Chili Lime Kale Shakshuka Nachos

This recipe doesn’t have amounts – but I don’t think it can be messed up!

Tortilla chips
Kale – washed and dried well
Grated cheese (I used a cheddar mozzarella blend)
Chili lime seasoning (if you can’t find a seasoning blend, I’ve googled for online copycat versions)
Eggs (max 8)
Black beans
Canned corn 
Avocado, chopped 
Jalapeño, diced
Tomatoes, chopped 
Lime juice 
Fresh basil

Preheat oven to 400°F. 
Spray a sheet pan liberally with non stick cooking spray. 
Spread tortilla chips over pan. Top with kale and grated cheese. 
Sprinkle liberally with chili lime seasoning. 
Bake for about 5 minutes until cheese begins to melt. 
In the meantime, mix together black beans, corn, avocado, jalapeño and tomatoes. Top with lime juice, chili lime seasoning and fresh basil. Set aside. 
Now back to our sheet pan – the cheese has started melting. Remove the sheet pan from the oven. Form wells in various spots over the tortilla chips. Crack eggs and pour each one into a well. 
Bake for an additional 10 minutes, until you start seeing egg white turn white – keep in mind, the egg will keep cooking slightly when removed from oven. 
Top with black bean and corn salsa. 
Drizzle on additional lime juice if desired. 

Zaatar Honey Sheet Pan Chicken

1 tbsp zaatar
1-2 cloves garlic
1 tbsp honey 
1 tbsp Dijon mustard
 1/4 cup extra virgin olive oil
Salt and pepper 
2 handfuls of baby carrots, washed and dried 
2 boneless, skinless chicken breasts, cut into strips
1/4 purple cabbage, shredded 
1 head fennel, sliced 

Preheat oven to 400°F
Mix together zaatar, garlic, honey, Dijon, oil, salt and pepper. Spread baby carrots on a sheet pan. Pour approximately 1/3 of zaatar mixture onto carrots, coating them well. Roast for 20-25 minutes, until softening. Remove from oven and add chicken, fennel and cabbage to the tray. Coat with remaining oil mixture and mix everything well. Bake for an additional 15-20 minutes. Check chicken for doneness with meat thermometer.

Sheet Pan Shawarma Tofu

1 block firm tofu
1 can chickpeas, drained, rinsed and dry with a towel
1 small head cauliflower, cut into small florets, washed and dried well
1 small eggplant, cubed
6 tbsp extra virgin olive oil, divided
4 tbsp Shawarma seasoning, divided
1/2 tsp Sea salt
1 tbsp Zaatar
1 tbsp Cornstarch .

Cut tofu into 1/2-3/4” cubes. Place on clean kitchen towel, fold towel over to cover top as well. Top with heavy cutting board and let sit for 30 minutes to squeeze out liquid.
Preheat oven to 400°F.
Mix together cornstarch, 2 tbsp oil and 1 tbsp shawarma seasoning. Coat tofu with this mixture. Spread on half greased baking pan – tofu pieces should be spread and not overlapping.
Mix together remaining oil, shawarma seasoning, zaatar and sea salt. Coat eggplant, chickpeas and cauliflower. Spread some on remaining part of baking pan and the rest on a second baking.
Bake for 30-40 minutes, until crisp. I left the tofu on the upper rack.
Serve over a bed of humus, as pictured. Garnish with zaatar, tahini and fresh parsley.
Alternatively, serve in a pita or laffa with your choice of traditional shawarma toppings. .
Thanks to @sylviafallas for sharing her shawarma eggplant, inspiring me to add 🍆 to this yummy mixture.

Dill Maple Dijon Sheet Pan Salmon and Vegetables

1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.