Lent Recipes

Instructions:
1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

2. Smash and peel 4 garlic cloves and place in a 9x13-inch baking dish. Add 2 pints cherry tomatoes. Drizzle with 1/3 cup of the olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes, and gently shake the dish to coat the tomatoes in oil.

3.Place block feta cheese in the center of the baking dish, pushing the tomatoes aside as needed to make room. Drizzle the feta and tomatoes with the remaining 1 tablespoon olive oil and 1 teaspoon honey.Bake until the feta is golden-brown in spots and the tomatoes have burst, 35 - 40 minutes. Meanwhile, bring a large pot of generously salted water to a boil.

4. Add 12 ounces dried short pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.

5. Finely grate the zest of 1 small lemon until you have 1 teaspoon; reserve the lemon for another use. Tear 1/4 packed cup fresh basil leaves, if large; otherwise leave them whole.

6. Add the pasta and lemon zest to the tomatoes and feta and toss well to combine, breaking up the feta and smashing the roasted garlic in the process to coat the pasta in a creamy sauce. Add the reserved pasta water 1 tablespoon at a time, if needed, to loosen and smooth out the sauce. Sprinkle with the basil and toss gently to combine. Serve garnished with more red pepper flakes if desired.
Source: thekitchn.com

Instructions:
1. In a large pot, heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.

2. Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.

3. Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.

4. Uncover and add the sautéed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.

5. Finally, stir in the parsley leaves, lime zest, and lime juice.

6. Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. 
Source: themediterraneandish.com

Instructions:
1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature for at least 30 minutes and up to 1 hour.

2. Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with  salt and pepper. Set aside.

3. For the yogurt sauce, combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature for at least 15 minutes. Yogurt sauce can be made 1 hour ahead. Cover and chill.

8. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
Source: epicurious.com

Instructions:
1. Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

2. Cook the quinoa according to package directions. When the quinoa is done, build your bowl. 

3. Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.
Source: pinchofyum.com

Instructions:
1. Choose desired components from the list above and arrange on a large platter.
Source: loveandlemons.com

Instructions:
1. Choose desired components from the list above and arrange on a large platter.
Source: thelazygeniuscollective.com

Instructions:
1. Make the chickpeas: Drain and rinse them. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.

2. Make the couscous: In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. When done, stir in the olive oil, another 1/4 teaspoon kosher salt, and the parsley.

3. Assemble the bowls: Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with couscous, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers stay in the refrigerator for a few days: keep all components separate for maximum freshness.
Source: acouplecooks.com 

Instructions:
1. Pick through the lentils to remove any debris. Place the lentils in a colander or strainer and rinse them in cold water.

2. In a large stockpot, heat olive oil over medium heat. Add onion and carrot and sauté for 5 minutes, or until the onion is translucent and the carrot is starting to soften. Add garlic, cumin, red chili flakes, and lentils, and cook for 1 additional minute, or until the spices are incredibly fragrant. Add vegetable broth, water, tomato paste, and bay leaf. Bring to a boil, then reduce heat to maintain a steady simmer. Simmer, uncovered, until the lentils are completely tender and falling apart, about 25 minutes. Remove the bay leaf.

3. Transfer half of the soup to a blender and purée until smooth, then stir the purée back into the remaining soup. Or, if you have an immersion blender, blend the soup in the pot until it’s about half-puréed. Remove from the heat and stir in the mint, then season with salt to taste. Serve with lemon wedges to squeeze into the soup.
Source: food52.com

Instructions:
1. Heat the olive oil in a large frying pan over a medium heat and add the pilpelchuma or harissa, tomato purée, peppers, garlic, cumin and ¾ of a teaspoon of salt. Stir and cook on a moderate heat for about 8 minutes to allow the peppers to soften. 

2. Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

3. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, try not to break the yolks. 

4. Simmer gently for 8–10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). 

5. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
Source: ottolenghi.co