Recipe Ideas for your Never Not Eating Spice Blends — Sumac RSS



Za’atar Roasted Chicken over Sumac Potatoes

The Stuff: 4 to 5 medium red potatoes (1½ pounds), scrubbed 4 medium shallots, quartered 4 tablespoons extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P Kosher salt and freshly ground black pepper to taste 1 small roasting chicken (about 3½ to 4 pounds), patted dry 1 small lemon 5 tablespoons Never Not Eating Za’atar ¼ teaspoon dried red pepper flakes 2 garlic cloves 6 thyme sprigs The Method: Preheat the oven to 425°F. Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper. Season the cavity and exterior of the chicken well with...

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Roasted Parsnips and Onions with Sumac and Feta

 The Stuff: 1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces 3 Tbsp. extra-virgin olive oil ½ tsp. ground cumin ½ tsp. kosher salt ½ small red onion, thinly sliced 2 Tbsp. fresh lemon juice, plus more to taste 1 tsp. Never Not Eating Sumac S&P ½ cup (2 oz.) crumbled feta 2 Tbsp. finely chopped parsley, for garnish The Method: Position a rack in the center of the oven and preheat to 375ºF. Line a large rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are...

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Classic Parsley Sauce with Never Not Eating Sumac S&P

The Stuff: 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk (see below) 1/2 cup heavy cream 1 tablespoon Never Not Eating Sumac S&P 3/4 to 1 cup minced parsley The Method: Heat the butter in a small pot over medium heat. When it's melted and hot, stir in the flour and cook, stirring often, until it turns ivory color, about 5 minutes. Stir in the heavy cream — the mixture will seize up, but keep stirring — then the milk. One cup should get you the consistency you want, which is a thin gravy. Bring this to the steaming point or a very low simmer, but don't let it boil. Stir well.  Mix in the  Never Not Eating Sumac S&P and parsley.  Adapted from https://honest-food.net/parsley-sauce-recipe/

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Grilled Za'atar Burger with Chraime Aioli

 The Stuff: 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 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar  The Method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice 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!...

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Pomegranate Roasted Carrots with Sumac Recipe

  The Stuff:   2 1/2 – 3 lbs carrots, with the leaves and tops still on 1/4 cup pomegranate molasses 3 Tbsp olive oil 1 Tbsp Never Not Eating Sumac S&P 2 Tbsp fresh dill sprigs 2 Tbsp chopped scallions 1/4 cup chopped mint 1/2 cup pomegranate seeds   The Method: Preheat the oven to 425 degrees F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses, and toss to coat. Sprinkle Never Not Eating Sumac S&P evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the...

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