From Pantry to Plate Recipes

Crispy Chickpea Fritters with Garlic Yogurt

Ingredients

Fritters

• 1 can (540 mL) chickpeas, drained and rinsed
• 1 egg
• 2 tbsp all purpose flour
• 2 green onions, finely chopped
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 to 3 tbsp avocado oil (for frying)

Garlic Yogurt

• 1 cup plain yogurt (Greek or regular)
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Directions

1. In a bowl, mash chickpeas until mostly broken down but still slightly chunky.
2. Add egg, flour, green onions, parsley, cumin, chili flakes, salt, and pepper. Mix to combine.
3. Heat avocado oil in a skillet over medium heat.
4. Scoop the mixture into small patties (about 2 tbsp each) and gently flatten.
5. Pan fry for 3 to 4 minutes per side until golden and crisp.
6. For the yogurt, whisk together yogurt, garlic, lemon juice, olive oil, salt, and pepper.
7. Serve the fritters warm with the garlic yogurt and a sprinkle of parsley.

Sardine Toast with Pickled Shallots

Ingredients

Toast

• 4 slices sourdough or rustic bread
• 1 to 2 cans high quality sardines in olive oil
• Olive oil, for brushing
• Lemon zest, for garnish
• Black pepper, to taste
• Fresh parsley or dill, chopped

Quick Pickled Shallots

• 1 large shallot, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar or apple cider vinegar
• 1/2 tsp sugar
• 1/4 tsp salt

Directions

1. Combine shallots, lemon juice, vinegar, sugar, and salt in a bowl. Toss and set aside for 10 minutes.
2. Brush bread with olive oil and toast in a pan or under the broiler until golden.
3. Arrange sardines on each slice, lightly breaking them apart.
4. Top with pickled shallots, lemon zest, black pepper, and herbs.
5. Drizzle with a little olive oil from the tin before serving.

Pantry Puttanesca with Crushed Olives and Herbs

Ingredients

• 400 g spaghetti or linguine
• 3 tbsp olive oil
• 4 garlic cloves, sliced
• 1 tsp chili flakes
• 4 anchovy fillets (optional but traditional)
• 1 can (796 mL) crushed tomatoes
• 1/3 cup olives (Kalamata or green), crushed by hand
• 2 tbsp capers
• Salt and black pepper
• 1/4 cup chopped parsley or basil
• Lemon zest, to finish

Directions

1. Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and chili flakes.
3. Add anchovies and stir until they dissolve into the oil.
4. Add crushed tomatoes, olives, and capers. Simmer for 10 to 12 minutes.
5. Toss in the cooked pasta and add a splash of pasta water to loosen the sauce. Season with salt and pepper.
6. Finish with fresh herbs, lemon zest, and an extra drizzle of olive oil before serving.

Warm Spiced Pear Crumble with Oat Streusel

Ingredients

Pear Filling

• 1 can (398 mL) sliced pears, drained and roughly chopped
• 1 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon

Oat Streusel

• 1/2 cup rolled oats
• 1/3 cup all purpose flour
• 2 tbsp brown sugar
• 3 tbsp cold butter, cubed
• Pinch of salt
• To Serve:
• Vanilla ice cream, yogurt, or whipped cream
• Fresh nutmeg or extra cinnamon (optional)

Directions

1. Preheat the oven to 375°F.
2. Divide pears among four small ramekins. Toss with brown sugar, lemon juice, and cinnamon.
3. In a bowl, mix oats, flour, brown sugar, and salt. Add butter and rub with fingers until crumbly.
4. Sprinkle streusel generously over the pears.
5. Bake for 12 to 15 minutes or until golden and bubbling.
6. Serve warm with ice cream, yogurt, or whipped cream.