Recipe Submitted by Nazareth Bread Company:
Onion sliced quarter
Sliced green pepper
Feta cheese crumbled
Put all salad ingredients in a large bowl. Top with feta cheese. When ready to serve mix with oil and vinegar. To taste
3 pieces of 5 oz lamb that is shaped into a steak
Half of a lemon
4 sprigs of thyme
Salt and pepper to taste
Sweet paprika half a teaspoon
2 tablespoon olive oil
In a mixing bowl chop the thyme juice the half of lemon add olive oil salt pepper and paprika. Mix the marinade add the lamb chops if you can leave overnight the marinade if not leave at least 2 hours.
Asparagus that has been blanched in hot water salt and pepper with 1 tablespoon of olive oil .
Heat a large skillet and the lamb grill on each side for 2 to 3 mins on each side. Remove lamb to a plate let it rest for 2 min add 1 tablespoon olive oil using same skillet add the asparagus to the skillet so that it can absorb the flavors from the lamb. Cook for 1 or 2 mins keeping it crispy.
On a plate put Greek salad in the middle of the plate take a piece of grilled lamb slice thin put it on top of the salad. Take 4 or 5 pieces of the asparagus and add to the top of the salad drizzle if you like extra oil and vinegar. Serve with tossed pita and taheani dressing
Shakshoka and Grilled Salmon. Serves 5
5 tomatoes chopped
Half medium onion diced
1 zucchini julienned
1 tablespoon tomato paste
One forth cup of water
Nazareth bread company mixed spice
Salt and pepper to taste
4 tablespoon olive oil
In a large skillet heat olive oil then add onion,green pepper sauté for a minute.
Add zucchini sauté for 2 minutes add chopped tomatoes water and tomato paste. Mix well let it cook for 5 or 6 min until a thick sauce forms. Then break eggs one at a time making sure that they are separate. Let simmer until the eggs are cooked add Nazareth bread company mixed spice or salt and pepper to taste. Cook for 3 or 4 mins until the egg white is cooked. Yolk can stay medium done.
5 pieces of 4 oz salmon
Salt and pepper or Nazareth seasoning
3 tablespoon of olive oil
In a different sauté pan heat olive oil on high season salmon with seasoning. Skin of salmon side down for 2 min then turn to the other side. Cook for 2 to 2.5 min until you get a nice golden crust. Do not overcook the salmon.
Take one egg with tomato mixture and place onto a plate in the middle arrange a piece of salmon onto the top. Put a little sauce on top. Garnish with parsley. Serve with grilled pita bread and hummus on the side.