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...
The Stuff: 4 cobs of fresh corn (you can use fresh or canned but you have to drain well and dry with paper towel before cooking) 1 red pepper, diced 2 tablespoons chilli powder 2 tablespoons cumin 1 tablespoon smoked paprika 1 tablespoon Never Not Eating Za’atar 1 teaspoon Never Not Eating Sumac S&P Salt and pepper to taste ¼ cup olive oil ¼ cup fresh lime juice A few big dashes of hot sauce, like Cholula (we like the green pepper one) or Valentina, to taste depending how hot you want it. Cotija or feta, crumbled 1 bunch cilantro, chopped 1 bunch parsley, chopped The Method: Roast, BBQ, or my preferred blowtorch the corn on the cob, cut...
The Stuff: 1 lemon, halved 4 ripe tomatoes 1 large English cucumber, diced (or 4 Israeli or Persian style cucumbers) 1 red onion, finely diced 1 sweet pepper, diced 1 clove garlic, crushed and chopped 1 jalapeño, seeded and diced (optional) 4 tablespoons cilantro, chopped 4 tablespoons parsley, chopped 4 tablespoons mint, chopped 3 tablespoons good olive oil 1 tablespoon Never Not Eating Sumac S&P Never Not Eating Za’atar and salt and pepper to taste The Method: Peel the rind off of the lemon and slice into fine strips and add to a mixing bowl. Squeeze half of the lemon into the bowl, and with the other half remove the pith and chop, adding to the bowl. Add the vegetables...
The Stuff:
1 can of chickpeas, drained and well rinsed
4 tablespoons olive oil
2 teaspoons harissa paste
2 teaspoons date syrup
1 tablespoon Never Not Eating Za’atar
1 garlic clove, sliced in half
Toast of choice
¼ to ½ cup feta, crumbled
The Method:
Mix together everything from the chickpeas to the date syrup, let marinate for 20 minutes.
Lightly toast your bread.
Rub your toast with the garlic and top with the chickpea mix and sprinkle with Za’atar.
Top with the feta and (optional) broil until the cheese is melted.
Serve immediately.
The Stuff: 6 ripe plum tomatoes 1 red pepper, chopped into ¼ inch pieces 1 chipotle pepper, chopped 5 garlic cloves, finely chopped ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1 teaspoon Never Not Eating Chraime The Method: Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for a few minutes. Drain the water and peel the tomatoes (you can skip this step if you don’t mind the skins). Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, chipotle pepper, and garlic. Cook, stirring every once in a while...
