Steel-Cut Oats with Dukkah

Ceci ce n’est pas une poste. This is not a post–it’s a reminder of what you can do with dukkah. In this case, breakfast: steel-cut oats with Greek yogurt, diced beets, a soft-boiled egg and dukkah. If I’d had leftover roasted carrots, or a little braised fennel, or some kale… well, you get the picture. You get a whole grain and a vegetable with some protein under your belt and you haven’t even left the house yet.
Don’t bother clicking on the MORE link. There is no more. This is it.
Ken

Pan-Roasted Cauliflower with Dukkah

We’re going to switch things up this week for Pan-Roasted Cauliflower with Dukkah. Normally you read a title like that and you think, Okay, this is about cauliflower, and then it’s about dukkah, whatever the hell that is. It would then follow that we’d spend a lot of time nattering on about cauliflower and give you a little dukkah sub-recipe (we’re not sophisticated enough to have a site that features sidebars… yet).

But this week the cauliflower is just a tease, a way of filling the seats inside the tent so we have an audience for dukkah, the exotic headliner who’s come all the way from Egypt, an aromatic mixture of toasted nuts and seeds gussied up with a few fragrant accents.