Author Archives: The Forking Truth

Phoenix Phresh Glendale AZ – Low Cost Healthy Style Foods

Phoenix Phresh is a casual/fast healthy style focused food cafe located in Glendale Arizona. They offer breakfast, wraps, sandwiches, salads, bowls, acaia and pitaya, smoothies, and juices. Calories and nutritions are posted on their menu. They also are located in a strip mall by a gym. Of course healthy beverages are offered here. The side refrigerator contained a few different waters and teas. Between the counter and refrigerator was complimentary cucumber water (that really was delicious).

It’s a small casual place. You order and pay at the counter and seat yourself.

inside

Soon someone runs the food to our table.

inside

Today I tried the 490 calorie mixed berry salad (romaine, strawberries, blueberries, walnuts, cranberries, blue cheese, chicken, and strawberry dressing……It was only $10.99 ((subject to change))

mixed berry salad

It’s a very large entree salad. I saw in the restaurant that Boars Head lunchmeats were used here but I only expected them on the sandwiches and wraps. I was surprised that lunchmeat was used for the salads too. There is a lot of fresh fruits here but the lunchmeat chicken has sodium phosphate in it and doesn’t seem that healthy?……but maybe it is healthy for watching your weight because it is only a small amount of lunchmeat……(maybe 1-2 ounce??) The strawberry dressing does run a little sweet. For it’s price point it’s A-OK. My salad seemed big but for some reason I was hungry a few hours latter????????

My husband tried the 670 calories El Diablo Bowl (brown rice, black beans, spicy Boars Head Chicken lunch meat, pepper jack cheese, jalapeños, eggs, chipotle sauce (($10.99 subject to change))

el diablo bowl

It might be hard for you to see but this bowl is very small and is half the size of my salad. My husband said that it actually does taste good. He also added that if we go back he’d order two bowls next time. (I don’t think that this would be enough food for most men…..my husband left still hungry)

That was a little taste of Phoenix Phresh – Low cost healthy style foods. Very good for dieting. Calories and nutrition is on the menu.

Phoenix Phresh Glendale AZ

5830 W Thunderbird Rd Glendale AZ

602-730-8601

www.PhoenixPhreshCafe.com

Every THING is subject to change.

The Forking Truth

Seydi’s Pupuseria and Grill Phoenix AZ – Crazy Great Pupusas – Worth a Fork!

Seydi’s Pupuseria and Grill is a little casual Salvadorian restaurant located in North Phoenix Arizona. They specialize in serving these crazy delicious Salvadorian stuffed flatbreads called pupusas. Prices are low! Portions are large! Pupusas are crazy delicious!

All the pupusas are stuffed with cheese and some contain a vegetable, wild flower, or meat. They offer TWELVE different kinds so there is something for everyone. (plain cheese, bean, wildflower, jalapeño, zucchini, spinach, green pepper, pork, chicken, steak, shrimp)

They are really cheesy inside. You really are suppose to eat them with your hands. But if you use a knife and fork it’s up to you.

You eat the pupusas with Salvadoran slaw and rojo sauce. The slaw is very unique. It’s fermented but isn’t sour like sauerkraut. It’s also not strong tasting like kimchi. It’s just really good and cuts the fat to make it pop. The red sauce is thin but it has a sort of salsa taste. It’s all very delicious on the pupusa.

Besides pupusas…..They also offer breakfast like fried plantains with rice and beans, an egg and sausage burrito with rice, beans, and jalapeños. Or maybe you are a little hungrier and want a ten ounce New York Steak with eggs home fries and toast.

They offer appetizers like yucca fries with pork, Salvadorian Cole slaw, and tomato sauce, Salvadoran chicken sandwich (yes on the appetizer menu), This one other appetizer can feed a family…..It’s a chicken tamal, yucca fries and pork, Salvadorian pie, one papusa, Salvadoran slaw, and tomato sauce.

They offer combination plates that include two tortillas. A few of them are-…………grilled steak with two pupusas,

grilled steak with two pupusas

stewed beef with rice and salad, fried tilapia with rice, beans, salad, jalapeños (pictured below),

fried tilapia with rice, beans, salad, jalapeños, lime

twelve grilled shrimp with rice, beans, salad, breaded chicken with rice, beans, salad, jalapeños.

