Flavors of the Middle East permeate upcoming “Meal Week” recipes

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While July 4th is (and should be) a good time to step out of the rut and cook up some elaborate barbecues or all-grilled meals, it’s time to get back to figuring out what’s in for dinner on a Tuesday. once the charcoal cools down.

Fortunately, our next “Week of Meals” series is here to help. Danielle Campbell, a Los Angeles-based recipe stylist and photographer, developed this latest set of recipes, full of hearty roasts and simple veggies topped with herbal sauces full of warmth and flavor.

The day you get home from the grocery store, Danielle has you season and cook a whole chicken to roast later in the week with potatoes and a simple salsa verde. She also makes you prepare a hot and spicy chermoula sauce that you will divide in half: half will be poured over caramelized cauliflower steaks in the oven served on yogurt; the other half is spooned over a simple roasted salmon served with a kale salad on the side.

The rest of the week features spicy meatballs with hot harissa paste, oven roasted and served over hot pitas with yogurt and topped with a refreshing cucumber and red onion salad.

And for the world’s simplest pasta sauce, Danielle offers her take on the Roman classic Amatriciana using tomato paste – caramelized to brick red – mixed with heavy cream until it forms a rich and tasty sauce. Pasta, like all of her recipes, is extremely simple and requires little prep work, an invigorating respite from all the overworked barbecue productions that came before.

Roast Chicken and Potatoes with Salsa Verde

Potatoes are browned in olive oil and melted chicken fat in this simple roast chicken dish served with a bright and spicy salsa verde. By preparing the chicken up to 2 days before, it is easy to put the dish in the oven for cooking without intervention. If you forget to salt the chicken in advance, don’t worry; it will always taste great seasoned just before going to the oven.
Get the recipe.
Cooking time: 1 hour.

(Danielle Campbell / For the Times)

Cauliflower steaks and couscous à la chermoula

Hearty cauliflower steaks are a wonderful vegan or vegetarian main course. Here they’re roasted until caramelized and tender in the oven – a fantastic time saver compared to the pan – and served with couscous, but they’re also great with any grain you prefer. .
Get the recipe.
Cooking time: 50 minutes.

Cauliflower steaks and couscous à la chermoula.  Recipe, styling and photography by Danielle Campbell.

(Danielle Campbell / For the Times)

Roasted salmon with chermoula and kale salad

Lemon zest adds brightness to simple roasted salmon in this easy dish. The chermoula sauce makes all the heavy flavor here and can be used on any fish if you don’t like salmon. And the same goes for kale; if you prefer another green, use it in place of the young kale leaves.
Get the recipe.
Cooking time: 30 minutes.

Roasted salmon with chermoula and kale salad.  Recipe, styling and photography by Danielle Campbell.

(Danielle Campbell / For the Times)

Spicy Harissa Meatballs with Cucumber Salad

Harissa, the spicy chili paste from Morocco, perfumes these tender meatballs, accompanied by fresh mint and hot cumin. A bright cucumber salad adds freshness and crunch to meatballs; serve them over yogurt and warm pita bread. Feel free to use flour tortillas, toast, or any flatbread you like as a pita substitute.
Get the recipe.
Cooking time: 35 minutes.

Spicy harissa meatballs with cucumber salad.  Recipe, styling and photography by Danielle Campbell.

(Danielle Campbell / For the Times)

Creamy pasta ‘Alla Amatriciana-ish’

This pasta is coated with a thick and rich tomato and cream sauce. Use the pasta you like, especially the one with nooks and crannies or hollow insides to catch all the sauce. If you can’t find pancetta, use bacon instead, but it will give the dish its signature smoky flavor. If you have the patience, blanch the chopped bacon in boiling water for 1 minute, then strain it and let it cool before using it to remove some of the smoke.
Get the recipe.
Cooking time: 30 minutes.

Creamy pasta

(Danielle Campbell / For the Times)


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