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 tablespoons 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 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.
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...
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...
