Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Falafel

Yield: 24-30 patties

1 1/2 cups dried chickpeas

3/4 cup onion, diced

4 cloves garlic, minced

1 cup packed flat-leaf parsley

1/2 cup packed cilantro

1 tsp lemon zest

1 tbsp lemon juice

2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 tbsp olive oil

1. The night before, soak chickpeas. Add dried chickpeas to a large bowl filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and olive oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more.

3. Form into patties. Scoop walnut-sized portions of the chickpea mixture and use your hands to gently roll each into a smooth ball. The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

4a. Baking: Preheat oven to 425F and line 2 baking sheets with parchment paper. Arrange falafel on prepared baking sheets and brush each olive oil. Bake until firm and golden on the outside, 20 to 25 minutes.

4b. Frying: Heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium. Drop 4 falafels gently into the oil. Let cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat.

https://thefeedfeed.com/fufuinthekitchen/falafel-pita-sandwiches https://evergreenkitchen.ca/oven-baked-falafel/

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

https://autoimmunewellness.com/sweet-potato-wild-salmon-hash/

Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs

3 shallots

1/4 cup olive oil, divided

1 cup orange juice

1/2 tsp salt

2 tsp flat-leaf parsley, chopped

1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.

2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.

3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.

4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.

5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.

https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766

Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds

1 tbsp salt

1/4 cup olive oil

1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish

1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish

2 tbsp lemon juice

2 tsp Dijon mustard

2 cloves garlic, roughly chopped

freshly ground black pepper, to taste

3 stalks celery, chopped

1. In a large pot, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

https://cookieandkate.com/herbed-potato-salad-recipe/

Gremolata

Yield: 2/3 cup

1 cup packed Italian parsley

2 cloves garlic, minced

zest and juice of 1 lemon

1/2 cup olive oil

salt and pepper, to taste

pinch red pepper flakes

1. Place parsley, garlic, and zest in a food processor and pulse until chopped.

2. Add lemon juice, oil, salt, and pepper. Pulse again, until uniformly combined but not too smooth.

3. Add chili flakes for a touch of heat.

Store in a jar in the fridge for up to 1 week.

https://www.feastingathome.com/gremolata-recipe/

Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Chicken Souvlaki Skewers

Yield: 4 servings

3-4 chicken breasts

3 tbsp oregano

1 tbsp garlic, minced

3 tbsp olive oil

1/4 cup lemon juice

1/2 tsp ground cumin

2 tbsp parsley, chopped

1/2 tsp chili flakes

salt and pepper

1. In a large bowl, combine all ingredients except chicken. Mix well.

2. Cut chicken into 1-2 inch pieces. Add pieces to marinade, and stir to coat. Marinate for 30 minutes, or overnight.

3. Preheat oven to 400F. Line a baking sheet with parchment paper.

4. Skewer chicken onto pre-soaked skewers. Place on prepared baking sheet.

5. Bake for 5 to 7 minutes on each side or until chicken is cooked through.

https://www.chefdehome.com/recipes/772/chicken-souvlaki

French Lentil Soup

Yield: 4-6 servings

4 oz bacon, diced

1 onion, chopped

2 carrots, diced

2 stalks celery, diced

1/2 celeriac, diced

1 leek, chopped

2 cloves garlic, minced

1 cup French lentils, rinsed and drained

6 cups chicken broth

1 tbsp red wine vinegar

2 tsp chopped fresh thyme

2 bay leaves

1 tsp salt

1/4 tsp black pepper

1/4 cup fresh parsley, chopped

1. In a stock pot, cook the bacon over medium-high heat until done.

2. Add the onions and cook until soft and translucent and golden, about 7 to 10 minutes.

3. Add the carrots, celery, celeriac, leek, and garlic, and cook for another 4 to 5 minutes or until beginning to soften.

4. Add the lentils, chicken broth, vinegar, thyme, bay leaves, and salt, and pepper. Bring to a boil, then reduce the heat to medium, cover, and simmer for 30 minutes.

5. Stir in the parsley before serving.

https://www.daringgourmet.com/french-lentil-soup/

Chorizo Stuffed Mushrooms

Yield: 24

24 button mushrooms, stems removed and reserved for filling

1 tbsp olive oil

1/2 onion, finely diced

1/2 red bell pepper, finely diced

3 cloves garlic, finely minced

2 cups spinach (or greens of choice), chopped

1/4 cup parsley, chopped

1 lb chorizo

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.

3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.

4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.

5. Add garlic and cook an additional 30 seconds.

6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.

7. Allow filling to cool slightly before adding chorizo. Stir to combine well.

8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.

9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.

10. Arrange on serving tray and garnish with additional chopped parsley if desired.

http://therealfoodrds.com/chorizo-stuffed-mushrooms/

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Beef Barley Soup

Yield: 4-6 servings

1 lb beef cubes

salt and pepper

(optional: 1/4 cup all-purpose flour)

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 tsp oregano, chopped

1 tsp thyme, chopped

3 tbsp tomato paste

4 cups beef broth

2 cups water

3/4 cup barley

1 tbsp parsley, chopped

1. Season the beef cubes generously with salt and pepper. If using flour, place the beef in a ziploc bag and add the flour to the bag. Close the bag and shake all the beef is fully covered in flour. Add more flour if needed.

2. In a large pot, heat olive oil over medium-high heat. In batches, add the beef and cook just until the meat starts to brown. Remove the meat from the pot and set aside.

3. In the same pot, add the onion, carrot, and celery. Cook the vegetables about 5 minutes, stirring occasionally.

4. Add garlic, oregano, thyme, and tomato paste. Stir.

5. Add the meat back to the pot, along with the beef broth and water. Bring to a boil, then reduce heat to medium and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.

6. Add the barley and cook for another 30 minutes or until the barley is cooked through. Be sure to stir occasionally to keep the barley from sticking. If the soup is too thick, add more water as necessary until you get the desired consistency.

7. Garnish with fresh parsley before serving.

https://www.jocooks.com/recipes/beef-barley-soup/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Rosemary Grilled Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 clove garlic

2 tsp rosemary, chopped

2 tsp parsley, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat grill to 350F or medium-high fire.

2. In a bowl, combine olive oil, garlic, chopped herbs, cayenne pepper, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for 15 minutes.

3. Grill the chicken breast for 10 to 12 minutes, turning once half way through.

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