The stuff:
2-½– 3 pounds salmon as one piece or cut into pieces
4 tablespoons olive oil
Juice of two lemons
1 teaspoon kosher salt
1 tablespoon Never Not Eating Za’atar spice
1 lemon sliced very thin
The method:
Rinse salmon and pat dry. Line a sheet pan with parchment paper and preheat oven to 425℉.
Place salmon skin down on a prepared sheet pan. Drizzle olive oil and lemon juice over the salmon. Sprinkle the kosher salt and the za’atar spice over the salmon.
Lay the lemon slices on top of the salmon. Bake for 15 to 20 minutes.
The stuff:
½ cup olive oil
3 Tbsp. Never Not Eating Za’atar
6 garlic cloves, finely chopped
1 bunch cilantro, leaves and fine stems
Kosher salt and freshly ground black pepper
The method:
In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper.
Enjoy with fresh pita or toasted sourdough.
The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and...
1 lemon, preferably seedless 1/4 cup extra-virgin olive oil 1/4 to 3/8 teaspoon Never Not Eating Chraime 1 large garlic clove, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon Never Not Eating Za’atar 3 ounces firm, dry feta cheese, crumbled Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections. Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let...
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...
