The Stuff:
680 gr shelled pistachios
3 tablespoons Never Not Eating 7 Spice
1 tablespoon sugar
Pinch of salt
3-4 tablespoons vegetable oil
The Method:
Line a large, sided baking sheet with parchment paper and preheat the oven to 325 degrees F.
Combine all the ingredients in a bowl and toss to thoroughly coat the pistachios.
Spread the pistachios in a single layer on the baking sheet.
Bake for 10-15 minutes.
The stuff: 1 lb raw, medium or large peeled and deveined shrimp 1 bunch asparagus, ends trimmed, cut into 2” pieces 1 bunch spring onions, ends trimmed, quartered, 2” long (include some greens) 2 large yellow bell peppers, deveined, sliced lengthwise into 1” wide strips 3/4 lb sugar snap or snow peas, strings removed 1/2 head cauliflower, cut into 2” florets 1/4 cup olive oil, the good stuff 2 heaping tablespoons Never Not Eating Baharat Spice Grated zest of 1 lemon Kosher or flaked sea salt Freshly ground pepper The Method: Place all the prepared veg in a bowl large enough to toss them all. Add Baharat Spice and olive oil. Mix thoroughly. Get your (washed) hands in there,...
The Stuff: 2 large cucumbers, peeled and thinly sliced 1 sweet onion, thinly sliced 1 tablespoon sea salt 1 ½ cups mayonnaise, or more to taste ½ cup yogurt 2 tablespoons vinegar 1 tablespoon white sugar 2 tablespoons Never Not Eating Sumac S&P The Method: Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, yogurt, vinegar, sugar, and sumac together in a bowl with a whisk until smooth; pour...
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...
The Stuff: For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chili, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P 1/2 tsp Never Not Eating Za'atar 1 tsp salt 2 Tbsp bread crumbs a pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips 1 green chili, chopped 1 garlic clove, finely sliced 4 fresh, large tomatoes, finely diced 4 Tbsp tomato paste 1/2 tsp sugar salt black pepper 1 tbsp Never Not...
