The Stuff: 1 cup Israeli couscous Kosher salt and Pepper, to taste 1/2 cup plus 1 tablespoon chopped chives 1/2 cup chopped parsley 2 1/2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 pound salmon fillet in 1 piece, cut from the tail end 2 tablespoons Never Not Eating Chraime 1 tablespoon honey The Method: Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let cool. In a bowl, toss the couscous with 1/2 cup of the chives, parsley, lemon juice and oil. Season with salt and pepper. Gently curl the salmon over the edge...
The Stuff: Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating 7 Spice 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses The Method: Make the sauce: Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside. Make the lamb patties: Preheat grill to medium-high (400°F to 450°F). Place lamb in a large bowl. Add pine nuts, za'atar, salt, garlic, and pepper; mix with your hands until well combined. Divide mixture evenly into 8 (31/2-ounce) portions; shape each...
The Stuff: 1 pound feta cheese, cut into 2 pieces, at room temperature 1/4 pound cream cheese, softened 2 tablespoons heavy cream 1/4 cup extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice 1 tablespoon Never Not Eating Za’atar Salt and freshly ground pepper Toasted pita or baguette slices, for serving The Method: In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the Never Not...
The Stuff:
1large garlic clove, peeled
1cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup Never Not Eating Za'atar
The Method:
With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice.
Drizzle in oil in thin stream, blending until smooth.
Transfer to small bowl. Whisk in za'atar and season with salt and pepper.
Let stand at least 30 minutes to allow flavours to develop.
The Stuff: 2 lemons 3/4 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped fresh mint 1/3 cup coarsely chopped walnuts 1 garlic clove, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper Pinch of Never Not Eating Chraime Yogurt-Garlic Sauce 2 cups plain low-fat Greek yogurt 1/2 cup water 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1/4 teaspoon kosher salt Turkey Kebabs 1 pound ground turkey, dark meat 2 tablespoons extra-virgin olive oil, plus more for brushing 1 cup medium-grade bulgur, rinsed and drained well 1 small onion, coarsely chopped 1 1/2 tablespoons all-purpose flour 2 teaspoons kosher salt 2 teaspoons Never Not Eating...
