More Mediterranean - Saturday, May 2nd @ 6:30pm

Ingredients —for 2 people and some change

•  head of cauliflower (1 head serves 3-4 people, it’s good cold the next day so don’t be afraid to make two)

• olive oil

• salt

• 1 cup feta cheese

• 1/2 cup greek yogurt

• 1 bunch mint

For the chicken…You’ll be making a marinade.

• 2 boneless chicken breasts OR 6 boneless chicken thighs (chicken thighs are my favorite, I’ll be using those) **cut your chosen chicken into 2 inch cubes. Think skewer-able pieces**

• 1 cup yogurt

• 1 tsp cumin

• 2 gloves garlic, minced

• 1 tsp paprika

• 1 pinch cayenne if you please

• 2 Tbs olive oil

• zest of 1 lemon 

• fat pinch salt

For the Israeli salad…

• 1 large cucumber or 4 baby ones, diced (not as fine as a mince)

• 2 large tomatoes (diced)

• 1/2 bunch parsley (chopped) 

• 1/2 red onion, or 1 shallot, minced

• olive oil 

• 2 lemons 

pre-class legwork: To make the marinade, combine all the ingredients and whisk together. You’ll marinate your chicken chunks in the marinade for at least 3 hours, and up to 24 hours. Keep it in a baking dish or a plastic bag in the fridge.

Please have your oven preheated to 400F and a pasta pot boiling when class begins (large enough to fit the cauliflower in)

equipment: 

pasta pot

2 baking sheets or baking dishes

small mixing bowl

blender or food processor 

grill pan, cast iron or sauté pan

wooden skewers (if you can’t find, don’t sweat)