Roasted Za’Atar Potatoes

Spice up your life with za’atar, a traditional eastern Mediterranean spice blend containing sumac berries, toasted sesame, salt, cumin, coriander, thyme, oregano and/or marjoram. Throughout the Mediterranean, za’atar is commonly used as a condiment: commonly sprinkled on chicken, fish, meats, roasted vegetables, breads, or used in dips.

One way to enjoy za’atar is as a simple dip for dipping bread into or spreading on bread or pita and toasting until crispy. Mix 1 part za’atar to a 1 part of olive oil. For a dip, use a more less oil, for a spread a little less. Drizzle in oil slowly until you reach the desired consistency for your needs.

Another way to use Za’atar is on roasted cauliflower. I recently had Za’atar Roasted Cauliflower at a trendy restaurant and recreated it at home. Follow this Roasted Cauliflower recipe but add one teaspoon of za’atar to the oil. Yum! This would be delicious in a grain bowl with ancient grains and chickpeas with some avocado cream.

Za’Atar Potatoes

Using za’atar on potatoes makes them so special and it is so easy.

  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Za’Atar
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 24 ounces petite baby red potatoes, Yukon golds or sweet potatoes, washed, patted dry and cut into 1 inch pieces
  • Optional garnish: chopped fresh parsley and lemon slices or wedges
  1. Combine the olive oil, lemon juice, za’atar seasoning, garlic powder and about ½ tsp salt and ¼ tsp pepper in a zip-top bag. (use more or less as desired)
  2. Add the potatoes to the bag. Seal the bag and give it a shake so the marinade evenly coats the potatoes. Allow the potatoes to marinate for 5 minutes or up to 3 hours.
  3. Position a rack near the center of the oven and preheat the oven to 425ºF.
  4. Spread the potato pieces out onto a 13 x 9 pan, line with foil if desired for easier cleanup.
  5. Bake the potatoes for 20 minutes.
  6. Optional, sprinkle with fresh parsley and lemon slices or wedges, serve warm.



Roasted Cauliflower, Quinoa and Spicy Walnuts

I discovered this DELICIOUS combo when I was combining leftovers for a lunch.

I had leftover Garlic Lemon Parmesan Roasted Cauliflower, cooked quinoa, and some of the toasted seasoned walnuts from this Arugula, Chickpea, Walnut, Fig, Goat Cheese salad recipe.  Mixed them together in a bowl and heated in the microwave. One bite is all it took to realize I had to turn this into a “recipe” and recreate it time and time again!



Steamed Green Beans with Vinaigrette

These can be served right away, at room temperature or chilled.

1 ½ pound green beans, ends trimmed, washed and drained

1 tablespoon Sherry vinegar

1 teaspoon fresh juice from about 1 lemon

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Put 1 cup water in a large saucepan. Add the beans, cover and cook until tender but still very crisp, about 6 minutes.

Whisk together Sherry vinegar, lemon juice, Dijon mustard, and 3 tablespoons olive oil in a large bowl.

Drain the beans in a colander, transfer to bowl with the vinaigrette and toss to coat. Season to taste with salt and pepper.

These can be served right away, at room temperature or chilled.