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Carrot Slaw

Serves 4

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In small bowl, combine raisins with red wine vinegar, 2 Tbsp (30 mL) warm water, and 1/4 tsp (1 mL) salt. Set aside for at least 20 minutes, stirring occasionally. Drain.

Cut eggplant in half lengthwise. Season flesh with salt and set aside for 20 to 30 minutes to allow eggplant to “sweat.” Pat dry with paper towel.

Preheat oven to 400 F (200 C), and line baking sheet with parchment paper or silicone baking mat. Place eggplant halves, flesh side up, onto baking sheet, and brush with 2 tsp (10 mL) oil. Roast until tender and the browned flesh is easily pierced with paring knife, about 35 minutes. You want the flesh to be silky and not spongy.

In medium-sized saucepan over medium, heat 2 tsp (10 mL) oil. Add onion and 1/4 tsp (1 mL) salt; heat until onion is softened, about 5 minutes. Add two-thirds of the garlic and heat for 1 minute. Place broth or water and freekeh in pan, bring to a boil, reduce heat to medium-low; simmer, covered, until freekeh is tender and broth has been absorbed, about 20 minutes. Set aside, covered, for 5 minutes and then fluff with fork. Add chickpeas, drained pickled raisins, carrot, and pistachios to pot and stir everything together.

In small bowl, whisk together tahini, lemon juice, remaining minced garlic, and za’atar. Whisk in water, 1 Tbsp (15 mL) at a time, until thin consistency is reached.

Arrange roasted eggplant on serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity. Spoon in freekeh filling. Drizzle on tahini dressing and scatter on parsley.

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Food

Freekeh Medley Stuffed Eggplant

Cut each poblano in half lengthwise and remove core and seeds. Place peppers on baking sheet and brush with 1 tsp (5 mL) oil. Roast until tender and darkened in places, 13 to 15 minutes.

Meanwhile, in large skillet over medium, heat 2 tsp (10 mL) oil. Add turkey and onion; cook, breaking up turkey into smaller pieces, until turkey is no longer pink and onion is translucent, 5 to 8 minutes. Add garlic; heat for 1 minute. Stir in oregano, cumin, and salt; heat for 1 minute. Add marinara sauce and chipotle pepper to pan and heat for 5 minutes, stirring occasionally. Stir in masa harina, if using.

Divide turkey mixture among baked poblano halves and top with cheese. Bake until cheese has melted. Serve topped with diced avocado, sour cream, and cilantro.

Turkey Enchilada Stuffed Poblano Peppers

Preheat oven to 375 F (190 C) and line baking sheet with parchment paper or silicone baking mat.

Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.

In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.

Crab Cap Salad

Halve squash through the stem end and scoop out seeds and stringy bits. On rimmed baking sheet, place squash halves cut side up. If necessary, cut a small slice off the bottom of each half so they rest flat. In small bowl, combine melted butter, honey, garam masala, and 1/4 tsp (1 mL) salt; brush all over cut sides of squash. Bake until squash is easily pierced with sharp knife, about 40 to 45 minutes.

Meanwhile,  in medium-sized saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp (1 mL) salt; heat until vegetables are softened; about 5 minutes. Add garlic and gingerroot; heat for 1 minute. Stir coriander, turmeric, cayenne, and black pepper into pan and heat for 30 seconds. Place lentils, tomatoes, and 2 1/2 cups (625 mL) water in pan, bring to a simmer, and cook, covered, until lentils are tender, stirring a couple of times, about 15 minutes. If needed, add additional water to pan during cooking.

Scoop lentils into baked squash and top with almonds.

Carrot Slaw

Carrot Slaw

Directions

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Freekeh Medley Stuffed Eggplant

Turkey Enchilada Stuffed Poblano Peppers

Crab Cap Salad

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