Make an easy snack inspired by your favorite healthy breakfast—avocado toast! We make it snack-time friendly by adding the avocado to crackers instead of toast for a no-cook satisfying treat that takes just 5 minutes to whip together when hunger strikes.”
5 whole-grain crackers (1 oz.)
¼ avocado, sliced
1 tablespoon sliced black olives
¼ cup chopped tomatoes
1Arrange crackers on a plate. Divide avocado, olives and tomatoes among the crackers.
Walk into a Mexican home and you will see something like this sauce on the table. It’s used as a condiment to add zing to absolutely anything and everything. This version is light and intensely flavorful.”
½ cup sliced pickled jalapeño peppers, drained and finely chopped
½ cup finely snipped fresh cilantro
2 tablespoons finely chopped onion
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
¼ teaspoon salt
1In a small bowl, combine peppers, cilantro, onion, olive oil, vinegar, lime juice, and salt. Let stand, covered, at room temperature up to 4 hours to allow flavors to blend. Store in the refrigerator up to 1 week.
Homemade spicy tortilla chips are the perfect match for this guacamole, made with roasted poblano peppers and sweet onion.”
Roasted Poblano Guacamole
1 medium fresh poblano chile pepper (see Tip)
½ medium sweet onion, cut into ½-inch slices
2 small avocados, halved, seeded, and peeled
2 tablespoons lime juice
½ teaspoon ground cumin
¼ teaspoon salt
Spiced Tortilla Chips
6 (6 inch) corn tortillas
¼ teaspoon chili powder
Nonstick cooking spray
1To prepare the Roasted Poblano Guacamole: Preheat oven to 425°F. Halve poblano pepper; remove seeds and membranes. (see Tip) Place onion slices and poblano pepper, cut sides down, on foil-lined baking sheet. Roast in oven about 20 minutes or until poblano skin and onion are lightly charred. Wrap peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. Peel off skin. Chop poblano and onion.
2In a medium bowl mash avocados. Stir in poblano, onion, lime juice, cumin, and salt. Set aside.
3To prepare the Spiced Tortilla Chips: Preheat oven to 400°F. Cut corn tortillas into wedges. Coat wedges lightly with nonstick cooking spray. Sprinkle with chili powder. Place on a baking sheet. Bake for 8 to 10 minutes or until crisp. Serve tortilla chips with the guacamole.
Kibbeh” describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.”
2¼ pounds pie pumpkin or butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups)
1½ cups fine bulgur (see Tips)
2 tablespoons all-purpose flour
1 medium onion, grated
¼ cup finely chopped fresh basil
Zest of 1 orange
Zest of 1 lemon
1 teaspoon finely chopped fresh marjoram
1¼ teaspoons salt
2 tablespoons dried chickpeas
1 tablespoon extra-virgin olive oil
½ medium onion, finely chopped
2 cups lightly packed finely chopped sorrel, chard or kale
1½ teaspoons ground sumac (see Tips)
½ teaspoon salt
¼ teaspoon baharat spice blend (see Tips)
12 cups canola or corn oil
1Place chickpeas for stuffing in a bowl. Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 minutes. Remove from the heat. Let stand for 1 hour.)
2To prepare dough: Bring a large pot of water to a boil over high heat. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. Drain and transfer to a large bowl. Mash, then immediately add bulgur and flour; mix well. Mix in grated onion, basil, orange and lemon zest, marjoram and 1¼ teaspoons salt. When cool enough to handle, knead well to combine. Set aside.
3To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. Bring a small saucepan of water to a boil over high heat. Add the chickpeas and cook until tender, about 10 minutes. Drain.
4Thoroughly dry the large pot. Add olive oil and heat over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Transfer to a bowl. Wash and dry the pot.
5With wet hands, shape 2 tablespoons of the dough into a ball. Hold it in the palm of your left hand and use your right thumb to press into the center of the dough to make a little bowl. (See Tips.) Put about 1 teaspoon stuffing in the middle and close the dough over it. Shape the kibbeh like a football and smooth it with wet fingers. Place on a baking sheet. Repeat with the remaining dough and stuffing. After you have about half of the kibbeh shaped, heat canola (or corn) oil in the large pot over medium heat to 350°F. (It takes about 20 minutes to heat the oil.) Continue shaping the kibbeh to make about 32 total.
6Line a baking sheet with two layers of paper towels. You’re going to fry the kibbeh in 4 batches. Add one-fourth of them to the hot oil and cook, turning once or twice, until browned, 3 to 5 minutes. Transfer to the prepared baking sheet. Return the oil to 350°F between batches. Serve the kibbeh at room temperature.