za’atar tomato & chickpea flatbread

ingredients 10-ounce can seasoned chickpeas, drained (like TJ's cumin parsley chickpeas)2 pieces naan or other large flatbread1 large heirloom tomatoza'atar, to taste½ cup plain yogurt¼ cup finely chopped parsleycitrus hot sauce (like TJ's yuzu kosho hot sauce), to taste method Thinly slice the tomato and place in a single layer. Sprinkle with za'atar and salt,... Continue Reading →

mediterranean couscous salad

from Cookie and Kate ingredients 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)⅓ cup pine nuts⅓ cup extra-virgin olive oil2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)1 large shallot, finely chopped (about ½ cup)2 cloves garlic, pressed or minced½... Continue Reading →

uunifetapasta

We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

pasta e ceci

by Andy Baraghani ingredients 1 cup dried chickpeas, soaked overnight and drained1 fresh bay leaf1 garlic clove1 sprig fresh rosemary1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes2 Tablespoons olive oil, plus more for drizzling½ medium yellow onion, finely dicedAbout 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your handsSalt... Continue Reading →

sabich bowl

from The Kitchn. ingredients 4 large eggs5 Tablespoons olive oil, divided1 Tablespoon za'atar1 1/4 teaspoons kosher salt, divided, plus more as needed3 cloves garlic, divided1 medium eggplant (1 to 1 1/4 pounds)4 cups coleslaw mix (1/2 a 14-ounce bag)1 pint multi-colored cherry tomatoes1/2 English cucumber, or 2 Persian cucumbers1/4 cup finely chopped loosely-packed fresh parsley leaves3 Tablespoons freshly squeezed lemon juice (from 1 lemon)1/4 cup well-stirred tahini1 (1.5-ounce) snack-sized bag pita chips (about 1 cup)1/2 cup hummusoptional, for serving: Harissa,... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

peaches and tomatoes with burrata and hot sauce

from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil2 Tablespoons mild hot sauce (such as Crystal or Frank’s)2 teaspoons unseasoned rice vinegar2 teaspoons honeyKosher salt3 ripe peaches or nectarines, cut into wedges2 large ripe tomatoes or 1 pound mixed tomatoes, sliced1 8-ounce ball burrata or fresh mozzarella, torn into large piecesTarragon or basil sprigs (for... Continue Reading →

ratatouille

I find that ratatouille is best accomplished in stages. For this recipe, I highly suggest completing the first part and letting it sit for a while before finishing in the oven, which really lets the vegetables become friends. lightly adapted from Bon Appétit. 1 large globe eggplant, peeled, coarsely chopped1 large zucchini, sliced into ¼-inch-thick... Continue Reading →

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