Her Modern Kitchen

Eating & Living in Austin, Texas

mediterranean

Roasted Mediterranean Cauliflower with Harissa and Tahini, a True Foods Kitchen Inspired Recipe

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Roasted Mediterranean Cauliflower is a True Food Kitchen inspired recipe dressed with a harissa-tahini sauce, fresh herbs, chopped dates & toasted pistachios.

This post was originally published on November 9, 2016 and
modified with new photos and recipe improvements on October 24, 2019.

When True Food Kitchen opened in Austin, Texas I was ecstatic. For years I had been reading reviews from other bloggers who frequented True Food Kitchen in other cities. The restaurant’s food philosophy, based on Dr. Andrew Weil’s anti-inflammatory diet preferences, is a lifestyle that easily aligns with my own eating habits.

All about True Food Kitchen

True Food Kitchen promotes eating seasonally with an emphasis on fruits, vegetables, whole grains and seafood while incorporating red wine, healthier sweets (like dark chocolate), and other sources of protein moderately — 1-2 times a week and this Roasted Mediterranean Cauliflower fits perfectly into the True Food Kitchen menu.

Overhead Roasted Mediterranean Cauliflower with Tahini & Harissa

Although I’m not living Dr. Weil’s anti-inflammatory diet 100% (because sometimes life requires an extra dose of dark chocolate or a hefty glass of red wine) I definitely try and incorporate seasonally inspired, homemade meals that highlight vegetables, whole grains, and quality protein.

I also frequently enjoy recipes from Dr. Weil’s cookbook, True Food: Season, Sustainable, Simple Pure, and have made several recipes which both <3M and I love. It’s a rarity to find a cookbook where all the recipes are exceptional! I especially love this cookbook because a few of the True Food Kitchen menu items are included in the cookbook and it’s always nice to remake restaurant favorites at home.

Close up Roasted Mediterranean Cauliflower with Tahini & Harissa

During <3M and my’s latest visit to True Food Kitchen, we tried a new seasonal menu item, the Roasted Cauliflower, to share as an appetizer and naturally, absolutely loved it. This dish tasted so simple yet still savory and fresh.

The Roasted Mediterranean Cauliflower had a nutty, warm spice to it from being dressed in a harissa-tahini based sauce with a touch of freshness from chopped mint and dill.  The heat of the harissa was cut with bits of sweetness from chopped dates while toasted pistachios enhanced the Mediterranean flavors, bringing crunch to the dish. Overall, the rustic simplicity of the Roasted Mediterranean Cauliflower inspired me to recreate this dish at home.

The key ingredient to the Roasted Mediterranean Cauliflower is its harissa-tahini dressing.

Harissa is a hot red chili paste made of roasted red peppers, garlic, and spices. It’s often used in Mediterranean, Moroccan and sometimes African cooking. This ingredient may require a trip to a specialty store, though I was able to find some in the Speciality aisle at Central Market, Trader Joe’s or you can order it online.

Tahini is another Mediterranean ingredient similar to peanut butter. It’s made from ground sesame seeds and you should be able to locate this in the same area as peanut butter in your grocery store — just take a look at the very bottom or very top shelf in the PB aisle, as stores often like to hide this ingredient.

Close up Roasted Mediterranean Cauliflower with Tahini & Harissa

True Food Kitchen’s Roasted Mediterranean Cauliflower with Harissa & Tahini is easy to make.

As for making my Roasted Mediterranean Cauliflower recipe, it comes together quite easily! While the cauliflower roasts in the oven, you have plenty of time to whisk together the harissa-tahini dressing and chop the herbs, dates, and pistachios. If you can find purple or green cauliflower, your dish will more closely align with the True Food Kitchen’s version but I’ve also made this recipe with the traditional white cauliflower, and it’s just as delicious.

When the cauliflower comes out of the oven, you toss it with the dressing, mix in the dates and nuts then top with the fresh herbs before serving. It looks super fancy, it tastes amazing, and it’s good for you. This Roasted Mediterranean Cauliflower is definitely a weeknight side dish winner in my book!