They offer two soups. One is farm hen vegetable and the other is beef stew with rice. Both come with tortillas.

farm hen vegetable soup

The farm hen vegetable soup contains maybe half a small bone-in skin-on chicken with all kinds of vegetables (zucchini, potato, carrot, maybe cassava?, cabbage, and peas). It also comes with hand made tortillas, vegetable studded white rice, lime, and a small condiment of chopped onions, cilantro with jalapeños to give the soup some punch. It’s also a very large portion.

Or you can just order pupusas…..and if you can fit it in they also offer two desserts. One is plantain empanadas and the other is cassava and honey.

It’s not a fancy place but it seems clean.

You order and pay at the counter and then you seat yourself.

inside

And you would be nuts (unless you are lactose intolerant) to drive here and not enjoy a crazy great pupusa.

Worth a Fork!

Worth a Fork!

Seydi’s Pupuseria and Grill

2625 E Greenway PKWY Phoenix AZ

602-404-7634

www.Seydis-Pupuseria-Grill.business.site

Everything is subject to change.

The Forking Truth

Moroccan Style Turkey Meatballs with Harissa Vinaigrette Recipe

Ground Turkey was on sale at Fry’s so between that, this spiffy bottle of Moroccan Cured Olives (I found at Walmart Grocery) and other things I had around the kitchen I came up with Moroccan Style Meatballs today! They are easy to make but I made them with a lot of ingredients that you might not have like bulgar. For me this made 10 smaller servings or 45 smaller meatballs. I’ll say 8 servings because most people do want bigger portions than me. The harissa recipe may be or may not be enough sauce for all your meatballs and you might want to make extra. Usually you don’t need to use much because that sauce is so flavorful.

Ingredients for around 8 servings.

2 large red peppers – broiled till black on all sides or blackened on a grill, stem, skin & seeds removed – chopped

1/2 teaspoon ground cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – ground to paste

1-3 hot red peppers -chopped – to taste (I used two Fresnos that are hotter than red jalapeños)

2 Tablespoons tomato paste

1 small-medium lemon or 1/2 a large – just the fresh squeezed juice

2 Tablespoons red wine vinegar

1/4 teaspoon sea salt (I used homemade smoked sea salt)

1/4 teaspoon ground black pepper

1/4 teaspoon Aleppo pepper

1 lb ground turkey (I used 85% lean)

1 Tablespoon extra virgin olive oil

1 red bell pepper – remove core, stem, and seeds – fine chop

1 small red onion – remove skin and fine chop

1 inch grated ginger

4 garlic cloves – ground to paste

1 jalapeño – remove stem and core – fine chop

15 Moroccan cured olives (I found them at Walmart Grocery) remove pits and fine chop

1/2 cup bulgur

1 cup water

1 Tablespoon lemon zest

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1 Tablespoon vegetable soup base (this is instead of salt and is healthier with less sodium and also give more flavor…I used Better Than Bouillon Brand)

1/2 cup fresh cilantro chopped – (leaves and fine stems) + plus a little extra for finishing

2 Tablespoons tomato paste

2 eggs – lightly beaten

1/2 cup whole wheat panko

non-stick spray

Directions

Make the Harissa Vinaigrette. Blend together the first 12 ingredients. (bell peppers, cumin, caraway, oil, garlic, hot pepper(s), tomato paste, lemon juice, vinegar, sea salt, black pepper, and Aleppo pepper). Taste and adjust if necessary.

You need to cook the bulgur. You can microwave the bulgur with the water in a microwavable container. In my microwave it takes 9 minutes. Or you can do it on the stove top if you prefer.

Put a large fry pan on medium high heat and add the oil. When hot add the bell peppers, onions, jalapeño, hot red pepper, ginger, garlic, and tomato paste. Stir it around a bit. Cook til the onions look transparent and the peppers are soft and then take off heat.

When your bulgur and the vegetables that you just cooked cool down to room temperature you can continue with the rest.

Set oven to 350 degrees F.

Spray a couple sheet trays with non stick spray.

In a large mixing bowl combine the bulgur, vegetables that you have just cooked (bell peppers, jalapeño, onions, hot red pepper, ginger, garlic, tomato paste) also add the remaining ingredients – ground turkey, olives, lemon zest, turmeric, cumin, soup base, 1/2 cup cilantro, eggs, and panko. Mix well and let this sit around ten minutes.

Before you make the meatballs it always is a good idea to do one tester ball because there are a lot of vegetables here that might differ in size and your batch of meatballs might come out more moist or more dry than mine and you might need to adjust slightly. (more moist add a few tablespoons panko…too dry add a tablespoon or two water or stock.

