The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and...
1 lemon, preferably seedless 1/4 cup extra-virgin olive oil 1/4 to 3/8 teaspoon Never Not Eating Chraime 1 large garlic clove, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon Never Not Eating Za’atar 3 ounces firm, dry feta cheese, crumbled Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections. Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let...
The stuff: 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups of water 1-1 ½ cups tahini paste* 4-6 tbs fresh lemon juice 4 cloves garlic 6+ tbs ice water Salt Extra Virgin Cold Pressed Olive Oil Never Not Eating Za’atar Never Not Eating Chraime The method: Soak chickpeas in water, overnight. Drain and place in a saucepan on medium heat, adding the baking soda. Cook, stirring constantly, for 5 minutes. Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any foam and skins that float to the top. Cook the chickpeas for 30-40 minutes, until they are very tender and break apart easily when you press them between your fingers. Drain...
The Stuff: 2 tbs Never Not Eating spice of your choice 1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....
The Stuff:
½ cup brown sugar
¼ cup kosher salt
1 tablespoon black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
4 tablespoons Never Not Eating Chraime
The Method:
Add all of the ingredients to a bowl and mix until combined.
Store in an airtight container.
