Book Club: Summer Cocktails // Watermelon Pisco Refresher

Summer Cocktails Cookbook Review {Katie at the Kitchen Door}

The Book: A few years ago, Quirk Books reached out to me about reviewing a book called Winter Cocktails that had just been published. They sent over a copy and it quickly became one of my most used and best loved cookbooks. I’ve shared a number of recipes from it here, including Nutella Melt with Frangelico, Burnt Sugar Hot Buttered Rum, and Chocolate Stout Affogato. Now, the same talented ladies have teamed up to write a second book – Summer Cocktails, but of course. I love making and shooting cocktails: they’re quick to make, instantly rewarding, and they provide endless opportunities for creativity. Plus, at the end you have a cocktail to drink. So I was really excited to dive into this book, and I was not disappointed.

Watermelon Pisco Refresher {Katie at the Kitchen Door}

The first section of the book contains classics, always with the option for a clever, modern twist. Mint Juleps go further South with cilantro and ginger-infused rum, and Shirley Temple grows up with a splash of Bourbon and Campari. Next we move on to summer punches, large format drinks and pitchers to set out during backyard soirees, like a frizzante and herb-laced Italian sangria, basil and rhubarb vodka spiked lemonade, and peachy bourbon punch. The “Frosty Drinks” section includes all things blended, ice cream based, or best served with an umbrella. Frozen pineapple gets lots of opportunity to shine in fancy ginger-lemongrass piña coladas and blended with tequila and cointreau, while boozy pops made with everything from avocado and tequila to mango and sake will keep you cool (and really relaxed). The last section of the book is reserved for antidotes, “hair-of-the-dog” daytime mimosas, shandys, and micheladas to help you recover from the night before, if that’s your sort of thing. There are also a few, choice, non-liquid recipes included – think sliders, breakfast tacos, and other things you might start to crave once you’re a few drinks in. In short, this book is full of good stuff: tons of creative ideas, gorgeous photos, and enough inspiration for every summer party you’ll throw.

Watermelon Pisco Refresher {Katie at the Kitchen Door}

Watermelon Pisco Refresher {Katie at the Kitchen Door}

The Drinks: As we get into the sticky-hot heat of August, refreshing, thirst quenching drinks are just about the best thing in the world. While I was tempted by the boozy milkshakes and sweet punches, I knew that they might feel a little too heavy. But a Watermelon and Pisco Refresher? I was 100% sold on that. I’ve been drinking a lot of pisco in Chile, and I just bought a bottle to experiment with at home, so that was an added temptation. This drink is delightfully fresh from the watermelon, cilantro, and mint, and surprisingly spicy from the little bit of jalapeno that’s added. I may or may not have had one, gone for a run, and then come back and had another one… that counts as hydrating, right?

Watermelon Pisco Refresher {Katie at the Kitchen Door}

Recipe Shortlist: Kentucky Mule (with Bourbon and Ginger Beer); Fresco de Arroz con Piña; Bollywood Margarita (with Curry Leaves, Tomatillo, and Coriander Tequila); Moroccan Mint Iced Tea; Pink Ladies Lemonade (with Rhubarb and Strawberry Vodka); Peachy Keen Bourbon Punch; The Luxe Cherry Milkshake

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Disclosure: I received a review copy of Summer Cocktails from Quirk Books, but I was not otherwise compensated and all thought and opinions are my own.

Watermelon Pisco Refresher {Katie at the Kitchen Door}

Watermelon Pisco Refresher

Recipe adapted slightly from Summer Cocktails. Serves 2.

  • 3 c. cubed, chilled watermelon
  • 3 oz. Pisco
  • 1/4 c. packed fresh cilantro leaves
  • 1/4 c. packed fresh mint leaves
  • 1/2 jalapeno, seeds removed, sliced thinly
  • 1/4 c. sugar
  • pinch of salt
  • ice
  1. Muddle the cilantro, mint, jalapeno, sugar, and salt in a cocktail shaker until fragrant. Add several ice cubes to the shaker.
  2. Add the watermelon and the Pisco to a blender and blend until smooth. Let settle for a few minutes, then scoop the foam off the top and discard. Strain liquid through cheesecloth or fine mesh strainer into the cocktail shaker. Shake vigorously for 30 seconds. Strain into ice-filled glasses and garnish with additional watermelon slices, cilantro, and mint. Serve immediately.

