The Stuff: 4 pita Never Not Eating Sumac S&P 1 head romaine, torn into bite-sized pieces 3 scallions, chopped 2 cucumbers, chopped 2 tomatoes chopped 1 red pepper, diced (optional) 1/3 cup olive oil ¼ cup fresh lemon juice 2 tablespoons Never Not Eating Za’atar, separated ½ cup parsley, chopped ½ cup mint, chopped Salt and pepper to taste The Method: Coat the pita in olive oil and sprinkle with some Never Not Eating Sumac S&P and toast in a 375°F oven until golden and crispy. Once slightly cooled break into bite sized pieces. Prepare your dressing by whisking the lemon juice, olive oil, 1 ½ tablespoon of the za’atar, and the salt and pepper in a small bowl. In a large...
The Stuff: 4 cobs of fresh corn (you can use fresh or canned but you have to drain well and dry with paper towel before cooking) 1 red pepper, diced 2 tablespoons chilli powder 2 tablespoons cumin 1 tablespoon smoked paprika 1 tablespoon Never Not Eating Za’atar 1 teaspoon Never Not Eating Sumac S&P Salt and pepper to taste ¼ cup olive oil ¼ cup fresh lime juice A few big dashes of hot sauce, like Cholula (we like the green pepper one) or Valentina, to taste depending how hot you want it. Cotija or feta, crumbled 1 bunch cilantro, chopped 1 bunch parsley, chopped The Method: Roast, BBQ, or my preferred blowtorch the corn on the cob, cut...
The Stuff: 1 lemon, halved 4 ripe tomatoes 1 large English cucumber, diced (or 4 Israeli or Persian style cucumbers) 1 red onion, finely diced 1 sweet pepper, diced 1 clove garlic, crushed and chopped 1 jalapeño, seeded and diced (optional) 4 tablespoons cilantro, chopped 4 tablespoons parsley, chopped 4 tablespoons mint, chopped 3 tablespoons good olive oil 1 tablespoon Never Not Eating Sumac S&P Never Not Eating Za’atar and salt and pepper to taste The Method: Peel the rind off of the lemon and slice into fine strips and add to a mixing bowl. Squeeze half of the lemon into the bowl, and with the other half remove the pith and chop, adding to the bowl. Add the vegetables...
The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating blends for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. Optional: If you want to make labneh balls roll the labneh into...
The Stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime Fish Spice and coarsely chopped parsley for serving The Method: Heat 2 Tbsp olive oil over medium-high heat in a skillet or cast iron pan. Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, and then season with the cumin,...
