloves, thinly sliced
• 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
• Kosher salt and freshly ground black pepper
• 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
• 2/3 cup lime juice
• 1/2 cup finely chopped fresh cilantro

1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

• 2 T extra-virgin olive oil, plus more to serve
• 1 medium yellow onion, chopped
• Kosher salt and freshly ground black pepper
• 2 T tomato paste
• 2 to 4 medium garlic cloves, smashed and peeled
• 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
• 2 tsp chopped fresh rosemary or sage
• 1 piece Parmesan rind, plus finely grated Parmesan, to serve
• 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
• freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)

1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

• If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
• Don’t puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

• 6 scallions, trimmed and thinly sliced, whites and greens separated
• 6 large garlic cloves, thinly sliced
• 6 T extra-virgin olive oil, divided, plus extra
• 4 tsp sweet paprika
• 1 1/2 tsp smoked paprika
• 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
• 6 cups water
• 2 T chicken bouillion (I used Better Than Boullion)
• Kosher salt and freshly ground black pepper
• 4 large egg yolks
• 2 T sherry vinegar

1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
3. Add 1 cup of the bread cubes and stir well.
4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
8. Taste and season with salt and pepper.
9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

• 12 ounces (6 cups) egg noodles
• 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
• 4 to 6 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour, divided
• 1 teaspoon dry mustard
• 1 teaspoon paprika, plus extra for sprinkling
• 1 teaspoon freshly ground black pepper, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 12 ounces cremini mushrooms, trimmed and sliced thin
• 1 medium yellow onion, chopped fine
• 4 to 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
• 1 1/4 cups chicken stock
• 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
• 1/3 cup sour cream, plus more for serving
• 2 tablespoons minced fresh parsley, for garnish, optional

1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

Red Lentil Soup with Warm Spices

I absolutely love red lentil soup. I have made several versions and I have always been pleased with the results. It’s easy, healthy, and delicious. This version was incredibly creamy. I loved the pop of color from the flavorful toppings too.

This recipe was adapted from America’s Test Kitchen. I modified the proportions. We ate it with a green salad and warm naan- a perfect light dinner. Vegetable stock can be substituted for the chicken stock for a vegetarian version.

Yield: Serves 8 to 10

For the Soup:

• 4 T unsalted butter
• 2 large onions, chopped fine (I used a food processor)
• coarse salt and freshly ground black pepper
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• pinch cayenne
• 2 T tomato paste
• 3 garlic cloves, minced
• 8 cups chicken stock (I used 4 cups chicken stock & 4 cups homemade turkey stock)
• 4 cups water
• 21 ounces (3 cups) red lentils, picked over and rinsed
• 4 T (1/4 cup, about 1 lemon) freshly squeezed lemon juice, plus extra for seasoning

For the Topping:

• 4 T unsalted butter
• 3 tsp dried mint, crumbled (I omitted it)
• 2 tsp paprika
• 1/2 cup fresh cilantro, chopped

To Make the Soup:

1. Melt 4 tablespoons butter in large saucepan over medium heat.
2. Add onion and 2 teaspoons salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.
3. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/2 teaspoon freshly ground black pepper and cook until fragrant, about 2 minutes.
4. Stir in tomato paste and garlic and cook for 1 minute.
5. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
6. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

To Make the Topping:

1. Melt remaining 4 tablespoons butter in small skillet or in the microwave. (I only did 1/2 of the topping because I froze 1/2 of the soup!)
2. Remove from heat and stir in mint and paprika, as desired.
3. Ladle soup into individual bowls, drizzle each portion with spiced butter (about 1 teaspoon), sprinkle with cilantro, and serve.

Coconut Chicken Curry

This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.

This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.

Yield: 8 servings

• 2 1/2 pounds boneless, skinless chicken thighs (about 10)
• 1 tablespoon ground paprika
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt, plus more as needed
• 15 tablespoons canola oil
• 2 large yellow onions, finely diced (I used a food processor)
• 4 to 8 garlic cloves, minced
• 1 (13-ounce) can unsweetened coconut milk
• 1 1/2 tablespoons fish sauce, plus more as needed
• 1 teaspoon Madras curry powder (I used Maharajah curry powder)
• 1/2 teaspoon ground cayenne
• cooked rice or noodles, for serving (I used brown Basmati rice)
• 1 cup cilantro sprigs, for serving
• 1 lime or lemon, cut into wedges, for serving
• warm naan, for serving
• Greek yogurt, for serving, optional

1. Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl.
2. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight. (I marinated the chicken for 8 hours.)
3. In a large pot, heat the oil over medium-high. (I used an enameled cast iron Dutch oven.)
4. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.
5. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
6. Add the marinated chicken and stir to release the spices into the onion.
7. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit.
8. Lower the heat to medium-low and add the fish sauce.
9. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
10. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface.
11. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
12. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools.
13. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.
14. Serve over rice or noodles, with bowls of cilantro and lime wedges. A dollop of Greek yogurt to temper the spice is also lovely, if desired.