4 tablespoons extra virgin olive oil ¾ pound brine-cured black olives and/or green olives, drained (olives with pits hold up better) 2 heaping tablespoons za’atar. Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za’atar, transfer to bowl and serve with crusty bread.
1 ½ pounds zucchini ¼ cup za’atar 2 tablespoons olive oil Salt and pepper (or sumac if you are on low sodium diet) Parsley, for garnish PREPARATION Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat. (Since it was raining, we heated a large skillet to sauté the zucchini.) Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices. Put into bowl. Stir 1/4 cup za’atar and 2 tablespoons olive oil into the bowl with zucchini. Toss so zucchini is coated with za’atar and season with salt, pepper and/or sumac.
If you do not have a whole day to create traditional mole sauce, this is for you! Ingredients: 6 Tablespoons Mole Blend 6 Tablespoons broth 1/4 cup pumpkin seeds 1/4 cup unsalted peanuts 1/4 cup raisins 4 chicken thighs Directions: Toast pumpkin seeds, peanuts and raisins in medium hot skillet for 1 minute. Watch carefully to not burn. Put in processor and puree. In saucepan warm broth, add mole blend. Add seed and raisin mixture. Stir over low heat, adding more broth if needed. Sauce should be consistency of tomato sauce with lumps from the nuts and raisins. Coat a
1 1/2 pounds baby broccoli or broccolini 3/4 cup virgin coconut oil* (or ghee), melted, divided Fine sea salt 1 medium-size lime, quartered 6 ounces baby spinach 1/2 cup roughly chopped toasted salted cashews 1 cup cilantro leaves 1 to 1 1/2 tablespoons French Vadouvan Curry Preheat oven to 425°. Cut broccoli into 3-in. lengths and halve thick stems lengthwise. Line 2 large, rimmed baking sheets with parchment paper or silicon mat and divide broccoli between them. Heat coconut oil in a small sauce pan on low heat. Drizzle 3 tbsp. coconut oil over each sheet of broccoli and season
This easy recipe creates a tasty and healthy appetizer. 1 – 2 tbsp French Vadouvan Curry 2 garlic cloves, finely minced 1 c. plain whole-milk Greek yogurt, divided Olive oil Kosher salt and pepper, to taste 1 pound carrots, tops trimmed, scrubbed Chopped cilantro Preheat oven to 425°F. Mix vadouvan, half of garlic, 1/2 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a cookie sheet, turning occasionally for 25-30 minutes. Notes: 1. The more Vadouvan used, the spicier (hot) the carrots are. 2. Try this
1 tbsp French Vadouvan Curry 4 to 6 lamb chops, about 1 pound 2 tsp kosher salt 2 c. whole fat yogurt, divided 1/4 c. olive oil 4 cloves garlic, sliced 2 4-inch sprigs rosemary 1 c. whole fat yogurt 2 tsp cornstarch Juice of 1 lemon 1. In sealable bag, combine lamb, vadouvan, salt, and 1 cup yogurt. Marinate 2 hours or overnight. Turn large skillet on high heat. 3. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on low, 10 minutes. Discard rosemary. 4. In large bowl, combine remaining yogurt and cornstarch. Slowly pour in olive
1 pineapple, peeled, sliced in 3/4 ” rounds 1 Tbsp sumac Grill pineapple for 3 minutes each side Sprinkle each side liberally with sumac
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Ingredients 4 small bone-in chicken thighs 2 oranges 1 tbsp sumac 1 tsp salt 1 tsp allspice powder pinch of black pepper 1 red onion quartered 3-4 garlic cloves , pressed 1/4 cup olive oil 6 springs fresh thyme or 1 tsp dried thyme Instructions Preheat oven to 375 F. In a bowl combine olive oil, spices, juice from 1 orange, garlic cloves and thyme. Stir to combine. Marinate chicken in bowl for 10 – 20 minutes. Slice the second orange into rounds.
