There is nothing like biting into soft, crunchy focaccia bread fresh from the oven. I love this homestyle bread, and it’s not a difficult one to make. We even added a muskhan twist to this Italian classic by topping with grilled onions and sumac. The …
Mujadara is definitely a comfort food. Who would have thought the words comfort food and vegan could enter the same sentence, but mujadara achieves this mighty feat. Lentils and rice are simmered together, and then and have bits of caramelized onions throughout…and a lil’ garnish …
Friends – Pumpkin Spice Latte’s may be back, but it is still HOTT out there! Soak up these last days of summer with a nice picnic, and add some of our healthy chicken salad to your basket while you’re at it. Now, I’ll admit, I’m not a fan of mayonnaise and therefore was never really a fan of chicken salad. But some years back, I tried a bite of the chicken salad at a small Italian-inspired café where my sister worked during high school and my opinion changed. It was light and fresh, not heavy and bland like chicken salads I had before. Why, you might ask? The Mediterranean ingredients of plain yogurt and dill, of course. And an additional plus is that this salad is packed with protein and superfoods – so you do not have to feel bad about eating something so delicious.
We hope you give it a try over a bed of mixed greens or between two slices of grainy bread. You should also add a glass of chilled white wine, for good measure. If you weren’t a fan before, you’re sure to be one now.
Bosas and happy picnicking!
If you make this Chicken Salad, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up!
- 2 cups coarsely chopped rotisserie chicken (2/3 white meat; 1/3 dark)
- 1/4 cup raw almonds (heaping cup)
- 1/2 cup greek yogurt or labne (kefir cheese)
- 1/2 cup chopped red grapes
- 1 stalk celery ,finely chopped
- 1/8 tsp salt
- 1/2 cup chopped fresh dill
- Chop almonds in food processor and remove
- Using the “pulse” button on your food processor, mix chicken, salt, dill and yogurt until it comes together in a paste-like consistency
- Transfer chicken mixture from food processor to a bowl. Carefully mix in chopped grapes and celery until just incorporated. Do not over mix.
- Serve over a bed of mixed greens or baby spinach and top off with some balsamic glaze. Bon Appetit!
Sour cherry soup is a Hungarian summer time favorite. Over the years, I have heard about this famous soup from my boyfriend and his family. They recount summers spent around Lake Balaton and the surplus of sour cherries in the area. Sour cherries can be …
Hello! It’s been a sec here at Three Teas Kitchen since we have last posted – but that does not mean we haven’t been eating well, this Moroccan Roasted Vegetable Salad included! This salad is a lovely medley of fresh summer produce and warm Moroccan …
These Za’atar Roasted Potatoes are the perfect side dish to any summer gathering. They have a delicious, crisp exterior with a luscious, smooth interior. And, may I add, it’s impossible to stop eating them. What takes these potatoes really over the top is, you guessed it, ZA’ATAR!
What is Za’atar??
Za’atar is a delicious spice blend you will find frequently throughout the Middle East. Za’atar means thyme in Arabic, the most common herb in za’atar, along with sumac, sesame seeds and salt. You may also find oregano or majoram in some versions. Each region of the Middle East has their own version of za’atar, and many families make their own unique blends.
Za’atar gives these potatoes an earthy flavor from herbs, a lemony tang from the sumac, and a toasty crunch from the sesame seeds. I’m drooling just thinking about that bite.
Za’atar can be used in SO MANY WAYS. It’s delicious to simply mix it with olive oil and dunk pita into it. I love marinating chicken with za’atar, yogurt and lemon (soooo good, recipe to come!). Sooo YUM to sprinkle on popcorn! Man, dusting it on some over easy eggs, with a little feta – it’s lick your fingers good. As you see, the options are endless.
A Few Cooking Tips!
My favorite way to prep potatoes is to first boil them and then roast them under high heat. This helps create even cooking, so that your potato is soft and not dried out in the inside, while still nice and caramelized on the outside. That is all we can ask for in life, no?
