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  • one (3-4 lb) whole chicken
  • kosher salt (roughly 3/4 –
  • 1 teaspoon kosher salt per pound of chicken)
  • Freshly ground black pepper
  • 2 whole lemons, halved and skins pierced with a knife
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons extra virgin olive oil
  • 3-4 carrots, peeled and chopped in large chunks
  • 1 onion, quartered
  • 3-4 small potatoes, quartered
  • 3 cloves of garlic, smashed

Place the chicken on a parchment-lined small baking sheet and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24-36 hours. This will help dry out the chicken and produce extra crispy skin. If you skip this step, be extra careful to thoroughly dry the chicken before roasting!
Preheat the oven to 425 degrees Fahrenheit. Set aside a small roasting pan with a rack (or as makeshift–not as ideal–option if you don’t own one, line a baking sheet with a cooling rack).
Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper. Place the lemons inside the cavity of the chicken. Truss the bird.
In a small bowl, combine the softened butter and thyme, paprika, onion powder, oregano, nutmeg, and sugar with a spoon until it is thoroughly mixed. Technically, this step is optional, but I like the added flavor and moisture it adds to the chicken. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) and distribute the butter evenly.
Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally liberal the outside (all sides) of the chicken with kosher salt and black pepper.
Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on a rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
Roast the chicken at 425 degrees Fahrenheit for roughly 45 to just over one hour (you should estimate roughly 15-20 minutes per lb of chicken), the juices run clear, or until a temperature inserted into the thickest part of the thigh reads 165 degrees.
Allow the chicken to rest (uncovered) for a minimum of 15-20 (the longer the better!)–do not skip this step–before removing the string and carving. This is a good time to snack on the crispy skin! During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.

Garlic Butter steak

  • 4 (12-ounce) rib-eye steaks*,
  • 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter, at room temperature
  • 1 Tablespoon parsley
  • 3 cloves garlic, mince
  • Zest of 1 lemon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

To make the garlic butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
Serve immediately with garlic butter.

Kid-Friendly Overnight Oats

  • ⅔ cup rolled oats (65 g)
  • ⅔ cup milk, of your choice (160 mL)
  • ½ cup vanilla greek yogurt (120 g)
  • 1 tablespoon strawberry jam
  • 3 tablespoons nut butter
  • ½ teaspoon vanilla extract
  • 1 teaspoon chia seed, optional
  • strawberry, quartered,

In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.Seal and place in the refrigerator overnight for up to five days.Top with additional strawberries, if desired.


Lemon Pepper Chicken & Rice

  • 3 Tbsp. Lemon Pepper
  • 1 Tbsp. Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 2 lbs Chicken Thighs With Skin 4Tbsp. Butter
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk Pepper to taste
  • 1 cup Parmesan 1/4 cup Parsley

Preheat your oven to 350˚F/ 175˚C. Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.) With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes). Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.



  • prep time: 10 minutes
  • cooking time: 40 minutes
  • 1 lb baby potatoes, quartered
  • 1 cup pearl onions (optional)
  • 2 tbsp olive oil
  • 2 tsp za’atar
  • 1 1/2 tsp salt
  • dipping sauce:
  • 1/2 cup Greek or Mediterranean plain yogurt
  • 1 clove garlic, pureed
  • 1/2 tsp za’atar
  • 1/4 tsp salt
  • 1 green onion, sliced
  • 1 tsp olive oil

Preheat the oven to 400ºF. (serves 2)

Place the potatoes and onions onto a baking tray. Drizzle with olive oil, and sprinkle with za’atar and salt. Toss. Place into the oven and bake for 40 minutes, flipping the potatoes halfway.In a small bowl, combine the yogurt, garlic, za’atar, salt, and onions. Drizzle with olive oil.Once cooked, remove the potatoes from the oven and serve warm with the dipping sauce

Harissa chicken with chickpea and tomato salad

  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped
  • juice 1 lemon
  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa
  • Olive oil

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.Mix the harissa powder with olive oil to form a paste (Add harissa to liking, the more you put the hotter it gets)

Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Lebanese grilled lamb chops

  • 2 tablespoons olive oil
  • 2 tablespoons Lebanese 7 spice
  • 12 lamb cutlets, trimmed,Lebanese flat bread, to serve
Step 1
Combine oil and 2 tablespoons Lebanese 7 spice spice rub in a bowl. Brush over both sides lamb cutlets. Cover and refrigerate for 30 minutes, if time permits.

Step 2
Preheat a barbecue plate on medium heat until hot. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Season to taste and serve with Lebanese bread or salad


  • 50g Hibiscus flowers
  • Water
  • Sugar (to taste)

Set a pot of water on the stove to boil. …
Put the dried hibiscus flowers into an empty teapot. …
Pour the boiling water into the teapot. ….
Leave the tea to steep for five minutes. …
Strain the tea as you pour it. …
Sweeten the tea as desired.

grilled flank steak and corn salad

  • 4 ears corn
  • 4 tablespoons olive oil, divided
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 lb flank steak (905 g)
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle powder
  • 2 teaspoons garlic powder
  • canola oil, for greasing
  • 3 red Fresno chilies, seeded
  • ½ red onion, chopped
  • 1 cup cherry tomato, halved (200 g)
  • 2 jalapeñoes, sliced
  • 1 tablespoon honey
  • ½ cup lime juice(120 mL)

In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside. In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together. Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool. Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl. Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine. Cut the meat into ½ inch (1 cm) slices.Top with the corn salad and serve.


