2 tablespoons za’atar (a spice blend that combines dried hyssop, thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores)
1 tablespoon butter
1 onion, peeled and diced
1 carrot, peeled and diced
1 leek, white part only, rinsed thoroughly and diced
5 medium sweet potatoes, peeled and cut into 1-inch cubes
6 cups water
2 cups vegetable stock
1 bay leaf
1 tablespoon salt, or to taste
1/4 cup feta cheese
1 tablespoon butter
1 onion, peeled and diced
1 carrot, peeled and diced
1 leek, white part only, rinsed thoroughly and diced
5 medium sweet potatoes, peeled and cut into 1-inch cubes
6 cups water
2 cups vegetable stock
1 bay leaf
1 tablespoon salt, or to taste
1/4 cup feta cheese
1. In a small pot, combine 1/4 cup olive oil and the za’atar. Cook over medium heat until hot, but take care not to burn the za’atar. Set aside for at least one hour to cool and infuse.
2. In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
3. Remove the bay leaf and purée the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar oil.
Yield: 6-8 servings
Cranberry-Sage Dressing:
1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries, thawed if frozen
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 fresh sage leaf, chopped
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries, thawed if frozen
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 fresh sage leaf, chopped
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
Salad:
1 pound fresh beets
1 fennel bulb, trimmed and halved
Extra virgin olive oil, for drizzling
Sea salt and freshly ground pepper
1/2 cup pecans
1/2 pound baby arugula
1 pear, cored and thinly sliced (optional)
6 fresh figs, cut into wedges
1 pound fresh beets
1 fennel bulb, trimmed and halved
Extra virgin olive oil, for drizzling
Sea salt and freshly ground pepper
1/2 cup pecans
1/2 pound baby arugula
1 pear, cored and thinly sliced (optional)
6 fresh figs, cut into wedges
1. To make the dressing, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the cranberries and cook, stirring, until they are softened and begin to pop, about 5 minutes. Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons olive oil and process until smooth.
2. Preheat oven to 350 degrees.
3. Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper. Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for the fennel, and 50 to 60 minutes for the beets. When beets are cool enough to handle, peel and cut into thin slices, and cut the fennel into very thin slices.
4. Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about 5 to 8 minutes.
5. Put the arugula in a large bowl, add the beets, fennel, pecans and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad. Alternately, divide the arugula evenly among salad plates, placing it to one side of the plate. Drizzle with the dressing and scatter the pecans on top. Arrange the beets, fennel, figs and optional pear alongside the arugula and serve at once.
Yield: 6 servings