This technique works on any size or type of potato. The boiling and oven time will vary depending on the size and texture of your potato. For boiling, what you’re looking for is for your potato to be just knife tender. For roasting, the oven should be at 425F. Roast until an even browning happens on the edges. You may need to rotate your baking sheet if you have hot spots in your oven for even cooking.
This weekend lets all look like the 4th of July, and if you’re lucky maybe someone will come up to you and say, “it makes me want ZA’ATAR ROASTED POTATOES real bad!” Shout out to the one, and only Legally Blonde <3
Za’atar Roasted Potatoes
- 1½ lbs baby potatoes, washed, any variety works (I used a mix of red and yellow)
- 2 tbsp olive oil
- 2 tbsp za'atar*
- salt, to salt water and to taste on potatoes*
- water, for boiling
- Heat oven to 425F.
- Bring a pot of salted water to boil.
- Once boiling add whole mini potatoes and cook until just knife tender, about 10-15 minutes.
- Strain potatoes from water. Allow to cool until able to handle with your hands. Then cut in half, lengthwise.
- Line a baking sheet with parchment paper or foil.
- Place potatoes on baking sheet and toss with olive oil and za'tar. Sprinkle with salt.
- Line potatoes with the skin side down on baking sheet. Roast in oven for about 15-20 minutes, until you notice some browning color on your potatoes. Then, broil on high for a couple minutes until the tops are further browned and crisped to your liking.
- Once out of oven, sprinkle additional salt as needed to taste.
When I was a kid, goat cheese was my go-to ingredient for making new recipes… I mean I was 12, so the extend was goat cheese, walnut salsa or goat cheese grilled cheese with pear and balsamic. I was infatuated with it’s creaminess and tangy flavor, versatile with both sweet and savory foods. In experimentation mode, I quickly jumped to create a summer time savory tart with my number 1.
This goat cheese tart is topped with beet, oranges, and honey. It’s perfectly sweet, savory, and creamy and displays so nicely with the pop of burgundy and orange. Perfect appetizer centerpiece for your next gathering or low-key barbecue.
Beet and Orange Goat Cheese Tart with a Tarragon Crust
- 1 1/2 cups flour
- 12 tbsp unsalted cold butter
- 1/2 tsp salt
- 1 1/2 tsp dried tarragon
- 3-5 tbsp ice cold water
Goat Cheese Filling
- 8 oz goat cheese
- 1/2 shallot
- 1 tbsp lebne
- 1 tbsp heavy cream
- 1/2 tsp salt
- 3 roasted beets at room temperature
- 2 oranges supremed
- 2 tbsp honey
- 2 tbsp shelled roasted pistachios
Make the tarragon crust
- Combine flour, salt and tarragon in a food processor. Pulse about 10 times until tarragon is evenly dispersed in mixture
- Cut cold butter into small cubes and add to food processor. Pulse until flour looks like cornmeal
- Start to add cold water tablespoon by tablespoon. Stop adding water once mixture sticks together
- Take dough out of food processor, cover, and form into a disc
- Place dough in fridge for 30 minutes
- Heat oven to 400 F
- Roll dough out about 1/8 inch thick and place into a tart pan
- Using a fork prick holes into the base of the tart dough
- Cover crust with foil and add pie weights on top of dough. Place in the oven for 15-20 minutes until crust just starts to golden
- Let the crust cool before adding filling
- Set oven to 350 F
- Finely chop shallot in a food processor
- Add goat cheese, lebne, heavy cream, salt and egg and blend into food processor with shallot until creamy
- Add filling to tart and place in oven for 10-15 minutes. Remove from the oven once the filling has set
- When tart is still warm, top honey on top of goat cheese
- Thinly slice roasted room temperature beets*
- Supreme orange slices
- Make any pattern with the beets and orange on the tart
- Roast pistachios on stove in a small pan
- Top tart with roasted pistachios