everything else

&quot;The first time i tried pasta e ceci, i fell utterly in love and couldn’t stop making it for months. The flavor and texture are supremely comforting and, at the risk of offending our Italian cousins, I liken its soothing qualities to a grown-up beans on toast. Depending on where you are in Italy, pasta e ceci changes drastically from region to region. In the poorer south, it appears in its purest form, made with eggless semolina pasta, chickpeas and maybe a little tomato. Whereas, as you move north into the wealthier and more abundant regions, anchovies begin to appear in the soffritto base, with rich egg pasta and generous chunks of pancetta. I love it in all these forms, particularly with good pancetta, and depending on the weather, what’s in the fridge, I often throw in some of these luxurious extras. But for this book I thought I’d show you just how good it can be in its humblest form. My only request is that you use good-quality cooked chickpeas.&quot;Excerpted from The Farm Table Text copyright © 2023 by Julius Roberts. Photographs copyright © 2023 by Elena Heatherwick, except as noted. Illustrations copyright © 2023 by Jethro Buck. Published by Ten Speed Press, an imprint of Crown Publishing Group.

Pasta e Ceci

garlic

yellow onion

leek

carrot

olive oil

red pepper flakes

rosemary

bay leaves

tomato paste (or 1 tsp Sun-Dried Tomato Powder + 2 tsp water)

14 tomatoes

x 24 chickpeas

small soup-type pasta (ditali, macaroni, etc.)

Finely dice the garlic, onion, leek and carrot. Pour the oil into a wide heavy-bottomed pan, add the garlic, red pepper flakes, whole rosemary sprigs and bay, and turn the heat on. This allows the garlic, etc. to slowly infuse the oil without burning while the pot heats up. After a few minutes, the garlic will be sizzling. Before it begins to color, add the onion, leek and carrot with a generous pinch of salt. Cook right down until sweet and tender, about 10 minutes, then add the tomato paste. Mix this through and cook out the paste for a few minutes.

Using scissors, chop the tomatoes inside the can to break them up as best you can. I prefer to use whole tomatoes, not diced, because their flavor is so much better. Pour these into the pot, then rinse out the can with a splash of water and pour that tomatoey water into the pot too. Bring to a gentle simmer, pour in half the chickpeas and cook for 15 minutes so the flavors can get to know each other. Pour the other half into a mortar and pestle or food processor and mash into a paste, then add to the pot.

Cook your pasta until it’s a few minutes off ready, then add to the pot with a splash of the starchy water to finish cooking. Taste and adjust the seasoning as needed. Spoon into bowls and finish with a drizzle of olive oil.

&quot;One of my favorite memories from visits to Beirut was listening to the sizzle of fried pine nuts in hot clarified butter hit the top of a fatteh at street corner stalls, where vendors were making this dish to order for hungry crowds. It takes only one bite to understand the magic of fatteh, the ultimate breakfast and brunch mezze dish and a perfect cure for a hangover.&quot;Arabiyya: Recipes from the Life of an Arab in Diaspora

Savory Bread Pudding with Short Ribs and Chickpeas (Fattet Lahme Wa Hummus)

bone-in beef short ribs

1½ tsp kosher salt,

1½ tsps Baharat

tsp Khalta Hara

¼ tsp ground cardamom

baking soda (for dried chickpeas only)

tbsp neutral oil,

yellow onion,

fennel bulb,

garlic cloves, halved

fennel seeds

cardamom pods

bay leaf

½ tsp ground cumin

whole milk yogurt

tbsp tahini

tbsp lemon juice (about ½ lemon)

garlic (about1 clove)

tsp kosher salt

store-bought pita chips

pine nuts

tbsp Clarified Butter olive oil

tbsp parsley

pomegranate pomegranate seeds

In a large bowl, rub the short ribs with the salt, spice mix, Aleppo pepper, and cardamom, then cover and refrigerate overnight or for at least 4 hours ahead of time. Set the ribs out at room temperature 90 minutes before cooking.

If you are using dried chickpeas, place them in a small pot with a pinch of baking soda and cover the beans with about 6 inches of water. Bring to a boil, skim, discard the residue from the water&#39;s surface, and decrease the heat to a simmer over medium heat. Cook, uncovered, until the beans soften, about 30 minutes. Test for doneness by squeezing a bean between your thumb and forefinger. If you are using canned chickpeas, skip this step.

