#harissaspice

[breica-artwork]

These grilled cheese sandwiches are elevated with a flavorful and spicy chickpea avocado salad, featuring the warmth of harissa paste. Creamy avocado and hearty chickpeas combine perfectly with melted cheese between crispy bread slices, creating a satisfying and delicious meal.

Ingredients: 1 can chickpeas, drained and rinsed. 1 avocado, diced. 1 tablespoon harissa paste. 1 tablespoon olive oil. Salt and pepper to taste. 4 slices bread of choice. 4 slices cheese of choice such as cheddar or Monterey Jack. Butter or margarine for spreading.

Instructions: In a bowl, combine chickpeas, diced avocado, harissa paste, olive oil, salt, and pepper. Mash lightly with a fork until mixture is slightly chunky. Spread butter or margarine on one side of each bread slice. Place a slice of cheese on the unbuttered side of two bread slices. Divide the chickpea avocado salad mixture evenly between the two cheese-topped bread slices, spreading it out. Top each with another slice of cheese, then place the remaining bread slices on top, buttered side facing out. Heat a non-stick skillet or griddle over medium heat. Carefully transfer the sandwiches to the skillet and cook until golden brown and crispy on each side, about 3-4 minutes per side. Remove from heat and let cool slightly before slicing in half. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

la casa del direttore

[fonderia]

A hearty and aromatic vegetarian dish that combines the nutty flavor of lentils and farro with the depth of caramelized onions, the spiciness of harissa, and the delightful crunch of toasted pine nuts. topped with a flawlessly cooked egg to add extra protein.

Ingredients: 1 cup farro, rinsed and drained. 1/2 cup brown lentils, rinsed and drained. 2 onions, thinly sliced. 3 tablespoons olive oil. 1 teaspoon cumin powder. 1 teaspoon coriander powder. Salt and pepper to taste. 2 tablespoons harissa sauce. 1/4 cup pine nuts, toasted. 4 eggs. Fresh cilantro for garnish.

Instructions: In a medium saucepan, combine farro and lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer until both are tender, about 20-25 minutes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until caramelized, stirring occasionally. This may take about 15 minutes. Once the farro and lentils are cooked, drain any excess water and add them to the skillet with the caramelized onions. Mix in cumin powder, coriander powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. In a separate small pan, fry the eggs to your liking using the remaining olive oil. Serve the Mujaddara in bowls, topped with a fried egg each. Drizzle harissa sauce over the eggs, sprinkle with toasted pine nuts, and garnish with fresh cilantro. Enjoy your Farro and Lentil Mujaddara with Harissa, Toasted Pine Nuts, and a Fried Egg!

Prep Time: 15 minutes

Cook Time: 40 minutes

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