The Stuff: 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar seasoning Optional: lettuce tomatoes, red onion, etc. 1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1 tablespoon Never Not Eating Chraime Salt and pepper to taste The Method: To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice, and Never Not Eating Chraime together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready! Reserve for assembling burgers. Combine ground beef, onion,...
The Stuff: 1 cup full-fat plain Greek yogurt 1 cup lightly packed cilantro, finely chopped 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one) 2 teaspoons kosher salt, plus more to season 1 teaspoon freshly ground black pepper, plus more to season 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact Vegetable oil, for brushing grill The Method: In a large bowl, mix yogurt, cilantro, lemon juice, garlic, Never Not Eating Chraime, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to...
Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) 1 teaspoon Never Not Eating Chraime ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating Za'atar 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses Salad 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers) ⅓ cup thinly sliced red onion 1 ½ tablespoons extra-virgin olive oil 1 Never Not Eating Sumac S&P The Method: Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside. Preheat grill to medium-high (400°F to 450°F)....
The Stuff: 8 tablespoons (1stick) salted butter 8 ears fresh corn, husks removed 1tablespoon Never Not Eating Chraime 1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro 8 limes The Method: Preheat your grill to high, making sure the temperature reaches about 550℉. Add the butter and Never Not Eating Chraime to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat. Lay the corn on a large platter or plate. With a heat-resistant basting brush, brush each piece with the Chraime butter until well coated. Using tongs, place each ear directly on the grill grate. Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making sure each side is evenly charred. Baste corn with...
The Stuff: 1 cup Israeli couscous Kosher salt and Pepper, to taste 1/2 cup plus 1 tablespoon chopped chives 1/2 cup chopped parsley 2 1/2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 pound salmon fillet in 1 piece, cut from the tail end 2 tablespoons Never Not Eating Chraime 1 tablespoon honey The Method: Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let cool. In a bowl, toss the couscous with 1/2 cup of the chives, parsley, lemon juice and oil. Season with salt and pepper. Gently curl the salmon over the edge...