Muhammara is a Middle Eastern walnut and roasted red pepper dip that’s all sorts of savory, sweet, slightly smoky, and just enough spicy! It’s like romesco sauce.
This recipe is easy to make, and you can make it even easier if you use roasted red peppers from a jar. Serve with warm pita as part of a Mezze platter, top your grilled fish or chicken or spread it on your sandwiches. And, it’s a great recipe to make when celebrating BriarPatch’s Love Local Month (September) since it’s the perfect opportunity to use local ingredients like Calolea Olive Oil and Warren & Co. Sourdough Pita and crackers.
Ingredients
2 red bell peppers
4 Tbsp extra virgin olive oil, divided
4 oz walnuts, toasted
1 garlic clove
2 ½ Tbsp tomato paste
¼ tsp lemon juice
½ cup breadcrumbs
1 Tbsp tahini
2 Tbsp pomegranate molasses
1 tsp Aleppo pepper, or 2/3 tsp sweet paprika and 1/3 tsp cayenne pepper
½ tsp cumin
½ tsp sumac
½ tsp salt
Fresh mint, for garnish
Directions
Preheat oven to 425°. Line an edged sheet pan with parchment paper.
Brush bell peppers with 1 Tbsp olive oil. Place on sheet pan and roast for 30 minutes or so, turning them over 1-2 times.
Remove peppers from oven and place in a bowl and cover with plastic wrap for a few minutes. When cool enough to handle, peel peppers and remove seeds. Slice peppers into small strips.
In a large food processor, combine the roasted red pepper strips with 3 Tbsp olive oil, garlic, lemon juice, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, tahini, cumin, sumac and salt. Blend into a smooth paste. Adjust seasonings to taste.
Transfer to a serving bowl. Can refrigerate for several days, bring to room temperature before serving.
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh mint, if you like. Serve with pita bread or pita chips. Enjoy!
Fresh apples and brie lovingly enfolded in croissant dough and baked to tender, flaky perfection…and start to finish it takes only about 20 minutes! The key is making sure the dough fully wraps the brie and keeps it from oozing out while cooking.
Ingredients
1 package crescent rolls, like Immaculate
4 oz. Brie cheese, cut into eight pieces about the size of an apple slice
1 Granny Smith, Gala or Honeycrisp apple, peeled/cored
1 egg plus 1 Tbsp water and a pinch of salt
Optional: ¼ cup sliced almonds
Directions
Preheat oven to 375°. Line a rimmed sheet pan with parchment and set aside.
Unroll dough and separate into crescents.
Place two apple slices on the top and bottom of a brie piece, then put the stack in the middle of the wide end of a dough triangle, a little from the back edge. Fold the dough towards and around the stack to partially encase it.
Roll the wide end towards the triangle point, securing dough to prevent holes where the brie might ooze out. Roll to the end of the point and press gently to seal everything. Put on lined sheet pan and repeat, giving even spacing of about 2 inches between each roll.
Beat egg and whisk in water and salt. Paint onto rolls. Sprinkle on sliced almonds (if using) and press gently so they stick.
Bake for 10 minutes or until golden brown. Serve warm.
This is an “All-Bulk All Star” recipe, in honor of Plastic Free July. Every ingredient is available in our Bulk Section!
Bring your own jars when you buy the ingredients, no plastic required.
Ingredients
4 cups old-fashioned rolled oats
1 cup pecans
1 cup pepitas
½ tsp cinnamon
1 tsp salt
½ cup melted cocoa butter
½ cup maple syrup
1 tsp vanilla extract
¾ cup dried cherries
½ cup chocolate chips
Directions
Preheat oven to 350°. Line a large, rimmed sheet pan with parchment paper.
In a large bowl, combine oats, pecans, pepitas, cinnamon and salt.
Melt cocoa butter and add maple syrup at the end to warm slightly. Pour mixture in bowl. Add vanilla to bowl and mix everything together well so all is lightly coated.
Spread granola in even layer on parchment-covered pan, pressing down gently.
Bake 10-12 minutes, then stir granola. Press down in even layer before returning to oven. Cook 10-12 minutes more, or until light golden brown.
Cool completely, about an hour or more. Add cherries and chocolate chips on top and break into chunks with your hands.
Here’s a recipe that highlights summer’s bounty of fresh fruit. It requires a minimum of oven time, you only need to bake the sweet and salty crust! Sub melted coconut oil for butter and use non-dairy yogurt to make this vegan.
Ingredients
8 oz whipped topping, such as So Delicious or TruWhip, thawed per instructions***
18 oz lemon or vanilla yogurt
Zest from 1 lemon
3 cups summer fruit – berries, peaches, nectarines
In a large bowl, whisk together whipped topping, yogurt and zest.
Spoon into fully cooled pretzel crust and freeze for 1 hour until filling starts to harden. Remove pie from freezer and decorate with fruit. Return pie to freezer for 1-2 more hours.
Allow about 35 minutes for pie to warm up a little before serving. Top with mint sprigs and sprinkles of maple sugar (if using).
Cover/refrigerate any leftover pie or freeze for later.
***Note: Thawing time for whipped topping in fridge is about 5 hours – overnight – or submerge tub in a bowl of cold water and let sit 30-40 minutes.
When it comes to being active on hot days, it’s not just about drinking plenty of water, it’s also about getting enough electrolytes to keep your energy even and balanced.
Pre-made sports drinks and electrolyte powders can play an important, restorative role, and so can freshly made DIY alternatives! Here’s a recipe for a sweet, refreshing and easy combo that’ll add flavor and freshness to your outdoor fun and help you stay hydrated.
Ingredients
2 bananas, ripe
1 cup strawberries, diced
2 cups watermelon, diced
4 cups water
2 cups ice
1/4 cup orange juice
2 Tbsp lemon juice
1/2 tsp ground cinnamon
Pinches of salt
Directions
Blend everything except ice. Strain using a nut milk bag or other fine mesh strainer.
