The Stuff: 4 potato latkes 4 slices of pastrami, cut in half (alternately 12 thin slices of salami) 4 eggs 1 tablespoon milk or cream Salt and pepper, to taste 1 tsp Never Not Eating Shawarma Spice 4 slices of cheddar cheese 2 bagels, sliced in half, lightly toasted Mayonnaise Hot sauce Never Not Eating Za’atar for garnish The Method: Turn the broil setting on your oven on low, with one rack on the top of your oven and one on the bottom. Put latkes on a baking sheet to keep warm in the oven on the lower rack. Cook the pastrami or salami in a cast iron or non-stick frying pan preheated to high, until crispy on both...
The Stuff: 2 1/2 pounds potatoes, Yukon Gold or similar, quartered 1 teaspoon salt 1 head of garlic, roasted and cloves removed and mashed with a fork ¾ cup tahini ¾ to 1 cup ice water ¼ cup Never Not Eating Sumac S&P Toasted sesame seeds The Method: Place potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Bring water to a boil, add 1 tsp salt, reduce heat to medium and continue cooking for about 20 minutes, until potatoes are soft when poked with a fork. While the potatoes are cooking pour the tahini in a medium bowl and add the garlic, salt, and then add in the ice water, 1/4 cup...
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 to taste 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...
