I've already gushed about how much I love the Jerusalem cookbook, but let's go there again.
I bookmarked this recipe to try right off the bat. It sounded just like something I would love, but I put off making it for a bit because I wasn't sure how much my meat-loving husband would love it for dinner. But when I found myself with just the right amount of all of these ingredients leftover from other recipes, I decided I'd just go for it anyway. And, oh my dear, I'm SO glad I did. This was one of my favorite meals we have eaten in months. Obsessed. In LOVE. And you know what? Meat-loving husband was too! From the tangy yogurt sauce to the spicy chili oil and perfect crunch from the pine nuts... this is utter perfection in a bowl.
Barley risotto with marinated feta
Turkey and zucchini burgers with green onion and cumin
Roasted chicken with Jerusalem artichoke and lemon
Red pepper and baked egg galettes
Clementine and almond syrup cake
***To enter the giveaway, simply leave a comment below telling me the name of a cookbook that you dearly love. I'll pick a winner at random at the end of this week. Good luck!
Orecchiette with yogurt, peas & chile (adapted from Jerusalem: A Cookbook)
1 1/4 cups nonfat Greek yogurt
1/3 cup olive oil
2 cloves garlic, minced
1/2 lb. frozen peas, thawed (I do this by simply running them under warm water)
1/2 lb. orecchiette pasta (or any pasta you like; the original recipe uses conchiglie)
1/4 cup pine nuts
1 tsp red pepper flakes
3/4 cup fresh basil, roughly chopped
4 oz. feta cheese, broken into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
Put the yogurt, 3 tablespoons of the olive oil, the garlic, and 1/3 cup of peas in a blender or food processor. Blend until it becomes a smooth sauce and transfer it to a large mixing bowl.
Cook the pasta in salted boiling water according to the package directions. As the pasta cooks, heat the remaining olive oil in a pan over medium heat. Add the pine nuts and red pepper flakes and cook for about 3-4 minutes, until the pine nuts are golden and fragrant.
Drain the cooked pasta, shaking well to get rid of excess water. Add the pasta gradually to the yogurt sauce (adding it all at once might split the yogurt). Add the remaining peas, basil, feta, salt and pepper and toss gently. To serve, transfer to individual bowls and spoon over the pine nuts and chile oil.