The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...
The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...
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...