Classic peppercorn sauce perfect on ribeye steak. 1/3 cup brandy 3/4 cup beef broth , low sodium 1/2 cup heavy thickened cream 2 – 3 tsp coarsely crushed whole black peppercorns or brined green peppercorns, drained Option- Add sauteed mushroom to sauce at end. Directions: Sear steaks in heavy skillet, place on oven-proof plate, cover and keep in warm oven (200 degrees) while making the sauce. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced about 2 minutes. Add broth, bring to simmer and let it simmer rapidly for
Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup. Prep Time: 45 min. Serves: 6 Ingredients: 1 medium onion, cut in medium dice 2 garlic cloves, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon annatto powder 1⁄4 cup olive oil 4 large ripe avocados, peeled, pitted, and coarsely chopped 2 1⁄2 quarts low-fat chicken broth Optional: 1⁄3 cup green peppercorns in brine, drained (recipe to brine your own) salt and pepper, to taste garnish with cilantro leaf, queso fresca or cheddar cheese, lime DIRECTIONS: In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring
6 stalks rinsed, fresh green peppercorns, or 1/2 cup dried green peppercorns 3 tsp. kosher salt 1/4 cup white wine vinegar 1⁄3 cup fresh lemon juice 1⁄8 tsp. ground turmeric Pack peppercorn stalks in a sterilized glass jar. (Or, reconstitute dried green peppercorns in 2 cups boiling water mixed with 4 tsp. kosher salt until tender, about 30 minutes, and drain.) Boil white wine vinegar or fresh lemon juice and 1⁄2 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 1⁄2” space at the top of the jar. Place lid loosely on
Ingredients: 1 corn on cob for each person Hank’s Herb Infused Hot Sauce – Buffalo wing flavor for those who love heat Merquen Infused Maple Syrup – the heat and smokiness of Merquen pepper blend are magnified by the caramel tones of the maple syrup. Salt & Pepper to taste This is such an easy appetizer or side dish. Cut cobs into 1 – 2 “ rounds. I use a large, strong knife with a hammer. Place the knife on the cob, use hammer to split the section apart. Boil, steam, grill or oven roast corn cobs. I
1 medium red onion chopped 1 to 2 jalapeno peppers seeded and chopped (See note) 12 ounces kale stems removed and leaves chopped in tiny pieces (See Note) 1/4 teaspoon ground cumin 1/2 cup shredded coconut unsweetened (See note) 1 to 2 tablespoons lime juice salt and pepper to taste Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften. Add water by the tablespoon if needed to prevent sticking. Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook 4 –
1 lb tuna (or other mild, dense fish), chopped into 3″ cubes 1 onion chopped 3 cloves garlic 1 tomato chopped 1 1/2 cup coconut milk 1 Cinnamon Stick Ceylon (3″) 1 tsp Chili Powder 1 tsp Turmeric 1/2 tsp salt 1 tsp Mohara’s Sri Lanka Curry Blend Directions In pot mix fish with all spices. In Sri Lanka this would be done with hands and the mixture would be thoroughly massaged. Add onions, tomato, cinnamon and 1 cup of coconut milk. Heat to boil, turn down to simmer for about 20 minutes. Add 1/2 coconut milk. Simmer until
INGREDIENTS 2 – 3 tbsp coconut oil ½ large onion yellow or red 4 garlic cloves minced or crushed in mortar and pestle 1 inch piece of ginger minced crushed in mortar and pestle 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend 1 large ceylon cinnamon stick ½ tsp salt plus more to taste 2 tsp turmeric 1 tsp cayenne pepper – less if you like it less spicy 1 tbsp paprika 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half) 2 – 3 serrano peppers, cut length-wise with or without seeds or jalapeno peppers for less
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Servings: 4 to 6 Ingredients 2 cups long grain rice 1/4 cup olive oil 1/2 tablespoon butter 1 onion, sliced 1 celery, diced 1 green pepper, diced (remove the seeds & membrain) 2 -3 garlic cloves 1 cup chicken breast, diced not cooked preferably 1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder 1 tablespoon ground paprika (Smoked, Spanish, Hungarian – your favorite) 1 – 2 tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for
1/4 cup olive oil 2 tablespoons zahtar 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 chicken thighs (6 to 8 oz. each) 1 lemon, cut into 4 wedges 8 green onions Preparation 1Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. 2Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] This is a mildsweet and savory beef curry from Pakistan with hints of heat. Recipe serves 8 Ingredients 1 pound beef round steak or stew meat cut into bite-size pieces 3 tablespoons olive oil 2 (3 inch) pieces fresh ginger root, peeled and diced 3 cloves garlic, minced 2 onions, peeled and diced 2 celery ribs, chopped 2 tablespoons curry powder, or to taste 2 teaspoons coriander powder 1 teaspoon Chinese Five Spice powder 1 teaspoon ground turmeric 2 carrots, peeled and sliced 2 parsnips, peeled and
2 1/2 lb Ground beef 3 tbl Flour 1 Tbl Oil 1 tsp Salt 1 tsp Pepper 1 Tbl Zhug 3 tbl Oil 1 cup Finely chopped onions 1 cup Sliced mushrooms 1 cup Chopped parsley 3 Eggs Cooking Instructions: Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhug. Form the meat mixture into a 10-inch loaf. Make a well the entire length of the loaf. Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and parsley until the onions are golden. Place the mixture in the well of the loaf. Lightly beat
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed) For the crust 2 teaspoons whole allspice berries, crushed 3 tablespoons pink peppercorns, crushed lightly 3 tablespoons green peppercorns, crushed lightly 3 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour 1 tablespoon firmly packed brown sugar 1 tablespoon Dijon mustard 1 1/2 teaspoons salt For the sauce 2/3 cup dry red wine 2 cups low-salt beef broth 1 1/2 tablespoons cornstarch 1 tablespoon Worcestershire sauce 1 tablespoon water Garnish: rosemary sprigs
