Seasoned Chicken

• 2-3 Chicken Breasts
• 1 tablespoon  dried parsley, crushed
• 2 teaspoons of dried rosemary
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground pepper

 Cook chicken with seasonings. Shred if using on tzatziki sandwiches.

Tzatziki Sauce

Courtesy of Epicurious

• 3 cups plain yogurt (do not use low-fat or nonfat)
• 1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
• 3 tablespoons finely chopped fresh dill
• 1 large garlic clove, minced
• 1 large tomato, quartered, seeded, thinly sliced

try Jicama Salad

1/2 large jicama, peeled and cubed
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced1 large cucumber, seeded and chopped
1/2 c. diced red onion
2 oranges, peel cut away and cut into small wedges
1/2 c. finely-chopped cilantro
1/3 c. fresh lime juice
2 T. olive oil
Pinch of cayenne pepper
Pinch of paprika
Salt to taste

Shakshuka

We use to have a really good recipe we got from The Hummus Place, but we seemed to have misplaced it, and they no longer have the recipe posted on their site. This looked like a promising alternative recipe to try/use as a base.

From: Recipe Zaar 

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon jalapeno, minced and seeded (or more to taste)
• 2 red peppers or green peppers, roughly chopped
• 8 fresh plum tomatoes, roughly chopped
• 2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
• 1/2 teaspoon hot paprika or cayenne pepper
• 2 teaspoons sweet paprika
• 1 teaspoon turmeric
• 1 teaspoon salt, more to taste
• 1 teaspoon fresh ground black pepper, more to taste
• 1 teaspoon sugar
• 1 cup canned tomato juice
• 1/2 cup vegetable broth
• 4 large eggs
• za'atar spice mix, for serving
• 4 pita breads, warmed

 Directions

1. Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2. Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5. Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7. Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.