Pinterest True Food Kitchen Roasted Mediterranean Cauliflower with Tahini & Harissa

4.3 from 3 reviews
Roasted Mediterranean Cauliflower, a True Foods Kitchen Copycat Recipe
 
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Roasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen.
Author:
Serves: 4
Ingredients
  • 3 cups cauliflower (about 2 small heads), cut into florets*
  • 2 tablespoons olive oil
  • ⅓ cup tahini
  • 2 cloves garlic, finely minced
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoon harissa, depending on spice preference*
  • 4 tablespoons vegetable broth, plus 2-3 tablespoons as needed
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 3 dates, diced
  • 2 tablespoons mint, roughly chopped
  • 2 tablespoons dill
  • ¼ cup toasted pistachios
Instructions
  1. Preheat oven to 450°F and line a large baking sheet with parchment and set aside.
  2. In a medium-sized bowl, toss together the cauliflower florets, 2 tablespoons of olive oil, and a dusting of salt and pepper.
  3. Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes, tossing the cauliflower halfway through to ensure it cooks evenly.
  4. While the cauliflower roasts make the tahini-harissa dressing.
  5. In a small bowl, whisk together the garlic, tahini, lemon juice, harissa, vegetable broth, cumin, smoked paprika and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth 1 tablespoon at a time.
  6. When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool for about 5 minutes then transfer the cauliflower to a medium-size bowl.
  7. Toss the cauliflower with one-third to half of the tahini-harissa dressing (depending on your preference) then lightly fold in the dates and pistachios.
  8. Top with chopped mint and dill and serve immediately.
  9. Remaining tahini-harissa dressing can be stored for up to one week in the refrigerator and goes great on salads or other roasted vegetables.
Notes
* This recipe works well with all types of cauliflower -- white, green, purple. Whatever you can find. I personally enjoy a mix of purple and green when they're available.
**I found my harissa to not be very spicy so I added a ½ a teaspoon of red pepper flakes for a little extra punch. I enjoyed the dish even more with the added spice.

 

 

Falafel & Za’atar Cauliflower Rice Power Bowls with Afia Foods

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Inspired by the flavors of Afia falafel and my love for power bowls, I created Falafel & Za’atar Cauliflower Rice Power Bowls that are packed with flavor and plant-based protein.

Falafel Za'atar Cauliflower Rice Power Bowl Twins

I love a good power bowl.  There’s just something about all the different flavors and textures mixed together in one dish that makes them so satisfyingly delicious.  And the best part is how customizable they are! There’s an endless option of vegetables, proteins, toppings, and sauces.  Plus, they can usually be made in advance which makes them great for meal prep or an easy lunch to take to work.

Today, my power bowl is inspired by Afia Foods’ Falalel.  Afia Foods is local to Austin and has a food truck on Burnet.  The owner has quite the story to tell about how she made her way to Texas and grew her business that Austin 360 published in March (definitely worth the read!).  Afia Foods is also a Chobani incubator company (love it!) and were part of the HEB Quest for Texas Best competition.

Falafel Za'atar Cauliflower Rice Power Bowl with Afia Foods Falafel

Recently, Afia Foods landed in 200 HEB locations so when they reached out introducing me to their products and mentioned the word falafel, I had to say yes to working with them!  Falafel is my love language.  <3M and I even had falafel at our wedding. However, I’m very picky about my falafel. I want my falafel to be crunchy on the outside, fluffy in the center and full of flavor.

When made the Afia Foods falafel this past weekend and tasted it for the first time, I was in heaven.

Falafel Za'atar Cauliflower Rice Power Bowl Close-up

Never have I had a frozen falafel that met all of my taste requirements AND could be considered healthy.  The falafels are baked in the oven (or you can microwave them if you’re in a hurry) and the original flavor is only 90 calories for 3 pieces. They’re vegan, gluten-free and considered a full plant-based protein. Afia Foods Falafels come in two flavors, original and turmeric.  I loved both. If you’re a fan of spice, you’ll definitely enjoy the turmeric flavor.

Inspired by the flavors of the falafel and my love of power bowls I created these Falafel & Za’atar Cauliflower Rice Power Bowls. If you aren’t familiar with za’atar it’s a Middle Eastern mixed spice containing toasted sesame seeds, sumac, thyme, and salt. It’s a great spice for bread dipping with olive oil, roasting potatoes, or marinading chicken with lemon juice & olive oil.  I chose to use it to flavor my cauliflower rice.

