Online Shopping Never Looked So Flavorful…
Here’s what to expect when shopping at Sahadi’s Online Market.
This post is sponsored by Sahadi’s Market, but all opinions and recipes are my own.
The first time I had the pleasure of eating an authentic Mediterranean dish was in my late teens. I found myself pleasantly surprised with all the unique combinations, yet somewhat saddened that I had missed out on eating these wonderful dishes earlier in my adolescence. Now that I am an adult (or at least I’m supposed to be), I tend to gravitate towards Mediterranean and Middle Eastern flavor combinations often: mixing a little bit of sweet with sour, savory with spice. So when Sahadi’s approached me about doing a review of their online grocery warehouse, I literally squealed out loud with excitement. Their online array pretty much resembles a wholesale wonderland filled with dried fruits, whole grains, exotic spices, olives, interesting syrups, plus much more. I’m a big fan when it comes to specialty markets, especially when they are honored with America’s Classics Award from the James Beard Foundation: a prize that recognizes shops that “reflect the character of their communities”.
I ordered my haul and it arrived at our doorstep with a surprisingly speedy delivery; just a few days. It’s been a dream of mine to visit Brooklyn, New York, but until that dream comes true at least I now know that I can shop there! If I’m going to be completely honest, I felt pretty fancy opening this box full of exotic luxuries in my (not so exotic) North Carolina home.
I decided to make an entire spread of dishes that my family could sample an enjoy. With a little bit of prep, you too can have an authentic Mediterranean feast made in your own kitchen with your own two hands. I promise that these recipes are fairly simple to make and immensely flavorful.
Opa! Let the Greek-Inspired Dinner Party Begin!
(Note: Plate smashing is not mandatory but highly encouraged for a guaranteed good time.)
Za’atar & Sweet Paprika Hummus
- 1 can Chickpeas, drained (about 2 cups)
- 1/2 cup Tahini
- Juice of 1 Lemon
- 1 small clove Garlic, peeled
- 1/4 cup Chili Infused Olive Oil + 1 Tbsp. for garnish
- 2 Tbsp. Za’atar Spice
- 1 Tbsp. Sweet Paprika
- Fresh Cilantro, chopped (about 2 Tbsp.)
- S+P to taste (about 1/2 tsp. each)
- Pita Bread or Chips
- Bell Peppers
- Broccoli Spears
- Italian Salami
- In a large food processor, blend the Chickpeas, Tahini, Lemon Juice, Garlic, 1/4 cup Olive Oil, and 1 Tbsp. Za’atar until desired smoothness. Add Salt & Pepper to taste preference and blend until well combined.
- Transfer to a serving bowl or platter and drizzle with remaining Olive Oil and then garnish with 1 Tbsp. Za’atar, Paprika, and chopped Cilantro.
- Serve immediately with desired dipping assortments. Store leftovers in an airtight container for up to 5 days in the refrigerator.
Hot Honey-Citrus Chicken
- 1/2 cup Bees Knees Spicy Honey
- Juice of 1 Lemon
- 4 Boneless, Skinless Chicken Breasts (you could also use thighs, bone-in, or whatever your preference is)
- In a medium mixing bowl, whisk the Honey & Lemon Juice with a fork until well combined.
- Place Chicken in a large Ziplock bag and add the Honey-Citrus mixture.
- Seal the bag and gently massage the Chicken until each piece is well coated. Marinate in the refrigerator for at least 1 hour.
- Cook on a prepared grill for 8 minutes on each side, or until it is no longer pink and juices run clear.
Optional and flavorful bonus: drizzle with Al Wadi Pomegranate Molasses Glaze before serving.
- 1 package of Sahadi’s Farro
- Chicken Stock, for cooking
- 1 Tbsp. Butter
- Juice of 1 Lemon + wedges for serving
- 1/2 cup Barberries, soaked & rinsed
- 1 cup Walnuts, chopped
- 3/4 cup Feta Cheese, crumbled
- 1/2 bunch Cilantro, chopped (you can sub Parsley if desired)
- Cook Farro in Chicken Stock & Butter according to packaged directions.
- While the grains are cooking, soak Barberries in water for about 15 minutes. Rinse at least 3 times before draining.
- Once Farro is done cooking, allow to cool for a few moments before adding the Lemon Juice, Barberries, and chopped Walnuts.
- Transfer to a large container or bowl and store in the refrigerator for 2 hours, or until the salad has fully cooled. Before serving, mix in Feta Cheese and Cilantro.
- Serve with Lemon Wedges for an additional citrus zing.
Greek Yogurt with Feta and Za’atar
Inspired by Trader Joe’s Mediterranean Greek Yogurt Dip
- 1 cup Greek Yogurt (I used non-fat)
- 1 cup Feta Cheese, crumbled
- Juice of 1/2 Lemon
- 1 Garlic clove, minced
- 1 tsp. Za’atar Spice + 1 tsp. for garnish
- 1 tsp. fresh ground Black Pepper
- Chili Infused Olive Oil for garnish
- 1 tsp. Sweet Paprika for garnish
- In a medium size mixing bowl, whisk together the Greek Yogurt, crumbled Feta, Lemon Juice, minced Garlic, half of the Za’atar Spice and Black Pepper.
- Transfer to a serving bowl and sprinkle with remaining Za’atar, Sweet Paprika and drizzle with a little Olive Oil.
- Serve with Pita Bread, Pita Chips or as a dipping sauce for your entree.
For all your Mediterranean and Middle Eastern cooking needs, make sure to visit Sahadi’s online store and use the code “summer17” through July 15th for free shipping.
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