Egg Salad with Stone Ground Mustard and Pickled Celery

I feel comfortable in the kitchen.  I feel confident in my ability to make a meal I will enjoy and one that my kiddies will probably enjoy a little less.;)  It's a place that feels safe to me and where I have a sense of being in control.



Almost two weeks ago, I was asked to serve as a Relief Society teacher in church.  Standing in front of a group of adults teaching a lesson or leading a discussion is as far away from my comfort zone as I can possibly imagine.  It makes me feel extremely uncomfortable.  To say that I'm terrified would be an understatement.  I've shed more tears in the last 10 days then in the last year of my life. 



I read there are many reasons why we prefer to stay within our comfort zone. "We may be afraid of failure, of making mistakes, of looking foolish; we may worry about what other people might think or say; we may not think we're good enough."



Um, yes to all of the above. 



Stepping out of my comfort zone is creating a boat load of discomfort.  I'm being pulled and stretched in ways that feel unnerving and beyond uncomfortable.  In accepting this calling, I'm opening myself up to making more mistakes that I can imagine, fumbling, and being vulnerable all in front of a group of people (yikes).  But, I know that stepping out of what feels comfortable to me can create a space in my life for growth.  President Nelson said, "Faith in Jesus Christ propels us to do things we otherwise wouldn't do."  I completely dislike all the growing pains that I'm feeling right now, but I'm choosing to have faith that in the strength of the Lord and through his grace (strength and enabling power), I can accomplish all things (even teaching Relief Society).  Without faith in him, I honestly don't think I could do this (it's that scary to me).  I know he is on my side and that gives me a sense of comfort and strength.  I know that all this pulling and stretching will help me become who he knows I can be and I'm willing to walk that path with him (hopefully to somewhere awesome).

Harissa Chickpeas with Potatoes & Greens (and a really awesome lemon tahini sauce)



Lemon Tahini Sauce



1/4 cup tahini

1/4 cup water (+ extra if necessary)

Zest of one lemon

1 1/2 tablespoons fresh lemon juice

1 clove of garlic, finely minced or grated with a microplane

1 teaspoon olive oil

Salt and pepper, to taste



In a medium bowl or glass pint jar, whisk together the tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.  Once seasoning and consistency are to your liking, set aside.



Potatoes



1 1/2 pounds baby yellow potatoes

1 tablespoon olive oil

1 teaspoon za'atar (I use this recipe)

Salt and pepper



Preheat the oven to 400 degrees F.  Cut the potatoes in half (or thirds if bigger) and transfer them to a large baking sheet.  Toss them with olive oil, za'atar, salt, and pepper.  Place potatoes in the oven and roast for 35-40 minutes, or until the potatoes are golden brown, flipping once at the halfway mark.



Harissa Chickpeas



1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/8-1/4 teaspoon red pepper flakes

1 tablespoon olive oil

1/3 cup finely diced red onion

1 clove of garlic, finely minced

1 15-ounce can chickpeas, drained

1 cup crushed canned tomatoes (I used fire-roasted)

1/4 cup water (+ extra if necessary)



In a deep skillet over medium heat, toast the cumin, coriander, and red pepper flakes until fragrant, about 1 minute.  Transfer to a spice grinder and grind to a rough powder and set aside. (If you don't have a spice grinder, use the same amount of ground cumin, and coriander).



Place the skillet back on the heat and add oil to the skillet.  Add onion to the skillet and saute until translucent and soft, 3-4 minutes.  Add the garlic and ground spices and stir until fragrant, about 30 seconds.  Add the chickpeas to the skillet and stir to coat the chickpeas.  Add the crushed tomatoes and water to the chickpeas and stir to combine.  Season with salt and pepper.  Bring the harissa chickpeas to a low boil, lower heat and let the chickpeas simmer for 15 minutes, adding more water if necessary.  You want the chickpeas to be saucy, not soupy.



To Serve



4 big handfuls of chopped greens (I used kale (don't forget to give your kale a quick massage) and spinach)

Olive oil

Fresh lemon juice

Extra za'atar



While chickpeas are simmering, toss the greens with the olive oil, lemon juice, a few pinches of za'atar, salt, and pepper.



To serve, divide greens, chickpeas, and potatoes among plates (I plated my greens and chickpeas side by side and nestled the potatoes in between).  Top with lemon tahini sauce and a couple pinches of za'atar.



Recipe slightly adapted from The First Mess