Middle Eastern Pita Salad (Fattoush Salad)

  • 2 small pita rounds
  • ½ cup olive oil, plus 2 tbs(120 mL)
  • salt, to taste
  • 2 medium hearts romaine lettuce
  • 1 medium cucumber
  • 2 cups cherry tomato(400 g)
  • 5 scallions
  • ½ cup radish, sliced (60 g)
  • 1 red bell pepper, seeded and diced
  • 2 cups fresh parsley, chopped (80 g)
  • 1 cup fresh mint, chopped(40 g)
  • 1 ½ lemons, juiced
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons ground sumac
  • ¼ teaspoon allspice
  • pepper, to taste

Preheat the oven to 350°F (180°C).

Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.Seed the cucumber, dice it, and add it to the salad bowl.Cut the tomatoes in half and add them to the salad bowl.Mince the scallions and add them to the salad bowl.Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.Pour the dressing over the salad.

Break the crispy pitas into small pieces and add to the salad. Toss well.


Spicy Cauliflower Fried “Chicken

  • 1 head large cauliflower, or 2 small heads, washed
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons cornstarch
  • 1 ½ cups soy milk (360 mL)
  • 1 ½ tablespoons apple cider vinegar
  • 2 tablespoons hot sauce
  • vegetable oil, for frying
  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
    In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip
  • them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5- 10 minutes before serving.

Homemade Chicken Tikka Masala

  • Chicken Marinade
  • 3 boneless, skinless chicken breasts
  • 1 lemon
  • 125 grams yogurt
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • Bamboo or wooden skewers
  • 3 tablespoons oil
  • 1 large onion, chopped finely
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoons tomato puree
  • 800 grams tomato sauce or crushed tomatoes 300 milliliters water
  • 250 milliliters cream
  • Chopped coriander, to garnish
  • Rice and naan bread, to serve

Preheat oven to 500°F/260°C.

Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread!

egetarian Chili with Beans and Cheese

  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
  • 6 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon habanero powder
  • 3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
  • 1 16-ounce can tomato sauce
  • Chopped fresh cilantro
  • Sour cream
  • Grated MontereyJack cheese
  • Chopped green onions
  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in oregano, cumin, and habanero; stir 2 minutes.
  • Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce.
  • Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately

Make your own home-made falafel

  • 2 cans 15 oz cans of chickpeas, drained and rinsed
  • 1 red onion, chopped
  • ¼ cup fresh parsley (10 g)
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 2-3 teaspoons Falafel Spice
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs (115 g)
  • oil, for frying


  • pita bread
  • mixed greens
  • sliced tomatoes
  • diced cucumbers
  • tahini sauce
  • To the bowl of a 2-quart food processor, add the chickpeas, onion, parsley, garlic, lemon juice, black pepper, chilli and falafel spice.
  • Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
    Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated.
  • Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
    Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
    In a large frying pan with high sides, heat about 1 inch of oil to 350˚F (180˚C).
  • Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
  • Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.

cinnamon pumpkin spiced latte

  • 1 tablespoons sugar (or to taste)
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) brewed coffee
  • 1/2 cups (115g) milk
  • In a saucepan add in all of your ingredients.

  • Stir and bring the ingredients to a simmer.

  • Take the saucepan off the heat and pour into your mug.

  • Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon. Enjoy!

Oregano & Meatballs with Spicy Tomato sauce

For The Tomato Sauce:

  •  2tbsp olive oil
  •  1 large onion, diced
  •  3 garlic cloves, finely chopped or crushed
  •  1 x 700g jar passatta
  •  1 x 400g tin chopped tomatoes
  •  1tbsp tomato ketchup
  •  good pinch dried chilli flakes
  •  pinch caster sugar

For The Meatballs:

  •  1tbsp olive oil
  • 1 onion, diced
  •  400g (14oz) good-quality sausage meat
  •  1 heaped tsp dried oregano
  • zest ½ lemon
  •  1 small egg, beaten
  • 600g (1lb 5oz) spaghetti, cooked, to serve
  •  grated Parmesan cheese, to serve
  •  To make the tomato sauce, gently heat the oil in a sauté pan and cook the onion until softened. Add the garlic and stir for a few minutes, then add the remaining ingredients and season. Bring to the boil, then simmer until starting to thicken – around 30 minutes.
  •  Meanwhile, make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.
  •  Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick frying pan, in batches if necessary.
  • Add to the sauce and cook very gently until they are cooked through – it will take around 12 minutes. The meatballs should feel firm to the touch. Serve with spaghetti and plenty of freshly grated Parmesan

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