Spring Sides

Equipment: Knife, Scale, (3) Bowl, Roasting Pan, Saute Pan, Microplane
Level: Easy
Serves: 2-4

Shopping List

24 Oz Baby Potatoes
2 Each Red Peppers
1 Each Lemon
1 Head Garlic
1 Handful Sugar Snap Peas
1 ½ Cup Fresh Garbanzo Beans or Peas

Dry Goods
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa
2½ Tablespoons Neutral Oil
1 ⅓  Teaspoon Smoked Paprika
As Needed Ramp Vinegar
½ Tablespoon Harissa 

16 Oz Labneh or Yogurt
2 Oz Feta Cheese

Red Pepper Labneh


16 Oz | 453g Labneh or Yogurt
2 Each | 200g Red Peppers
1 ⅓  Teaspoon | 4g Smoked Paprika
1 Each | 5g Garlic Clove, grated
¼ Each | 7g Lemon, juiced
½ Each | 5g Lemon zest
As Needed Kosher Salt

  1. Cut & remove crown of the peppers. Just around the green stem.
  2. Roast peppers over a flame.
  3. Place charred peppers in a bowl & cover with plastic wrap.
  4. Allow peppers to rest for 5 minutes.
  5. The steam will separate the skin from the flesh making it easier to peel.
  6. Using your hands slowly push off the outer layer.
  7. Cut peppers in half lengthwise.
  8. Remove the white membrane, & cut to the size of small dice.
  9. In a bowl add labneh, diced roasted peppers, smoked paprika, grated garlic, zested lemon, lemon juice.
  10. Season with salt to taste.

Roasted Potatoes


24 Oz | 680g Baby Potatoes
2 Tablespoons | 20g Neutral Oil
3 Each | 15g Garlic Clove
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa

  1. Preheat oven to 425 F.
  2. In a roasting pan, add potatoes, neutral oil, salt, pepper, & smashed garlic cloves.
  3. Place into the oven for 25-30 minutes.
  4. Once potatoes are fork tender, take out of the oven & season with Green Harissa spice.  If you don’t have Green Harissa, you can substitute with your favorite spice.
  5. Serve with Roasted Pepper Labneh.
  6. Garnish with additional roasted peppers, olive oil, & Green Harissa.

Notes: use a blowtorch to char the areas where the flame cannot reach.

Charred Beans & Peas


½ Tablespoon Neutral Oil
1 ½ Cup Fresh Garbanzo Beans or Peas
1 Handful Sugar Snap Peas 
½ Tablespoon Harissa 
2 Oz Feta Cheese
As Needed Ramp Vinegar or Lemon, juice
As Needed Lemon zest
As Needed Kosher Salt

  1. In a bowl, toss garbanzo beans, & peas in a light amount of neutral oil & season with salt.
  2. In a hot pan, add garbanzo beans & peas
  3. Allow vegetables to sit for 2-3 minutes, do not move the pan.
  4. Once vegetables have charred on one side transfer to a bowl.
  5. Add harissa, olive oil, ramp vinegar or lemon juice & season with salt.
  6. Plate.
  7. Crumble cheese & enjoy.

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