Clean Eating: Soba Noodles with Asian Pesto

Soba Noodle Salad with Asian Pesto {Katie at the Kitchen Door}

Hello from JFK’s terminal B! I am on my way home from Bogota, where I spent most of last week for work. It was the first of several trips I’ll take there this year, and while I didn’t have much free time to explore, I did get to explore the food. And it’s good – hearty stews of chicken, rice, and plaintain; lime and coconut shakes that taste like key lime pie in a glass; and big bowls of beans, beef, corn, and chorizo. Plus a little bit of avocado on top of almost everything for good measure. Despite the difficulties of exercising at 8,600 feet, I struggled through a few workouts just so I could keep indulging.

Soba Noodle Salad with Asian Pesto {Katie at the Kitchen Door}

As much as I enjoyed eating my way through the city, I will say that I’m looking forward to a few vegetable-driven meals this weekend to recover. I’m thinking that perhaps another batch of these Soba Noodles with Asian Pesto will be just the thing The light, bright flavors of these noodles are just right after a weekend/week of heavy eating – and getting an eyeful of color on your plate in the middle of January doesn’t hurt, either. The pesto is adapted from a favorite Ming Tsai recipe – it skips the garlic and cheese, adds jalapeno and ginger, and complements the basil with cilantro and mint. It’s a little bit sweet and a little bit spicy, and a whole lot of green. Here I’ve mixed it with soba noodles, edamame, raw carrot “noodles,” and red pepper, but other vegetables would not be out of place either. It’s a flexible recipe, just right for reminding ourselves that eating vegetables can be delicious, even in the middle of winter.

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Soba Noodle Salad with Asian Pesto {Katie at the Kitchen Door}

Soba Noodles with Asian Pesto

Pesto recipe adapted from Ming Tsai. Serves 4.

  • 1/3 c. canola oil
  • 1 jalapeno, stem removed and pepper cut into chunks (remove seeds if you don’t like much heat)
  • 1 1/4 c. salted and roasted cashews, divided
  • 1 inch fresh ginger, peeled
  • 1/4 c. freshly squeezed orange juice
  • 1 c. fresh basil leaves
  • 1 c. fresh cilantro leaves
  • 1/3 c. mint leaves
  • 1 TBS honey
  • salt and pepper to taste
  • 8 oz. soba noodles
  • 1 c. frozen shelled edamame
  • 2 carrots, cut into “noodles” using a julienne peeler or spiralizer
  • 1 red bell pepper, seeded and finely diced
  1. Make the pesto: add 1 TBS of the canola oil, the jalapeno, 1 cup of the cashews, and the ginger to a food processor and pulse until finely chopped. Add the orange juice, basil, cilantro, mint and honey, and begin processing, slowly drizzling in the rest of the canola oil until a smooth consistency is reached. Stop the processor and season to taste with salt and pepper.
  2. Cook the soba noodles according to package directions. 2 minutes before they are done, add the edamame to the boiling water. Drain and set the noodles and edamame aside. Roughly chop the remaining 1/4 cup of cashews. Toss the noodles with 1 cup of the pesto, the carrot “noodles,” the chopped cashews, and the chopped red bell pepper. Season to taste with salt and pepper. Serve room temperature or chilled.

Book Club: Frenchie // Grilled Lamb with Fava Beans, Sweet Peas, and Mint Chutney

Frenchie Cover

The Book: Despite the title, Frenchie is not about French food in the classic sense, so anyone looking for a great Boeuf Bourginon or Chocolate Mousse recipe will likely be disappointed. Rather, it’s a collection of recipes from Marchand’s restaurant Frenchie, which with main ingredients like mussels, duck breast, and quince, are certainly influenced by French cuisine, but are not in and of themselves particularly French. Many of the recipes have ingredient combinations that push the envelope even for today’s creative restaurant norms – pairings like blood sausage, burrata, and apple; beef, beets, and horseradish; and quince, chestnut, and chocolate. Certainly not classics, and perhaps a bit unusual sounding at first, but definitely intriguing. There’s lots of page space devoted to the evocative photography, with most recipes getting at least 3 pages dedicated to pictures. Like the recipes, the pictures are not traditional, and are more oriented to the process than glossy shots of the finished dishes. To be honest, some of the appeal of restaurant cookbooks is lost on me when I haven’t had the opportunity to visit the restaurant itself. Frenchie doesn’t have me rushing to the kitchen, but the recipes are solid, creative, and impressive while still being relatively easy to execute at home. It’s not a huge investment in today’s cookbook market, so if you’re a fan of the restaurant, you’ll likely be happy to snag a copy of this little book. Since it’s a slim book, with only 32 recipes in total, if you’re not familiar with Marchand, take a glance at some of the recipes first, to make you see a few things that catch your eye.

