ingredients

FOR THE MEAT

• 1 pound impossible “ground beef”
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)

FOR THE TZATZIKI

• 1 cup greek yogurt
• 1 cup grated cucumber, pressed
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 tsp salt

FOR THE NAAN

• t tsp / 4g instant / rapid rise yeast
• 1 cup / 250ml warm water (105°F)
• 2 tbsp / 30g sugar
• 1/4 cup / 60 g milk
• 1 egg
• 1 tsp / 5g salt
• 3.5 cups / 540g four
• 60g / 2 tbsp olive oil

instructions

Make the naan
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Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy
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Whisk milk and egg together. Sift flour and salt into a separate bowl. Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix
together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required. Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
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Weigh the dough and cut into 12 equal pieces. Shape each piece into a ball by stretching and tucking the dough under. Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%. Place a round on a lightly-floured work surface, flatten with your hand. Roll out to about 6.5″ wide discs.
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Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Serve hot or set aside to cool for later.

Make the tzatziki
–
combine ingredients 😛

Make the meat
– Add the ground beef to a skillet over medium-high heat and cook until browned, about 5-7 minutes. Add the seasonings and ½ cup of water. Simmer over medium heat until the sauce has thickened around the meat, about 5 minutes.

Adapted from modernfarmhouseeats.com/easy-ground-beef-gyros-with-tzatziki and recipetineats.com/naan-recipe

ingredients

• ~1 lb chicken breast, cut into 1″ pieces
• 1-2 lbs broccoli, cut into small florets
• 4 tbsp honey
• 1 tsp black pepper
• 3/4 tsp salt
• 1/2 cup water
• 3 tbsp flour
• 2 tsp turmeric
• 1 tsp salt
• 1 tsp soy sauce (optional)

instructions

Stir together water, honey, pepper, and salt together. Set aside.
–
Stir together flour, turmeric, and 1 tsp salt. Set aside.
–
Preheat the oven to 400 degrees. Toss broccoli with a little olive oil and roast for 20-30 minutes.
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Add chicken to the flour mixture and stir till well coated. Heat a little oil in a stir fry pan and add the chicken, cooking until chicken is golden brown on both sides (NY Times says 2-3 min per side, for me it was more like 5-7 minutes per side).
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Add the honey mixture and cook, stirring, until chicken is cooked through and the sauce has thickened, about 5 minutes. Add in the roasted broccoli and stir well. Serve with brown rice.

Adapted from https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus

ingredients

• 1/4 cup unsalted butter
• 2 cups chopped onion
• 1 cup diced carrot
• 1 cup diced celery
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lb dried split peas
• 1 meaty ham bone
• 1 large bay leaf
• 1 tsp fresh thyme leaves
• 6 cups chicken stock
• 2 cups water
• 1 cup diced ham

instructions

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In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
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Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
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Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
–

From https://stripedspatula.com/split-pea-soup-with-ham/

ingredients

chicken

• 1 1/2 lb chicken breasts
• 1/2 cup greek yogurt
• 1 tbsp minced garlic
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt

sauce

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 tbsp minced garlic
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp sale
• 1/4 tsp cayenne pepper
• 14oz tomato sauce
• 3/4 cup water
• 1 cup evaporated milk/heavy cream/or try yogurt
• 2 tbsp cilantro

instructions

For the chicken:
–
Combine yogurt and spices to a large bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour up to 24 hours.
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Preheat the oven to 500 degrees. Line a baking pan with foil and place a cooling rack on top. Place the chicken pieces on the rack, spacing them out well.
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Bake in the oven for 15 minutes. Turn the chicken over and bake about 10-15 minutes more.
–

For the sauce:
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While chicken is cooking, prepare the sauce. Add olive oil to a large pan over medium heat. Saute onion until translucent.
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Add in garlic and spices. Cook about 30 seconds, until fragrant.
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Pour in the tomato puree and water and bring to a simmer for 3 minutes. Add in the heavy cream and stir until evenly combined, then add in cooked chicken. Serve with brown rice!

Verrrrry lightly adapted from https://iwashyoudry.com/creamy-chicken-tikka-masala-recipe/ and https://cafedelites.com/chicken-tikka-masala/

ingredients

for the baked kibbeh:

• 1 cup bulgur
• 1 lb impossible beef
• 1/4 cup grated onion
• 2 cups sliced onion, 1/4 inch thick
• 1 tsp ground cumin
• pinch cayenne pepper
• 2 tbsp olive oil
• 1/2 cup pine nuts, lightly toasted

for the potatoes:

• 2 pounds potatoes, cut into 2″ chunks
• 4 garlic cloves peeled and halved
• 1/2 cup low-fat yogurt
• 1/2 cup low sodium vegetable broth
• 1 tablespoon butter

• roasted veggie of your choice (broccoli, green beans, asparagus, etc.)

instructions

1. To make the kibbeh:
   –
   Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
   –
   Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
   –
   Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
   –
   Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
   –
   Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
   –
2. To make the potatoes:
   –
   Bring a pot of water to boil. Add cubed potatoes and halved garlic. Boil until potatoes are tender.
   –
   Add yogurt, broth, and butter; mash gently with potato masher. Serve!
   –
3. To make the veggie:
   –
   Toss 1lb of veggies with a tsp of olive oil, sprinkle with salt and pepper, and bake at 425 for 15 minutes.

Kibbeh recipe from: https://cooking.nytimes.com/recipes/1013841-baked-lebanese-kibbe
Potatoes adapted from: https://feelgoodfoodie.net/recipe/healthy-mashed-potatoes/
Green bean recipe from: https://cookieandkate.com/roasted-green-beans-recipe/

ingredients

• 2 filets frozen salmon (or fresh if you can ofc)
• a green veggie, like broccoli, asparagus, green beans
• brown rice, cooked and tossed with 1 tsp olive oil

instructions

1. Lay veggie and and rice in a sheet pan lined with aluminum foil and bake, loosely covered with foil) at 400 for 20 minutes.
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2. Reduce heat to the directed temperature for the fish.
   _
3. Push rice and veggies to the side and bake with fish for cooking time recommended on package.