Naan

 Yield: makes 10

Ingredients

3⁄4 cup water heated to 115°

1 tsp. honey

1 (1/4-oz.) package active dry yeast

2 cups all-purpose flour

1⁄2 cup plain, full-fat Greek yogurt

2 tbsp. canola oil

1⁄2 tsp. kosher salt

1⁄4 cup minced cilantro (optional)

Instructions

Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, and salt; stir until dough forms. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour.

Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7″ circle about 1⁄4” thick. Sprinkle with 1⁄4 tsp. cilantro; press into dough.

Heat a 12″ nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface, about 45 seconds. Flip dough; cook until bubbles appear once more, about 30 seconds. Transfer naan to a plate and slide skillet off heat. Using tongs, cook naan about 2″ over the open flame, flipping once, until browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan until browned in spots, about 1 minute.) Return naan to plate, brush with ghee, and sprinkle with more cilantro. Serve hot.

Roasted Cauliflower Pitas

 

Roasted Cauliflower Pitas with Zhug and Garlic Tahini

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Servings: 4

 

Calories: 557kcal

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon smoked or sweet paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• ½ teaspoon ground turmeric
• 1/4- ½ teaspoon cayenne pepper
• juice from half a lemon
• 4 garlic cloves, chopped
• kosher salt black pepper
• 4 fresh naan or pitas, warmed
• pickled red onion and lettuce, for serving 
• lemon tahini and mango harissa (recipe in notes) (optional)

Zhug (herby green sauce)

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 large jalapeño, seeded if desired
• 1 clove garlic, finely chopped or grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Instructions

• 1. Preheat the oven to 425° F. 

  2. On a baking sheet, tossed together the cauliflower, olive oil, paprika, cumin, cardamom, turmeric, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Bake 15 minutes, toss and bake another 15 minutes, until lightly charred.

  3. To make the zhug. Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin. Taste and add more salt as needed. 

  4. To assemble, stuff/spread each pita with zhug, then lettuce, roasted cauliflower, and red onion. Drizzle over more zhug. Add tahini and harissa, if desired (recipes in notes).
  Serve with pickled red onions, avocado, cucumbers

Cheesy Orzo with Roasted Tomatoes

Cheesy Orzo with Roasted Tomatoes

Serves 4

Ingredients

300 g/10.6 oz orzo

400 g/14.1 oz cherry tomatoes

1.5 cup white wine

5 garlic cloves, sliced

5 thyme sprigs

2 tbsp olive oil

70 g/2.5 oz grated Parmesan

1.5 cup vegetable broth

1 cup whole milk

4 garlic cloves, minced

1 shallot, finely chopped

2 tbsp olive oil

4 tbsp pine nuts

salt + black pepper, to taste

4 thyme sprigs, for serving

crushed red pepper flakes, for serving

flaky salt, for serving

Instructions

Preheat the oven to 200°C/400°F.

Place the cherry tomatoes in a baking sheet, sprinkle with 2 tbsp olive oil.  Add wine, sliced garlic, thyme sprigs.  Season with a pinch of salt and black pepper. Slide into the oven for 15-25 minutes.

Meanwhile, heat a large non-stick skillet or Dutch oven over high heat. Add pine nuts and toast until golden, about 1 minute. Remove from skillet.

Make the orzo. Lower the heat, add the remaining oil, garlic and shallot, cook until soft, about 1 minute.

Add orzo, stir until fragrant, about 1 minute. Pour in vegetable broth and milk. Bring to a boil, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 10-15 minutes or according to package instructions. Add a splash of water if the orzo looks too dry.

Stir in Parmesan. Taste, and adjust salt and black pepper.

Top with roasted cherry tomatoes and their released juices. Sprinkle with flaky salt and red pepper flakes. Serve with toasted pine nuts.