Chicken Soup (for the Soul) + Optional chicken pot Pie filling!

Chicken Soup (for the Soul) + Optional chicken pot Pie filling!

This is the year* for whole chicken experimentation for me. Prior to these past several months I had NEVER cooked a full bird. Thighs, breasts, legs, wings - yes, but the whole chicken as one? Never. I was intimidated. I mean [...]

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Roasted Asparagus with Bacon

Roasted Asparagus with Bacon

Courtesy of "meal prep Sunday", I give you... the easiest most delicious Asparagus recipe known to man kind!! 

Growing up I was a freak when it came to veggies - broccoli was my crack. Carrots were my second in command, and all others third... except for asparagus. The only vegetable I was never excited about my mom making was asparagus. I mean, I'd eat it of course, it was green and a vegetable. (I never said I was a "normal" child). Now, if my mom prepared asparagus like this - I think carrots would be given a run for their money (Broccoli can't be touched ... It's on top that pedestal with a trophy in one hand and medal around it's tree-trunk neck).

I wasn't even sure if I should post this as a recipe since it is so straight forward, however, after living with several people that needed instructions on boiling water and making pasta, I thought "Hey, why not! I'm sure there are people that this would interest!" SO - hopefully my awkward internal dialog was correct. Please let me know. 

Back to business - try this on for size and let me know how you find it.

Serves: 2-3 people (or 1 if you are me)
Prep time: 3 minutes
Total time: 25-35 minutes


  • 1 lb asparagus spears
  • 3 pieces bacon
  • 1/4 teaspoon salt
  • pinch pepper

*parchment paper
*baking tray

1. Preheat your oven to 400 degrees.
2. Rinse the asparagus and cut the very ends off, the thick bottoms, not the tree-like tops.
3. Lay them out on a parchment lined backing tray. Make sure they do not overlap one another.
4. Sprinkle the salt and pepper and then place the bacon strips on top.
5. Pop them into the oven for 20-30 minutes (depending on the thickness of the asparagi(?) and your preference for doneness. 

Roasted Head of Cauliflower with Za'atar and Tahini Dressing

Roasted Cauliflower Tahini

So I went to Israel this Summer and had my first taste of za'atar and omg, I literally stopped in my tracks. I was standing out a counter in Tzfat and just starting asking everyone I was with- What is this?! What is in this dish?! It was probably my most talked about conversation throughout the entire trip. Naturally, I bought za'atar at the market in Jerusalem and have been tossing that spice into most of what I make- eggs, veggies, chicken- SO GOOD. But sadly, I'm running low on the stash I bought in Israel. However, I shall be making this recipe until all of the za'atar has been eaten!

This is so so super delicious and so so SO easy to make. Seriously. Like weekday dinner easy to make!!

But first - a lesson on za'atar:

There are several different varieties of za'atar that tend to vary with region, however, they are all based around the ingredient wild thyme with sesame seeds. Different regions incorporate different added seasonings like coriander and sumac, oregano and fennel. You can tell just by looking at the four different regional variations that they vary greatly. When I was in Israel I had no idea there was any variation- I was just told "Za'atar", the green vaguely marijuana looking herb with sesame seeds. 

I read much of the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi before I knew much about Za'atar beyond that it was delicious and I couldn't get enough of it. In their cookbook, they dedicated two pages in describing the spice that I found fascinating.

"Za'atar is part and parcel of the Palestinian heritage... Za'atar has now also become central to modern Israeli cuisine... Regrettably, za'atar has joined the long list of thorny subjects poisoning the fraught relationship between Arabs and Jews, when the Israeli authorities declared the herb an endangered species and banned picking it in the wild. Though a compelling argument was made about preserving the dwindling population of wild za'atar, the decree was taken without any form of dialogue with Arabs, who see it as a deliberate violation of their way of life" (Jerusalem 34-35). 

The importance of za'atar, the history, the tradition, is rooted in the Palestinian culture. The argument and heat is not over the spice but over their culture in reaction to the spice as integrated in Israeli culture.

This topic is QUITE fascinating. Let me know if you would like me to dive deeper into this conversation - I spent a semester talking about Palestinian foods and Israeli foods and their relationship and importance. Not a beautiful story, but a fascinating one.

Israeli, Lebanese, Jordanian, and Syrian/Aleppo Za'atar as sold at Kalustyan's, the amazing spice market in NYC. 

Israeli, Lebanese, Jordanian, and Syrian/Aleppo Za'atar as sold at Kalustyan's, the amazing spice market in NYC. 

And now for the recipe... drum roll please...

1 head of cauliflower
1.5 teaspoon of za'atar
1.5 tablespoon of olive oil
1/4 teaspoon salt
1 large clove of garlic, finely chopped (~1 teaspoon)

Tahini Dressing*-
3 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small clove garlic (~1/2 teaspoon)
pinch salt

UHOH. I did not realize how awful these pictures were when I took them. *cover monkey eyes emoji*

UHOH. I did not realize how awful these pictures were when I took them.
*cover monkey eyes emoji*

1. Preheat your oven to 450 degrees and line a parchment lined baking tray.
2. Cut the stem and leaves off of the cauliflower head.
3. In a small bowl mix the za'atar, olive oil, salt, and garlic and liberally coat the entire head of cauliflower.
4. Pop the sucker into the oven for 30 minutes.
5. In a small bowl, mix all of the dressing ingredients
6. Serve cauliflower warm with the dressing drizzled on top or on the side to dip in.

*3/2/1 ratio of tahini/water/lemon juice is a great place to start. 

Roasted Sliced Cauliflower Tahini Dressing Za'atar