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Oil and vinegar may not mix, but they sure do pair. Seasons’ line of premium extra virgin olive oils and vinegars bring together the beauty of cooking, pairing, dipping, and serving.
Did you know? Seasons has a list of incredible recipes on their website to help you get started using their fine ingredients. Here is one you can try your hand at this summer after a trip to their Lancaster Taproom (and don’t forget that you can sample over 60 flavors while you’re there!).
2 cups cooked lentils
1/4 cup red onion, peeled and minced
2 garlic cloves, peeled and minced
1 cup bread crumbs
1 Tbs. tomato paste
1 tsp. Seasons Turkish Seasoning
1 tsp. ground cumin
1/2 tsp. Seasons Fleur de Sel
1/4 cup Seasons Cilantro and Red Onion Infused Olive Oil
4 pita or naan bread, toasted
1/2 cup hummus or tahini
1/2 cup prepared tzatziki sauce
3/4 cup cucumbers, sliced
3/4 cup cherry tomatoes, halved
1/4 cup red onion, peeled and thinly sliced
Fresh parsley, mint, and cilantro
Place lentils in a large bowl, and using a fork or potato masher, mash until semi-smooth. Add onion, garlic, bread crumbs, egg, tomato paste, Turkish seasoning, cumin & salt, and stir until combined and sticky. Using a scoop or measuring cup, portion the mixture into even balls and flatten gently with your hands to form patties. Heat olive oil in a large skillet over medium-high heat. Once hot, working in batches if necessary, crisp falafel, about 1-2 minutes per side, or until golden brown and warm throughout. Top toasted pita or naan with hummus and tzatziki. Divide falafel between the flatbread and top with cucumbers, tomatoes, red onion, and fresh herbs.