INGREDIENTS:

CHICKEN FALAFEL MIX

1 lb. ground chicken (dark meat or a blend of light and dark work best here)
½ can garbanzo beans, rinsed and drained
½ red onion, chopped
2 Tbsp each parsley, mint, and cilantro, chopped
2 cloves garlic
½ jalapeño, seeds removed
1½ tsp each ground cumin, coriander, smoked paprika
Salt and freshly ground black pepper

YOGURT DIP
¼ cup Greek yogurt
¼ cup feta
2 tsp fresh lemon juice
1 Tbsp fresh dill or 2 tsp dried
1 small cucumber, peeled, seeded, and cut into 1-inch chunks
Salt and freshly ground black pepper to taste

Chopped romaine, tomatoes, and hummus for serving, if desired

METHOD:

Make the yogurt dip: Combine feta, yogurt, lemon juice, and dill in the bowl of a food processor and blend until smooth. Add the cucumber and pulse once or twice to achieve a pleasant, slightly chunky texture. Refrigerate while you prepare the skewers.

Make the skewers. Combine the ground chicken, garbanzo beans, garlic, onion, herbs, jalapeño, and spices in the food processor. Pulse, scraping down as needed, until crumbly. Do not puree! You’re after a slightly textured but cohesive mix.

Lay a tortilla flat and spread the mixture evenly almost to the edges. Top with another tortilla, pressing lightly so the filling is sandwiched between. Repeat with the remaining mixture and tortillas, finishing with a tortilla on top. Trim the rounded edges to form a square, then cut into 16 equal cubes. Thread two cubes onto each skewer to secure the layers. Brush lightly with olive oil

Heat 2 t oil in a large frying pan over medium-high heat and add the skewers, ensuring good contact with the pan. An outdoor grill, broiler or oven work too. Sear 2–3 minutes until the meat begins to caramelize, then turn and cook the remaining sides 2–3 minutes each, until cooked through.

Serve over store bought or homemade hummus if you like, topped with yogurt sauce and chopped lettuce and tomatoes

hummus recipe link: https://petitefeastutah.com/blog/2024/04/06/virtual-dinner-party-94-preserved-lemon-hummus-with-tomato-cucumber-topping/

Serves 2-4

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INGREDIENTS:

2 # boneless, skinless chicken breast cut in half horizontally

1 onion, slices

2 cloves garlic, minced

1 T oregano

1 T cumin

3-4 chipotle en adobo, minced (or to taste)

1 14.5 oz. can diced tomatoes

1 C chicken stock

¼ C orange marmalade

Juice of 1 orange

¼ c fresh cilantro, chopped

18 corn tortillas, warmed

Limes, sliced radish, pickled red onion, cilantro for serving

METHOD:

In a large saucepan, heat oil over medium high heat.  Add onion and cook until lightly browned and fragrant. Add garlic, oregano, cumin and minced chipotle and sauté briefly.

Add chicken breast, canned tomatoes and 1 C chicken stock to saucepan. Stir well and bring mixture up to a boil.  Reduce heat to low and cover pot with a tight fitting lid.  Simmer for 10-12 minutes or until chicken registers 165 degrees on an instant read thermometer. Transfer chicken to a large plate and allow to cool slightly. Using two forks, shred chicken into bite-size pieces. Set aside.

Stir marmalade into cooking liquid and allow to thicken until reduced by 1/3.  Once reduced, add shredded chicken back to sauce and stir to coat evenly.   Turn off heat and stir in juice of 1 orange and chopped cilantro. Adjust salt and pepper.

Place all taco bar elements on table so everyone can customize their own taco creations.  

Serves 2-4 generously

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INGREDIENTS 
1 lb dried bucatini 6 oz unsalted butter, at room temperature, divided4 garlic cloves3 Tbsp capers, roughly chopped1 C dry white wine20 shrimp, peeled and deveined (16–20 IQF work best)8 g olive oil1 large lemon, zest and juice¼ C fresh parsley, choppedS&P and a pinch of crushed red pepper (optional)
METHOD 
Zest and juice the lemon. Roughly chop the capers and garlic. Chop parsley leaves and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the bucatini, reserving 1 cup of pasta water.
In a large skillet, melt 2 Tbsp of the butter over medium-low heat. Add garlic and sauté until just fragrant, about 1 minute. Add the white wine, capers, and several cracks of black pepper. Bring to a simmer and cook until the wine is reduced by half, 2–3 minutes.
Once the wine is reduced, add the shrimp in an even layer and cook, stirring occasionally, until just opaque, 2–3 minutes. While the mixture is still simmering, slowly whisk in the olive oil and remaining butter until emulsified. Add the lemon juice and zest.
Add cooked bucatini to the pan and toss lightly. Add ½ cup of pasta water and toss with tongs until the pasta is well-coated and the sauce is emulsified, adding more pasta water as needed. Season with salt and pepper to taste and finish with chopped parsley.
Serves 4

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Saffron adds depth to this soup. But if you don’t have any on hand, it’s OK to omit it.

INGREDIENTS:

1 lb. peeled, cubed butternut squash (2-3 cups)

1 T. chopped fresh ginger

2 garlic cloves

1/4 tsp. ground cinnamon

2 t curry

2 t crushed red chili sauce

Pinch of saffron threads, optional

2 T. olive oil

2.5 C vegetable stock or water

1 ½ C fresh tangerine juice or orange juice

2 Tbsp. honey

FOR THE GREMOLATA: 1/4 cup chopped fresh parsley leaves, 2 Tbsp. chopped pistachios, 1 Tbsp. minced tangerine or orange zest 

METHOD:

Sauté squash, ginger, garlic, cinnamon, and saffron for the soup in oil in a large pot over medium high heat. Cook until squash browns, about 5 minutes, stirring often. Add vegetable stock, tangerine juice and honey. Bring to a boil, reduce heat to medium-low, and simmer, covered, until squash is tender, about 40 minutes.

Let soup stand off heat for 10 minutes, then puree in a blender in batches until smooth. Return soup to pot and heat until warmed through adding water or stock to reach the proper consistency.

Toss parsley, pistachios, and zest for gremolata together in a bowl and sprinkle on top of soup before serving.

 serves 2 

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