How To Prepare
PREPARATION
Combine salsa in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture.
How To Prepare
1. Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
2. Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes are tender (about 30 minutes).
3. Season the mixture with pepper, and lemon juice.
4. Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Tagine tips:
1. Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad’s or Le Creuset’s, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.
2. A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.
3. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.
****Pair with protein dish for a complete meal
Print Recipe
North African-Spiced Vegetable Tagine
How To Prepare
1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with cilantro sprigs, if desired.
Print Recipe
Spicy Southwestern Black Bean Chicken Chili
How To Prepare
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine maple syrup and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup maple mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining maple mixture. Broil 1 additional minute or until chicken is done.
Print Recipe
Spicy Maple-Brushed Chicken
How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Combine lamb, turkey, potato flour, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, and cumin in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3
Bake the meatballs for 10 minutes. Set aside.
4
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, and cayenne. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
Print Recipe
Spicy Lamb Meatballs in Tomato Sauce
How To Prepare
PREPARATION
Preheat oven to 350°F.
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with pepper. Garnish with a sprinkle of chives (or parsley).
Print Recipe
Spicy Butternut Squash Soup
How To Prepare
1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups (omitting yolks). Gently pour egg whites into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining black pepper. Top each serving with 1 1/2 teaspoons cilantro.
Print Recipe
Spiced Lentils and Poached Eggs
How To Prepare
Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion and garlic. Cook 5 minutes or until tender, stirring. Stir in lamb, cumin, coriander, cinnamon, and red pepper. Cook 3 minutes or until browned, stirring. Drain fat.
Stir in tomatoes and mint sprigs; simmer 5 minutes or until ready to drain shells.
Drain shells; return to pot. Stir in lamb sauce. Discard mint sprigs. garnish with mint leaves.
Print Recipe
Spiced Lamb Ragu Shells
How To Prepare
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Place 2 butter lettuce leaves on each of 4 plates, and divide shrimp evenly among leaves. Divide salsa evenly among tacos.
Print Recipe
Shrimp Wraps with Green Apple Salsa
How To Prepare
1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chili powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among the butter lettuce leaves (or wraps). Top each with cabbage, roll into wraps and serve.
Print Recipe
Shredded Turkey Pinto Bean Wraps
