HERB PLATES RECIPES

Steps:

• Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
• Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
• For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.

Steps:

• Roughly chop the Fresh Rosemary (1 sprig), Fresh Oregano (2 sprig), and Fresh Thyme (1 sprig) leaves. Roughly chop the Garlic (1 clove). Zest Lemon (2) and halve both.
• In a medium bowl, combine the rosemary, oregano, thyme, garlic, Salt (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), zest of both lemons, and juice of 1 of the lemon. While whisking, slowly add Olive Oil (2 tablespoon).
• Add the Skirt Steak (1.5 pound) and flip a few times until fully coated in the marinade. Cover the bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge.
• While the steak marinates, cut the Cherry Tomato (1 pint) in half and place in a medium mixing bowl. Halve the Red Onion (1) and thinly slice; add to the bowl.
• Toss the tomatoes with the juice of the remaining lemon, Italian Flat-Leaf Parsley (1/4 cup), Olive Oil (2 tablespoon), and Sea Salt (to taste).
• When you're ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with Ground Black Pepper (to taste) and Sea Salt (to taste)
• When the grill or pan is hot, add the steak and cook until browned on the outside and semi-firm to the touch for medium rare, about 3 to 4 minutes on one side. If using flank steak, you may have to cook slightly longer depending on the thickness.
• Flip and grill the other side for 3 to 4 minutes.
• Set aside to rest for 10 minutes before slicing thinly against the grain.
• Serve with Tahini Yogurt Sauce (to taste) and Pita Bread ( to taste).