Harissa-Marinated Grilling Cheese

🥘 Ingredients

• butter
  2 tbsp
• carrots (trimmed, peeled)
  4
• garlic (minced)
  4 clove
• grilling cheese
  1 lb
• harissa powder
  2 tbsp
• hot sauce
  2 tsp
• jasmine rice
  16 c
• lemon
  2 unit
• olive oil
  4.667 tbsp
• pepper
• salt
• scallions (greens and whites separated)
  4
• sour cream
  4 tbsp
• vegetable oil
  2 tbsp
• water
  2 tsp
• zucchini (trimmed)
  2

🍳 Cookware

• small bowl
• small bowl
• small pot
• medium bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Zest 1 tsp zest from lemon , then cut into quarters. Squeeze 3½ tsp juice into a small bowl . Trim and thinly slice scallions . Finely mince or grate garlic .

   lemon: 2 unit, scallions: 4 (greens and whites separated), garlic: 4 clove (minced)
2. 

   2

   In another small bowl , stir together sour cream , ½ tsp lemon juice, ¼ tsp garlic, ¼ tsp harissa powder , and 2 tsp water (save the rest of the garlic and harissa for later). Season with salt and pepper . Set aside.

   sour cream: 4 tbsp, harissa powder: 2 tbsp, water: 2 tsp, salt, pepper
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and remaining garlic. Cook until fragrant, about ⏱️ 30 seconds . Stir in jasmine rice and ¾ cup water. Bring to a boil, cover, and adjust heat to low. Cook until tender, ⏱️ 10 minutes . Keep covered off heat.

   olive oil: 4.667 tbsp, jasmine rice: 16 c
4. 

   4

   Meanwhile, cut grilling cheese into four triangle-shaped wedges, cutting diagonally from corner to corner. Place in a medium bowl with remaining harissa, 1 tbsp olive oil, and a pinch of salt and pepper. Toss to coat. Set aside. Trim ends from zucchini . Trim and peel carrots . Using a peeler, shave zucchini and carrot lengthwise into thin ribbons, rotating until you get to the cores. Discard cores once too thin to handle.

   grilling cheese: 1 lb, zucchini: 2 (trimmed), carrots: 4 (trimmed, peeled)
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini, carrot, and a pinch of salt and pepper. Cook, tossing, until just tender, about ⏱️ 2 minutes . Transfer to another medium bowl , then add remaining 1 tbsp lemon juice, 1 tbsp olive oil, and half the lemon zest. Season with salt and pepper. Toss to combine.

   vegetable oil: 2 tbsp
6. 

   6

   Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add cheese and cook until browned, ⏱️ 2 minutes per side. Fluff rice, then stir in butter , remaining lemon zest, salt, and pepper. Divide between bowls, then top with veggies and cheese. Drizzle with crema and hot sauce , to taste. Garnish with scallion greens.

   butter: 2 tbsp, hot sauce: 2 tsp