Four Shareable Courses Recipe

Prep and toast bread

Preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch slices, place on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and bake 6–8 minutes until golden and crisp. Remove and set aside to cool slightly.

Crisp chickpeas

While bread toasts, pat chickpeas dry with paper towels. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a separate baking sheet and roast in the 400°F oven for 20–25 minutes, shaking pan once, until crispy and lightly browned.

Finish crostini

When crostini are ready, squeeze half the lemon over the chickpeas and toss with chopped parsley. Spoon a few crispy chickpeas onto each baguette slice. Optionally finish with a small drizzle (about 1 teaspoon) of remaining olive oil and an extra pinch of smoked paprika or lemon zest.

Sauté aromatics

In a skillet over medium heat, warm 2 tablespoons olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (don't brown). Add the chopped rosemary and thyme and cook 15 seconds to release oils.

Warm and mash beans

Add the drained beans to the skillet with 3 tablespoons vegetable broth or water, lemon zest, red pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook 3–4 minutes to warm through. Remove from heat and mash about half the beans with the back of a spoon or a potato masher, leaving the rest slightly chunky for texture. Taste and adjust seasoning.

Serve

Transfer to a small warm serving bowl, drizzle with a little extra olive oil (optional) and sprinkle a few fresh herb leaves on top. Serve warm with toasted baguette slices (use some from Course 1) or vegetable crudités.

Marinate shrimp

In a bowl, combine 2 tablespoons olive oil, lemon juice, orange juice, minced garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the peeled shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Skewer and cook

If using wooden skewers, soak them in water for 10 minutes. Thread 3–4 shrimp per skewer, leaving a little space between each. Heat a grill pan or outdoor grill over medium-high heat. Brush the grates with oil. Cook skewers 2–3 minutes per side until opaque and lightly charred. Total cook time will be 4–6 minutes depending on shrimp size — do not overcook.

Finish and garnish

Transfer to a platter, sprinkle chopped cilantro or parsley, and give a final squeeze of lemon juice. Serve hot with any leftover lemon wedges.

Preheat and prepare tins

Preheat oven to 350°F (175°C). Lightly grease six 4-inch ramekins or a 6-cup muffin tin with olive oil and dust lightly with flour or cocoa powder.

Mix dry ingredients

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, 1/2 cup olive oil, 1/2 cup buttermilk (or milk + 1 tsp vinegar), and 1 teaspoon vanilla until smooth.

Make batter and fill

Pour the wet ingredients into the dry and stir until just combined (do not overmix). Fold in the 1/2 cup chopped dark chocolate or chips. Divide the batter evenly among the prepared ramekins or muffin cups (they should be about 2/3 full).

Bake and cool

Bake 18–22 minutes until a toothpick inserted near the center comes out with a few moist crumbs (cakes will be slightly fudgy). Remove from oven and let cool 10 minutes before turning out onto a rack.

Serve

Dust with 1 tablespoon powdered sugar before serving. These mini cakes are best warm or at room temperature. Optionally serve with a spoonful of whipped cream or a scoop of vanilla ice cream.