Grilled Lamb with Fava Beans and Mint-Mango Sauce {Katie at the Kitchen Door}

Grilled Lamb with Fava Beans and Mint-Mango Sauce {Katie at the Kitchen Door}

The Food: Since we’ve been giving our new grill a pretty good workout since we purchased it a few weeks ago, we decided to continue putting it through its paces with the grilled lamb recipe from Frenchie. It’s a very spring-appropriate dish, with lamb, peas, favas, mint, and tiny new potatoes all on the ingredient list. Most of the preparation is fairly straightforward – a lemon and rosemary marinade for the lamb, a quick blanch for the new potatoes and favas, a butter sauce for the veggies – but the twist comes in the mint chutney used to dress everything. The chutney has faint Indian accents from the toasted cumin seeds and green mango, and really elevates the otherwise staid pairing of lamb and mint to something unique, not to mention delicious. We loved the meal, and also loved how quickly and easily a very balanced dinner came together. I was pleasantly surprised by both the ease and flavor of this recipe, and would certainly make it again, especially for company or a special occasion.

Recipe Shortlist: Wild Garlic Broth with Fresh Crabmeat; Grilled Mackerel with Cauliflower Farrotto and Trout Roe; Smoked Trout with Avocado Puree and Marinated Cucumbers; Bittersweet Chocolate and Wild Strawberry Tart; Spanish Ham, Corn, Bell Peppers, and Kaffir Lime; Pork Braised in Milk with Marinated Fennel; Poached Quinces with Chestnut Cream and Chocolate Shavings; Blood Sausage with  Burrata and Apple Chutney

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Disclaimer: I received a review copy of Frenchie from Artisan, but I was not otherwise compensated and all thought and opinions are my own.

Grilled Lamb with Fava Beans and Mint-Mango Sauce {Katie at the Kitchen Door}

Grilled Lamb with Fava Beans, Sweet Peas, and Mint Chutney

Excerpted from Frenchie by Greg Marchand (Artisan Books). Copyright © 2014. Serves 4.

For the lamb:

  • 1 rosemary sprig
  • 2 garlic cloves, crushed
  • Grated zest of 1 lemon
  • 1 teaspoon crushed black pepper
  • 2 tablespoons olive oil
  • 4 pieces boneless lamb leg or loin (about 8 ounces/225 grams each)
  • Salt and freshly ground black pepper

For the vegetable garnish:

  • 16 tiny new potatoes
  • Coarse sea salt
  • Olive oil
  • 1¼ pounds (600 grams) sweet peas in the pod (about 1 cup/160 grams shelled peas)
  • 1¼ pounds (600 grams) fava beans in the pod (about 1 cup/160 grams shelled favas)

For the mint chutney:

  • ½ teaspoon cumin seeds
  • 1 small green mango
  • 1 bunch mint
  • ½ bunch cilantro
  • Extra virgin olive oil
  • Salt
  • 2 tablespoons (28 grams) unsalted butter
  • Piment d’Espelette
  • Salt
  • Fleur de sel
  • Crushed black pepper 

The lamb marinade:

  1. Combine the rosemary, garlic, lemon zest, crushed pepper, and olive oil in a baking dish. Add the lamb, turning to coat and rubbing the marinade into the meat. Cover and marinate for at least 4 hours in the refrigerator.

The vegetable garnish:

  1. Meanwhile, put the potatoes in a large pot of cold salted water, bring to a boil, and cook for about 15 minutes, until tender: the tip of a knife should enter the flesh without resistance. Drain the potatoes thoroughly, transfer to a bowl, and add a drizzle of olive oil. Set aside at room temperature.
  2.  Shell the peas and refrigerate. Shell the fava beans.
  3. Bring a medium pot of salted water to a boil. Blanch the fava beans in the boiling water for 30 seconds, then drain and immediately transfer to a bowl of ice water to cool. Drain again and peel off the outer skin.
  4.  Refrigerate.

The mint chutney:

  1. Toast the cumin seeds in a dry skillet over low heat until fragrant, about 3 minutes; be careful not to burn them.
  2.  Peel and pit the mango and cut enough of the flesh into 1⁄2-inch dice to make 1⁄3 cup (the green mango will bring acidity to the chutney without darkening its bright green color); reserve the remaining mango for another use. Remove the leaves from the mint and cilantro stems.
  3.  Combine the cumin, mango, and herbs in a blender and blend until finely chopped, while drizzling in about 2 ½  tablespoons olive oil. Season with salt and refrigerate.

