The Stuff: 1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces 3 Tbsp. extra-virgin olive oil ½ tsp. ground cumin ½ tsp. kosher salt ½ small red onion, thinly sliced 2 Tbsp. fresh lemon juice, plus more to taste 1 tsp. Never Not Eating Sumac S&P ½ cup (2 oz.) crumbled feta 2 Tbsp. finely chopped parsley, for garnish The Method: Position a rack in the center of the oven and preheat to 375ºF. Line a large rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are...
Are you ready to tantalize your taste buds with a dish that's as quirky as it is delicious? Look no further than this Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit recipe! It's a mouthful to say, but trust us, it's worth every syllable. This will become a feature at your holiday meals. The stuff: 2 cups dried apricots 2 cups medjool dates, pitted 4 Tbsp Never Not Eating Za’atar 3 Tbsp extra virgin olive oil 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on) ½ cup chicken stock, low sodium kosher salt, to taste ⅓ cup honey ¼ cup pomegranate molasses 2 tsp Never Not Eating Chraime 1/4 cup parsley 1/4 cup pomegranate arils (seeds) The method:...
The stuff: 1x15 oz. can of chickpeas 1 tablespoon Never Not Eating Za'atar Salt Olive oil as needed The method: Preheat your oven to 400°F with one rack on the top 1/3 of the oven. Drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread these out evenly on a baking sheet. Generously drizzle the chickpea crumbs with olive oil, toss in the Never Not Eating Za'atar and season with salt. Toss with your hands until everything is coated and spread back out on the baking sheet. Bake the chickpeas for 25-30 minutes or until dry and crisp. Tips: Dry chickpeas well. Removing excess moisture from the chickpeas before processing...
The Stuff: About 1/2 cup flour for rolling pastry ½ pound chilled puff pastry (see Notes) About 2 tbsp. extra-virgin olive oil 3 to 4 tbsp Never Not Eating Za'atar Egg wash (1 egg whisked with 2 tbsp. water) The Method: Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle...
This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration: https://www.instagram.com/christineanneflynn/ The stuff: 1 large eggplant 1/4 cup olive oil + more for serving 2 tbs Never Not Eating Chraime 1 tsp salt Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really) The method: Preheat the oven to 425 Peel and score the eggplant, and brine for 20 min in salt water Rub eggplant with 1/4 cup oil, 2 tbs Never Not Eating Chraime and 1 tsp salt Roast for 1 hr 20 min. Remove from oven, drizzle with more olive oil and your favourite vinegar (sumac vinegar is great!). Serve with crusty bread...
