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Zesty Za’atar

By Jan Buhrman

I first discovered za’atar on a trip to Southern France, visiting a spice market with my dear friend Joan Nathan. Every spice merchant has their own version of this Israeli blend: Ours is made with dried thyme and sumac—both of which are easy to grow on the Vineyard—and white sesame seeds. We began packaging...

Warm Salad of Cauliflower, Shiitake Mushroom and Brussels Sprouts

By Jan Buhrman

3/4 lb. Shiitake mushrooms sliced one head cauliflower florets broken or sliced into small pieces 1.5 lbs. Brussels sprouts sliced in thirds 2 large shallots sliced thin ½ cup extra virgin olive oil 2 teaspoons sea salt 1 teaspoon ground cumin Za’atar spice blend Preheat oven to 350 degrees. Place cauliflower in a sheet...

Morrocan Lentil Soup

By Jan Buhrman

As most of you know, I love the flavors of North Africa. I also cook lentils a couple of times a week. My dear friend Joan Nathan turned me onto a Middle Eastern eggplant dish topped with yogurt and pomegranates. The finish to the soup is inspired by her.  This is a perfect soup...

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