The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoon salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish The Method: Rinse rice in cold water, until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in the rice and sauté for 2-3 mins Add the salt, turmeric, Never Not Eating Shawarma, and pepper, stir well Add the hot water and put the lid on Cook on low...
The Stuff: 4 to 5 medium red potatoes (1½ pounds), scrubbed 4 medium shallots, quartered 4 tablespoons extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P Kosher salt and freshly ground black pepper to taste 1 small roasting chicken (about 3½ to 4 pounds), patted dry 1 small lemon 5 tablespoons Never Not Eating Za’atar ¼ teaspoon dried red pepper flakes 2 garlic cloves 6 thyme sprigs The Method: Preheat the oven to 425°F. Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper. Season the cavity and exterior of the chicken well with...
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...
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: Preheat oven to 350°F. Spread apricots and dates into a 9×13-inch pan. Combine the honey, pomegranate molasses, and Never Not Eating Chraime. Mix well, set aside. Combine Never Not Eating Za’atar and olive oil to create a paste and rub the paste over chicken Place chicken on dried fruit in a roasting pan and...
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...
