Sumac and Za’atar Roasted Chicken

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Ground sumac and za’atar seasonings are available at Middle Eastern markets. Sumac (also spelled sumaq or summag) is made from the red sumac berry and has a lemony taste. Za’atar is a mixture of dried thyme and cilantro, sesame seed, sumac, and salt. There are different versions that you can buy or make.

?onion, sumac and za'atarPreheat oven to 450’ Rinse chicken and pat dry with paper towels. Place breast up on an oiled roasting pan.

Slice an onion thinly and sauté in a couple of tablespoons of olive oil with a few spoonfuls of sumac, za’atar, and 1 teaspoon of salt until soft.

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While onions are cooking, chop 6 garlic cloves and stuff them between the skin and breast meat. Sprinkle salt on the top of the chicken and use your hands to spread garlic infused olive oil over the skin. Sprinkle some za’atar on your hands and rub it under the skin and inside the cavity.

Stuff the breast cavity with half a lemon and as many onions as will fit. Reserve the rest of the onions to serve with the roasted chicken. I can tell you from experience that if you over-stuff the chicken, the onions will fall out and burn!

Turn the chicken on its breast and salt and oil the back side. Roast the chicken breast down for an hour or until it is brown. Serve with the roasted and reserved sautéed onions.

Tomato-Basil Hamburgers with Mushrooms

Just in time for summer barbecues!  Nice topped with applewood-smoked bacon (to make up for the lean hamburger meat), avocado, lettuce and tomato.

Basil has been described as the tomato herb. I just got a new plant for my garden and took a few leaves off for this burger creation. Did you know you can take leaves off your basil plant and it will keep growing as long as you leave the bottom two leaves?

Combine in a bowl:

¼ cup diced basil

¼ cup diced onion

2 lg mushrooms, diced

1 clove garlic, minced

½ large Roma tomato, diced (¼ cup)

1/4 tsp. minced rosemary

1/8 tsp red pepper flakes (several shakes)

about 3 grinds of black pepper

a few shakes of sumac

½ tsp salt

Fold 1 lb lean hamburger into all ingredients except salt. Form 4 patties. Salt top and bottom. Grill on medium-high until desired doneness. Turn often for optimum cooking.

Have leftover burgers? Put them in spaghetti sauce for a quick and easy meal. If you made the barbecued eggplant, you can add leftovers to the spaghetti sauce too. I added a little fresh basil and oregano to the jarred sauce for extra flavor.