Category: Just Recipes

Just Recipes

Muhammara

Muhammara Makes about 1 1/2 cups Adapted from The New Book of Middle Eastern Food by Claudia Roden Most of the recipes I’ve seen call for roasted red peppers or spicy red pepper paste–harissa. I like this Claudia Roden version because it uses tomato paste, which I almost always have on hand. Pomegranate molasses is […]

Just Recipes

Crispy Pimenton Chickpeas

Crispy Pimenton Chickpeas Makes 4 cups These addictive chickpeas make for great party food. Put them out in bowls, and let your guests graze, or use them to top Spanish Rice! Ingredients Two 15-ounce cans chickpeas (4 cups), rinsed and drained 2 tablespoons olive oil 1 ½ teaspoons sweet paprika 1 ½ teaspoons smoked paprika […]

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Walnut Miso Sauce

A brilliant sauce from Heidi, my fave. Walnut Miso Sauce Makes 1-2 cups Adapted from 101 Cookbooks. 1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey ¼ teaspoon salt 1/4 cup warm water Combine all the […]

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Slow-Cooker Chickpeas

Now I know dried beans are cheap and good, and I do buy them from the bulk bin occasionally and take the time to cook them up. But not as much as I’d like. To make a pot of beans, you have to commit to being around for a while. You more or less have […]

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Roasted Eggplant Spread

I use this dip as a nice base for some flavorful white bean burgers, but it’s also grand on its own. A simple eggplant is transformed by a roast in the oven and a bunch of good olive oil into a rich, flavorful spread or dip. Thanks to my mom for this recipe–she used to […]

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Gin and Gingers

Gin and Gingers Makes 6-8 drinks 2 cups ginger syrup (see recipe here, omit the thyme) 2 cups gin 1 quart sparkling water 2 limes, quartered (plus more for garnish) Combine 4 ice cubes, 1/4 cup ginger syrup, 1/4 cup gin, and 1/2 cup sparkling water in a tall water glass. Stir to incorporate. Garnish […]

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Tahini Aioli

Tahini Aioli Makes 1/2 – 1 cup aioli Ingredients ¼ cup tahini ¼ cup mayo 1 lemon, juiced 1 garlic clove ¼ teaspoon salt ¼ cup water Combine all ingredients in a small food processor and blend until smooth. Aioli will keep in the fridge for up to 2 weeks in an airtight container. Drizzle […]

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Israeli Salad

Israeli Salad Serves 2-4 Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice 2 tablespoons olive oil 1/4 teaspoon salt Combine all ingredients in a medium mixing bowl. Toss to combine. Taste for seasoning and add more salt as needed. Allow to sit […]

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Carrot Tarragon Vinaigrette

Carrot-Tarragon Vinaigrette Makes ½ cup dressing Ingredients 1 small carrot, peeled 1 tablespoon dijon mustard ½ lemon juiced 2 teaspoons fresh tarragon leaves ½ teaspoon honey ¼ teaspoon salt ¼ – 1/2 cup olive oil Combine all ingredients in a food processor (beginning with ¼ cup olive oil). Add more olive oil as needed to […]

Just Recipes

Dill Tartar Sauce

Dill Tartar Sauce Makes 1 cup If you like your tartar sauce sweet, this is not the recipe for you. Sweet relish is used in classic tartar sauces–and sweet relish is not for me. Instead, I’ve ramped up the pickles in my recipe and added dill to bring home that fresh, herby flavor. Ingredients 1/2 […]