Avocado Egg Salad from Avocado Central. Look, Ma! No mayonnaise! I have nothing against mayonnaise, actually. But this sandwich is delicious without it, nonetheless. Instead, one half of an avocado is pureed with vinegar and mustard and then finely diced onion, the rest of the avocado, and hard boiled eggs are folded into that sort-of-a-vinaigrette. I heaped this up between slices of toasted, seedy bread and looked forward to lunch all week!
Chicken with Caramelized Sumac Onions, Preserved Lemon, and Pearl Couscous from Food52. I forgot to grab sumac when I was at the Hippie Connection (natural food co-op) so when I made this I substituted a generic Moroccan spice mix of ginger, cumin, coriander, turmeric, allspice, and cinnamon. Everything cooks in one oven-going skillet or Dutch oven so there’s very little mess to clean up after. The couscous becomes almost like risotto in the oven and the chicken falls apart like it’s been slow-cooked. The overall flavor is very savory and umami in which the preserved lemon gives a punch. (By the way, since I also forgot to buy preserved lemon and I didn’t want to wait 3 weeks for homemade I used Mark Bittman’s Quick ‘Preserved’ Lemons, which were a cinch and only need to macerate for about 1/2 an hour.)
One Pot Greek Chicken and Lemon Rice from RecipeTin Eats. Much like the above, this is a one-pan chicken-parts and starchy-goodness flavor fest. Cheap, simple, and bursting with lemon, garlic, and oregano. Just add salad or a steamed veggie. The only drawback is that it is torture to smell this cooking in the oven for 45 minutes.
If you like the sound of these recipes, you should check out my Pinterest boards.