Also in my Falafel & Za’Atar Cauliflower Rice Power Bowls are

  • roasted sweet potatoes
  • massaged kale
  • quick spicy pickled radishes & cucumbers
  • my everyday hummus
  • tzatziki dressing
  • and hot sauce for all the heat

These bowls are serious flavor bombs and full of healthy plant-protein!  You can even make the bowl vegan if you swap the tzatziki dressing for tahini! If you enjoy Mediterranean food, you’re going to love my Falafel & Za’atar Cauliflower Rice Power Bowls.  The tzatziki dressing, pickles, and hummus can also be made a few days in advance and assembled when you’re ready to eat or prep meals for the week.

Give the bowls a try and be sure to pick up a bag or two of Afia Foods falafel at your local HEB, found in the freezer section.

While I did receive complimentary product from Afia Foods all opinions, photos, and the recipes are my own.

Falafel Za'atar Cauliflower Rice Power Bowl Pinterest

Falafel & Za'atar Cauliflower Rice Power Bowls with Afia Foods
 
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Author:
Serves: 4 bowls
Ingredients
  • olive oil spray
  • 2 cups cauliflower rice
  • 2 teaspoons za'atar spice
  • salt & pepper

  • For assembly:
  • 1 bag Afia falafel, cooked to package directions
  • warm roasted sweet potatoes*
  • chilled massaged kale salad*
  • ½ cup everyday hummus
  • tzatziki dressing*
  • pickled radishes & cucumbers*
  • hot sauce of choices
  • kalamata olives
Instructions
  1. Spray a large non-stick skillet with olive oil spray and heat over a medium-high flame. Add cauliflower rice and begin to toast stirring occasionally for 2-3 minutes. Add the za'atar spice and stir to combine. Continue to cook another 4-5 minutes until cauliflower is cooked through and slightly toasted. Remove from heat, season to taste with salt and pepper then assemble the power bowls.
  2. To assemble the bowls: add a half cup of cauliflower rice to each bowl followed by a ½ cup of sweet potatoes, ½ cup of massaged kale salad and 2 tablespoons of hummus. Top with a few pickled radishes, cucumbers and kalamata olives. Drizzle with 2 tablespoons tzatziki dressing and hot sauce, if desired. Top with warm, cooked falafel & serve.
Notes
*indicates recipe is below

 
Roasted Sweet Potatoes
 
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Serves: 2 cups
Ingredients
  • 2 large sweet potatoes (~2 cups) cut into ½ inch cubes
  • 2 tablespoons grapeseed oil, or oil of choice
  • 1 teaspoon each salt & pepper
Instructions
  1. Preheat the oven to 425F
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl whisk together the oil, salt, and pepper. Add the cubed sweet potatoes and toss to coat. Spread the potatoes evenly onto the prepared baking sheet.
  4. Roast for 35-40 minutes until lightly golden, tossing halfway through the cooking time.

 
Massaged Kale Salad
 
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Ingredients
  • 2 cups kale leaves torn into ½ inch pieces
  • 1 tablespoon good quality olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
Instructions
  1. Place the kale leaves into a large bowl and drizzle with olive oil.
  2. Using your hands massage the oil into the leaves.
  3. Sprinkle with salt, granulated garlic, and pepper and toss to combine.
  4. Refrigerate until serving.

 
Quick Spicy Pickled Radishes & Cucumbers
 
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Serves: 3 cups
Ingredients
  • 1 bunch of radishes, washed with tops removed and sliced into ¼ inch rounds (~2 cups sliced)
  • 2 pickling cucumbers, washed and sliced into ¼ inch rounds
  • 1½ cups white vinegar
  • ½ cup water
  • 2 teaspoons salt
  • 3 tablespoon granulated sugar
  • 3 teaspoon pink peppercorns
Instructions
  1. Place the radishes slices and 2 teaspoons pink peppercorns in a large container, like a quart mason jar and set aside.
  2. Place the cucumber slices and 1 teaspoon pink peppercorns in a medium container, like a pint mason jar and set aside.
  3. Pour the vinegar, water, salt, and sugar into a medium sauce pan and place over hight heat on the stove.
  4. Stirring occasionally, bring the mixture to a boil until the sugar is dissolved.
  5. Pour the mixture over the cucumbers until all slices are just covered. Pour remaining mixture over the radishes. If you run out of the pickling liquid, add some additional water to the radishes until they are just covered. Place the mixture in the fridge and let sit for at least 1 hour before serving.
  6. Pickles can be stored in the fridge for up to 2 weeks.