Preheat the oven to 325°F.

Warm the oil in a Dutch oven over medium-high heat. Sear the short ribs, cooking to a nice crusty brown before flipping, about 3 minutes per side. Remove and set aside. In the same pot, char the onion, fennel bulb, and garlic on medium-high heat. Return the meat to the Dutch oven and add about 3 cups hot water or just enough to barely cover the ribs. Add the fennel seeds, cardamom pods, and bay leaf. Cover and braise until the meat easily pulls away from the bone, 2½ to 3 hours. If you do not have a Dutch oven, sear the meat and vegetables in a cast-iron or heavy skillet and transfer to a roasting pan, add water and spices, and cover with aluminum foil before cooking. Set the meat aside and allow to cool slightly if time permits.

Strain the braising liquid into a small saucepan. Discard the remaining braising vegetables and bones. Bring the liquid to a boil over medium heat and then decrease the heat to a simmer. Add the cumin and chickpeas and simmer until the chick- peas are tender but not mushy, about 10 minutes. Adjust the salt to taste.

Tear the meat to your liking, into shreds or small chunks.

To make the sauce: Combine the yogurt, tahini, lemon juice, garlic, and salt in a medium bowl and whisk until incorporated.

When ready to assemble, spread the pita chips in a base layer of a serving bowl or a casserole dish. Spoon the warm shredded meat over the top, then ladle the broth and chickpeas over the meat and chips. Next, drizzle on an even layer of the yogurt sauce.

When ready to serve, sauté the pine nuts in the butter over medium-low heat, stirring continuously until golden brown, about 3 minutes. Drizzle the sizzling butter and pine nuts over the dish. Top with the parsley and molasses.

&quot;This is my go-to recipe for the raw vegan holidays! Savory adds a minty thyme marvel to this fresh, fresh sauce. Good on everything and as a dip for tortilla chips.&quot;

Cranberry Chutney Salsa (GF, Vegan)

cranberries

Medjool dates, pitted & chopped

orange juice, fresh or store-bought

tsp Savory

jalapeño, deseeded and diced (optional)

Pulse the dates together with the cranberries in a food processor until they’re a thick salsa consistency, then combine with the other ingredients. Enjoy!

&quot;Marranitos (puerquitos) are soft and chewy Mexican piggy cookies.”

Marranitos | Mexican Holiday Pig Cookies

butter

Panela Cane Sugar

tsp Vanilla Extract

tsp baking soda

tsp Cinnamon Verum

Tbsp orange zest

salt

¼ tsp Smoked Star Anise, ground with mortar and pestle

¼ tsp ground Pemba Cloves

eggs egg

molasses

all-purpose flour

Beat butter until soft and creamy in kitchen mixer.

Add the panela, vanilla, baking soda, ground cinnamon, orange zest, salt, anise, and ground cloves. Until combined scrape the sides of the bowl as needed.

Add in 2 eggs and molasses.

Mix to combine.

Add the flour little by little until a dough forms.

Divide the dough in two or three balls and freeze for 2 hours (important!).

Preheat oven to 375 degrees F.

Roll a ball of the dough until ¼-inch thick (important not to be too thin or thick).

Cut out the shapes with the pig shaped cookie cutter.

Place the unbaked marranitos on a cookie sheet, about 2 inches apart.

Mix the last egg with 2 tablespoons water to create an egg wash.

Brush the tops of the cookies with the egg wash.

Bake for 11-13 minutes. Cool &amp;amp; enjoy!

&quot;Carrots are full of antioxidants and so are plump olives, a star of the healthy Mediterranean diet. If shaving the carrots lengthwise seems too labor intensive or difficult, you can shave or thinly slice them into coins. Meaty green olives are delicious in this salad, although any olives, including oil-cured black ones, will impart a pleasant briny and salty note to the mix.&quot;Recipe excerpted with permission from #EATMEATLESS: Good for Animals, the Earth &amp;amp; All&amp;nbsp;by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott. 

