Hearth & Table - October 6, 2022
(If you've joined us for a meal this Fall, you've probably met Maeve, our 6-year-old Hearth & Table enthusiast. If you were looking for a collaborative drawing opportunity, we're ready for you!)
Y'all. You turned out last week - thank you so much to everyone who's been spreading the word about this delicious, nutritious free meal.
Without further ado, the recipes for our most recent Thursday meal.
Baked chickpea fritters w/ corn & tahini sauce
1 (15 oz) can chickpeas, drained
1⁄2 red onion, minced
4 cloves garlic, minced
1 teaspoon cumin
1⁄2 teaspoon coriander
1⁄2 C flour
1⁄2 teaspoon baking powder
1 (15 oz) can corn, drained
2 tablespoons minced parsley
1 teaspoon salt
1⁄2 teaspoon pepper
1 cup tahini
1⁄4 cup water
1 lemon, juice and zest
1 tablespoon honey
Salt & pepper to taste
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Put the chickpeas, onion, garlic, cumin & coriander in a food processor and pulse until coarsely chopped. Add the flour and baking powder, and pulse a few times more.
3. Transfer the mixture to a bowl and add the corn, parsley, salt and pepper.
4. Form into patties and bake on the baking sheet for 15 minutes.
5. Meanwhile, add the tahini sauce ingredients to a bowl and whisk together. Add more water to thin if needed.
6. Carefully turn the fritters over and bake for 10 minutes more. Serve topped with the sauce.
Pear & berry crisp
1 lb pears, diced
1 lb frozen berries
2 tablespoons sugar
1 lemon, juiced (zest it first)
1 stick butter, melted
1⁄2 cups brown sugar
1⁄2 cups flour
2 1⁄2 cups old-fashioned oats
1/2 teaspoons salt
Zest of 1 lemon
1. In a large bowl, combine the pears & berries with the 2 tablespoons sugar and lemon juice. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the butter, oats, flour, brown sugar, lemon zest and salt into a chunky crisp topping.
4. In a baking dish, pour the fruit and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!