• 2 egg yolks
• 1 tbsp of warm water
• 1 tbsp of lemon juice
• 3/4 tsp of salt
• pepper to taste
• 1 stick of butter (110g) , melted to liquid (not too hot)

1) Combine egg yolks, water, lemon juice, salt and pepper in a bowl or pan and use an immersion blender to quickly blend together (or do this in a blender). No need to overblend.

2) Slowly add the melted butter while continuing to blend. Once all the butter has been added, the sauce should have a nice silky texture.

Simple tabouleh, modify as desired:

• 2 cups of couscous (to cook, place in a bowl, off from the heat, with 1 3/4 cup of boiling water, and cover for 5 min, fluff with a fork)
• 1 large cucumber (cubed)
• 3 tomatoes (cubed)
• 6 green onions (diced), or 1 spring onion
• 1 bunch of parsley (about 1 cup when chopped finely)
• 1/4-1/2 cup of chopped mint (20 leaves or so)
• 3 table spoons of lemon juice
• Olive oil to taste
• Salt and pepper to taste

Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.

• 3 big tomatoes, diced coarsely
• 8-10 radishes, diced coarsely (same volume roughly as tomatoes)
• 6 green onions, sliced
• 3 gloves of garlic (pressed before putting in blender)
• 1 and 1/2 cucumber, peeled, diced
• a little bit of salt and pepper (really, it hardly needs seasoning!)
• 3/8 cup of olive oil
• 4 tbsp of lime juice

Blend it all together (consistency of salsa). Best if refrigerated over night.

• 2 lbs of chicken thighs (about 8 of them) or vegetarian: use a cauliflower and a root vegetable (parsnips work great!)
• 4-6 carrots sliced
• 1 large onion diced
• 1 can of chickpeas
• 3/4 cup of dried cranberries or raisins
• 1/2 cup ish of chicken bouillon
• 1 big tomato diced
• 4 minced garlic cloves
• 2 tbsp of lemon juice (or juice from 1/2 lemon)
• couscous

Spice mix:

• 1 1/2 tsp cumin
• 1 1/2 tsp ground ginger
• 1 tsp coriander
• 3/4 tsp turmeric
• 1 1/2 tsp cinnamon
• 1 tsp black pepper

Instructions:

1. In dutch oven, on med high, add a bit of olive oil
2. Add chicken thighs and onion and brown until there is stuff to deglaze
3. Turn heat down, deglaze with red wine or beer (I used a nice Belgian Ale)
4. Add broth, tomatoes, carrots, garlic, chickpeas (with their juice), lemon juice, cranberries, spices
5. Let simmer with lid on for a couple of hours (no need to simmer for really long)
6. To make couscous (in a separate pot!), boil water (same volume as couscous), remove from heat, stir in couscous and cover for 5min. Then fluff with fork.

• 1 cauliflower
• 3-4 cloves of garlic
• parmesan

Pre-heat oven to 450F

Toss cauliflower in olive oil, minced garlic, salt and pepper

Bake for ~25 minutes

Add grated parmesan, bake for ~3 minutes

Broil for ~3 minutes