Carrot, Olive &amp; Almond Salad

Cumin seeds, ½ teaspoon

Multicolored carrots, 1 lb (450 g)

Green olives, pitted, ¼ cup (1 ½ oz/40 g)

flat-leaf

Lemon juice, 1 teaspoon

Extra-virgin olive oil, 2 tablespoons

Sea salt and pepper

Roasted almonds, ¼ cup (1 ¼ oz/35 g) chopped

In a frying pan, toast the cumin seeds over medium-low heat, stirring, until fragrant and starting to brown, 2–3 minutes. Transfer to a plate and let cool.

Using a mandoline or a box grater, shave the carrots lengthwise into thin ribbons. Transfer to a large bowl and set aside.

Coarsely chop the olives and parsley. Transfer to a small bowl, add the lemon juice and toasted cumin seeds, and stir with a fork to combine. Add the oil in a thin stream, whisking until the dressing is well blended. Season to taste with salt and pepper.

Add the dressing to the carrots and toss well. Divide the salad among plates, sprinkle with the almonds, and serve right away.

&quot;Adding spices to a homemade tomato sauce recipe turns a ho-hum side dish or weeknight dinner into something extra-cozy and special.&quot;

Autumnal Pasta Sauce

onion, diced

2-5 garlic cloves, diced

tsp Grenada Gold Nutmeg (ground)

tsp Zanzibar Black Peppercorns (ground)

tsp Wind-Blown Sea Salt (or more to taste)

canned tomatoes, crushed (or freshly prepared)

Heat up olive oil in a pan on medium heat, add diced onions and garlic and cook until garlic starts to brown. 

Add spices and shake pan to coat them in oil, then add canned tomatoes (use a little water to rinse out tomato can and add), and simmer for 15-20 minutes. 

Voila!

&quot;Panzanella is a simple tomato and bread salad from Tuscany and in my mind it epitomizes Tuscan cooking – a few humble ingredients turning into something absolutely delicious. It’s my favorite late summer treat when tomato season is at its peak. Although it’s not traditional, I like to add cucumber to mine for a little extra crunch.&quot;

Panzanella Salad

crusty bread, torn

cherry tomatoes, halved

red onion, thinly sliced

cucumber,

tsp Black Garlic powder

½ tsp Pasilla Chili Powder (adjust to taste)

tsp Lucknow Fennel seeds, lightly toasted and crushed

Tbsp red wine vinegar

olive oil (plus more to toast the bread)

Salt and black pepper

Toast the bread: Preheat oven to 375 °F. Toss bread with olive oil and a pinch of salt and toast for 10–12 minutes, until golden on the edges but still a bit soft inside.

Toast the fennel seeds: In a dry skillet over medium heat, toast fennel seeds until fragrant (1–2 minutes). Lightly crush using a mortar &amp;amp; pestle or the back of a spoon.

Make the dressing: In a small bowl, whisk together olive oil, vinegar, black garlic powder, pasilla powder, toasted fennel seeds, salt, and pepper.

Combine and toss: In a large bowl, mix the tomatoes, cucumber, onion and toasted bread. Pour over the dressing and toss to coat. Let rest for 20–30 minutes so the flavors soak in and the bread softens slightly.

Finish and serve: Taste and adjust seasoning. Garnish with herbs, cheese, or nuts if desired. Serve at room temperature.

This Tomato Powder Brown Butter Pasta is a one-pan wonder that can wow a date, or treat yourself to something a little luxurious, no occasion required.At the heart of the recipe is brown butter: deeply nutty, rich, and delicious. We pair it with Sun-Dried Tomato Powder, which brings subtle herby tomato notes but really shines as an umami boost, balancing the butter’s natural sweetness and pulling the whole dish together.

Tomato Powder Brown Butter Pasta

linguini (can use spaghetti but

unsalted butter

Tbsp Sun-Dried Tomato Powder (will use more for finishing)

tsp Purple Stripe Garlic Powder

¼–½ tsp Razza Crushed Red Pepper flakes (to taste)

pasta water

Salt,

Optional finishers: freshly cracked black pepper, grated Parmesan or pecorino, basil

Cook the pasta: Bring a large pot of well-salted water to a boil and cook the linguini until al dente according to directions on the box. Before draining, reserve at least 1 cup of pasta water.

