APPLE CINNAMON LATKES
2 apples, peeled and quartered
1⁄2 teaspoon cinnamon
1 tablespoon sugar
2 pounds baking potatoes, peeled and quartered lengthwise
2 large eggs, lightly beaten
1⁄2 cup flour
1 teaspoon salt
10 tablespoons (approximately) olive or canola oil
1. Grate the apples in the food processor or on the large holes of a box grater. Toss with the cinnamon and sugar.
2. Grate the potatoes and add to the apples; add the eggs and toss until well combined. Stir in the flour and salt.
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Using a 1⁄3 cup measure, add the potato mixture, spreading it out in 3-inch disks. You should be able to fit about 4 latkes in each batch. Cook until golden brown on the undersides, about 4 minutes; turn and cook until golden on the undersides, about another 4 minutes. Transfer to a plate lined with paper towels and repeat until all the mixture is cooked. Makes 20 to 24 latkes, about 8 servings.
Nutritional analysis for each serving: 331 calories, 5 g protein, 39 g carbohydrates, 3 g fiber, 18 g fat, 3 g saturated fat, 315 mg sodium
TIP: Garnish these subtly sweet latkes with a dollop of sour cream and fruit, such as pomegranate seeds, chopped apple or sliced strawberries.
MIDDLE EASTERN RED PEPPER AND WALNUT SPREAD (MAHUMMARA)
3 red bell peppers
3⁄4 cup walnuts
3⁄4 cup panko bread crumbs
1 clove garlic
1 tablespoon pomegranate molasses
1⁄4 cup chopped red onion
1 tablespoon lemon juice
1 1⁄4 teaspoons ground cumin
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1⁄8 to 1⁄4 teaspoon ground cayenne
1⁄4 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil
1. Place the peppers directly over the flame of a gas burner or under the broiler. Roast the peppers, rotating 1⁄4 turn each time the underside is black and charred, until the entire surface is charred, about 9 minutes total. Place in a bowl and cover loosely with plastic wrap to allow the peppers to steam and cool. When cool enough to handle, rub off the charred bits with your fingers and discard the seeds and stem.
2. Place the walnuts in a dry skillet over medium heat and cook, occasionally shaking the pan, until the nuts become aromatic and look slightly toasted. Transfer to a plate to cool.
3. Combine the roast peppers, walnuts, panko breadcrumbs, garlic, pomegranate molasses, onion, lemon juice, cumin, salt, black and cayenne peppers, and paprika in a food processor and process until the mixture is puréed. Add the oil in a slow, steady stream. Makes 10 servings.
Nutritional analysis for each serving: 120 calories, 2 g protein, 9 g carbohydrates, 2 g fiber, 9 g fat, 1 g saturated fat, 127 mg sodium
QUINOA, CLEMENTINE AND WALNUT SALAD
1 cup quinoa, rinsed
2 cups baby arugula
1 teaspoon Dijon mustard
4 teaspoons white wine vinegar
1 teaspoon honey
1⁄2 teaspoon salt
1⁄4 cup extra-virgin olive oil
2 clementines, peeled and separated into segments
1⁄3 cup coarsely chopped walnut halves, toasted
1. Rinse quinoa, combine with 2 cups water in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 minutes until the liquid is absorbed. Transfer to a bowl and toss with the arugula.
2. Whisk the mustard, vinegar, honey, salt and olive oil; toss with the quinoa and stir in the clementines and walnuts. Makes 4 servings.
Nutritional analysis for each serving: 263 calories, 4 g protein, 17 g carbohydrates, 3 g fiber, 21 g fat, 3 g saturated fat, 329 mg sodium