 
Tzatziki Dressing
 
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Serves: ¾ cup
Ingredients
  • ½ cup cucumber, peeled, seeded & shredded
  • ½ cup plain Greek yogurt
  • 1 tablespoon white vinegar
  • 1 garlic clove, vined minced
  • ½ teaspoon dill weed, fresh preferred but dried will work as well
  • ¼ teaspoon black pepper
  • 1-3 tablespoons water
  • salt to taste
Instructions
  1. In a small bowl stir together all ingredients except water and salt.
  2. Thin the dressing by adding 1 tablespoon of water at a time until the consistency reaches something you can drizzle easily with a spoon.
  3. Season with salt to taste.
  4. Place in the fridge to chill until serving.

 

Grilled Mediterranean Zucchini featuring Morton Salt Coarse Sea Salt

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Nail your 4th of July party menu with this recipe for Grilled Mediterranean Zucchini starring Morton Salt Coarse Sea Salt, fresh herbs and goat cheese crumbles.

This post is sponsored by Morton Salt. All opinions, recipe, and photos are my own.
Thanks for supporting the brands that support Her Modern Kitchen.

Grilled Mediterranean Zucchini

Since most 4th of July parties already involve firing up the BBQ, adding grilled vegetables to the menu is an easy, no hassle side dish. For Grilled Mediterranean Zucchini with Herbed Sea Salt, Morton Coarse Sea Salt is used to deliver a burst of flavor to otherwise mild zucchini when mixed with fresh, seasonal herbs.

To finish the dish, roasted tomatoes, goat cheese crumbles, and walnuts are added giving the dish texture and zest. You can serve the zucchini as an herby summertime side dish or make it a creative main meal for your vegetarian visitors.

Why choose coarse sea salt for this dish?

It’s common knowledge that salt is an important ingredient when cooking, in fact, rarely do you see a sweet or savory recipe without it. Salt has the ability to enhance flavor and when mixed with food, it helps the food release aromas that elevate the perception of taste, making us want to indulge in the food.

Herbed salt

This dish features zucchini but the star is truly the Coarse Sea Salt from Morton Salt which is used to deliver the mix of fresh basil, oregano, and lemon zest. The coarse sea salt provides a more dramatic impact when compared to a finer grain of salt.  It also adds a note of texture to the zucchini.

Grilled zucchini

In my opinion, coarse salt allows you to spread the salt flavor across the dish without overpowering the dish. This is why coarse salt works so well for for the Grilled Mediterranean Zucchini, delivering those small bursts of flavor in each bite making it delicious!

Grilled Mediterranean Zucchini

Prep in advance so you can enjoy the party too!

When I entertain, I like to balance the time I spend cooking and mingling while enjoying the party with my guests.  It’s especially important during the 4th of July season when there’s so much emphasis on relaxing and having a good time with family and friends.

Her Modern Kitchen

All the components of this Grilled Mediterranean Zucchini dish can be prepared ahead of time so all you have to do when it’s time to eat is grill the zucchini. Once the zucchini is grilled, the dish is quick and easy to assemble while entertaining guests.

4th of July Table for Grilled Mediterranean Zucchini

To prep ahead of time

  • Roast the tomatoes the day before your party and refrigerate them until serving
  • Prep the herbed sea salt the day-of and store covered in the refrigerator
  • Slice the zucchini, brush them with the olive oil, garlic, and black pepper mixture then cover the zucchini until it’s time to grill

When you’re ready to eat, heat the grill and cook the zucchini. Finish the dish by topping each zucchini half with the herbed sea salt, goat cheese crumbles, chopped walnuts, and roasted tomatoes.

So here’s to delicious food, lots of time with family & friends and a happy 4th of July!

