[ MEDITERRANEAN FEAST ]

EAT YOUR VEGETABLES

We're elevating the notion of "Eat Your Vegetables" to a sophisticated, grown-up experience. Celebrate the vibrant flavors of the Mediterranean by taking these everyday heroes to a whole new level. Inspired by the sun-soaked landscapes and fresh markets of the Mediterranean, our recipes bring life and zest to every bite.

Think smoky eggplant and zesty preserved lemons – we’re making veggies the star of the show. Enjoy Green Hummus, a fresh ode to the Mediterranean’s vibrant greens, and Smashed Cucumber Salad with crunchy cucumbers and tangy feta. Dive into the rich flavors of Ginger Sweet Potatoes with Labneh, and if you can find foraged squash blossoms, add them to the Halloumi Mint Flatbread. Finish off your feast with the bold, spicy Roasted Red Pepper and Harissa Falafel, baked in a luscious tomato sauce.

Mediterranean Summer Playlist

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Smoky Eggplant Tahini Dip and Homemade Crackers

Green Hummus

Smashed Cucumber Salad With Feta, Pistachio, & Preserved Lemon

Ginger Sweet Potatoes & Labneh

Halloumi Mint Flatbread with Squash, Ricotta & Pesto

Roasted Red Pepper & Harissa Falafel Baked in Tomato Sauce

SMOKY EGGPLANT TAHINI DIP

1 LARGE GLOBE EGGPLANT, SLICED IN HALF LENGTHWISE

1/4 CUP OLIVE OIL

SALT AND PEPPER

2 LARGE CLOVES OF GARLIC (or garlic confit)

1 TABLESPOON FRESH LEMON JUICE

3 TABLESPOONS TAHINI

3/4 TEASPOON GROUND CUMIN

1/4 TEASPOON SUMAC (OPTIONAL)

PINCH OF ZA'ATAR (OPTIONAL)

2 TABLESPOONS MINCED PARSLEY

+

EXTRA EVOO FOR SERVING

Start by preheating your oven to 425F. On a baking sheet, place the eggplant, cut side down, and add the garlic. Drizzle some olive oil over them, and don't forget to season generously with salt and pepper. Roast these in the oven until the eggplant turns charred and incredibly tender, which should take around 35-40 minutes.

Once they've cooled down a bit, scoop out the flesh of the eggplant, including the charred bits and some skin—it's all good. Put it in a food processor or blender. Now, grab two cloves of garlic confit, add them to the mix, and also toss in the lemon juice, tahini, cumin, and, if you like, sumac and za'atar. Blend everything until it's delightfully smooth and creamy. Taste it to check the seasonings and make any adjustments needed.

Transfer your luscious dip into a bowl. To give it that final touch, sprinkle on some minced parsley, drizzle with extra virgin olive oil, and add a bit more za'atar if you wish. Enjoy!

Serve with Homemade Crackers

GREEN GODDESS HUMMUS

1 AVOCADO, SMALL

1/4 CUP BASIL, LOOSELY PACKED

1 CAN CHICKPEAS

2 TBSP CHIVES

1/4 CUP CILANTRO, LOOSELY PACKED

1 CLOVES GARLIC, FRESH

1 GREEN ONION

1 CUP GREEN PEAS

1 TSP HERBS, FRESH

2 LEMONS

1/4 CUP PARSLEY, LOOSELY PACKED

1 CUP SPINACH, PACKED

1/3 CUP TAHINI

1 1/4 TSP KOSHER SALT

2 TBSP OLIVE OIL, EXTRA VIRGIN

3/4 TSP ZATAAR

Blend all in food processor until well combined.

Top with parsley, dill, domaldes, or baked chickpeas.

SMASHED CUCUMBER SALAD

8-10 PERSIAN CUCUMBERS, CUT INTO 1” PIECES AND SMASHED
⅓ SMALL RED ONION, CUT IN VERY THIN SLICES
¼ CUP CHAMPAGNE VINEGAR
4 OZ FETA CHEESE
¼ CUP PISTACHIOS, ROASTED + ROUGHLY CHOPPED
½ CUP MIXED PARSLEY + MINT, TORN OR CHOPPED + LOOSELY PACKED
¼ CUP EXTRA VIRGIN OLIVE OIL

PERSERVED LEMONS ON TOP, TO TASTE

In a separate bowl, begin by combining ½ cup Greek yogurt, 2 tsp dried dill, ½ tsp garlic powder, ½ tsp onion powder, and 2 tablespoons of lemon juice. Season with salt and pepper to taste.

Next, chop the Persian cucumbers into 1-inch pieces. Lay each cucumber piece flat on a surface and gently press down with a large knife to lightly smash them, leaving the seeds behind. Place the smashed cucumber pieces on a paper towel and sprinkle them with salt to absorb excess moisture.

Transfer the smashed cucumbers and red onion to a large mixing bowl. Add champagne vinegar and more salt and pepper to taste. Toss everything together to combine. Place the bowl in the refrigerator and let the cucumbers marinate for at least 20 minutes, giving the mixture a good toss halfway through this time.

While the cucumbers marinate, chop the pistachios, parsley, and mint.

After everything has marinated, stir the cucumber and onion mixture and allow it to sit for an additional 5-10 minutes. To serve, plate the cucumber and onion mixture, discarding any excess liquid. Top it with chunks of feta and thinly sliced preserved lemon. Sprinkle with fresh mint, parsley, and pistachios. Drizzle with olive oil and finish it off with a bit more salt and pepper to taste.

