Main Dish

Spring Vegetable Latkes

serves 4

1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
1 tsp capers, finely chopped
1 cup sour cream
1 large potato, peeled and grated
1 leek, thinly sliced
¼ cup all-purpose flour
1 large egg
Coarse salt and pepper
½ teaspoon baking powder
2 medium zucchini, grated
Extra-virgin olive oil, for frying

Stir together sour cream, dill, chives and capers. Cover and chill until ready to serve. Add grated potato and white and light green parts of sliced leek to a mesh strainer. Press out excess liquid and transfer to a large bowl. Stir in flour, egg, ¾ tsp salt, ¼ tsp pepper and ½ tsp baking powder. Toss grated zucchini with ½ tsp salt. Let stand 10 minutes; squeeze to drain. Add zucchini to potato-onion mixture.

In a medium skillet, heat ¼ inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2 Tbsp scoops of batter into pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. Lower heat if latkes darken too quickly. Place cooked latkes on a paper towel to remove excess oil. Serve hot with herbed sour cream.

Carrot Lentil Salad

serves 4

1 lb young carrots, tops intact
2 medium beets, peeled
¼ cup extra-virgin olive oil
1 tsp salt
¼ tsp ground black pepper
1 cup French lentils
2 cups vegetable stock
½ cup plain yogurt
½ cup feta cheese, crumbled
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
½ cup hazelnuts, toasted

Heat oven to 400°F. Halve carrots lengthwise and cut beets into wedges. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Meanwhile, rinse lentils in a mesh strainer. Add lentils and stock to a small saucepan and bring to a rapid simmer. Reduce heat and gently simmer 20 to 30 minutes.

Whisk together yogurt, feta, lemon and herbs. Set aside. Arrange lentils on a serving plate. Top with carrots and beets, and drizzle feta yogurt sauce. Garnish with toasted hazelnuts.

Ginger Lime Carrot Soup

serves 4

2 Tbsp coconut oil
3 green onions, chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
¼ tsp red pepper flakes
1½ lbs carrots
1 tsp salt
1 lime, zested and juiced
½ tsp ground turmeric
¼ tsp ground black pepper
4 cups filtered water
¼ cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp coconut flakes

Chop carrots into ½-inch pieces. Set aside. Melt coconut oil in a saucepan over medium heat. Cook the green onions, garlic, grated ginger, lime zest and red pepper flakes 1 to 2 minutes until glossy. Do not brown.

Add carrots, salt, turmeric and black pepper and cook an additional 1 to 2 minutes, stirring occasionally. Add water and lime juice, and bring to a boil.

Reduce heat, and simmer 25 minutes, until carrots are very soft. Using immersion blender, puree soup until smooth. Stir in coconut milk. Top with cilantro and coconut flakes.

Lemon Thyme Chicken Thighs

serves 4

4 bone-in, skin-on chicken thighs
Olive oil
Sea salt
Black pepper, freshly ground
½ cup dry white wine
1 tsp whole grain mustard
1 medium lemon, thinly sliced
4 cloves garlic, skins removed
8 fresh thyme sprigs

Heat oven to 400°F. Drizzle chicken thighs with olive oil and season with salt and pepper.

Place thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed, 14 to 15 minutes. Meanwhile, whisk together white wine and mustard in a small bowl.

When skin is crisp and releases easily from the pan, flip thighs so they are skin-side up. Pour in white wine and mustard mixture, and arrange lemon slices, garlic and thyme in the pan. Roast in the oven on the center rack until chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.

Mediterranean Meatballs

serves 4

1 package Eastside beef and lamb meatballs
4 small onions, halved
3 Tbsp olive oil, divided use
1 can fire roasted crushed tomatoes (28 oz)
½ cup dry white wine
½ tsp sea salt
½ tsp ground black pepper
1 cup Greek yogurt
1 garlic clove, finely minced
Zest of one lemon
¼ cup pine nuts, toasted
½ cup Italian parsley, chopped
1 clamshell arugula (6 oz)

Heat oven to 350°F. Heat 2 tablespoons oil in a large ovenproof skillet. Add meatballs and onions, cut side down, and cook over medium heat. Turn meatballs to brown on all sides. Reduce heat and add white wine and crushed tomatoes. Season with salt and pepper. Transfer to oven and cook uncovered, about 10 minutes.

Stir together yogurt and 1 tablespoon olive oil in a small bowl until smooth consistency is reached. Add in garlic and lemon and stir until combined.

Arrange arugula in a wide, low bowl. Top with slightly cooled meatballs, yogurt sauce, pine nuts and chopped parsley. Serve with sliced pita or pearled couscous.

Chili Lime Chicken Tacos

serves 4

4 boneless, skinless chicken breasts
¼ cup fresh lime juice
¼ cup cilantro, chopped
2 Tbsp olive oil
Zest of two limes
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 tsp brown sugar
1 tsp sea salt
¼ tsp ground black pepper

Whisk together lime juice, cilantro and olive oil. Pour over chicken breasts. Cover and chill 30 minutes.

Meanwhile, combine lime zest, garlic, chili powder, cumin, paprika, sugar, salt, and black pepper. Pour off excess liquid from chicken and cover generously with spice mixture. Cover and chill at least one hour.

Bring chicken to room temperature. Grill over medium-high heat, approximately 5 minutes per side. Remove chicken from grill and let rest 5 minutes. Slice and serve with warm tortillas, crisp greens and the salsa of your choice.