Eggplant Curry

Eggplant Curry

Ingredients:

• 2 Tbs Olive oil

• 4 Medium or 1 large eggplant, diced

• 3 Cloves garlic, fine dice or crushed

• 2 tsp Grated fresh ginger

• 1 Tbs Coconut oil

• 1 Medium onion, diced

• 1 C Coconut cream or full fat coconut milk

• ½ C Water

• 2 Tbs Teeny Tiny Spice Company Tandoori Masala, Vadavan, Vindaloo or British Curry

• 1 Fresh tomato, diced

• S &P to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a bowl, toss the diced eggplant with the olive oil, garlic and some salt until evenly coated.

3. Spread the eggplant on a baking sheet in a single layer and bake in oven for 20-25 minutes or until soft.

4. Meanwhile, heat the coconut oil in a skillet and add the onions and ginger. Cook for 5 minutes or until onions are translucent.

5. Remove eggplant from the oven and add to skillet. Stir in the coconut cream, water, diced tomato and spices. Cover and simmer for 10 minutes.

6. Add salt and pepper to taste and top with fresh herbs of your choice. Serve plain or over rice.

Garlic and Herb Braised Beef Shanks

Garlic and Herb Braised Beef Shanks

Ingredients:

• 2 Lbs Beef shanks

• 2 C Onions, sliced

• 8 Cloves garlic

• 1 C Red wine

• A few sprigs of fresh herbs

• 1 Tbs Black peppercorns

• 2-3 Tbs Teeny Tiny Spice Montréal Seasoning

• S&P

Instructions:

1. Place the beef, onions, garlic, herbs and spices into a dutch oven or oven proof pot and pour in the red wine.

2. Cut a piece of parchment paper in a circle to cover the ingredients in the pot.

3. Put a cover on the pot and place in a 240°F oven. Cook for 12 to 24 hours until the meat is moist and tender and falling off the bone. We cooked ours for 24 hours, so don’t be afraid to let it go as long as needed.

Ratatouille

Ratatouille

Serves 4

Ingredients:

• 3 Tbs Olive oil

• 1 Onion, thinly sliced

• 3 Cloves Garlic

• 3 Small Italian eggplants

• 1 Small red bell pepper

• 1 Small zucchini, sliced into rounds

• 4 small tomatoes (I used plum tomatoes), chopped

• ½ C Fresh basil leaves, shredded

• 2 tsp Teeny Tiny Spice Company Hot Italian Spice or Montréal Seasoning

• S&P

Instructions:

1. Sauté onions and garlic in the olive oil for about 5 minutes, until soft.

2. Add the slices of eggplant and cook for another 7 to 8 minutes, stirring occasionally.

3. Add in the peppers, zucchini, tomatoes and spices and cook for another 5 to 7 minutes, until the vegetables are all tender. Add a pinch of salt and some freshly ground black pepper and toss in the basil leaves at the end.

4. Adjust the seasoning and serve.

Cajun Shrimp and Cauli Grits

Cajun Shrimp and Cauli Grits

Serves 4

Ingredients:

For the Shrimp:

• 1 Lb Shrimp, peeled and de-veined

• 6 Cloves Garlic, chopped

• ¼ C Onions, chopped

• 2 Tbs Butter

• 1 Tbs Teeny Tiny spice Cajun Spice

• Salt and pepper

For the Grits:

• I Head cauliflower

• 2 Tbs Butter

• ½ C Milk

• ½ C Cheddar or other sharp cheese, grated

• Fresh basil

Instructions:

1. Cut the cauliflower florets into pieces and rice them in a Cuisinart.

2. Melt 2 Tbs butter in a pan and add the riced cauliflower. Cook over medium heat for about 5 to 10 minutes until the cauliflower is soft.

3. Add the cheese and milk, turn the heat down a bit and cook it all down for another 5 minutes, stirring frequently.

4. While the grits are cooking down, sauté the garlic and onions in 2 Tbs butter for about 5 minutes.

5. Add the shrimp, Cajun Spice and  a dash of salt and pepper and cook for another few minutes until the shrimp is cooked through.