Grilled Mediterranean Zucchini

5.0 from 4 reviews
Grilled Mediterranean Zucchini with Herbed Morton Coarse Sea Salt for easy entertaining
 
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Author:
Serves: 6
Ingredients
  • 3 large zucchinis
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon black pepper
  • 2 teaspoons Morton Coarse Sea Salt
  • 4-5 sprigs fresh oregano plus more for garnish
  • 6-8 large basil leaves plus more for garnish
  • 1 teaspoon lemon zest
  • ¼ cup goat cheese crumbles
  • 2 tablespoons roughly chopped walnuts
  • roasted cherry tomatoes, optional for serving*
  • lemon slices, optional for serving
Instructions
  1. Prepare the zucchini by slicing each squash in half lengthwise
  2. Mix together the olive oil, minced garlic, and black pepper in a small bowl
  3. Lightly brush the olive oil mixture over both sides of the zucchinis
  4. Prep the herbs for the herbed sea salt by stripping the oregano leaves from the stems
  5. Finely mince the basil leaves and oregano until you have roughly 2 tablespoons of finely chopped herbs
  6. In a small bowl, stir together the herbs, lemon zest, and Morton Coarse Sea Salt
  7. When ready to eat, heat the grill to ~450°F
  8. Place the zucchinis cut side down over medium-high flame and cook covered for 5-6 minutes
  9. Flip the zucchini over and grill the outside for another 3-5 minutes until the zucchini halves are soft and give when pricked with a fork
  10. Place the cooked zucchini on a serving tray, cut side up
  11. Generously sprinkle the herbed sea salt over top of the zucchini followed by the goat cheese crumbles, chopped walnuts, and roasted cherry tomatoes, if using
  12. Garnish with lemon slices and additional herbs before serving
Notes
*To make the roasted cherry tomatoes, toss 1 cup cherry tomatoes with 1 teaspoon olive oil, a pinch of Morton Coarse Sea Salt and black pepper. Roast for 10 minutes in the oven at 425°F or until tomatoes burst.

 

Baked Moroccan Chicken Thighs

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Baked Moroccan Chicken Thighs is an easy, flavorful, shake ‘n’ bake weeknight meal featuring the Moroccan & Mediterranean spices ras el hanout and sumac.

I like to think of this Baked Moroccan Chicken Thighs recipe as more of a recipe hack than my own unique creation. In full disclosure, I took inspiration for this recipe after seeing a similar meal appear on the Sunbasket meal delivery website. 

Baked Moroccan Chicken Thighs

Truthfully, I’ve never tasted Sunbasket’s version but glancing over the rough recipe and ingredients on their website, I sensed the flavors they were going for. I also tested my own version of this recipe with both chicken wings and chicken thighs to see which worked best.

When I asked <3M which he preferred, he went with the chicken thighs (which I also preferred since they were meatier and less fatty) which is why we’re going with the chicken thighs title. Below, I offer both options in case you do prefer chicken wings over thighs.

Now, you can definitely head over to Sunbasket and sign-up to receive this recipe in one of you’re weekly meal deliveries or you can DIY it and make my twist on their Moroccan Chicken Wings. But I promise you, this recipe is a super easy, weeknight meal — so easy that you don’t really need Sunbasket’s help! If you remember the old Shake ’n’ Bake recipes from the 90’s then you’ll be familiar with the method. These Moroccan Chicken Thighs are literally season, bake, and eat.

Baked Moroccan Chicken Thighs

In fact, this recipe is so easy that the chicken thighs photographed for this post were actually made by <3M himself (maybe I should upgrade his name to Mr. Modern Kitchen)! I simply left the ingredients on the counter with a few quick instructions and he did the rest while I was working late one night. #myhusbandisawesome

Now, let’s dig into what makes this recipe so dang delicious!

The reason I love this recipe is because it uses almost every spice in my cabinet! There’s no single note here; it’s spicy, salty, savory, earthy, and sweet. This multitude of flavor comes from the spice blend ras el hanout. It’s a Moroccan spice blend that’s found in Moroccan and North African cuisine. When translated, it means something along the lines of ‘top of the shelf’ as it combines the best of the spices (top of shelf spices) from the spice market.

Ras El Hanout

When I heard the translation for ras el hanout it made total sense to me. 