Cooking the lamb:

  1. Remove the lamb from the refrigerator about 1 hour before cooking. Fire up an outdoor grill.
  2.  Season the lamb with salt and pepper and grill it for about 5 minutes or so on each side, depending on the thickness: when blood starts to bead up on the surface, the lamb will be cooked to medium-rare. Transfer to a plate and let rest for 10 minutes.

Finishing touches:

  1. Meanwhile, melt the butter in a large skillet over low heat. Add the peas and cook for 1 minute, then add the potatoes and favas and heat, stirring and tossing the vegetables, until the potatoes are warmed through. Remove from the heat and toss with 1 tablespoon of the chutney. Add a pinch of piment d’Espelette and season with salt to taste.
  2. For the most tender meat, slice the lamb crosswise against the grain.
  3. Divide the vegetables among four plates and add a spoonful of mint chutney to each plate. Arrange the meat alongside and season it with fleur de sel and crushed black pepper.

A Trip to Oman // Mint-and-Sumac Grilled Goat Chops with Tahini Sauce

Grilled Mint-and-Sumac Goat Chops with Tahini Sauce {Katie at the Kitchen Door}

As I complained about a few weeks ago, Trevor recently took a work trip to Oman. He brought back all kinds of spices and goodies from a market he visited while he was there, and used them to make these tasty grilled goat chops flavored with mint and sumac. I decided I wanted to blog about them, and by that I mean I asked him if he would write about his trip and type up the recipe. He’s the best so he agreed, and wrote the short novel below which makes me look bad as a writer/blogger, but I’m letting it go since it’s all about what’s best for my readers, right? We’re off on our next adventure now – I have posts scheduled for you while I’m gone, but if you want to follow along as we travel through the jungles and up the mountains of Ecuador, come see what we’re up to on Instagram, where I’ll be sharing pictures and stories and hopefully some really tasty food. And now to Trevor…

Not only did I get to travel to the middle east for work, I’m lucky enough to have an exceptional girlfriend that will let me blather about it on the internet just as long as there’s a recipe involved. At the company where I work, the exciting trips to exotic places don’t generally get thrown to the low guy on the totem pole. I constantly hear stories about floatplane rides in Alaska and almost-bar fights in Ukraine, and I’ve kinda been waiting my turn. I was getting ready for disappointment when this trip cropped up, but in the space of a week, everyone else was called off to different corners of North and South America and I totally lucked out.

Muscat, Oman

Muscat, Oman {Katie at the Kitchen Door}

At any rate, (back story: I’m a structural engineer) we were asked to take a look at a brand new shipyard in the soon-to-be port city of Duqm. As part of a plan to establish Oman as a shipping powerhouse in the Persian (Arabian) gulf, a massive port was built mid-way between the capital, Muscat and the southern port city, Salalah. The port of Duqm is designed to handle an incredible amount of freight, and the nearby shipyard can service (e.g. repair, paint, scrape-the-barnacles-off…) some of the most massive ships in the world, (VLCCs and some some smaller ULCCs for ship nerds). What they don’t have yet in Duqm are a ton of roads.

For the most part of our trip, we stayed at a very well-appointed resort-style hotel on the beach, replete with BBQ nights and Budweiser. It was extremely comfortable, and also the only thing for miles. Every morning we drove through beige desert, past places where the road would abruptly end, and where bits of infrastructure were being jackhammered out of the bedrock. We drove at incredible speeds; (a little alarm would go off at 160kph,) into a sprawling yard where fourteen cranes dwarfed the silhouettes of fishing dhows in the harbour, and every berth in the yard was occupied by a huge ship crawling with workers. The yard recently celebrated the docking of its 200th vessel in a mere 3 years of service, so It isn’t hard to imagine Duqm growing into a successful center of trade and industry.

Driving through Oman {Katie at the Kitchen Door}

Driving through Oman {Katie at the Kitchen Door}

But we were looking for a little culture. So on our way home, back through Muscat, we begged for a tour of the city and for ideas of what to bring home to show off to our friends and family. We were treated to an evening tour through the beautiful old city and past the Indian-style palace built by Sultan Qaboos bin Said Al Said. It was explained to us that the Portuguese once invaded Oman in order to position itself along the same crucial trade routes that are used today. Old forts from this time flank the harbour and look down on a city in transition. More and more cruises are stopping in Muttrah, a city in the province of Muscat, as it becomes a destination of interest for National Geographic-style expeditions. We visited one of the oldest marketplaces on the Arabian peninsula, the Muttrah or Al Dhalam Souq (Darkness Souq) which now hosts only a few stalls catering to Omanis, and many which cater to tourists.

