Flower and Herb Salad

There so something so decadent about eating flowers! That’s why most of the flowers in our yard are edible. This is lovely summer salad that goes great with all the spicy food I’ve been cooking.

12 radishes, sliced thin
1/2 cucumber, sliced thin
3 c salad greens
2/3 c dill leaves, chopped
2/3 c mint, chopped
2/3 c basil, chopped
Edible flowers
1/4 c olive oil
1 TBSP white balsamic
1 tsp lemon
Salt and pepper

Combine dressing ingredients in a small jar. Toss with other ingredients.

Serves 6.

Chilled Tomato Soup


The soup is yellow because my tomatoes are yellow – added a little cumin to spice things up.

2 1/2 lbs tomatoes, chopped
1 small cucumber
1 yellow pepper
4 scallions, trimmed
2 cloves garlic
2 tsp cumin, ground
1/4 c olive oil
2 TBSP sherry vinegar
Salt and pepper

Combine in a blender until smooth. Chill.

Top with chopped avocado and cilantro.
Serves 6

Roasted Chicken with Sumac, Za’atar and Lemon

I feel like a broken record, but I gotta say it – another winner from Ottolenghi! I used chicken thighs instead of a whole chicken. Served it with warm flatbread and yogurt mixed with garlic – delish!

1 1/2 lb chicken thighs
2 red onions, sliced thin
2 cloves garlic, minced
4 TBSP olive oil
1 1/2 tsp allspice
1 tsp cinnamon
1 TBSP sumac
1 lemon, sliced thin
1 c chicken stock
1 1/2 tsp salt
1 tsp pepper
2 TBSP Za’atar
1/3 c pine nuts, toasted
1/4 c parsley, chopped

Combine all ingredients except Za’atar, pine nuts and parsley in a ziplock bag and marinade the chicken overnight.

Preheat oven to 400. Pour chicken and marinade into a baking pan. Bake for 40 minutes until chicken is cooked through.

Top with toasted pine nuts, Za’atar and parley.

Serve 4 – 6.