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.

Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

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.

Chermoula Steak Bites

Ingredients

• 1 lb ribeye steak cut into square pieces

• 1 tbsp extra virgin olive oil

• 1 tsp Kefta Rub

• 1/4 leek

• 1 garlic clove

• 1 tsp Buckwheat honey

• 1/4 cup water

• 2-4 tbsp Chermoula

• 1 head of romaine lettuce

• Salt to taste

Method

1. In a bowl add a little bit of olive oil, the Kefta Rub and the meat pieces. Rub well until all the meat is coated and let rest for 1-2 hours in the fridge or overnight if possible.

2. In a hot sizzling pan add the olive oil then immediately toss in the meat. Cook for few minutes until it is nicely cooked to medium and starts to char, then remove the meat.

3. Reduced the heat to med-low and add the leeks and the garlic to the pan, and cook leeks for about a minute or until softened, making sure to stir regularly to avoid burning.

4. Increase the heat to medium and add the water to create a reduction. Turn off the heat and add the honey while stirring, add the meat back in and glaze/coat the meat with the sauce.

5. On a serving platter present the meat in the middle with a dollop of the Chermoula next to the lettuce boats. Assemble the lettuce wraps by adding in some Chermoula and steak.

Pan fried Cauliflower with Ras el Hanout Yogurt

Ingredients

• 1 cup of Greek honey yogurt

• 1 tsp Ras el Hanout

• 1/2 cauliflower hear trimmed and cut into florets

• Salt to taste

• 2 tsp olive oil

Method

Boil the cauliflower for 7min on high heat. Remove and drain and dry well. Mix the yogurt with the Ras el Hanout. In a frying pan heat the oil and the butter. Add the cauliflower to the pan and seat until brown and crispy. Add the salt. Plate the yogurt and add the cauliflower on top

Dukkah with Brie

Ingredients

• 1 “Brie” style wheel of your choice

• 1 tsp Dukkah

• 1-2 tbsp buckwheat honey

Method

Preheat the oven to 350.

In an over proof dish put the cheese sprinkle with Dukkah and drizzle the honey on top.

Bake for 5 min or until the cheese start to soften and melt and some of the inside cream starts to come out blends with the honey.

Shawarma Mushrooms with Labneh

Ingredients

• 1lb mushrooms

• 1 garlic clove

• 1/4 of a leek

• 1 tsp Shawarma

• 1/2cup parsley cilantro

• 4 tbsp olive oil

• 1 cup of Labneh

• Salt to taste

Method

1. In a pan on medium heat cook the leeks and garlic in 2 tbls of olive oil until softened but not colored.

2. Add the mushrooms cut as desired and cook until soft. Add the herbs.

3. In a plate, add the labneh and then the cooked mushrooms over the top, and drizzle with the remaining olive oil.

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.

Carrots & Preserved Lemons

Ingredients

• 2-4 Carrots

• 1 Garlic Clove

• 1 tsp Kefta Rub

• 1/2 Preserved Lemon (pulp removed)

• 1/2 cup Parsley

Method

Boil carrots and garlic until cooked and soft. Remove from water and drain. Peel and cut into rings. In a frying pan add the olive oil, the spices, the preserved lemon cut into thin pieces and the garlic and cook until warm, ensuring not to burn the spices. Toss the cut carrots and mix well until it’s all coated and serve warm.

Chermoula Fava Beans

Ingredients

• 1/2lb Fava Beans (shelled)

• 4 Tbsp Chermoula

• 1/2 Preserved Lemon (pulp removed)

• 2-3 Tbsp Olive Oil

• Salt to taste

Method

In a medium saucepan boil shelled beans, uncovered until tender, about 10 mins. Strain and while hot, toss the beans in Chermoula with olive oil and Preserved Lemons. Serve warm or at room temp.

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.

Baked Brie with Dukkah & Honey

Ingredients

• 1 Brie (8oz or so)

• 1tsp Dukkah

• 1-2tbls Honey

Method

Preheat the oven to 350 degrees. Place your brie in a oven proof baking dish, drizzle honey and sprinkle with dukkah. Heat for 5-7 mins depending on the size of your brie (and your oven). Keep an eye on it so it doesn’t burn or become flat. The cheese should maintain it’s shape and have just a bit of oozing out the center.

Chermoula Asparagus with Carmelized Onions

Ingredients

• 1lb asparagus
• 1 medium yellow onion
• 2 cloves of garlic
• 2 Tbsp Villa Jerada Chermoula
• 3 Tbsp extra Virgin olive Oil
• Half of a lemon
• Salt to taste

Method

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelize, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.