pistachio + flower dukkah for midsummer meals

 

I recently taught a class to adults about shopping and cooking simple, healthy meals, and at one point we brainstormed “go-to” meals when time, ingredients, and/or funds might be short. And then we upgraded them. Surprising to me, sandwiches made the list and when I asked for clarification, simple sandwiches like PB&J and grilled cheese qualify as a complete dinner meal for some.

I rarely eat sandwiches for dinner anymore but I definitely did in college. Nowadays, sandwiches, whether true to their type or open-faced, frequently make their way into my lunch options when I’m nearly out of leftovers, or need to re-imagine what’s available and quick to eat. Since The Recipe Redux asked for sandwich upgrades this month, I got to reflecting on the myriad ways I make sandwiches interesting by adding simple, flavorful spreads or sprinkles to take a ho-hum quick meal into something spectacular.

 

 
Like my last post which was more a meal-component, today’s idea is to make pistachio and flower dukkah and then keep a jar in the fridge to spoon atop sandwiches, toast, pasta, grain salads, or the like. Dukkah is an Egyptian seed/spice blend that packs a lot of flavor, so doing so can really upgrade a meal. Since it’s summer and I’m all about adding edible flowers to just about everything lately, I also amped up the mix even more with dried lavender and golden calendula flowers (which are soo good for glowing, healthy skin.)

In the interest of helping keep your summer sandwiching interesting, I’ve also got a brief list below of other options to pile between your two favorite slices of bread.

 

Spreads:
Muhammara
Spiced Tomato Chutney
All-the-Greens Interchangeable Pesto
Harissa Yogurt
Tahini Garlic Sauce
Beet Hummus
Baba Ghanoush
DIY Whole-Grain Mustard

Specialty Toppings:
Honey-Roasted Rhubarb
Quick-Pickled Onions or Radishes
Apple, Nectarine or Apricot Slices
Roasted Vegetables

 

Pistachio + Flower Dukkah, makes about 1 1/4 cups
1/2 cup pistachios
1/4 cup sesame seeds
1/4 cup coriander seeds
2 Tbs. cumin seeds
1 tsp. fennel seeds
1-2 Tbs. various dried flowers, such as lavender, calendula, rose petals, etc.
several pinches each of dried thyme, marjoram, and oregano
sea salt and freshly ground black pepper

• In a saute pan, toast the pistachios and seeds until fragrant and lightly colored, about five to eight minutes. Then pour onto a plate to cool. Alternatively, if the pistachios are already lightly roasted, add them in at the end of the this step.
• Once sufficiently cooled, transfer the nuts and seeds to a food processor. Add the herbs, dried flowers, 1/4 tsp. salt to start, and pulse until the mixture is roughly ground but not yet paste-like. The goal is a fine but still crunchy textured mixture. Taste and add additional salt, if necessary, as well as a few pinches of black pepper.