Grilled Mint-and-Sumac Goat Chops with Tahini Sauce {Katie at the Kitchen Door}

With our extremely gracious host guiding us, we sampled delicious gelatinous candy, and sorted through cheap knockoffs for old-school Omani coins. We sampled powerful perfumes and checked out a small grocery which was full of snacks, candy, oil extracts and spices. I managed to grab some sumac, which is a lemony spice from the sumac berry, and some whole turmeric roots, which are super funky looking. (Side note: I tried to buy two little nubbins of turmeric, but ended up with a whole kilo… so we’re set for life.) I also grabbed some rose petals for candying and then escaped for fear of blowing the weight limit on our checked bags. Everything we asked for was shoveled out of giant colorful sacks which created such an incredible set of smells that the other market-goers’ heads would whip around every time the door was opened.

Sumac and Whole Turmeric, Treasures from Oman

Our last stop was the smallest stall yet; a six-foot square with walls lined floor-to-ceiling with bags and bags of frankincense. Just as we walked up, a small crowd formed of people firing off questions and haggling with a young man in the middle of the whole thing, perched at a raised counter. There was frankincense for chewing and making tea, frankincense for burning, and frankincense mixed with every kind of perfume and oil. We got away with a big bag of huge chunks of the dark, powerful-smelling sap, and a smaller bag of the clearer variety used as as a sort of panacea.

But that’s enough babbling. Our extremely friendly host treated us to a dinner of everything-on-the-menu at a lively outdoor restaurant full of men smoking sheesha and drinking fresh fruit juice, and then sent us on our way. Part of our feast included a small grill, placed on the table full of kebabs, lamb sausage and goat chops, all of which were super delicious, and one of which, I tried to recreate here.

Grilled Mint-and-Sumac Goat Chops with Tahini Sauce {Katie at the Kitchen Door}

Mint and Sumac Goat Chops with Tahini Sauce

Adapted from Bruce Aidells’ The Great Meat Cookbook. Serves 2.

For the Goat Chops:

  • 2 small garlic cloves, peeled and chopped
  • ½ cup parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon sumac
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • ⅛ teaspoon ground cinnamon
  • 4-6 small goat chops (about 1 lb. in total)

For the Tahini Sauce:

  • 2 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water, or more if needed
  • salt to taste
  1. In a mortar and pestle, grind up the olive oil, garlic, mint, parsley, sumac, and fennel until you have a rough paste, and there are no huge chunks. Add the rest of the the spices and mix it up until it’s a uniform consistency. Trim the chops of any silver skin or ragged edges, then coat them with the rub. Let the chops sit covered in the fridge for two hours or so.
  2. For the tahini sauce, mix the tahini, lemon juice, olive oil and water in a small bowl with a whisk, making sure there are no lumps. The sauce should have a syrupy consistency; season with salt.
  3. On medium-high heat, grill the chops for about five minutes per side for medium-rare (125-130 degrees, internal temp). Let them rest for a couple of minutes after removing them from the heat and then artfully drizzle them with the tahini sauce.

Baked Herb and Pistachio Falafel

Baked Herb and Pistachio Falafel with Quick-Pickled Turnips {Katie at the Kitchen Door}

Baked Herb and Pistachio Falafel with Quick-Pickled Turnips {Katie at the Kitchen Door}

Falafel is kind of a health-food poser. Sure, it has nutritious ingredients like chickpeas and herbs, and healthy fast-food chains like Pret a Manger and Sweetgreen put them on top of salads, but really, eating falafel feels kind of indulgent. It’s certainly better for you than a grilled cheese sandwich or pasta carbonara or fried dough or a lot of other things, but at it’s heart, it’s fried street food. Delicious. Just not that good for you.

However, falafel can be easily transformed into something healthier – just nix the oil and trade the soft, floury pita for a crunchy cabbage wrap, and your craveable Middle-Eastern snack has become downright virtuous. David and Luise of Green Kitchen Stories have done just that with their Baked Herb and Pistachio Falafel, a flavor-and-nutrition-packed recipe from their book, Vegetarian Everyday (one of my favorites). These falafels are about 50% chickpeas and 50% pistachios, a combo that gives them a wonderful and unexpected creamy sweetness. Baked instead of fried, nestled into a crisp leaf of cabbage, drizzled with lemon-honey tahini sauce, and topped off with bright pink beet and turnip pickles, they make a filling and delicious meal that’s vegan and gluten-free. And you’d never know from the taste how much your body will thank you for giving it all those good things.