When you’er ready use a small scooper and space out your meatballs a little so they can get heated up all around each ball. If you used a small scooper they will take 15-20 minutes in the oven. If your scooper was bigger than mine they will take slightly longer.

Serve the Moroccan Style Meatballs with the Harissa vinaigrette. Top with a little fresh cilantro. You might want to add some high quality feta cheese. Couscous, freekah, bulgur, rice, lentils, or chickpeas would go well with this dish.

Moroccan Style Turkey Meatballs with Harissa Vinaigrette

Enjoy!

The Forking Truth

My Trip to Clean Eatz in Glendale AZ – You can lose weight eating here

Clean Eatz is a casual chain of restaurants that offer healthy….meal plans,,,,,,,,,,

Grab & Goes

grab and goes, an eat-in cafe, and more. I went to the location in Glendale Arizona. This is a fast growing chain of restaurants with around 80 locations. Two new ones are coming to Arizona in Phoenix and Surprise.

The cafe offers a menu of “Good for you snacks,” Build a bowls, build a salads, build a burgers, wraps, flat breads, a kid’s menu, smoothies, and more. Prices are very low so I wasn’t expecting the best quality.

You order and pay at the counter. They don’t sell many beverages that most places sell. Only what is considered health conscious. They don’t even sell plain bottled water. We went with the complimentary orange-mint infused water.

We sat ourselves and in reasonable time someone runs out our bowls to us.

The bowls are small, medium, or large protein I went with medium. My base was sweet potatoes, my three vegetables were carrots, asparagus, banana peppers, protein was salmon, sauce was sweet potato chipotle, and heat level was swole N spicy.

I received much more salmon than I expected but it’s not the best. It’s over cooked, fishy tasting (NOT SPOILED but fishy like frozen fish from Safeway) and is topped with powdery stuff that is weird. I am undecided if I can even eat it. My husband generously offers to leave and go someplace else. I decide that I can eat it but it’s not good. The sweet potatoes are really weird and sponge-ee. I have no idea on how sweet potatoes can be made that way. The carrots are between raw and cooked and the asparagus are mostly overcooked and squishy. I picked the sweet potato chipotle sauce…..It’s just weird tasting……It doesn’t taste like real food……. I can see how you can lose weight eating here.

My husband went with the large portion bowl. He picked rice noodles, corn & beans, asparagus, banana peppers, shrimp, salsa, and smokin chipotle.

His bowl turned out a little better than mine.

He could tell that the shrimp are from frozen but were ok. The worst part of his bowl were that the noodles all stuck together. He said that his wasn’t really bad. Not great either……but not bad.

You can lose weight eating at Clean Eatz.

5870 W Thunderbird RD Glendale AZ

602-374-3806

www.cleaneatz.com

Everything is subject to change.

The Forking Truth

Pistachio Pesto Recipe

I had fresh basil that I had to use today so I’m thinking either basil oil or pesto…..I didn’t have many pine nuts or walnuts or hazelnuts today so I went with pistachios. I usually do one thing that most people don’t do that really makes a difference. I use a small amount of garlic but usually it’s whipped sweet roasted garlic. It never gets too strong tasting and is sweet and delicious. To make whipped sweet roasted garlic use a lot of garlic cloves. Pour a good amount of extra virgin olive oil on them. Put them in a covered pan at 350 or 375 degrees F for one hour and then blend.

Roasted & Whipped Sweet Garlic

It keeps for a while in the refrigerator but I freeze it since I make it in big batches. Back to the pesto….I didn’t measure exactly but it went something like this.

1 cup fresh basil leaves

4 oz parmesan rough chop

1/2 cup pistachios

1 tablespoon whipped sweet garlic

1/3 cup extra virgin olive oil

1 dried Calabrian piri piri dried pepper – crushed (you can substitute any pepper to taste)

Blend…This time I left the pesto slightly chunky so you can taste everything in it a little more.

I do note that this stays for a while but is best to use in a few days…..after a week or so the oil gets very thick and the basil has less fragrance. You can brighten it back up with a little more fresh basil and a little more olive oil.

