The Stuff:
3 pounds small red potatoes, cut into quarters
2 cloves garlic, minced
¼ cup cider or balsamic vinegar
1 Tablespoon grainy mustard
1 cup olive oil
½ Tablespoon kosher salt
½ Tablespoon black pepper
1 Tablespoon Never Not Eating Za’atar, plus more for garnish
¼ cup Kalamata olives, pitted and halved
½ cup artichoke hearts, quartered
¼ cup scallions, minced
The Method:
Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.
Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette.
Serve warm or at room temperature, garnished with Za’atar.
The Stuff: 1 whole chicken (note: you can also use a cut-up chicken) 1 small head cauliflower, cut into small florets 1 lemon, cut into slices 4 garlic cloves, left whole with skin on 2 1/2 Tbsp Never Not Eating Za’atar Salt and pepper 1 tsp of Never Not Eating Chraime Olive oil 1 15 oz can chickpeas, drained and rinsed The Method: Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp Za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon...
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