INGREDIENTS

  • 4 pitas, cut into 8 triangles each
  • 1 large beet 
  • 1 cup cooked chickpeas
  • ¾ cup extra virgin olive oil
  • 5 cloves garlic, peeled 
  • ¼ cup slivered almonds 
  • 3/8 teaspoon kosher or fine sea salt
  • 1½ tablespoons red wine vinegar

PREPARATION

  1. Preheat the oven to 400°F
  2. Spread the pita triangles out on a baking sheet without overlapping them. Bake, without turning, until light brown and crisp, 7 minutes. Use right away or store in an airtight container for up to 2 days.
  3. Trim the beet and cut it into 8 chunks. Place the chunks in a saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until a fork easily pierces the center of a chunk, about 30 minutes. Drain, let cool enough to handle and peel.
  4. Place the beet chunks, chickpeas, olive oil, garlic, almonds, and salt in a food processor and process until smooth. Stir in the vinegar and transfer to a serving bowl. Serve the dip with the pita triangles on the side.

INGREDIENTS

  • 1 pound ground buffalo
  • ½ medium-size onion, finely chopped 
  • ¼ cup capers, preferably salt-packed, rinsed and chopped
  • ¼ cup breadcrumbs, preferably homemade (page 41)
  • 1 rounded tablespoon tomato paste 
  • 1 large egg
  • ¼ teaspoon grated nutmeg, preferably freshly grated
  • ¼ teaspoon freshly ground black pepper 
  • Kosher or fine sea salt 
  • Extra virgin olive oil, for sautéing the meatballs
  • ¾ cup chopped fresh parsley

PREPARATION

  1. Mix together the meat, onion, capers, bread crumbs, tomato paste, egg, nutmeg, and pepper in a medium-size bowl. Season with salt to taste. Roll the mixture into walnut-size balls. Use right away or cover and refrigerate for up to 2 days.
  2. To cook the meatballs, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Working in batches, add as many meatballs as will fit in the skillet without crowding and stir to brown all around. Sauté, stirring occasionally, until cooked through, 10 to 12 minutes. Transfer to paper towels and continue with another batch, adding more oil as necessary until all the meatballs are cooked.
  3. Place the parsley on a plate and roll each meatball in the parsley, arranging them on a platter as you go. Serve right away, accompanied by toothpicks for picking them up.

INGREDIENTS

  • 1 Large chicken ( 4 to 4½ pounds), cut into 8 pieces, or the same amount of assorted chicken pieces
  • 1 cup buttermilk 
  • Butter, for greasing the baking sheet
  • 1 cup all-purpose flour 
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon hot Hungarian paprika 
  • Potato and Broccolini Salad ( recipe follows), for serving 

Free Recipes

Elmo's entusiasmatic joy for food has no limits. She truly believe tasty food is a right of everyone.

Feel free to use these free recipes on any event, the more tasty the best.

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