Pistachio Pesto
The Forking Truth

African Kitchen Phoenix AZ – Seems like the REAL DEAL

African Kitchen is located in Phoenix Arizona not too far from the Metro Center Area. They offer mostly Liberian and other African Cuisine like Nigerian and Ghanaian. It’s a casual small restaurant. I noticed many people with a similar accents to the man serving us doing take out and dining here. Soft beverages and some unique soft beverages like ginger juice are offered. The atmosphere is loud. They have a TV on with a soccer game playing. The people dining here are into loud conversation while dining.

the whole inside

The menu is on the green board at the rear of the restaurant. They also have printed menus. There are many foods that are seldom found at any restaurants that I know of. They offer foods such as ahieke (a fermented kind of couscous), potato greens, torborgee soup (a spicy bitter Liberian stew of beans, palm oil, dried meat), chuck rice (Liberian green rice), egusi soup (Usually Nigerian or Ghanaian melon seed, bitter leaf, and meat soup).

menu

Ingredients are listed on the wall with the menu.

My husband was going to order the torborgee soup but was warned if you aren’t used to the ingredients in that soup it has very unpleasant effects on you that aren’t good to talk about while you are reading about food……….So he got the palaver sauce soup that comes with rice.

It’s a popular West African stew of beef, turkey, skin-on chicken ….It seems like it was prepared well but is very different from American Food or any food that I have tried before…..Besides the unfamiliar flavors and funk (maybe bitter leaf, palm oil, smoked dried fish, melon seeds)…..The amount of rice is enormous. The protein amounts really are very small in the two dishes that we tried. Maybe two – three ounces at the most.

I planed to order the chuck rice (green rice) with fish gravy but was told that they weren’t serving that today and made a quick switch……

I had the tilapia with dry rice and plantains. Again an enormous amount of rice. The rice fills the whole plate and is higher than it looks.

The fish is prepared reasonably well. The plantains are nicely fried. The rice is very unusual to me. It’s not dry like the name implies. It’s actually kind of slime-ee in an okra kind of way. It probably contains okra and little bits of fish and cubes of beef that are similar to lunch meat or hot dogs. This rice might be delicious for an acquired taste.

I did notice that everyone dining there had enormous plates of rice that they actually were finishing. It looks like that is how African people eat.

African Kitchen in Phoenix AZ sure seems like the real deal.

Try it for a taste of Africa.

African Kitchen Phoenix AZ

3543 W Dunlap Ave Phoenix AZ

480-532-5512

Everything is subject to change.

The Forking Truth

Chula Seafood Fish Market Restaurant & Bar Scottsdale AZ at Greyhawk – Newly Opened

Chula Seafood is a high quality family owned seafood market, casual restaurant and bar with three locations in metro Phoenix Arizona and their original location in San Diego California. They offer sustainable sourced high quality seafood and prepared seafood. From San Diego they hand harpoon swordfish (Their specialty) and bring the best seafood of the pacific coast for us to enjoy.

The new location in North Scottsdale at Greyhawk has the most seating of the Arizona locations. They have a large patio and lots of indoor seating and bar seating.

You order at the counter.

The counter

If you are dining in then you get a number and seat yourself.

bar and main dining area

They seem to offer less fresh seafood than from the two other Arizona locations. This was the fresh seafood offered today at Greyhawk.

Today we shared the hatch chile tuna melt (spiced Oaxaca cheese, hatch chile, Noble bread and chimichurri) with an upgraded side of Caesar salad.

and the tuna confit sandwich (albacore confit, greens, house made giardinia, smoked paprika aioli, avocado on toasted Noble bread with an upgraded side of potato macaroni.

We both like the taste of the tuna confit sandwich more than the tuna melt today. It just taste better…….more clean tasting and delicious today. Here’s what this sandwich looked liked from the Phoenix location.

confit tuna sandwich with side salad

Here’s what the tuna confit sandwich looked like from the uptown Phoenix location.

tuna confit sandwich with Moroccan Carrot salad

Below are a few plates from other Chula Seafood Restaurants that we’ve tried so you can get an idea of what kinds of food you might be able to try (not all but most are specials).

Fish sandwich with potato macaroni salad
Friday Hawaiian Lunch Plate Special
oysters
locally made bagel with cream cheese and house smoked lox
in house smoked fish plate
okonomiyaki fries special
bulgogi tuna burger – special
kale salad with salmon
to go – halibut collar for two special
to go – hatch chili tuna melt, chopped salad with salmon, spam macaroni salad
to go – bbq fish collar special

Chula Seafood Greyhawk Scottsdale AZ – Newly Opened

20581 N Hayden RD Scottsdale AZ

480-597-9125

www.ChulaSeafood.com

Everything is subject to change.

