Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde
Santa Barbara, California. Have you been there? Then I don’t have to explain… I grew up in California, but left 20 years ago when I entered the Air Force. I’ve been to some pretty amazing places along the way, but my heart has always been in California. Now, I find that I miss it more and more. Especially in February…
I picked up the winter edition of Edible Santa Barbara while at the Hitching Post II in Buellton, California. I thumbed through Edible in my hotel room in Buellton. It was nice, but it seemed to be missing something: Santa Barbara. I snuck away from my work assignment and made my way to Santa Barbara. I barely remember the drive there– I was so intoxicated by the ocean scene, top down, sea salt air tickling my face. Then, pants rolled up, feet in the Pacific, gazing at that point where the sea meets the horizon. Flip flops, boys on skateboards pulsing through the Funk Zone, late afternoon sun beating down on my DC winter skin. I had come home to my love.
- 2 spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper, season squash to taste for roasting
- 2 large tomatoes
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- Lamb Sausage.
- 1 pound ground lamb
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme leaves, finely chopped
- 1/2 teaspoon pink or black peppercorns, ground
- 1/2 teaspoon fennel seeds, ground
- 1/2 teaspoon black mustard seeds, ground
- 1/2 teaspoon caraway seeds, ground
- 1/2 teaspoon coriander seeds, ground
- 1 tablespoon kosher salt
- 2 large shallots, chopped
- 3 cloves garlic, chopped
- -------------------------
- Almond Salsa Verde.
- 2 cloves garlic
- 1 jalapeno pepper, roasted
- 1 poblano pepper, roasted
- 1/2 cup raw almonds
- 1 cup fresh cilantro
- 1 tablespoon dried marjoram (or tarragon)
- 1/3 cup olive oil
- 1 lime, juiced
- 1/2 teaspoon rice wine vinegar (or sherry vinegar)
- 1 teaspoon kosher salt
- Pinch of pepper
- Preheat oven to 350 degrees.
- Roast the squash and peppers.
- Cut the spaghetti squash into 1-inch rounds (leave the skin on). Brush the rounds with olive oil and season with salt and pepper. Place the the rounds on an oiled or parchment-lined baking sheet. Bake for 30-40 minutes until the squash starts to soften and the threads separate when you press the edges. Place the jalapeño and poblano peppers in the oven and roast at the same time (monitor the peppers as they will cook a bit faster). Remove from oven and set aside to cool briefly. When cool enough to handle, press the squash flesh away from the rind and place in a bowl. Set aside.
- Prepare the Almond Salsa Verde.
- Combine the garlic, roasted jalapeño and poblano pepper in a food processor and pulse until finely chopped. Add the almonds, cilantro and marjoram, and continue to pulse until the almonds are finely chopped (but not pureed). Place this mixture in a bowl and work in the oil, lime juice and vinegar. Season with salt and pepper and place the mixture in the refrigerator.
- Prepare the lamb sausage.
- Grind the peppercorns and seeds. You can grind them with a mortar and pestle or throw them in your coffee bean grinder (my choice!). Combine the lamb, minced herbs and ground spices (and salt) in a bowl and mix thoroughly. Sauté the lamb mixture in a large frying pan and chop up slightly with a wooden spoon while cooking. Add the shallots and garlic when the lamb starts to brown. When the lamb sausage is almost cooked, mix in the roasted squash and heat until the squash is warm.
- Grill tomato slices.
- To serve.
- Place a serving of spaghetti squash with lamb on each plate, top with a grilled tomato slice and garnish with the Almond Salsa Verde. Enjoy!
Spicy Harissa Chili with Merguez Sausage
Day 5 of Blizzard2016. When I went to Whole Foods well into Day 1 of Winter Storm Jonas, I wasn’t the only one who had chili on the storm survival menu. In fact, I wasn’t sure if we were headed into the worst storm in 50 years or a city-wide chili cook-off. Turns out it was the former… While, the spice section was completely clear of cumin, cayenne and paprika (really!), I had something different in mind: Spicy Harissa Chili with Merguez Sausage. Chili with a Mediterranean kick…and I mean KICK! Another inspiration from a new cookbook, “Balaboosta, Bold Mediterranean Recipes.”
Harissa is a hot chili pepper paste that originates from North Africa. Merguez, popular in North Africa and the Middle East, is a lamb or lamb/beef sausage that is spiced (often with cumin and harissa). Whole Foods carries harissa (both dry spice and a paste) and merguez sausage. I opted for the harissa paste, which I found tucked in between the hummus and baba ganoush in the refrigerated section. If you can’t find it locally, you can always order it online (you Amazon Prime junkie you…).
This chili has an interesting twist with the harissa and merguez sausage, and it’s really quite easy to make. I had it prepped in no time, grabbed my mug of hot cocoa, snuggled up in my oversized chair, and stared out the window watching my neighbors dig through 3 feet of snow as my chili simmered away…
- 2 cans 15.5 ounce dark red kidney beans, thoroughly rinsed
- 1 pound lean ground beef
- 1 pound merguez sausage, casing removed and cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 3 medium tomatoes, finely chopped
- 3 tablespoons harissa paste
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon black pepper
- 2 tablespoons oregano, finely chopped
- 4 cups water
- Meat.
- Saute the ground beef and merguez sausage over high heat until browned. Season the meat with a little salt and pepper. Drain excess liquid/fat and set the browned meat aside.
- Veggies and spice.
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and saute until soft and slightly caramelized (about 7 minutes). Add the garlic and saute one minute. Add the tomato paste, stir into the veggies, and then sprinkle the sugar over the mixture. Add the chopped tomatoes and cook for another 5 minutes. Add the meat mixture to the large pot. Stir in the harissa paste, salt, cumin, chipotle powder, pepper, and oregano. Add 4 cups of water. Finally, add the kidney beans.
- Boil, then simmer.
- Bring the chili to a boil, then reduce the heat to very low, cover the pot, and simmer the chili for 2 1/2 - 3 hours. Stir occasionally and add water if it starts to get dry.
