3 pm Sunday 3/8/25 on What Not

Middle Eastern Mediterranean Build-A-Plate

Featuring House Blend

Choose Your Protein: Plant-Based or Lamb

Join me for a vibrant cooking class inspired by the flavors of Middle Eastern and Mediterranean kitchens featuring our House Blend — a warm mix of coriander, basil, parsley, paprika, garlic, onion, and lemon.

This class teaches more than a recipe — it teaches a method.

We’ll build a composed Mediterranean plate layered with roasted vegetables, fresh herbs, and creamy tahini. The meal works beautifully as a plant-based dinner — or you can elevate it with spiced lamb kofta, replacing the lentil base with a rich protein-forward option.

Plant-based or protein-forward.
Same plate. Same system. Your choice.

Clean ingredients. Bold spices. Mediterranean depth.

What We’re Cooking

Plant-Based Plate

• Spiced Eggplant & Green Lentils
• Lemon Tahini Roasted Cauliflower
• Bright Cucumber, Tomato & Herb Salad

Protein-Forward Plate

• House Blend Lamb Kofta
• Lemon Tahini Roasted Cauliflower
• Bright Cucumber, Tomato & Herb Salad

Plant-Based Shopping List

Produce

• 1 large eggplant
• 1 small head cauliflower
• 1 English cucumber
• 1 pint cherry or grape tomatoes
• 1 lemon
• 1 small bunch parsley
• 1 small bunch cilantro
• 1 small red onion

Pantry

• 1 cup dry green lentils (or about 2 cups cooked lentils)
• Extra virgin olive oil
• Tahini
• Apple cider vinegar or red wine vinegar
• Sea salt

Spice Blend

• House Blend – Milford Spice

Protein Version Shopping List

Produce

• 1 small head cauliflower
• 1 English cucumber
• 1 pint cherry or grape tomatoes
• 1 lemon
• 1 small bunch parsley
• 1 small bunch cilantro
• 1 small red onion

Protein

• 1–1½ lbs ground lamb

Pantry

• Extra virgin olive oil
• Tahini
• Apple cider vinegar or red wine vinegar
• Sea salt

Spice Blend

• House Blend – Milford Spice