Roast Half Chicken with Cashew Tarator and Celery

Roast Half Chicken with Cashew Tarator and Celery

This Roast Chicken with Cashew Tarator recipe was originally created by Renee Erickson and appears in Bon Appetit magazine. Photograph by Elizabeth Cecil.   “Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.”     Serves 2   Ingredients Spicy Walnuts 2 tablespoons unsalted butter ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 large egg white ½ cup (packed) light brown sugar 2 cups walnut halves   Cashew Tarator 2 cups cashews 1 ¼-inch-thick slice white bread, torn 1 garlic clove, finely grated ¼ cup fresh lemon juice ½ teaspoon ground coriander ½ cup olive oil Kosher salt   Chicken And Assembly 2 tablespoons unsalted butter 1 tablespoon olive oil, plus more ½ 3½–4-pound chicken (backbone removed) Kosher salt 1 celery stalk, thinly sliced, plus ¼ cup celery leaves 1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp) 2 teaspoons fresh lemon juice     Method   Spicy Walnuts Preheat oven to 300°. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts. Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool. Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.   Cashew Tarator Increase oven temperature to 350°. Toast cashews...
Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Shaved Courgette Salad With Macadamia Nuts

Shaved Courgette Salad With Macadamia Nuts

 This recipe for Shaved Courgette Salad with Macadamia Nuts was originally taken from Three Blue Ducks as featured in Bon Appetit. Photography by Chris Searl. “Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.”   Serves 6   INGREDIENTS 1 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1½ pounds mixed zucchini and summer squash, thinly sliced 2 cups baby sorrel leaves or other small greens 3 tablespoons unsalted, roasted pumpkin seeds (pepitas) ½ ounce Parmesan, finely grated ⅓ cup unsalted, roasted macadamia nuts, coarsely chopped METHOD Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.  ...