Recipe Zest

Ingredients 1 bunch dandelion greens 2 cloves garlic, roughly chopped 2 tbsp lemon juice Olive oil Chili flakes (optional) Method Cut off stems  Wash and rinse the greens Slice into 2" segments Bring water to boil in wok, and add the greens.  Let boil for about five minutes, stirring occasionally Drain greens and let sit to cool Squeeze out excess liquid.  At this point you will have about a golf ball sized remaining greens, and you will be wondering if this is enough to feed everyone Cook garlic in olive oil in the wok until golden, but not crispy Add in greens (do this over the sink, as it will splash the oil).  Stir and add more olive oil Cook until greens are warmed up.  Remove from heat and stir in lemon juice Serve as a side

Ingredients Zhoug Garlic 1/2 tsp ground coriander 1/2 tsp ground cumin Lemon juice Olive oil Fresh cilantro Salt Couscous 125g pearl couscous (aka Israeli couscous) 1/4 cup chicken broth 1/4 cup pistachios, roasted and chopped 14 cherry tomatoes, halved or quartered Lemon zest Poached Halibut 1/2 lb halibut Method In a pot on medium-low, toast the pearl couscous with olive oil until about half are golden brown Add chicken broth and bring to boil Cook until pearl couscous has absorbed all the liquid and is al dente.  You may need to add water occasionally if the liquid is almost gone and the pearl couscous is not yet cooked Remove pearl couscous from heat and let sit Finely chop the garlic.  Combine in bowl with ground coriander and cumin.  Add lemon juice and olive and mix.  Add in finely chopped cilantro.  Adjust olive oil, lemon juice and salt to taste Poach halibut in about 1/2 inch of salted water, until internal temp reaches 130F Lightly toss cooked couscou...