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Cooking spray

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1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice

3 tablespoons freshly squeezed lemon juice

1 garlic clove, minced or puréed

1 teaspoon NAFI'S Cumin.(buy now)(or less according to your desired level of heat)

Salt and freshly ground pepper (not necessary)

1/4 cup extra virgin olive oil

2 tablespoons chopped cilantro

 

Steam the zucchini for three to five minutes until just tender. Remove from the heat. Mix together the lemon juice, garlic, NAFI'S cumin, salt, pepper and olive oil. Toss with the zucchini. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

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2 red bell peppers

1 teaspoonNAFI'S Cumin (buy now)

4 portobello mushroom caps

1 cup fat-free balsamic vinaigrette 

4 (1/2 inch thick) slices eggplant, peeled

2 teaspoons grated Parmesan cheese

8 slices foccaccia bread

4 thin slices Swiss chees

4 thin slices Asiago cheese

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Once cool, remove the skins and discard. Refrigerate overnight.

Place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette previously whisked with NAFI'S condiment. Squeeze out excess air, and seal. Marinate overnight in the refrigerator.

The following day, preheat an electric double sided grill according to directions.

Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.To assemble the sandwiches,pour olive oil on each slice of foccaccia . Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.                                   

Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

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1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1table spoon of NAFI'S Cumin (buy now)

3 tablespoons olive oil

1/2 cup hummus

2 teaspoons fresh lemon juice

1/2 teaspoon minced garlic

4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally

2 cups fresh arugula

Combine the ground chuck, salt, pepper and NAFI'S cumin in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.

Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

Mix the hummus, lemon juice, and garlic in a small bowl to blend

 (The patties, mushrooms, and garlic hummus can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)

Prepare the barbecue(medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the squares cut side down, until lightly toasted, about 2 minutes.Spread the hummus over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the foccaccia with hummus.

.Place the burgers atop the mushrooms. Spread the hummus on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

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2 pounds thin carrots, halved lengthwise

3 tablespoons extra-virgin olive oil

1/4 cup (1 1/4 ounces) pine nuts

Kosher salt and pepper

1 orange

1 teaspoon NAFI'S cumin (buy now)

2 scallions (white and light green parts), chopped thinly

Heat oven to 400° F. On a rimmed baking sheet, combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/4 teaspoon salt, and NAFI'S cumin spread into a single layer. Roast until the carrots are tender, about 30 minutes. 

Segment the orange by cutting away the peel and white pith. Next, cut on both sides of each segment, freeing the segments from the membrane. Place the segments in a bowl, then squeeze the membranes over them to extract any remaining juice.

Stir in scallions, and the remaining oil. Arrange the carrots on a platter and spoon the orange mixture over the top. Serve hot or at room temperature.

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½ medium onion

2 garlic cloves, crushed

1 tsp of coconut oil

85g brown basmati rice or wild rice

2 tins of chopped tomatoes

290ml  vegetable stock

small bunch parsley, chopped

sea salt and ground black pepper

                                                 4 tbsp olive oil

Cook the brown rice according to the instructions on the packet. When this has nearly finished cooking, chop all of the vegetables as per the instructions above and then lightly saute the garlic and onion (but don’t let anything go brown!) in a large saucepan.

Now throw in NAFI'S cumin (or peanut) and tomatoes, rice and stock and cook for another 6-8 minutes. Season to taste, add the parsley, serve in nice big bowls and drizzle with olive oil

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1 6to6.5 pound roasting chicken

5 large limes, (reserve 1 for the end)

1 tablespoon

1 teaspoon cumin powder

4 tablespoons fresh cilantro, finely chopped

5 cloves of garlic, thin sliced

1/4 stick salted butter, at room temperature

Sea salt and fresh-ground pepper

2 large red onions, thinly cut

olive oil sprayer

1 12 ounce bottle of lager beer 

1 14.5 ounce can of chicken broth

Preheat your oven to 350°F.Place the washed chicken on an oiled roasting rack*. Spray the rack with oil to lessen sticking. Zest 2 limes and mix the zest with the butter and 1 tablespoon NAFI'S cumin. Halve the 2 zested limes and squeeze the juices into the body cavity. Dust the lime halves with cumin and place them into the body cavity with the sliced garlic, plus 2 tablespoons of chopped cilantro. Pour .75 cup of beer onto the limes and garlic in the body cavity. Rub the bird thoroughly with the butter and zest mixture. Dust the bird thoroughly with cumin. Salt and pepper to taste. Halve two limes and spray or rub with oil. Place in roasting pan. slice the onions, spray the pieces with olive oil, and place them into the roasting pan. Place a meat thermometer so that the tip is in the thickest part of the breast meat. Add a cup of chicken stock and beer to the pan to keep the pan drippings from scorching during the roasting. Repeat with more beer or stock every half hour or so, as needed during roasting. If you are using a very large roasting pan you may need to add more liquid to keep the drippings moist. Scoop some of the liquid over the limes and onions during roasting.

Place in the oven and roast at 375°F. total roasting time should be about 2-2.25 hours. When the bird is done the meat thermometer should read 180°F.

After 1.5 hours, place the assorted sweet peppers around the roasting pan and return the bird to the oven.

Place the chicken on a serving platter. Sprinkle the finished chicken with the juice of half a lime. Slice the other half of the lime for garnish, along with the roasted peppers, lime halves and onion quarters from the pan. Stir the remaining 2 tablespoons of fresh cilantro into the pan drippings and pour the drippings onto the serving platter. Garnish with more cilantro and lime slices.

Serve with couscous with raisins and nuts +sauteed vegetables

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2 tablespoon NAFI'S cumin (buy now)

1/2 tablespoon coriander seeds

1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]

1 tablespoon sweet paprika

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon cinnamon

1/4 teaspoon allspice

20 threads saffron, finely broken

4 cloves garlic, minced

1/3 cup minced parsley

zest of 1 lemon

1/3 cup olive oil

1 leg of lamb, 5 to 6 pounds

Toast coriander and cumin seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind  coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the NAFI'S cumin and mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend.

Spread the rub evenly over the entire surface of the leg of lamb. (You can use your  hands). Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting.

Preheat the oven to 350ºF. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done [make sure you don't hit the bone—that will give you an inflated reading]. You’re shooting for an internal temperature of anywhere from 130 to 145ºF.

Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.

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