Chickpea & Brown Rice Salad with Cherries - Serves 8

WashingtonPost

INGREDIENTS:

• 3.5 cups home-cooked or no-salt-added canned chickpeas, rinsed & drained from 15 oz can (or save water for the aquafaba)
• 1 cup dry chickpeas = 3 cups cooked
• Refer to HUMMUS recipe on how to cook chickpeas
• 4 cups cooked brown rice, warmed (About 1.5 scoops dry into rice cooker)
• 64 fresh cherries (about 18 oz), pitted & quartered
• 4 scallions, trimmed & chopped (about 1/2 cup)
• 1/4 cup lightly packed chopped fresh basil leaves
• 4 oz goat cheese, crumbled or in pinches
• 6 Tbsp extra-virgin olive oil
• 4 tbsp white balsamic vinegar (may substitute sherry vinegar or white wine)
• 1 tsp kosher salt, or more as needed
• 1/2 tsp freshly ground black pepper, or more as needed

DIRECTIONS:

Combine the brown rice, scallions, basil, oil, vinegar, salt, pepper, cherries and chickpeas in a mixing bowl, stirring to incorporate. Taste, and add more salt and pepper, as needed.

Divide among individual bowls, sprinkle each evenly with the goat cheese, and serve.

Almond Gazpacho with Cherries or Grapes - Serves 4

WashingtonPost - Joe Yonan

INGREDIENTS:

• Approx 5 oz day-old country bread, crusts removed and discarded, cubed
• 1 cup slivered almonds
• 2 medium garlic cloves, chopped
• 1/2 tsp kosher salt, or more as needed
• 1.5 cups cold water, or more as needed
• 1/3 cup extra-virgin olive oil
• 1.5 tbsp sherry vinegar, preferably aged, more as needed
• 2 cups lightly-packed baby lettuces, preferably different colors
• 1 cup grapes, OR sweet cherries (pitted and halved), OR cantaloupes and honeydew, for serving
• 1/2 cup chive blossoms or other edible flowers, broken into petals
• Chives, for garnish
• 1/4 cup sliced almonds, toasted, for serving

DIRECTIONS

1) Place the bread in a large mixing bowl and add enough cold water to cover. Let soak for 5 to 10 minutes. Drain the bread, squeezing out the excess liquid, then crumble the soaked bread into a blender.

2) Add the almonds, garlic, salt and 1 cup water to the blender and puree until a smooth paste forms. With the blender running at the highest speed, drizzle the olive oil through the feed tube until emulsified. Add the vinegar and remaining 1/2 cup water, blend briefly, and check the consistency: It should be that of very thick cream or very thin mayonnaise. Add more water, if needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt as needed.

3) Transfer the soup to a pitcher. It will be delicious if you serve immediately, but if you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop

4) To serve, pile small heaps of the lettuce in the middle of six soup bowls and top each with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: Toast the almonds (meant for garnish) in a small dry skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 2 pounds country-style boneless pork short ribs
• 1 teaspoon kosher or coarse sea salt, divided, or to taste
• Freshly ground pepper to taste
• 4 tablespoons canola or safflower oil, divided
• 1 cup white onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups Stock (or try red wine)
• 1 teaspoon dried rosemary, crushed
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• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil
• 3 large ripe avocados, halved, pitted, meat scooped out and diced
• 1/2 cup queso fresco, crumbled or diced, divided
• 1/2 cup pomegranate seeds, divided
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• corn tortillas
• 1 tablespoon fresh mint, coarsely chopped, to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
• Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
• Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. 
• Add the garlic and cook for another minute, until fragrant and lightly browned. 
• Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
• Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
• Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. 
• Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.

Guacamole

• In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. 

Serving

• Add half of the cheese and pomegranate seeds and toss well. Reserve.
• Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
• Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.