This deeply-spiced potato hash is great for a quick weeknight dinner – or as the centerpiece of a nice brunch. Serve with eggs, chicken, sausages, or leftover shawarma meat for a nice protein boost.
gluten-free, vegetarian, vegan
Mediterranean Spiced Hash
3 small yellow potatoes, chopped fine
2 big hand fulls okra (or asparagus, or green beans – whichever you can find), sliced into rounds
Big hand full cherry tomatoes, halved
1 small cucumber, chopped fine
Big hand parsley, chopped fine
1 red onion, diced (about 1/3 c)
Stock or water + chicken flavoring (I used Magic Sarap)
4 Tbsp zaatar
2 tsp sumac or lemon powder
2 tsp cumin
1 Tbsp smoked or sweet paprika
1 Tbsp garlic powder
Salt & pepper
Squeeze lemon juice
In a large pan over medium/medium-high, heat a couple turns oil. Add the potatoes and onion once chopped and sauté until beginning to soften, cutting the heat down if things start to get too brown.
Add the okra (or other veg) and stir a minute or so.
Add 1/4 c of the stock or seasoned water. Stir.
Add all the spices + generous lashes of salt and pepper.
Stir frequently, adding more water if your mix dries out and starts to burn, until the potatoes are cooked through and your okra de-slimes. Your potatoes will look super spiced and a sort of gravy will form. This is what you want.
To finish, toss with the cucumber, parsley and tomato. Taste and hit with a little lemon juice, salt or pepper if needed.
Serves 3 – 4, depending upon what you pair it with
This is a great one to keep in your back pocket. This chicken is [fire] and would be fantastic in a cold summer salad (I’m thinking a mandarin affair), or a quick stir fry. Yum.
Hot Honey Chicken Bowl
1 lb. boneless, skinless chicken breasts, cut into cubes
2 tsp. garlic powder
2 Tbsp. cornstarch or arrowroot powder
1 tsp. cayenne pepper
Generous salt & pepper
1 Tbsp. olive oil
1/4 c. honey
2 Tbsp. sambal olek
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. soy sauce or coconut aminos
More salt, pepper, cayenne & red pepper flakes
1-2 zucchini, cut into moons & air fried until nice and brown with a little salt, pepper & oil
2 carrots, shredded
1 avocado, chopped
2c. quinoa or cous cous cooked in broth with salt & pepper
Juice & zest of 2 limes
1/4 c. your favorite yogurt (I used a thick Skyr-style soy)
1 tsp. lemon juice
1 Tbsp. ranch seasoning powder
Hand full of chopped chives or scallions to garnish
Chop the chicken into bite-sized pieces and toss with the garlic powder, cornstarch/arrowroot powder, cayenne & a generous sprinkle salt & pepper. Blast with a little spray oil and air fry on 400 15 mins or until crispy and done (shaking and re-spraying a couple times through the cook time).
In a medium bowl, combine the olive oil, honey, sambal, minced garlic, lemon juice, soy sauce/coconut aminos and a generous sprinkle each of salt, pepper, red pepper flakes and cumin. Toss the chicken with the sauce and set aside.
Prep the grain bowl bottom and veggies.
Assemble as you wish.
Combine the sauce ingredients together in a small bowl, thinning out with a little water if you want a more pourable sauce.
This is a sweetish, rich, luxe topping that can be used a bunch of different ways.
I’ve had this batch slathered onto bread, and used as a topper for a veggie-based couscous dish coming next week. In restaurants, I’ve had it as a sort of dip for roasted meats as well.
Moroccan Tfaya Dressing
1/2 cup golden raisins
3 small red onions, peeled and sliced thinly
2 Tbsp butter
2 Tbsp honey
1/2 cup water
Generous amount black pepper
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground turmeric
Generous pinch salt
Pinch saffron threads
Slice the onions thinly and add to a pot over medium heat. Add the rest of the ingredients (minus the saffron) and simmer :30 – 1:00 or until the onions are on their way to breaking up and the liquid has reduced to a thick syrup. Add the saffron in the last 10-15 minutes.
Serve over next week’s couscous dish, slathered on bread, as a dip for meats or tossed into scrambled eggs.
This is an addictive little hit of Summer sun in a bowl; perfect for those mid-Winter blues.
gluten-free, paleo, pescatarian
Sunshine Shrimp Chopped Salad
1 – 1.5 lb peeled and deveined shrimp
Juice of 2 oranges
3 Tbsp salt
1/2 yellow onion, chopped rough
2 cloves garlic, chopped rough
Hand full cilantro
3 c water
First, poach your shrimp in the mix above a couple minutes or until cooked through. Remove. If your shrimp were frozen and pre-cooked like mine, heat till warmed through. You’ll still get a bit of that delicious poaching liquid taste. It’s fine.
4 Tbsp cashew butter
1 tsp your favorite sweetener (I used date molasses)
1 tsp rice vinegar
1 tsp lemon juice
1-2 tsp sambal olek
1 tsp garlic powder
1 tsp onion powder
Sprinkle salt & pepper
Couple hand fulls green beans per serving, cut in thirds and poached in the shrimp liquid until crisp-tender
1/2 avocado per serving
1/2 – whole segmented and chopped orange per serving
6-10 cherry tomatoes, halved, per serving
Sprinkle sesame seeds
Sprinkle flaky salt
How many this serves depends on how starving you are – this *could* serve 2 for lunch as written, or just a really hungry me. You do you