The Forking Truth

Roasted Vegetables with Poppy Seed Black Garlic Kalamata Olive Condiment and Urfa Peppered Feta Cheese Recipe

Over a year ago I did something like this before but this one is slightly different. Somehow poppy seeds, black garlic mixed with kalamata olives can be magical together with the right ingredients and taste great on vegetables. I simply roasted the vegetables with a light spray of oil and salt and pepper and took them out of the oven when done. The rest mixes up in minutes. Serving size is always difficult to judge. I got 6 side servings out of this. You might get less if your side servings are bigger.

Servings for around 6 servings

3 Tablespoons extra virgin olive oil (2 Tablespoons lightly sprayed on vegetables and 1 Tablespoon reserved for condiment)

1 small cauliflower – cut into florets

1 red onion – cut into slices

8oz spinach

4 1/2 oz good quality Feta Cheese cut into small cubes (I like the Israeli Feta from Trader Joes and my 2nd favorite is the Greek Feta from Costco)

1 Tablespoon urfa pepper (this is to coat the feta cheese)

2 Tablespoons poppy seeds – put threw a spice grinder

7oz kalamata olives – pits removed – chopped

1 + 1/2 Tablespoons black garlic

1 Tablespoon date syrup (you can substitute honey but you can easily find date syrup at Walmart)

1 Tablespoon white vinegar

sea salt – to taste

ground black pepper – to taste

optional 1/4 cup fresh cilantro, parsley, or scallions to finish

Directions

Preheat oven to 400 degrees F.

On sheet tray(s) spread out the cauliflower florets on one side and the onions on the other side incase they don’t get done at the same time. Spray them lightly with olive oil. Season them lightly with a little salt and pepper to taste. Put them in the middle rack of the oven and take them out when lightly charred. Mine took 20 minutes but timing may differ due to the way ovens work and the size and age of the vegetables.

In a small bowl mix the feta cubes with the urfa pepper. Keep to the side until ready to use.

In another pan add the spinach. Sprinkle lightly with oil and season lightly with salt and pepper. Cover pan and put this in 5 minutes before you want to serve on the lower rack while the other vegetables are cooking. I like mine like 1/2 cooked. You can do longer if you want or do them on the stove top.

Assemble and serve. I put the spinach on the bottom mixed the onions and cauliflower together. Spooned on condiment. Then added the peppered feta and topped that with cilantro.

Roasted Vegetables with Poppy Seed Black Garlic Kalamata Olive Condiment and Urfa Peppered Feta Cheese

This went FORKING GREAT with the Moroccan Style Turkey Meatballs with harissa that I just made.

Moroccan Style Turkey Meatballs with Harissa Vinaigrette
Roasted Vegetables with Poppy Seed Black Garlic Kalamata Olive Condiment and Urfa Peppered Feta Cheese

Enjoy!

The Forking Truth

A Taste of Chilli King Chinese Food Glendale AZ – Very Flavorful and Ultra Spicy -Not the best Take Out Service but the Food is Worth a Fork!

Chilli King Chinese Food is located in Glendale Arizona not too far from Old Town Glendale. They offer American Chinese Foods, Hot Pots, some other dishes that you don’t find everywhere like scrambled eggs with tomato and Yangzhou fried rice (shrimp, sausage, pork, eggs, peas, carrots, scallions). The foods we tried so far were all flavorful. They also offer the ultra spicy foods. Portions are large and prices are low………The only downside is that service is usually poor when you do take out. They have their young son run the restaurant. He does a good job at taking orders and payments but there are issues with take out. …..Usually you need to wait about 40 minutes for your order to be done even if you prepay your order. They don’t start making your order until you show up. We waited around 45 minutes every time we did take out. My husband tried to speak to an adult about this but couldn’t because of the language barrier with the chef. On our first visit the boy’s mother helped with service. This restaurant is mainly open for take out. They do have four small tables inside that you can dine at if you wish. Soft beverages are offered here.

They offer the usual appetizers like –

spring rolls

crispy chicken dumplings.