Baked Herb and Pistachio Falafel with Quick-Pickled Turnips {Katie at the Kitchen Door}

P.S., one of my first posts ever was about falafel, too. 2010! So many years ago! Does having been a food blogger for four years mean I’m getting old? Also, reading that post reminds me that those polka dot plates that I kind of hate are also four years old, and it really would not be a crime if I got some newer, more attractive ones. They have been used well, and served their purpose. I’m totally just trying to justify that I might spend a good portion of my snow day online shopping for kitchen things. I mean working.

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Baked Herb and Pistachio Falafel with Quick-Pickled Turnips {Katie at the Kitchen Door}

Baked Herb and Pistachio Falafel

Recipe adapted slightly from Vegetarian Everyday. Makes about 24-30 falafels, serves 4-5.

  • leaves from 8 sprigs of mint
  • leaves from 8 sprigs of parsley
  • 2 c. shelled raw pistachios (8-1/2 oz.)
  • 2 garlic cloves
  • 1/2 medium onion, peeled
  • 3 TBS olive oil
  • 2 c. cooked chickpeas (or drained, canned chickpeas)
  • 1 tsp ground cumin
  • 1 TBS buckwheat flour (or another gluten-free flour)
  • 1 tsp baking soda
  • sea salt
  • 1 small head green cabbage
  • lemon-honey tahini sauce (recipe below)
  • quick spicy beet-and-turnip pickles (recipe below)
  1. Preheat the oven to 375°F. Place the mint and parsley leaves in a food processor and process for about 30 seconds. Add the pistachios, garlic, onion, and olive oil and process until all ingredients are well minced and combined, about 30-60 seconds. Add the chickpeas, cumin, flour, and baking soda and blend for about 15 seconds at a time, stopping to scrape the mixture down the sides of the processor as needed, until the mixture is fairly uniform but not smooth – you want the mixture to still have some chunks of chickpea and pistachio in it.
  2. Remove the mixture from the processor and season to taste with salt. Form the mixture into 24-30 small balls, about the size of a ping pong ball. Line a baking sheet with parchment paper and place the falafel balls on the sheet. Bake for 15-20 minutes, using tongs to turn the balls over every 5 minutes so that they brown evenly.
  3. Slice off the end of the cabbage with a sharp knife. Remove the large outer leaves and rinse them individually. Pat them dry, then fill with the baked falafel. Serve with lemon-honey tahini sauce and spicy beet-and-turnip pickles. Baked falafel balls are also delicious tossed with a green salad with some avocado and feta cheese.

Lemon-Honey Tahini Sauce

  • 3 TBS tahini
  • 1 TBS honey
  • juice from 1/2 a lemon
  • 1/4 c. water
  1. Stir all ingredients together in a small bowl until smooth. Refrigerate until ready to use.

Quick Spicy Beet and Turnip Pickles

Technique adapted from Eating Well and Cook for Good. Makes two 1-pint jars of pickles.

  • 1 medium turnip, peeled
  • 1 medium beet, peeled
  • sea salt
  • 1/2 medium red onion, peeled and very thinly sliced
  • 1 jalapeno, stem and seeds removed, thinly sliced
  • 1 c. white wine vinegar
  • 1 c. water
  • 1 TBS sugar
  • 1/2 tsp salt
  • 20 whole  black peppercorns
  1. Cut the turnip and the beet into quarters, then slice each quarter as thinly as you can (use a mandoline if you have one). Layer the slices in a colander, with a sprinkling of sea salt between each layer. Place over a bowl and let sit for 10-15 minutes, then toss and squeeze with your hands to remove some of the excess liquid. Repeat this process until the vegetable slices feel a bit limp, about 30-45 minutes. Rinse the slices under cold water to remove the salt and then drain.
  2. Toss the beet and turnip slices with the sliced red onion and sliced jalapeno. Divide the vegetable mixture between two clean glass pint jars.
  3. In a small pot, mix vinegar, water, sugar, 1/2 tsp salt, and peppercorns. Heat over medium-low heat, bringing just to a gentle simmer. Stir to dissolve sugar and salt, then remove from heat and pour through a funnel into the two veggie packed jars. Cover the jars with lids and shake a few times to distribute the brine. Put the pickles in the fridge and let sit for at least 3-4 hours. Will keep in the fridge for up to two weeks.