February 24, 2022

Sardines on toast with sweet onion and pine nut tarator

Sardines on toast with sweet onion and pine nut tarator recipe


INGREDIENTS


  • 2 thin slices sourdough bread
  • For brushing: extra-virgin olive oil
  • 4 fresh sardines, filleted and trimmed
  • 1 tbsp olive oil
  • Squeeze of: lemon juice
  • To serve: 1 pickled garlic clove, finely sliced
  • To serve: dill fronds


Sweet onion


  • 1 Spanish onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp raisins, soaked for 5 minutes in warm water and halved


Pine nut tarator


  • 2 tbsp pine nuts
  • ¼ garlic clove
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp flat-leaf parsley, chopped
  • Pinch of sumac
  • 1 tbsp extra-virgin olive oil


METHOD


  1. To make the sweet onion, place onion, olive oil and a pinch of salt in a saucepan and cook over low heat for about 5 minutes, stirring regularly. The onion should start to wilt and soften somewhat, but still maintain a subtle bite or crunch. Transfer to a stainless-steel bowl, stir in vinegar and cover with plastic wrap. Cool to room temperature, then stir in raisins and set aside.
  2. For the pine nut tarator, preheat oven to 180C. Spread pine nuts on an oven tray and roast for a few minutes until golden. Allow to cool, then transfer to a chopping board and chop roughly. Using a mortar and pestle, crush garlic with a pinch of salt. Add lemon juice and red wine vinegar, then let garlic “cook” for 5 minutes in the acid before adding chopped pine nuts, parsley, sumac and extra-virgin olive oil. Stir well to incorporate, then set aside.
  3. Preheat a barbecue or char-grill pan. Cut slices of bread into fingers roughly the same width as a sardine fillet. Grill bread on both sides, then brush with a little extra-virgin olive oil and set aside.
  4. Meanwhile, season skin-side of sardine fillets with salt and freshly ground black pepper. Heat a non-stick frying pan over low heat, add olive oil and gently fry fillets, skin-side down, for about 1 minute until just cooked through. Remove fillets from pan and season with a squeeze of lemon juice.
  5. Place a tablespoon of sweet onion on each toast finger and spread it right to the edges. Top with a sardine fillet, skin-side up, followed by a generous teaspoon of pine nut tarator. Scatter with pickled garlic slices and dill and eat immediately.

Lettuce Leaf Tacos

By Zina Stone • February 20, 2025
LETTUCE LEAF TACOS  Prep Time 20 mins | Cook Time 20 min 4 serves INGREDIENTS 1 green bell pepper, chopped 1 yellow onion, chopped 2 tablespoons olive oil 2 tablespoons chicken stock (Optional) 1 pound ground beef 3 tablespoons taco seasoning 2 large roma (plum) tomatoes, chopped ½ teaspoon salt 1 (8 ounce) package shredded Cheddar cheese 12 large romaine lettuce leaves METHOD Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese. NOTES Measurements are approximate and can be adjusted to your taste. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce. NUTRITION FACTS (per serving) 550 Calories 39g Fat 14g Carbs 35g Protein

Mushroom & Chive Omelette

By Zina Stone • February 12, 2025
 Mushroom & Chive Omelette 1 serving | 15 minutes INGREDIENTS 1 tbsp Butter (divided) 2 cups Mushrooms (sliced) 1 tbsp Chives (chopped) 4 Egg METHOD Heat half of the butter in a pan over medium heat. Add the mushrooms and cook for five to seven minutes until the mushrooms have softened. Add the chives and transfer to a plate to set aside. Whisk the eggs in a small bowl. Heat the remaining butter in the pan. Add the eggs and cook until almost set. Place the mushrooms on one half of the omelette and fold the other half over top. Remove from heat and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Dairy-Free: Use oil instead of butter. Additional Toppings: Add cheese and/or fresh herbs. Make it Fluffy: For a fluffier omelette, whisk the eggs with milk or water. More Veggies: Add spinach or kale. More Flavor: Add garlic, onions, red pepper flakes, hot sauce, and/or salt. Nutrition Facts ​ ( Amount per serving ​) 431 calories 31g fat 8g carbs 2g fiber 5g sugar 31g protein 775mg cholesterol 295mg sodium 5mg iron

Egg & Chorizo Wraps

By Zina Stone • February 6, 2025
Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ​ ​( Amount per serving ​) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron
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