Cherry Tomatoes Golden berries A few sprigs fresh rosemary 4 cloves garlic Extra virgin olive oil Freshly ground pepper and sea salt . Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit. . In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. Bake uncovered at 250°F for 2 hours.
2 large zucchini, cut into 1/4 inch rounds 3 tbsp extra virgin olive oil 2 tbsp zaatar Grated Parmesan Salt and pepper . Mix together all ingredients except zucchini. Coat zucchini with mixture. Place on greased baking sheet in single layer. Bake at 425°F for 5 minutes Broil for 3-5 minutes (watch carefully)
There are so many variations to this recipe. Here’s what I did but scroll down for more ideas. . Preheat oven to 400°F. On a sheet pan, spread out 1 cubed sweet potato (tiny pieces), 1 head of cauliflower cut in small florets and 1 can drained chickpeas. Mix taco seasoning and some extra virgin olive oil to form a paste. Spread on vegetable mixture. Roast for about 30-40 minutes. . In the meantime, prepare your salsa and toppings. Also, prepare 1 cup of quinoa according to package directions, if you’re making the bowls. . Salsa (enough for 2-3 portions): 1 tbsp pickled jalapeños 1/4 cup chopped tomatoes 1/4 cup chopped physalis/golden berries 1 tbsp chopped fresh mint or cilantro Juice of 1 lime 1 tsp olive oil Salt and pepper . Toppings (in addition to vegetables roasting in the oven): Tomatoes Cabbage Olives Spinach Black beans Chopped peppers Cheese . Now you choose: For a regular quesadilla: spread grated mozzarella cheese on your tortilla and cover half of tortilla with desired toppings. Pan fry on both sides until nicely browned and cheese is melted. You can top with salsa or sour cream. For a quesadilla bowl, add quinoa to bowl and add desired toppings. Top with lots of salsa, which doubles as a dressing. . In addition to toppings listed, you can use avocado, mango, lentils, corn kernels, vegan sausages, vegan meat etc. You can also use avocado and mango in your salsa (and omit the golden berries if you don’t have) – you can even use a store bought salsa.
1 package Asian noodles (I buy frozen ones that need to be boiled for only 1-2 minutes) cooked according to package directions 1 tsp sesame oil 1 small eggplant, cubed and salted (wipe off salt after to absorb excess moisture) 1 box of mushrooms, sliced 5 cloves garlic, peeled and minced 1 inch knob of fresh ginger, peeled and minced 2 tbsp Olive oil or grapeseed oil to sauté 3 tbsp soy sauce 3 tbsp rice vinegar 1 tbsp honey 1 tsp sriracha hot sauce 1 cooked rib steak, thinly sliced against the grain (see my London broil recipe for my favourite steak marinade) Sesame seeds and fresh basil for garnish . In a large saucepan, over medium heat, heat oil and sauté eggplant and mushrooms. Once softened, add ginger and garlic and continue for sauté for another minute or 2. Add soy sauce, rice vinegar, honey and hot sauce. Allow to simmer for 2-3 minutes. In the meantime, drizzle sesame oil onto noodles. Mix noodles into soy sauce and vegetable mixture, making sure that the noodles absorb the sauce. You may want to add an extra tbsp soy sauce if the vegetables absorbed too much of the liquid. Remove from heat, top with steak, mushrooms and eggplant! Garnish with basil and sesame seeds.
This chicken is so yummy that ALL 3 of my picky kids ate it! That being said, I don’t know if they’ll eat it ever again. But I call it a win! . 2 boneless chicken breast, each cut into 2 or 3 thinner cutlets (depending on thickness of breast) 2 tbsp zaatar 1 tsp sumac 2 tbsp smoked paprika Zest of 1 lemon Pepper 2 tbsp olive oil 2 garlic cloves, minced . Mix together marinade ingredients and coat chicken. Grill on BBQ or grill pan for a few minutes per side. I usually cut the thickest one to see if it’s cooked through or use a meat thermometer.
Melt 150 grams of dark chocolate in a double boiler. In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini. Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate. Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden.
Erin Eats 