Let's face it, there's something magical about spring—it's like nature's way of saying, "Hey, it's time to freshen up your life!" And what better way to do that than by diving headfirst into some delicious vegetable recipes? As the weather warms up, our cravings shift toward lighter, brighter flavors that make us feel alive. Recently, I stumbled upon the cookbook Kismet, and let me tell you, it’s a game-changer. Written by the dynamic duo of Sara Kramer and Sarah Hymanson, this cookbook is brimming with Mediterranean and Middle Eastern flair. These recipes celebrate fresh produce, bold flavors, and the joy of sharing meals with loved ones. Whether you're a seasoned cook or just starting out, these dishes will inspire you to get creative in the kitchen. So, roll up your sleeves and let's cook something amazing tonight!
Garlicky Bean Dip: A Flavor Bomb You'll Love
(Serves 6)
Here’s what you’ll need:
1 cup dried white beans
1⁄2 cup olive oil
1⁄2 Spanish onion, root intact
1⁄2 cup garlic cloves, smashed
1 bay leaf
1 cinnamon stick
3 tbsp. unsalted butter
2 sprigs rosemary, cut into thirds
1⁄4 cup oil-cured Moroccan olives, torn
1 tbsp. lemon juice
1 tsp. kosher salt
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Let’s break it down step by step:
1. First things first, soak those beans overnight in cold water—about four times their volume. Once they’ve had their little spa day, drain them and set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until they’re golden brown and fragrant—about 6 minutes. This is where the magic starts to happen.
3. Toss in the bay leaf, cinnamon stick, beans, and 5 cups of water. Bring it all to a boil, then lower the heat and let it simmer for an hour. By this point, your kitchen will smell like a Mediterranean paradise.
4. While the beans are cooking, whip up a quick sauce. In a small pan, melt the butter with the rosemary over medium heat for about 2 minutes. Reduce the heat to low and let it simmer for 15 minutes. Once it’s ready, remove it from the heat and stir in the olives and lemon juice. This little number will take your dip to the next level.
5. Once the beans are tender, discard the onion, bay leaf, and cinnamon stick. Reserve 1 cup of the cooking liquid, then drain the beans.
6. Transfer the beans to a food processor, add the salt, and blend for about a minute. Spoon the dip into a serving dish, top it with the olive and rosemary mixture, and you’re ready to serve!
PER SERVING: 281 calories, 5 grams protein, 16 grams carbs, 3 grams fiber, 1 gram sugar, 23 grams fat.
Summer Spoon Salad: Light, Fresh, and Perfect for Warm Days
(Serves 4)
For this refreshing salad, you’ll need:
2 cups diced seeded green melon (about 1⁄2 melon), such as honeydew
2 cups diced Persian (mini) cucumbers (roughly 3 or 4)
2 tbsp. finely chopped white onion
2 tsp. kosher salt
1⁄4 cup olive oil
1⁄4 cup lemon juice (from about 2 lemons)
1⁄8 tsp. freshly ground black pepper
1 large avocado, peeled, pitted and diced
1⁄2 cup fresh basil leaves, torn, if large
1⁄4 cup fresh dill leaves, torn, if large
Here’s how to put it together:
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1. Start by combining the diced green melon, cucumbers, and chopped onion in a large bowl. Gently toss everything together so the flavors start mingling.
2. Next, sprinkle in the salt, drizzle with olive oil, and add the lemon juice and black pepper. Give it a good toss to ensure everything is evenly coated.
3. Finally, fold in the diced avocado, basil leaves, and dill leaves. Be gentle here—we want those avocado chunks to stay intact. Give it one last light toss, and you’re ready to serve. This salad is perfect for a sunny afternoon or as a side dish at your next dinner party.
PER SERVING: 191 calories, 2 grams protein, 10 grams carbs, 3 grams fiber, 5 grams sugar, 18 grams fat.
