Are you ready to spice up your rice game? Look no further than Persian Green Rice! The stuff: 3 cups long grain (basmati or other) rice, rinsed until the water runs clear ¼ cup grapeseed oil 1 large onion, chopped 1 cup each parsley, dill and cilantro, chopped finely 1 teaspoon salt 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat ½ teaspoon turmeric Salt and pepper, to taste The method: In a heavy saucepan heat the oil and sauté the onion until golden, and then add the herbs and spices then cover with 4 ½ cups of boiling water. Bring to a boil and then lower to a simmer and cook for 10 minutes. Taste and adjust seasoning...
Mejadra, also known as Mujaddara, is a traditional Middle Eastern dish that combines lentils, rice, and caramelized onions. This flavorful and nutritious dish has been enjoyed for centuries and continues to be a popular choice for those seeking a hearty and satisfying meal. The stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The method: Cover your lentils with 4 cups of cold water in a pot, bring to...
Whole roasted cauliflower is a delicious and nutritious dish that can be a show-stopping centerpiece for any meal. If you're looking to impress your guests or simply want to try something new, whole roasted cauliflower is the way to go. In this guide, we will explore the benefits of this dish and provide you with tips on how to make the perfect whole roasted cauliflower. The stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The...
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...
This is a family favourite, and we can't arrive at a BBQ without a big bowl so there is enough for leftovers. The stuff: 4 cobs of fresh corn 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...
