Instagram Post 5/30/2020
👨🍳 Cooking in the Time of COVID 👨🍳
(Click on any image to view it in high resolution.)
A Mediterranean mélange in the service of using up the last bits of saladworthy candidates from the pantry and fridge. Of primary significance, I’ve finally finished off the last of the dried chickpeas! 🙌
The slightly smaller spheres are Lebanese moghrabieh which are similar to their more diminutive Israeli couscous cousins. These wonderful starchy pearls deserve far better than the short shrift I’ve given them here – I almost wish I had left them in the pantry to star in some future culinary legerdemain. There’ll be a next time. In this case, I toasted them first to bring out their latent nuttiness; toasted almonds and currants made a considerable contribution as well.
From the refrigerator, I exhumed some jarred red pepper strips, Italian fried green peppers and agrodolce sun dried red peppers along with Moroccan pickled eggplant, Greek black olives and creamy feta cheese. Plated the medley over baby arugula and dressed it with olive oil, lemon juice, lemon zest, za’atar and sumac.
Tasted so much better than it looked!
Stay safe, be well, and eat whatever it takes. ❤️
Was not familiar with Moroccan pickled eggplant, will need to add that to my try list. My red currants will be ready to harvest soon, the bushes are loaded, always a great addition to salad or cos cos.
It came from Balady Market in Bay Ridge, Brooklyn. It’s pickled eggplant that’s stuffed with nuts and other veggies from their house-made olive/pickle section.