Roasted Brussels Sprouts Caesar With Tahini

 

INGREDIENTS

Yield:4 servings

• 2pounds brussels sprouts, ends trimmed, large ones quartered, smaller ones halved
• 6tablespoons olive oil
• 1teaspoon ground cumin
• ¼teaspoon crushed red pepper
• Salt and pepper
• 3cups of ½-inch bread cubes (from about ½ French baguette or loaf of crusty bread)
• 1large lemon, juiced (about 3 tablespoons)

• 2tablespoons tahini
• 1garlic clove, grated or minced
• 2tablespoons plus ¼ cup grated Parmesan

PREPARATION

1. Step 1

   Heat the oven to 425 degrees. On a sheet pan, drizzle the brussels sprouts with 3 tablespoons olive oil; season with the cumin and red pepper, plus salt and pepper. Toss until everything is glistening.

2. Step 2

   Roast until the brussels sprouts start to brown in spots, 12 to 15 minutes.

3. Step 3

   In a medium mixing or serving bowl, toss the bread with 1 tablespoon oil and season lightly with salt. Remove the brussels sprouts from the oven, move them around with a wooden spoon, spread out in an even layer and add the bread cubes on top. Cook until the sprouts are tender and browned and the bread toasted, 8 to 12 minutes more.

4. Step 4

   Meanwhile, in the same bowl, combine the lemon juice, tahini and garlic with 2 tablespoons grated Parmesan, 2 tablespoons water and the remaining 2 tablespoons of olive oil until smooth. Remove the sheet pan from the oven. Drizzle with the dressing, sprinkle with most of the remaining ¼ cup cheese and toss to combine.

5. Step 5

   Transfer to the serving bowl or serve directly from the sheet pan. Garnish with the remaining cheese and a few grinds of pepper.

Lemony Chicken-Feta Meatball Soup With Spinach

 

INGREDIENTS

Yield:4 servings

• 1pound ground chicken or turkey, preferably dark meat
• ½cup crumbled feta
• ¾cup old-fashioned rolled oats
• 1small red onion, halved (½ diced, and ½ grated, then squeezed with a paper towel to remove excess liquid)
• ⅓packed cup fresh dill leaves and fine stems, finely chopped
• 1tablespoon ground cumin
• ½teaspoon plus 1 tablespoon ground turmeric
• Kosher salt and black pepper
• 3tablespoons olive oil
• ½teaspoon red-pepper flakes, plus more for serving
• 4cups low-sodium chicken broth or water
• 4packed cups baby spinach (about 5 ounces)
• 2lemons (1 juiced and 1 cut into wedges for serving)

PREPARATION

1. Step 1

   In a medium bowl, add the chicken, feta, ¼ cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, ½ teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1½ inches. (You will have approximately 25 balls.)

2. Step 2

   Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total.

3. Step 3

   Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

4. Step 4

   Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.