Grilled Eggplant with Za’atar Dressing

  

Serve this super easy side with Shawarma chicken and you have a Mediterranean feast! I used grilled zucchini and eggplant, but this dressing would also be great on crispy greens or grilled romaine.

Ingredients:
2 TBSP sherry vinegar
2 tsp yellow mustard
pinch of salt
6 TBSP olive oil
4 tsp za’atar
1/4 tsp sumac
3 small zucchini, sliced lengthwise
3 small eggplant, sliced lengthwise

Combine all ingredients, except veg in a jar, shake to combine.

Toss veggies with a little olive oil and grill over medium high heat for about 2 min per side.

Toss with dressing and serve. 

Serves 4.

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NYT Shawarma Chicken

  
This is one my NYT top recipes – it’s delicious! I made a few changes, like cooking the chicken in the marinade and then shredding it to get maximum spiciest across all the chicken bits. Serve with flat breads, feta, tomatoes, etc. 

Ingredients:

2 lemons, juiced
½ c plus 1 TBSP olive oil
6 cloves garlic, peeled, smashed
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 lbs boneless, skinless chicken thighs
1 large red onion, peeled and quartered
4 TBSP chopped fresh parsley

Combine the lemon juice, 1/2 c olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl. Add the chicken, and toss well to coat. Cover, and store in refrigerator all day or overnight.

Preheat oven to 425. Dump the chicken and marinade on to a sheet pan, and toss once to combine, spreading everything evenly across the pan.

Roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then shred into bits. Scatter the parsley over the top.

Serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

    

Loaded Potato Waffles

  
Those crazy geniuses at F&W did it again! This is genius, delicious and like all waffles freeze well for future emergency dinners, which we have a lot of now that both boys are in school. They take a little time, but like I said the pay off it two fold – amazing delicious and future insta-meal! This is a great use of the shredding tool on your food processor! 

Ingredients:
2 lbs of yukon gold, grated and squeezed dry with your hands or a towel 
2 large eggs, lightly beaten
3 TBSP flour
1 1/2 tsp salt
1 tsp baking powder
1 c shredded cheddar cheese, plus more for topping
3 TBSP melted unsalted butter
6 – 8 slices crispy bacon,crumbled
1/3 c chopped chives, plus more for topping
6 green onions, chopped, for topping
Sour cream, for topping

Heat waffle iron on highest setting

Combine flour, salt and baking soda. Whisk in eggs and butter. Stir into potatoes with cheese, chives and bacon until well combined. Set aside.

Scoop about 1/3 c on to iron and cook until crispy.

Top with sour cream, cheese, bacon, onions and chives. I served it with a bunch of pickled veggies, a salad would also be a great accompaniment.

Freeze any leftovers for a quick dinner.