DIY Tomato & Zaatar (12 oz)

Shakshuka

• 1 medium onion, white or yellow, diced


• 1 red bell pepper, seeded and diced


• 4 garlic cloves, finely chopped


• 1 small bunch parsley, chopped


• 1 small bunch cilantro, chopped


• 1 jar of DIY Delish Tomato & Zaatar simmer sauce


• 3-6 eggs


• 1 tablespoon oil


• OPTIONAL-- Handful of chopped greens, spinach/ swiss chard/ kale


• OPTIONAL—Crumbled feta or goat cheese/ Pita bread

1. In a large skillet, heat oil and sauté bell pepper & onion, until the onion becomes translucent.


2. Add the chopped greens & cook until the greens are soft & wilted.


3. Pour in the DIY simmer sauce, and let it cook until it starts to simmer.


4. Using a large spoon, make wells in your tomato sauce and crack the eggs in each well. (Depending on how big your skillet is, you can use more or less eggs)


5. Cover the pan and cook until the eggs are done to your likeness.


6. Garnish with cilantro and chopped parsley.

Add cheese if you please and scoop that food into your mouth with some pita bread!

Tomato & Zaatar Stuffed Bell Peppers

• 15 oz canned or cooked black beans


• 2 tablespoon olive oil


• 1 medium onion, chopped


• 1 box of rice


• ½ pound of ground meat (mix it up with ground chicken or turkey)


• 3 bell peppers, tops & cores removed, sliced in half long ways


• 1 jar of DIY Delish Tomato & Zaatar sauce


• 1 cup shredded Monterey jack cheese


• Chopped parsley for garnish

1. Preheat oven to 400 degrees. In a small pan, cook rice according to package instructions. In another pan, heat up oil and cook chopped onion until it becomes translucent and soft.


2. Add meats and cook thoroughly, discarding any grease.


3. Stir in black beans until there is no liquid present.


4. Stir in DIY delish sauce and cook until simmering.


5. Place sliced bell peppers open side up in a baking dish, drizzle with olive oil, add cooked rice, meat and sauce mixture and top with cheese. Cover baking dish with foil and cook until peppers are tender, about 20-25 minutes. Uncover and broil cheese until it gets bubbly and crispy to your likeness. Garnish with parsley.

• 1 Butternut squash


• 1 cup cooked or canned chickpeas


• ½ cup quinoa cooked/pearl couscous cooked


• 2 tablespoons pomegranate seeds


• 2 cloves garlic


• 2 large handful fresh spinach, chopped


• 2/3 jar diy delish tomato & zaatar sauce

 Stuffed Butternut Squash 

1. Preheat oven to 425. Cut butternut squash in half lengthwise, scoop out seeds and put both pieces on lined baking sheet, cut side up.


2. Bake for 45-60 minutes (depending on size) until its tender enough for a fork to pierce through it.


3. Finely dice garlic and sauté on medium heat for a minute, add chickpeas, spinach, quinoa/pearl couscous and mix well.


4. Add 2/3 of the Tomato and Zaatar jar into the pan.


5. When butternut squash is done, take it out of the oven and let it cool.


6. Stuff with the chickpea mixture and sprinkle some pomegranate seeds before serving.

Serve with pita bread or chips.