Brown the butter: While the pasta cooks, melt the stick of butter in a wide pan over medium heat. Let it cook, swirling occasionally, until it foams, then the milk solids turn golden brown and smell nutty — think toasted hazelnuts. Once the foam starts to disappear, pull the pan off the heat.

Bloom the spices: Immediately stir into the brown butter the tomato powder, garlic powder, and crushed red pepper flakes. The residual heat will gently bloom the spices.

Build the sauce: Return the pan to low heat and whisk in ¾ cup of the reserved pasta water to create a glossy, emulsified sauce. Add the additional 2 Tbsp butter and mix until incorporated to slightly thicken. 

Toss: Add the drained linguini directly to the pan and toss until every strand is coated. Season with salt to taste.

Finish and serve: Serve hot with a couple additional shakes of the Sun-Dried Tomato Powder, cracked black pepper, torn basil and cheese if you like.

Garnish: If you want to add the cherry tomato hearts, slice a cherry tomato in half on the diagonal, flip one half, and press the two cut sides together to form a heart shape. Secure with a toothpick. ❤️

A silky, egg-free chocolate mousse made with rich cacao and dark chocolate, topped with softly whipped cream and juicy cardamom-spiced cherries. An elegant, make-ahead dessert, perfect for special occasion. 

Cacao Mousse with Cardamom Cherry Compote

heavy cream, divided

Tbsp Morogoro Cacao

Tbsp Jaggery Brown Sugar

oz dark chocolate (60–70%), chopped

½ tsp Nyanza Vanilla Extract

heavy cream

cherries

Tbsp Cloud Forest Cardamom

Warm ½ cup cream until just steaming. Remove from heat and whisk in cacao and sugar until smooth.

Melt the chocolate, then whisk until glossy. Stir in vanilla and salt. Cool slightly.

Whip remaining cream to soft peaks.

Gently fold whipped cream into the chocolate mixture.

Chill at least 2 hours.

Whip 1 cup heavy cream in stand mixer until peaks form.

Add the frozen cherries to a pot with the sugar and cardamom and bring to a boil.

Simmer for 10-15 minutes until the texture becomes jammy.

Chocolate Banana Bread

Panela Cane Sugar, divided (for coating and topping)

oat flour

Morogoro Cacao Powder

Tbsp cooled brewed coffee

Tbsp (¾ stick) unsalted butter, melted

date sugar

tsp Nyanza Vanilla Extract

extremely ripe bananas, 4 mashed and 1 sliced lengthwise for topping

(4 oz) full-fat yogurt

Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with a nonstick spray. Sugar the inside of the pan with some panela for topping and coating, tapping out any excess.

In a medium bowl, whisk the flour, cacao powder, baking soda and salt together; set aside.

Whisk the butter, date sugar, panela sugar and vanilla on high speed until the mixture is super light and fluffy, about 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and add the egg and cooled coffee. Whisk again until well combined and the mixture returns to that previously light, fluffy state, about 2 minutes.

Switching to a spatula, slowly add the dry ingredients and mix just to blend. Using a spatula, fold in the mashed bananas, followed by the yogurt, again mixing just to blend.

Pour the batter into the prepared loaf pan, smoothing the top. Place the banana halves, cut-side up, on top of the batter. Sprinkle with the remaining panela sugar and bake until the sides start to pull away and the cake is baked through in the center ~ 60 mins.

Let cool completely before slicing.

&quot;This is a recipe from my husband’s body building days. It is thick, filling, flavorful and heavy on the protein. Great for low salt diets, you control the salt. Let the spices do the heavy lifting.&quot;

Charlie&#39;s Chili with Umami Steak Tortilla Chips

½ Tbsp neutral oil

onion,

garlic,

beef

black beans w/juice

roasted chilis, chopped (I used roasted Anaheim)

Tbsp Wild Mountain Cumin

Tbsp Low & Slow Chili Powder

Salt and pepper,

Special Equipment:

Medium spider or slotted spoon

Cooling rack

Skillet

Neutral oil

corn tortillas

2-3 Tbsp Umami Steak Seasoning

½-1 Tbsp Wind-Blown Sea Salt

In a large skillet, add oil to warm through. Add onion and garlic, sauté for 4-7 minutes or until fragrant.

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