Spicely Organics Zaatar Jar Description
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USDA Organic
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Gluten Free Certified
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Non-GMO Project Verified
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Vegan
Traditional spice blend of the Middle East with a unique zesty flavor. Sprinkle on meats, vegetables, eggs, and salads. Mix with olive oil to make a spread or dip.
Directions
Use to create a dip combine 1 tablespoon za'atar and 1/4 cup olive oil.
Free Of
Gluten, GMOs, MSG, preservatives, sugar, irradiation, peanuts, soybeans, milk, eggs, crustacean shellfish, tree nuts, wheat, artificial coloring.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: *Sesame seeds, *sumac, *thyme, *marjoram, *savory.
*Organic
Contains Salt.
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full disclaimer.
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Mediterranean Lemon Orzo with Spring Greens
Spring is prime season for farm-fresh greens and the lighter dishes that come with them. Green leafies are nutrition powerhouses, and here they’re combined with a unique quinoa orzo for a one-pot side or light main dish with plenty of protein and bright flavor. With leeks, lemon, olives, pistachios and a wonderful spice blend called za’atar, this dish comes together with a light Mediterranean-inspired taste full of warm breezes.
Mediterranean Lemon Orzo with Spring Greens
- 2 Tbsp. coconut oil or ghee
- 1 cup finely chopped leek (white part only)
- 3 cloves garlic (thinly sliced)
- 8 oz. quinoa orzo
- 1-3/4 cup vegetable stock
- 1 tsp. lemon zest (finely zested)
- 2 tsp. za’atar spice blend
- 1/3 cup kalamata olives (pitted, coarsely chopped)
- 2 cups leafy greens of choice (cleaned and finely chopped (dandelion greens and kale used here))
- 1 cup fresh parsley (leaves and smaller stems, chopped)
- 1/4 cup chives (minced)
- ¼ cup toasted pistachios (chopped)
- 2 Tbsp. olive oil
- Preheat medium-sized pot over low-medium heat. Add coconut oil/ghee and leeks and sauté for 3 minutes until softened slightly.
- Add garlic; sauté for 2 minutes.
- Add quinoa, vegetable stock, lemon zest and za’atar spice blend. Turn heat to medium-high, stir to combine and bring to boil.
- Reduce heat to simmer, cover and cook 18 minutes until orzo is tender, stirring occasionally to prevent sticking to bottom of pot.
- Stir in olives and chopped greens, a little at a time. Cover and cook for 2-3 minutes until wilted.
- Remove from heat and stir in parsley, chives and pistachios; drizzle with olive oil.
- Taste and adjust seasonings as desired; serve warm.
Notes:
- Use any leafy green or combination of several (spinach, Swiss chard, beet greens, dandelion, kale, etc.).
- Substitute mint, cilantro or dill for chives, depending on what you enjoy
Add the ingredients to your cart to make this spring dish!
