Love at First Bite

Green Goddess Mason Jar Salad

Makes enough to fill 2 16-ounce jars

YOU’LL NEED

• Green Goddess Dressing (see recipe below)
• 1 thinly sliced lemon, skin and all
• 1 cup couscous, cooked
• 2 cups microgreen sprouts
• 1 3/4 cups Crispy Chickpeas (see recipe below)
• 2 cups mâche or mixed salad greens
• Sea salt and freshly ground black pepper, to taste

METHOD

• Divide the Green Goddess Dressing between 2 16-ounce glass jars, followed by 2 slices of the lemon. Then add to each jar half the couscous, half the microgreens, half the Crispy Chickpeas, and finally half the mâche or mixed greens.
• Sprinkle with a little salt and pepper.
• Refrigerate until ready to serve.

Green Goddess Dressing

Makes about 1 cup

YOU’LL NEED

• 1/2 cup plain unsweetened nondairy yogurt or sour cream
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. fresh lemon juice
• 1 tsp. maple syrup
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup tarragon leaves
• 1 clove garlic, minced
• 1/2 tsp. fine sea salt
• Freshly ground black pepper, to taste

METHOD

• Place all the ingredients in a blender and purée until smooth.

Crispy Chickpeas

Makes about 1 3/4 cups

YOU’LL NEED

• 1 15-ounce can chickpeas, drained
• 1 Tbsp. extra virgin olive oil
• 1/4 tsp. paprika 1/4 tsp. ground turmeric
• 1/4 tsp. Aleppo pepper Sea salt and freshly ground black pepper, to taste

METHOD

• Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
• Rinse the chickpeas and pat them dry with a kitchen towel. Transfer them to the baking sheet. Drizzle with the olive oil and season with the remaining ingredients.
• Roast for 20 minutes, or until crispy.

Za’atar Bread With Labneh Dip

Makes 1 9-by-13-inch loaf

YOU’LL NEED

• 1 tsp. active dry yeast
• 1 cup lukewarm water, divided
• Pinch of granulated sugar
• 2 3/4 cups organic unbleached all purpose flour
• 1/2 tsp. fine sea salt
• 1 Tbsp. extra virgin olive oil, plus more for drizzling
• 1/4 cup za’atar spice blend Labneh Dip, for serving (see recipe)

METHOD

• In a large bowl, dissolve the yeast in 1/3 cup of the water and stir in the sugar. Cover with a clean kitchen towel and let rest about 5 minutes, or until bubbly and foamy.
• Add the flour, the salt, the tablespoonful of olive oil, and the remaining 2/3 cup of water. Mix well and knead (with your hands or using the dough hook on a stand mixer) until smooth and sticky. Cover and let rise in a warm spot for 1 to 2 hours, or until doubled in size.
• Line a 9-by-13-inch baking pan with parchment paper, ensuring that all the sides are covered. Transfer the dough to the pan.
• Drizzle the top of the dough generously with olive oil and use your fingers to press it toward the corners of the pan, stretching it to fill the whole space. The dough will be sticky, but if your fingers are oiled, you can easily shape it. Sprinkle with the za’atar. Let rest about 30 minutes, or until puffy.
• Meanwhile, preheat the oven to 475°F/250°C.
• Using a sharp knife or a pizza cutter wheel, cut the dough crosswise into strips 3/4 inch (2 cm) wide. Bake about 15 minutes, or until golden brown. Let cool for a few minutes on the baking pan and then break apart into thin breadsticks. Serve warm with the labneh dip.

Labneh Dip

Makes about 1 cup

YOU’LL NEED

• 1 1/2 cups plain unsweetened nondairy yogurt (preferably Greek-style)
• 1 tsp. fresh lemon juice
• 1/4 tsp. fine sea salt Grated lemon zest and freshly cracked black pepper, for garnishing

METHOD

• Line a fine-mesh sieve with several layers of cheesecloth or a nut milk bag and set the sieve over a bowl so that it hovers at least 1 inch (2.5 cm) above the bottom.
• In a medium bowl, combine the nondairy yogurt, lemon juice, and salt. Transfer the yogurt mixture to the prepared sieve and gather up the cheesecloth or bag around the yogurt in a tight bundle. Cover with a clean kitchen towel and chill in the fridge for 24 hours.
• Discard the watery liquid that has drained into the bowl. The yogurt mixture will have thickened. Top it with lemon zest and pepper.