If you’ve ever visited a spice market in Europe, Morocco, or somewhere in the Mediterranean, then you may have wandered into a spice market yourself. The one I experienced was in Greece and it was shelves and shelves of spices. Some were pure ground spices, while others were seeds.  There were even familiar mixes of spices like Shawarma seasoning. Even still there were actual barrels of dried herbs and nuts. It was overwhelming to the senses and as a cook and baker, I could have spent hours exploring the spice market. 

Bake Moroccan Chicken Thighs

Ras el hanout seems to be a product of a traditional spice market — a blend of spices pulled by the market owner to create an entirely new, all-seasoning spice blend. You can purchase a pre-made ras el hanout blend, or like me, you can make your own blend at home (which I share in the recipe below).  I have a pretty well-stocked spice cabinet, so to assemble ras el hanout I simply had to measure & mix. I used this recipe as inspiration for my homemade ras el hanout which as I mentioned, included most of the spices in my cabinet! My recipe below makes about a quarter cup of seasoning which you can store for a few months in your cabinet along with your other spices to remake this recipe in the future.

The other unique spice in this recipe is sumac, another Moroccan / Mediterranean spice made from the berries of a bush found in the Middle East & Europe. Sumac has a beautiful, purple-pink color to it and it’s unlike any other spice I’ve come across. I was lucky enough to get my sumac from a friend after her trip to Turkey but you can find the spice online or at specialty spice markets like Spices at Penzeys. 

Sumac

I highly encourage you to invest in sumac. Because it’s so unfamiliar in American cuisine, I find myself obsessing over its earthy, sweet & sour flavor! Besides using it in this recipe for Baked Moroccan Chicken Thighs, I’ve also mixed it into a simple olive oil & vinegar dressing and swirled into cream cheese for a unique morning treat spread on a bagel!

I can’t emphasize how easy Baked Moroccan Chicken Thighs are to make! Once you combine the spice mix, you simply rub it all over the chicken thighs — top, bottom and under the skin. Pop those babies in the oven and bake them for 25-30 minutes or until the internal temperature reads 165*F. Serve them with a wedge of lime to squeeze overtop and you’re ready to eat! 

Lastly, if you’re looking to make my Baked Moroccan Chicken Thighs into a meal, trying serving it with my 10 Minute Sautéed Asparagus or pairing it with my Roasted Mediterranean Cauliflower to bring my meal together! All those lovely flavors will blend perfectly with the spice mix in the Baked Moroccan Chicken Thighs!

Enjoy!

Baked Moroccan Chicken Thighs

4.9 from 8 reviews
Baked Moroccan Chicken Thighs
 
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Serves: 4
Ingredients
  • For the ras el hanout:
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon hot smoked paprika*
  • ¾ teaspoon ground black pepper
  • ½ teaspoon cardamom powder
  • ½ teaspoon ground allspice
  • 1 pinch ground cloves
  • For the Moroccan Baked Chicken Thighs:
  • 1 tablespoon ras el hanout spice mix (from the mix you made above)
  • 2 teaspoons ground sumac
  • 1½ teaspoons garlic salt
  • 4 chicken thighs (bone and skin included)
  • 1 lime cut into quarters, optional as garnish
Instructions
  1. Preheat oven to 425*F
  2. Line a large baking sheet with foil and lightly spray it with olive oil
  3. In a small bowl, mix together 1 tablespoon of the ras el hanout spice mix, sumac, and garlic salt
  4. Generously rub each chicken thigh with the spice mix - top, bottom, and under the skin.
  5. Place each chicken thigh on the prepared baking sheet with ample space between each thigh
  6. Bake the chicken thighs for 25-30 minutes or until the internal temperature reads 165*F
  7. Remove from oven and let rest 5 minutes before serving with a slice of fresh lime
Notes
*If using sweet smoked paprika, add a ½ teaspoon ground cayenne pepper

Vert’s Mediterranean Spring Plant-Powered Dinner + Giveaway

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This post was updated on March 15th, 2017 with giveaway winner.

I attended the Spring Plant-Powered dinner as a guest of Vert’s Mediterranean Grill. All opinions are my own and I was not asked by Vert’s to share this experience, I’m doing so because I truly enjoy dining there!

Vert’s Mediterranean Grill’s Spring Plant-Powered dinner showcased culinary creativity, featuring flavor Spring ingredients!

What do you think of when you think Vert’s Mediterranean Grill?

