The Stuff: 2 bone-in, center cut pork chops (about 1 1/4 inches thick) 1 ¾tablespoons kosher salt, plus more to taste 1teaspoon black pepper, plus more to taste 1tablespoon neutral oil (such as grapeseed) 1large shallot, finely chopped (about 1/4 cup) 2 teaspoons Never Not Eating Lebanese 7 Spice 1/3 cup dry sherry (or a dry white wine) 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges) 3 tablespoons chopped prunes or dried figs 1 tablespoon chopped fresh flat-leaf parsley or cilantro Season pork with salt and pepper. Heat oil in a large skillet over medium-high. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in thickest portion of meat near the bone registers 130°F, about 15 minutes. Transfer pork to a plate, and pour...
The Stuff:
680 gr shelled pistachios
3 tablespoons Never Not Eating 7 Spice
1 tablespoon sugar
Pinch of salt
3-4 tablespoons vegetable oil
The Method:
Line a large, sided baking sheet with parchment paper and preheat the oven to 325 degrees F.
Combine all the ingredients in a bowl and toss to thoroughly coat the pistachios.
Spread the pistachios in a single layer on the baking sheet.
Bake for 10-15 minutes.
The Stuff: 3 cups long grain (basmati or other) rice, rinsed until the water runs clear ¼ cup grapeseed oil 1 large onion, chopped 1 cup each parsley, dill and cilantro, chopped finely 1 teaspoon salt 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat ½ teaspoon turmeric Salt and pepper, to taste The Method: In a heavy saucepan heat the oil and sauté the onion until golden, and then add the herbs and spices then cover with 4 ½ cups of boiling water. Bring to a boil and then lower to a simmer and cook for 10 minutes. Taste and adjust seasoning as needed. Add the rice and cook over a medium heat until the liquid has been...
The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...
The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...
