5 easy summer recipes | how to incorporate spices w/ seasonal produce

 

Here are some of our favorite ways to incorporate Za'atar, Ras el Hanout, and Baharat with seasonal summer vegetables.

Za’atar

  • Great to sprinkle over fresh or roasted vegetables

  • Try our Crispy Za’atar Potatoes with a Tzatziki Dip. Swap other vegetables in place of potatoes – carrots, squash, eggplant, and cauliflower are all delicious!

  • Sprinkle over soft cheese, hummus, Labane and other dips

  • Make za’atar croutons with stale bread, or make Za’atar Pita Chips.

  • Make a za’atar vinaigrette for summery salads – beautiful on fresh greens, or a plate of sliced tomatoes.
    Za’atar Vinaigrette

    • 6 tablespoons Extra Virgin Olive Oil

    • 3 tablespoons New York Shuk Preserved Lemon Paste

    • 5 teaspoons New York Shuk Za’atar Spice

    • 4 tablespoons Apple Cider Vinegar (optional)


Baharat

Sprinkle over vegetables and roast or grill; try eggplant, sweet potatoes, zucchini, carrots, or cauliflower.

  • Try our Roasted Eggplant Salad

  • Add to your ground meat for burgers, meatballs, or kebabs 

  • Sauteé mushrooms and shallots in a pan with garlic and baharat. Enjoy it as a side dish or put it on hummus!

Ras El Hanout

Wondering what to make with Ras El Hanout? We put together some tips and ideas to incorporate this versatile spice into your everyday dishes.
Check out 8 Ways to Use Ras El Hanout.


 

Corn & Lettuce Salad with
Za’atar Vinaigrette

Remove the corn kernels from the cob and pan fry with olive oil or butter until tender, and set aside. Chop up lettuce, add finely chopped scallions/chives or other herbs you prefer, and add the corn–slowly mix in the vinaigrette to taste and serve. Voila! 

 
 
 
 
 
 

Eggplant Baharat Toast with
Tahini & Egg

Peel the eggplant, slice into thick pieces and drizzle olive oil, salt, and baharat. 

Roast until soft and golden. Cut a thick piece of bread and drizzle with tahini sauce, add the eggplant, and top with a soft-boiled egg and scallions.

 
 
 
 
 
 

Zucchini & Ras El Hanout Shakshuka(ish)

Chop the zucchini into slices and sautée in a pan with olive oil, salt, and a sprinkle of Ras El Hanout. Once they begin to brown, add scallions and pieces of Havarti cheese (optional). Mix, and crack in a few eggs. Sprinkle salt and Ras El Hanout until the eggs are slightly set and the cheese is melted & crispy (the cheese bits on the bottom will get crispy while the cheese on the top layer part will become melted). Serve with fresh bread.

 
 
 
 
 
 
 

Ras El Hanout Carrots & Harissa

Roast or Boil the carrots until soft (but still with a bite to them). Toss with olive oil, salt, and Ras El Hanout. Serve on top of our Signature Harissa or Harissa with Preserved Lemon & garnish with cilantro or your fav herb of choice.

 
 
 
 
 

Shishito Peppers with Za’atar

In a hot pan sautée the shishito peppers with a touch of olive oil until they are soft and blistery.
Toss in the Za’atar Vinaigrette from above or just season with salt, za’atar and a squeeze of lemon.

other favorite seasonings alternatives: Fiery harissa or Herby harissa (or a mix of both!) would work great here.

 

All Photos / Videos in this post are by Maria Midoes