Food Network Magazine - (09)September 2020

HARISSA PIMIENTO

CHEESE AND BOLOGNA

SANDWICHES
ACTIVE: 15 min l TOTAL: 15 min l MAKES: 4

FOR THE PIMIENTO CHEESE
4 ounces sharp cheddar cheese,
shredded (about 1 cup)
2 ounces cream cheese
¼ cup mayonnaise
¼ small onion, minced
½ cup pimientos, chopped (about
4 ounces)
½ teaspoon harissa powder (or use
harissa paste)
Kosher salt and freshly ground pepper

FOR THE SANDWICHES
4 sub rolls or ciabatta rolls, split
8 slices bologna
Green leaf lettuce, for topping

1. Make the pimiento cheese: Combine the
   cheddar, cream cheese, mayonnaise, onion,
   pimientos and harissa in a medium bowl
   and mix together. Season to taste with salt
   and pepper.


2. Assemble the sandwiches: Spread a
   thick layer of the pimiento cheese on the
   rolls and top each with 2 bologna slices
   and some lettuce.

ACTIVE: 15 min l TOTAL: 1 hr 15 min

MAKES: 16

6 tablespoons unsalted butter

16 ounces mini marshmallows

½ teaspoon kosher salt

6 tablespoons creamy peanut

butter

2 teaspoons pure vanilla extract

6½ cups crispy rice cereal

2½ cups coarsely crushed graham

crackers (about 9 rectangles)

1 cup milk chocolate chips

1. Line an 8-inch square baking dish
   with parchment paper, allowing
   1-inch wings to hang over the edges;
   set aside.


2. In a large pot over medium
   heat, melt the butter. Add the
   marshmallows and salt and cook,
   stirring, until the marshmallows are
   melted and smooth, 2 to 3 minutes.
   Remove from the heat and stir in
   the peanut butter and vanilla (the
   peanut butter can still be swirly).
   Add the cereal, crushed graham
   crackers and chocolate chips and
   fold with a large rubber spatula
   to combine.


3. Pour the mixture into the prepared
   baking dish, using the spatula to
   spread it out evenly. Place a piece of
   parchment on top and then use your
   hands to press the mixture down
   very firmly. Let the mixture firm up
   in the refrigerator for 1 hour, then
   cut into squares.

CRISPY CHICKPEA SALAD

ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus cooling)

SERVES: 4

FOR THE CHICKPEAS

1 15-ounce can chickpeas

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

FOR THE CROUTONS

2 pita bread rounds, torn

2 tablespoons unsalted butter, melted

Kosher salt

FOR THE DRESSING

¼ cup tahini

Squeeze of fresh lemon juice

Kosher salt and freshly ground pepper

FOR THE SALAD

8 cups fresh spinach or other greens

2 cups grape tomatoes, quartered

½ English cucumber, sliced

½ red onion, chopped

3 radishes, thinly sliced

¼ cup fresh mint, chopped

1 cup crumbled feta cheese (about 4 ounces)

2 teaspoons za’atar seasoning

1. Roast the chickpeas: Drain, rinse and pat dry
   the chickpeas; let sit 30 minutes on a paper
   towel–lined plate to let them dry out. Preheat the
   oven to 350 ̊. Dump the chickpeas onto a rimmed
   baking sheet. Toss with the olive oil and season
   with salt and pepper. Roast, tossing occasionally,
   until crisp and dry, about 50 minutes. Let cool.


2. While the chickpeas cool, bake the croutons:
   Toss the pita pieces with the butter and a pinch
   of salt on another baking sheet. Bake until golden
   brown, about 10 minutes. Let cool. (You can
   store the chickpeas and the croutons in separate
   containers at room temperature for up to 4 days.)


3. Make the dressing: Mix the tahini, lemon juice
   and 3 to 4 tablespoons water in a bowl until
   creamy and pourable. Season with salt and pepper.
   (You can put the dressing in a cute jar and store
   it in the fridge for up to 5 days. If it gets too thick
   to pour, mix in a little water before using.)


4. Make the salad: Combine the spinach,
   tomatoes, cucumber, onion, radishes and mint in
   a large bowl. Add the feta, za’atar, dressing and
   chickpeas and gently toss. Top with the croutons.

weekend

cooking

92 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

~ PEANUT BUTTER

~ CRISPY RICE SQUARES