In today’s Seasonal Pantry, I explore the Mediterranean diet, which is enjoying a resurgence of popularity. You can read that article here. As promised in that column, here are links to some Mediterranean-inspired recipes from the Pantry’s archives. This post focuses on flavors of North Africa and the Middle East and is the second of several posts. There will be more soon.
Chickpeas with Toasted Bread & Yogurt
Chickpeas with Cilantro & Mint
Making and Using Preserved Lemons
Carrot Salad with Black Olives, Pecans, Pomegranates & Goat Feta
Eggplant with Pomegranate, Yogurt & Tahini
Moroccan-Inspired Soup with Spring Vegetables, Preserved Lemons & Cilantro Sauce Use this soup as a template and vary specific ingredients based on the seasons
Mashed Potatoes with Olive Oil, Scallions & Parsley
Chicken Tagine with Preserved Lemons & Green Olives