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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.

 

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.

 

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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!

 

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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.

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