Grilled Peaches with Dukkah & Blueberries

We found a delicious article (yes, words can be tasty!) in the New York Times Dining & Wine section called "Last Call fo Summer". The writer, Ligaya Mishan, writes: "...we daubed some peaches with olive oil, put them on a very hot grill, then sprinkled them with dukkah. The result was like peach pie without the crust: warm and yielding, with just a hint of char."

Here's the recipe & instructions:

Grilled Peaches With Dukkah and Blueberries

4 peaches
Olive oil, for brushing
1 tablespoon dukkah
Whipped cream, for serving
Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Sweet, Coconut or Smoky Hot Dukkah flavors would be a perfect !

Green Beans with Dukkah

Another simple, and simply delicious recipe from Taste.com Australia...
So many varieties of beans are ripening as you read...
Here's a quick and easy side dish to go with almost any meal.

Ingredients:
Crusty bread, torn or cut into crouton sized pieces, about 2 cups
1 pound green or other fresh beans, trimmed
2 tsp finely grated orange rind
2 tsp extra virgin olive oil
1/3 cup Oregon Dukkah (flavor of your choice!)

Directions
Preheat oven to 400ºF. Place bread pieces on a baking tray. Bake for 10 minutes or until light golden. Set aside to cool slightly.

Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

Place bread, orange rind and 2 tablespoons of Oregon Dukkah in a bowl. Season with salt and pepper. Drizzle over the oil. Toss to combine.

Place the beans on a serving platter. Sprinkle with the bread mixture.

Makes 4 servings

Options:

Toss the beans with olive oil & lightly salt. Grill them in a metal basket over high heat until tender and beginning to blister slightly.

Brie with Dukkah

A simple appetizer idea we found on Northern Life...
Putting this together is simple and fast...
Spread Dukkah over a plate...
Traditional, Zesty or Smoky Hot Oregon Dukkah would all work well...
Cut brie in half through the center or remove the rind with a paring knife...
Press all cut surfaces of brie into Dukkah to coat...
Press on with fingertips to secure if needed...
Let stand at room temperature for 10 minutes...
Serve with crackers or crusty bread.

Dukkah-coated Rack of Lamb with Moroccan-spiced Vegetables

Found this delicious recipe on Taste.com.au...

Be comfortably filled with this tender, hearty feast.

Preparation Time
15 - 25 minutes

Cooking Time
35 minutes

Ingredients
2 (about 1 lb each) trimmed lamb racks
2 tbs olive oil
3 carrots, peeled, halved lengthways
3 parsnips, peeled, halved lengthways
1 Butternut squash, seeded, peeled, cut into 1 inch wedges
1 red onion, cut into thick wedges
1/2 cauliflower, cut into florets
2 tsp ground paprika
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
2 ounces Zesty Oregon Dukkah

Preparation
Preheat oven to 200°C.

Place the lamb on a clean surface and drizzle with half the oil. Sprinkle with the dukkah and press to coat. Place in a large roasting pan.

Place the carrot, parsnip, pumpkin, onion and cauliflower in a large bowl and drizzle with the remaining oil. Sprinkle with the paprika, cumin, turmeric and cinnamon. Season with salt and pepper and gently toss to coat evenly in spices. Arrange vegetables evenly around the lamb.

Roast in oven for 25 minutes for medium or until cooked to your liking. Transfer the lamb to a serving platter and cover with foil. Set aside for 10 minutes to rest. Meanwhile, return the vegetables to the oven for 10 minutes or until golden brown. Arrange the vegetables around the lamb. Serve immediately.

Notes
Tip: After roasting beef and lamb, cover loosely with foil and rest for 15-20 minutes before carving. Carve across the grain for tenderness

Rice Pudding with Coconut Milk

Rice Pudding with Coconut Milk

Ingredients:
1 cup jasmine rice
1 14 oz. can cocnut milk
14 oz. water (use the can!)
1/3 cup brown sugar
Pinch of salt
3-4 tablespoons Sweet or Coconut Dukkah

Preparation:
Soak the rice in water for 30-60 minutes.
Drain, rinse and place in medium size pot.
Add coconut milk, water, brown sugar and salt to rice and stir.
Bring to a boil over medium-low heat, cover and turn to low.
Stir rice every so often.
Turn off heat after about 18 minutes.
Rice should be soupy, but very soft.
Stir in Oregon Dukkah and serve.

Serving suggestions – good with sliced fresh bananas or mangos. Really good with caramelized bananas!

Serves 6 – 8 people.

Caramelized Bananas

Ingredients:
2 Tbs. unsalted butter
2 - 3 Tbs. brown sugar
2 bananas - sliced in 1/3" thick slices
2 Tbs Coconut Oregon Dukkah
1/2 of fresh lime

Preparation:
In a medium non-stick skillet melt butter over med-low heat.
Add banana slices and fry until the butter starts to bubble.
Carefully turn bananas and sprinkle with brown sugar.
Cook for 2 minutes until the butter & sugar caramelize, watch closely so it doesn't burn. Sprinkle with Oregon Dukkah.
Squeeze fresh lime and serve over rice pudding.

Dukkah Spiced Pumpkin Salad

~photo from "Anja's Food 4 Thought"

We found this recipe at “Anja’s Food 4 Thought” Blog…
And thought you might like it.
You’ll be planting pumpkins and squash soon…
And have had fair advance warning!

Ingredients:
2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt
2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste
2 tablespoons dukkah (we recommend Zesty or Smoky Hot Oregon Dukkah!)

Preparation:
Preheat oven to 375F.
Place cubed pumpkin on a baking sheet.
Drizzle with olive oil and season with salt.
Coat the pumpkin evenly coated and spread it out in one layer.
Bake for about 20 minutes or until cooked (turn over half way through).

Steam or boil the beans for about 3-5 minutes, until cooked.
Plunge beans into cold water to and stop the cooking process and drain.

In a large bowl, combine the oven roasted pumpkin with the green beans.
Toss with Oregon Dukkah.
Sprinkle with chopped spring onions and goat cheese.
Season to taste with fresh ground pepper.
Serve warm or at room temperature.

Carrot Puree with Egyptian Dukkah

Found on Prospect: The Pantry blog...

...you dip the bread in olive oil and then in the dukkah (or add the dukkah to the oil) and spoon on the carrot puree. Honestly, the carrot puree is fabulous on its own and I could imagine skipping the bread and oil and simply adding the spice and nut mixture straight into the carrots. Or skipping the carrots and piling the dukkah on bread dipped in olive oil.