On the menu they offer-

Szechuan beef (tender beef flavorful and spicy)

spicy chicken (tender chicken, very flavorful….this one was REALLY very hot spicy…this was one of the Ultra Spicies)

coconut curry chicken with steamed vegetables (flavorful and tender chicken)

sautéed vegetables with chicken

They offer sides such as chow mien, fried rice, steamed rice, and steamed vegetables

Above are chow mien and fried rice

This dish is very different to us….

shredded potatoes in red spicy oil….

They are kind of funky and spicy…………..texture is weird ……maybe slightly raw………really different…not sure if I like or not?…………too different for me.

Now for more Ultra Spicy!

MY favorite dish here (so far) is next.

Spicy boil chicken with greens and sprouts….The chicken is so tender and moist and this spicy (really good spicy with Szechuan peppercorns is magically delicious)

Here’s the what they call instant boil hot pot (they say it’s an authentic Chinese Soup)

sausage (we think they are hot dogs?), beef, chicken, potato, tofu, cabbage, mushrooms, steamed rice) Spicy and flavorful. Proteins are very moist and tender.

Oh and did I mention that portions run extra large?

The food is very good and a good value…Service….well ….usually isn’t the best.

Still Worth a Fork!

Worth a Fork!

www.ChilliKing.US

4721 W Olive Ave Glendale AZ

623-440-1900

Call for hours as they change often.

Everything is subject to change.

The Forking Truth

Grilled Cucumbers & Cabbage with Tomato-Cardamom Dressing & Cheese Recipe Yotam Ottolenghi Style

I happened to have one cucumber that I had to use up and in my inbox on my computer a recipe came in from the New York Post from Yotam Ottolenghi called Grilled Cucumbers with Tomato-Cardamon Dressing & Mozzarella. Incase you didn’t know Yotam Ottolenghi is a multi award wining chef, restauranteur, and cookbook author. He is one of the most gifted chefs anywhere. If he puts out a recipe it is always worth trying. I wanted to do his recipe but I had to do several different substitutions due to what I had around the house. There was only one thing from the original recipe I wanted to change. I didn’t want to leave whole cardamom shells in the food…Maybe it does infuse better flavor….but I just don’t like cardamom shells in my food. The only problem that I had is that I couldn’t get grill marks to stay on the cucumbers. I did have nice medium light brown grill marks but somehow they disappeared. Maybe instead of a grill pan that I used maybe you can get grill marks to stay on from an outdoor grill.

Ingredients for around 4 servings

8 oz cheery tomatoes

7 Tablespoons olive oil

4 garlic cloves – peeled, sliced thin

1 teaspoon white miso

3 bay leaves

1/2 teaspoon cardamom seeds – crushed

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/4 heaping teaspoon sea salt

1/4 teaspoon ground black pepper

1 Tablespoon lime juice

optional – 1 Tablespoon date syrup (I thought my tomatoes weren’t sweet enough so I added a Tablespoon of date syrup. If you tomatoes are sweet don’t add the date syrup)

1 cucumber – peeled, cut long ways, remove seeds, cut in half, cut each half longways in 6 pieces

1/2 a very small head of cabbage – remove core, cut in 3 or 4 slices

1 Tablespoon olive oil (this is for spraying or sprinkling on the cucumber and cabbage)

sea salt – to taste

ground black pepper – to taste

4 1/2 oz cheese – I used caciotta cheese but buffalo mozzarella is recommended – torn

2 Tablespoon fresh cilantro – chopped

Directions

In a large fry pan on medium high heat add the tomatoes, oil, garlic, miso, bay leaves. cardamom, paprika, cayenne, sea salt. Stir. Leave on heat until it bubbles.

Turn down to medium low. Cover and simmer for 15 minutes. Taste and decide if you need to add the date syrup (or honey). Stir in the lime juice and set to the side.

Use either your outdoor grill or a grill pan in a 420 degree F oven.

Lightly spray or sprinkle the cabbage and cucumbers with oil. Season them lightly with salt and pepper. Lightly grill the cucumbers. You don’t want mushy cucumbers so they can only take around 2 minutes at the most. My cabbage was perfect in 15 minutes on the grill pan in a 420 f oven. Timing can differ.

Transfer the vegetables to your tomato pan. Top with torn cheese and the cilantro and serve. This dish can be served warm or room temperature.

Grilled Cucumbers & Cabbage with Tomato-Cardamon Dressing & Cheese (caciotta cheese)

A Special THANKS!!!! To Yotam Ottolenghi and The New York Times for another FORKING Amazing recipe so that I could come up with what I got here.

The Forking Truth