Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Roasted Delicata Squash with Tahini and Nigella

Ingredients

• 1 large Delicata squash

• 2 Tbls olive oil

• Salt to taste

• 2 slices thin cut red onion

• 1 tsp Nigella Seeds

Honey Tahini Dressing

• 3 Tbs Tahini

• 2 Tbs Buckwheat honey

• 1 Tbs olive oil

• 1/2 cup of cold water

Method

1. Preheat oven to 400 degrees and line a baking sheet parchment paper.

2. Cut Delicata squash in half lengthwise, then remove seeds, and cut into circles of 1/4 inches.

3. Place squash on parchment and drizzle with olive oil and season with saltroast for 30 minutes until soft and nicely browned on the bottom.

4. Thinly slice onions and set aside.

5. Mix tahini, honey, olive oil, and water in a small container and stir with a fork until well combined. Add more water and whisking power if you like a thinner dressing.

6. On a serving platter arrange the thin sliced onions, the delicata slices and drizzle the dressing on top.

7. Sprinkle the nigella seeds on top.

Harissa Roasted Potatoes

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 8 medium Yukon potatoes (peeled and cut into cubes)

• 2 Tbsp olive oil

• 3 minced garlic cloves

• 2 tsp Harissa

• 1 cup chopped cilantro

• Lemon wedges (for serving 1/4 tsp tomato paste)

Method

1. Preheat the oven to 450°F

2. Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes are golden brown, turning them after 15 minutes to allow equal browning on all sides.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the tomato paste the garlic, half the harissa and half the cilantro. Cook until the garlic is golden in color, about 2 minutes; remove from heat.

4. When the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the harissa.

5. Serve warm on a platter along with the lemon wedges on the side.

Braised Saffron Fennel

Ingredients

• 1 fennel bulb

• 1/2 of a leek

• 1 generous pinch of saffron

• 2 tbsp olive oil

• 1 cup of water

• salt to taste

Method

1. Slice the fennel and the leeks.

2. In a shallow pan, heat the olive oil, add the leeks and the fennel, the saffron and salt. Cook until softened. Lower the heat a bit to avoid browning and keep stirring about 5-7 minutes.

3. Add the water and cover. Cook for another 20 minutes on medium heat. Depending on the pan you may have to add water so it doesn’t dry and burn. Check on it every 5 minutes to make sure the liquids haven’t evaporated completely. Add water if needed. Cook until the fennel is braised.

Beet Carpaccio

Ingredients

• 2 cooked beets (we roasted ours - you can boil them in water as well)

• 1 tbsp honey

• 1/2 lemon juice

• 4 tbsp of olive oil

• 1 tsp Dukkah

• salt (to taste)

• green onion tops (optional, they add a nice flavor)

Method

Slice the beets thin using a mandolin and arrange on a platter.

Make the dressing: in a bowl, whisk all the remaining ingredients the until you obtain a smooth somewhat thin dressing, then add the olive oil and the lemon juice then blend well.

Pour over the beets and let it marinade in the fridge for at least 30 min.

Rose Onion Pickles

Ingredients

• 1 red onion

• 2 tbsp raisins

• 1 tsp sumac

• 1 tsp rose water or 1 rose bud

• 1/2 cup vinegar

• 2 tsp salt

• 1 tsp sugar

• 1 tbls extra virgin olive oil

Method

1. Thinly slice the onions and scatter them onto a shallow plate. Sprinkle the salt and the sugar. Add the raisins and the rosebuds or rosewater and mix with your hands to ensure the onions are fully coated.

2. Let sit for 5 mins. Add the vinegar and mix again.

3. Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.

Green Bean Tagine

Ingredients

• 1 medium onion (diced)

• 2 cloves garlic

• 1 tsp turmeric

• 1 tsp black pepper

• 1 tsp of saffron (steeped in warm water for 30min)

• 4 tbsp olive oil

• 1 cup of mixed parsley and cilantro

• 1 can chopped tomatoes (we like Posardi)

• 2 tbls tomato paste

• 1 lb green beans (trimmed and cleaned)

• 1 preserved lemon (inside removed and thinly sliced)

• 1 cup warm water

• Salt to taste

Method

In a cooking pot (we use a Dutch pot) warm some olive oil, add your onions and cook until translucent, add garlic cook for another minute then add the tomatoes, herbs, spices and beans. Let cook for another 5 min then add the water and half of the preserved lemons (cut in thin slices). Reduce heat to med-low and cover. to simmer. Cook until the beans are tender. Once the beans are cooked add the rest of the preserved lemons in thin slices.
Serve warm with some more good quality fruity olive oil (we recommend our Atlas Olive Oil) and warm bread.