ZESTY

The definitive spice for all of your favorite Mediterranean dishes, from bread to dips to meats, seafood, and veggies, ZESTY® makes everything it touches taste better. Classic blend of sumac, roasted sesame, thyme, marjoram, oregano, and a pinch of kosher sea salt.

Marinade meats and seafood with a blend of ZESTY, lemon and oil before grilling or roasting.

Sprinkle over a salad of chopped tomato, cucumber, fresh mint and parsley.

Bake oiled bread with a generous sprinkling of ZESTY®.

Stir into good olive oil, thick yogurt, or labneh and use as a dipping sauce for bread, veggies, and kebabs.

Sprinkle on olives cured in oil and serve warmed or at room temp for a delicious snack or appetizer.

 

Roast Chicken Za’atar
~Serves 2, generously~

1/4 cup lemon juice, preferably fresh squeezed and 1 small lemon, sliced
1/2 cup good olive oil
3-4 garlic cloves, mashed
2 Tbsp ZESTY® plus 1 tsp
2 chicken breasts, skin on, bone in
For serving: ¼ cup toasted pine nuts, ¼ cup crumbled feta, and a handful of fresh chopped flat leaf parsley

1. Heat oven to 400 deg F.
2. In a large bowl, mix together lemon juice, olive oil, garlic, and ZESTY®. Rub all over chicken, getting some of the mix under the skin. Cover and let marinade at least 30 minutes, or refrigerate for hours.
3. Arrange chicken in a roasting pan, pour remaining marinade over everything, and lay lemon slices on top. Bake 45 mins to an hour, until well browned and juices run clear.
4. Serve topped with pine nuts, feta, and parsley.

ZA'ATAR CRUSTED WHITEFISH
~serves 4~

2 tablespoons pine nuts (or pistachios)
2 teaspoons ZESTY
1/4 cup olive oil
1/3 cup finely chopped cilantro
1/3 cup finely chopped parsley
1 small garlic clove, finely grated
1 Tbsp fresh lemon juice
2 Tbsp crushed green olives (or capers)
4 tablespoons olive oil
4 6 ounce skin-on boneless red snapper fillets
salt & pepper to taste (use NEWS for a little heat)

1. Toast nuts in a dry skillet. Remove, chop, and set aside. In a small bowl, combine ZESTY with cilantro, parsley, garlic, cayenne (if using), and lemon juice. Set aside.
2. Preheat broiler. Dust fish on both sides with salt and pepper and place flesh side down on baking pan seasoned with 2 tbsp olive oil. Drizzle remaining oil on top of fish and broil until skin is crispy and fish is cooked, about 8-10 minutes.
3. Just before serving stir olives and nuts into salsa and spoon generously over fish.