Za’atar

Za’atar Feta Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Za’atar Feta Dip! It’s time to shake up the party with an appetizer favorite that won’t just sit on the table and be ignored. There’s no need to announce this popular Middle Eastern spice since, you know, people could likely turn up their noses and walk away. The secret is to pique their curiosity by making it look enticing. However, if you’re cornered into revealing this secret ingredient, simply mumble your way through za’atar’s blend of ingredients like oregano, marjoram, and thyme. As your voice trails off, they’ve already scooped up enough to slather on a chip and take a bite. It’s earthy. It’s tangy. It’s lusciously smooth and creamy. Now they suddenly want more. 

ZA’ATAR FETA DIP 

Ingredients: 

6 ounces feta cheese, crumbled

4 ounces cream cheese, softened 

1/3 cup Greek yogurt

2 tablespoons honey

1 clove garlic, minced

1 teaspoon za’atar seasoning

1 tablespoon pistachios, roughly chopped

Fresh mint, for garnish

Raw Honey, for garnish 

Instructions: 

In a food processor, combine feta cheese, cream cheese, Greek yogurt, honey, minced garlic, and za’atar seasoning. Blend on High setting until smooth. Scoop mixture into a serving dish and smooth with a spoon. Make a small well in the center and fill with additional honey. Garnish with crushed pistachios, fresh mint, and a sprinkling of za’atar seasoning. Serve with mini pretzels or toasted bagel chips. 

Honey Grilled Carrots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Honey Grilled Carrots! You know that slightly sweet and smoky flavor grilled foods release into our memory banks? Welcome another member to the weekend cookout. Move over, corn-on-the-cob, you might have competition with grilled carrots. The sweet juices, combined with a bit of honey, create a caramelized flavor that makes them a match worthy of any backyard barbecue on the horizon. So the next time you need another vegetable to be a star attraction, pick up a bag of carrots and watch them both disappear. 

HONEY GRILLED CARROTS

Ingredients:

8 large carrots, tops removed

1 1/2 tablespoons olive oil

1 tablespoon natural honey

Juice from one lemon

1 teaspoon za’atar seasoning 

Instructions:

Preheat the gas grill to 450°. Place carrots in a single layer in a microwave-safe dish. Microwave carrots for 2 minutes on High before grilling. Whisk together olive oil, natural honey, lemon juice, and za’atar seasoning. Pour over carrots. Marinate until grill comes to set temperature. Using a tongs, transfer carrots directly onto heated grates. Grill for 6 minutes, turning as needed to char the carrots. 

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat. 

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt 

2 teaspoons za’atar seasoning 

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve. 

Honey Grilled Carrots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Honey Grilled Carrots! You know that slightly sweet and smoky flavor grilled foods release into our memory banks? Welcome another member to the weekend cookout. Move over, corn-on-the-cob, you might have competition with grilled carrots. The sweet juices, combined with a bit of honey, create a caramelized flavor that makes them a match worthy of any backyard barbecue on the horizon. So the next time you need another vegetable to be a star attraction, pick up a bag of carrots and watch them both disappear.

HONEY GRILLED CARROTS

Ingredients:

8 large carrots, tops removed

1 1/2 tablespoons olive oil

1 tablespoon natural honey

Juice from one lemon

1 teaspoon za’atar seasoning

Instructions:

Preheat the gas grill to 450°. Place carrots in a single layer in a microwave-safe dish. Microwave carrots for 2 minutes on High before grilling. Whisk together olive oil, natural honey, lemon juice, and za’atar seasoning. Pour over carrots. Marinate until grill comes to set temperature. Using a tongs, transfer carrots directly onto heated grates. Grill for 6 minutes, turning as needed to char the carrots.

Za’atar Avocado Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Za’atar Avocado Salad! Za’atar is one of those words that sounds mystical and magical to me, like “Abracadabra” or “Shazaam”. Sprinkling this Middle Eastern spice on fresh salads, meat dishes, or even homemade hummus guarantees to mysteriously transport you to faraway lands. Open the jar and sprinkle a little bit onto the palm of your hand. Dip your tongue into the blend of spices. Taste that earthiness? It’s cumin and toasted sesame. You already detect the savory flavors of oregano, marjoram, and thyme. But what is that unexpected tanginess? Can you guess? It’s sumac, the secret ingredient. Za’atar is a one-spice wonder you may want to sprinkle into olive oil to slather onto focaccia bread. Do it. Once you try it, watch it disappear. It’s that good.

ZA’ATAR AVOCADO SALAD

Ingredients:

1 avocado, pitted, peeled, and thinly sliced

1 tablespoon lime juice

3 hearts of palm, cut into thin rounds

1/2 cup frozen shelled edamame, thawed

2 radishes, sliced thin

1 tablespoon za’atar seasoning

2 tablespoons olive oil

1 tablespoon rice vinegar

1 teaspoon raw honey

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Grated zest of lemon, for garnish

Instructions:

Arrange the avocado slices in a single layer on a platter. Drizzle lemon juice over slices. Scatter the hearts of palm over the avocados. Top with shelled edamame. Insert sliced radishes throughout. Sprinkle za’atar seasoning over all. In a small bowl, whisk together the olive oil, rice vinegar, and raw honey until blended. Season with kosher salt and cracked black pepper. Spoon the dressing over the salad. Garnish with lemon zest. Serve immediately.

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat.

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt

2 teaspoons za’atar seasoning

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve.

Za’atar Avocado Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Za’atar Avocado Salad! Za’atar is one of those words that sounds mystical and magical to me, like “Abracadabra” or “Shazaam”. Sprinkling this Middle Eastern spice on fresh salads, meat dishes, or even homemade hummus guarantees to mysteriously transport you to faraway lands. Open the jar and sprinkle a little bit onto the palm of your hand. Dip your tongue into the blend of spices. Taste that earthiness? It’s cumin and toasted sesame. You already detect the savory flavors of oregano, marjoram, and thyme. But what is that unexpected tanginess? Can you guess? It’s sumac, the secret ingredient. Za’atar is a one-spice wonder you may want to sprinkle into olive oil to slather onto focaccia bread. Do it. Once you try it, watch it disappear. It’s that good.

ZA’ATAR AVOCADO SALAD

Ingredients:

1 avocado, pitted, peeled, and thinly sliced

1 tablespoon lime juice

3 hearts of palm, cut into thin rounds

1/2 cup frozen shelled edamame, thawed

2 radishes, sliced thin

1 tablespoon za’atar seasoning

2 tablespoons olive oil

1 tablespoon rice vinegar

1 teaspoon raw honey

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Grated zest of lemon, for garnish

Instructions:

Arrange the avocado slices in a single layer on a platter. Drizzle lemon juice over slices. Scatter the hearts of palm over the avocados. Top with shelled edamame. Insert sliced radishes throughout. Sprinkle za’atar seasoning over all. In a small bowl, whisk together the olive oil, rice vinegar, and raw honey until blended. Season with kosher salt and cracked black pepper. Spoon the dressing over the salad. Garnish with lemon zest. Serve immediately.