Make Preserved Lemons

GINGER SWEET POTATOES WITH MINT & LABNEH

3 LBS SWEET POTATOES, PEELED CUT INTO 1 1/2 " PIECES

3 TBSP HONEY, WARMED

⅓ CUP OLIVE OIL

1 TSP CINNAMON

1 TSP GROUND GINGER

½ TSP CRUSHED RED PEPPER FLAKES

FLAT LEAF PARSLEY, CHOPPED

GREEN ONIONS, CHOPPED

OLIVE OIL

FLAKY SEA SALT

Mix honey, olive oil, cinnamon, ground ginger, and red pepper flakes in a bowl. Now, place the sweet potatoes on a rimmed sheet pan, arranging them in a single layer. Evenly drizzle the honey mixture over the sweet potatoes. Roast them for 35 to 40 minutes, tossing occasionally, until they become tender.

Once the sweet potatoes are done, spread the labneh evenly onto a serving platter. Top it with the roasted sweet potatoes. Drizzle with additional olive oil to your liking. Finally, to serve, sprinkle the dish with parsley, green onions, and a touch of flaky salt, adjusting the amounts to your taste.

Make Labneh

HALLOUMI MINT FLATBREAD WITH SQUASH, RICOTTA, & PESTO

1 CUP WARM WATER

2 TSP DRY ACTIVE YEAST

2 CUPS (300G) SELF-RISING FLOUR

2 TABLESPOONS OLIVE OIL

2 CUPS GRATED HALLOUMI

1 CUP ROUND MINT LEAVES, PLUS EXTRA TO DECORATE

2 ZUCCHINI (YELLOW AND GREEN), SLICED

1 CUP RICOTTA

SALT AND PEPPER TO TASTE

In a bowl, combine 1 cup of warm water and 2 tsp of dry active yeast. Allow the yeast to proof. Add 2 cups of self-rising flour (or a gluten-free substitute if preferred) and mix well. Avoid overmixing the dough.

Incorporate 2 cups of grated halloumi cheese and 1 cup of fresh mint leaves into the dough. On a floured surface, gently knead the dough for a few minutes until it becomes smooth and forms a flat disc. Cover the dough with a clean kitchen towel and let it rest for approximately 30 minutes.

Preheat your oven to 450°F (230°C) or prepare your grill if grilling.

After the dough has rested, roll it out to your desired thickness and place it on a baking sheet or pizza stone.

If you're grilling the flatbread, you can prebake the dough for 8 minutes before adding the toppings. Then, continue grilling until it's cooked to your liking.

Top the flatbread with pesto, the thinly sliced zucchini, dollops of ricotta. If you have access to foraged squash blossoms when they're in season, consider adding them for a delightful touch.

Decorate the flatbread with additional mint leaves and sprinkle with sea salt flakes to taste.

Make your own “Kitchen Sink” Pesto

Roasted Red Pepper and Harissa Baked Falafel with Tomato Sauce

FALAFEL INGREDIENTS:

2 DL (200 ML) DRIED CHICKPEAS, SOAKED OVERNIGHT

1 LARGE RED PEPPER, DESEEDED AND CUT INTO CHUNKS

1 SMALL ONION, FINELY CHOPPED

4 TSP HARISSA PASTE

1 TSP PAPRIKA

1 TSP DRIED CORIANDER

1 TSP DRIED CUMIN

A GOOD HANDFUL OF FRESH CORIANDER

3 - 4 TBSP FLOUR (GLUTEN-FREE IF NECESSARY)

OLIVE OIL FOR FRYING

TOMATO SAUCE INGREDIENTS:

SMALL HANDFUL OF FRESH FLAT-LEAF PARSLEY, FINELY CHOPPED

1 TBSP OLIVE OIL

1 ONION, FINELY CHOPPED

1 YELLOW PEPPER, CHOPPED

400G TIN CHERRY TOMATOES

200ML HOT VEGETABLE STOCK

60G BABY LEAF SPINACH

Start by preheating your oven to 400 degrees. Toss the red pepper chunks in a little olive oil, season with salt and pepper, and roast them for 20-25 minutes until they become tender and start to char. Set them aside.

Drain your soaked chickpeas and rinse them thoroughly. Then, place them in a food processor and pulse to break them down, making the subsequent blending easier. Add all the falafel ingredients, including the roasted red pepper, to the food processor and blend until the mixture is well-mixed and begins to come together. You can test the mixture by trying to form it into a ball. If it falls apart, add a little extra flour to bind it. Shape the mixture into falafel shapes and shallow fry them in a pan for about 5 minutes on each side until they become crisp and golden brown.Once they are done, remove the falafel from the pan and place them on a kitchen towel to soak up any excess oil before serving.

For the Tomato Sauce:

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and the chopped yellow pepper. Cook them until they soften and the onion becomes translucent. Add the tin of cherry tomatoes and hot vegetable stock to the pan. Allow the mixture to simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Just before serving, stir in the baby leaf spinach and let it wilt in the sauce.

To Serve:

Place the baked falafel on a serving plate, and generously ladle the warm tomato sauce over them. Sprinkle with a small handful of finely chopped fresh flat-leaf parsley.