I used to think of Mediterranean food in a Chipotle-esque type atmosphere. A ‘choose your own adventure’ type meal — whether it be bowl, wrap, or salad where you mix in your favorite protein, toppings and sauces. The end result was always great food, that’s super filling, super fresh, and super flavorful. Believe it or not, Vert’s Mediterranean Grill is seriously the only fast-food (fast-casual) restaurant I’ll eat it (ask <3M — there’s no BK, Wendy’s or Whataburger in our life).

Vert's Mediterranean Tablescape

Vert’s Plant-Powered Tablescape

Based on my above confession, it’s obvious that I love Vert’s Mediterranean Grill but last month, I had a significantly different experience at Vert’s when I was invited to their Spring Plant-Powered dinner at their test kitchen near the UT Campus. This experience solidified my love for Vert’s Mediterranean Grill! It also reinforced how much Vert’s cares about ingredients, culinary creativity, and the overall dining experience!

Vert's Mediterranean Plant-Powered Menu

Plant-Powered Menu

Simply walking into the dinner last month, I knew the entire meal experience was going to be different than previous ventures into Vert’s. <3M & I were greeted with a glass of sparking rose  that I couldn’t put down the entire night — Graham Beck Brut Rose might be a new favorite and one I’m still craving today! When looking around the restaurant, I noticed that the tablescapes were beautifully decorated to match the Plant-Powered theme with eucalyptus leaves, seasonal vegetables like bright purple cabbage & beets, and elegant floating votives.

Vert’s also amped up individual place settings with earthy, wooden plate chargers, gold sparkly placemats, gold utensils and the world’s prettiest geo-shaped napkin rings! Each setting was personalized with place-cards written in gold paint on a real leaf.  They truly went above and beyond to set the tone for this meal — classy, yet fresh and comforting and of course, delicious.

Plant-Powered Collage

Grapefruit and Holy Basil Gin & Tonic / Marinated Olives & Carrots / Black Eye Pea Hummus

I truly enjoyed the Spring Plant-Powered dinner at Vert’s Mediterranean. With each dish I sampled, I was beyond impressed with how Vert’s elevated their culinary creations — it was like nothing I had experienced at a ‘fast-food’ restaurant before!  Vert’s chefs added a sous vide duck egg to the top to their babaganoush and while they egg looked softly poached, it was actually fully cooked and a decadently creamy spread on their warm pita bread!

Babaganoush

Babaganoush with Duck Egg

Beets

Beet Tartare with Fried Goat Brie Rine

I also enjoyed the fact that Vert’s chefs chose elevated ingredients like morels for their turkey meatballs. They also introduced zhug, an ingredient the other food bloggers and I weren’t at all familiar with, but now know as a type of Mediterranean hot sauce made with parsley. I personally found it similar to chutneys served with Indian cuisine.

Turkey Meatballs

Turkey & Mushroom Meatballs with Zhug

To end the meal, the chefs tackled jackfruit for a vegan take on the braised pork Vert’s typical serves in its restaurants. Although not my favorite dish, and executed a tad differently than other jackfruit meals I’ve enjoyed, it was still admirable and unique and I especially liked the chickpeas!

Jackfruit

Braised Jackfruit & Butternut Squash

Overall, I can’t say enough about how much I enjoyed Vert’s Mediterranean Grill’s Spring Plant-Powered dinner. It truly spoke volumes to how much Vert’s cares about the culinary process, the type of food they serve their customers, and the importance of offering quality, delicious menu items.  This meal was obvious an inspiration for new menu items to come to Vert’s restaurants in the future and I can’t wait to see what they roll out with this Spring & Summer.

#GIVEAWAY  — Now Closed

If you haven’t tried Vert’s Mediterranean Grill yet, then here’s your chance! Leave a comment below telling me about your favorite Spring vegetable, your favorite restaurant or a meal you recently enjoyed! Next week on March 14th, I’ll pick a random winner to receive 2 Free Vert’s Mediterranean Grill Meal Cards!

Updated March 17th, 2015: Giveaway winner is Samantha, she’s been contacted to receive her prize.

I attended the Spring Plant-Powered dinner as a guest of Vert’s Mediterranean Grill. All opinions are my own and I was not asked by Vert’s to share this experience, I’m doing so because I truly enjoy dining there!