6. To serve, place a scoop of grits into each bowl, top with the shrimp mixture, adjust seasoning and garnish with fresh basil leaves.

Curried Egg Salad

Curried Egg Salad

Ingredients:

• 8 Hard boiled eggs

• 2-3 Tbs Mayonnaise

• 1 Tbs Mixed chopped fresh dill and parsley

• 1 Small Chopped onion

• 1 or 2 Garlic cloves, crushed

• 1 Tbs Teeny Tiny Spice Company British Curry, Tandoori Masala or Afghani Spice

• Salt and pepper

Instructions:

1. Mash the hard boiled eggs with a fork until slightly chunky.

2. Add in the mayo, herbs, garlic, onion, and spice and mix well.

3. Add in salt and pepper to taste.

4. Serve over mixed greens or in a sandwich.

Broiled Oysters

Broiled Oysters

Ingredients:

• 12 Oysters

• 1 to 2 strips of thinly sliced bacon, chopped into pieces

• A drizzle of balsamic vinegar

• Teeny Tiny Spice of choice

Suggested blends: Seaside Spice, Cajun Spice, Jamaican Jerk or WhoopAss

Instructions:

1. Shuck the oysters

2. Sprinkle each with a pinch of whatever spice blend you are using.

3. Top with a small piece of bacon (uncooked)

4. Drizzle oysters with balsamic vinegar

5. Put oysters in oven, then turn the oven on to a low broil and broil for 7-10 minutes, until the bacon is cooked to your liking.

Nut Crusted White Fish

Nut Crusted White Fish

Serves 6

Ingredients:

• 6 Filets of skinless halibut, haddock, cod or other white fish

• 2 Tbs Olive oil

• 10 Tbs Butter, cubed

• 4 Oz Mixed nuts of choice (pistachios, pecans, pine nuts, etc.)

• ¼ tsp Honey

• 2 Tbs Lemon juice + more for squeezing over fish

• ¼ tsp Salt

• Teeny Tiny Spice Company blend of choice

Suggested Teeny Tiny Spice blends: Ras el hanout, Seaside Spice, Yucatecan Recado Rojo, Persian Adwiya or any other!

Instructions:

For the nut crust:

Place the butter in a pan over medium high until golden brown (about 4 minutes). Remove from heat and add in the nuts (coarsely chopped), honey, lemon juice and salt. Spread the butter/nut mixture in a single layer on a parchment lined baking sheet, keeping the nuts tightly together in a rectangle shape. Place baking sheet in the refrigerator for a couple of hours to chill.

To prepare the fish:

1. When the butter crust is firmly set and you are ready to cook the fish, brush each filet with the olive oil. Use enough Teeny Tiny Spices to coat each side of each filet and add a pinch of salt and some black pepper to each. Lay the filets on a baking sheet.

2. Heat the broiler to high and cook the filets for 5 to 7 minutes (depending on the thickness of your filets) until they are almost cooked through.

3. While the fish is cooking, remove the nut butter crust from the fridge and cut into 6 rectangle pieces, each one cut to the size to fit on top of each filet.

4. Remove the fish from the oven and lay the rectangle pieces of nut crust on top of each filet. Return to oven and broil for another minute or two, until the nuts are golden brown(be careful not to burn them).

5. Remove from oven when done, squeeze lemon juice over each filet and serve over a bed of cooked sweet peas.

Gluten Free Pizza Crust

Gluten Free Pizza Crust

Ingredients:

• ¾ C Cassava flour

• ½ C Tapioca starch

• ¼ tsp Salt

• ½ tsp Baking Soda

• ½ tsp Cream of tartar

• 2 tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• 1 Egg

• ¼ C Olive oil

• ½ C Water

• 1 tsp Apple cider vinegar

Teeny Tiny Spice blend suggestions: Za’atar, Montreál Seasoning, Shepherd Herb Mix

Instructions: 

Preheat oven to 425°F.

1. In a large bowl, combine all dry ingredients.

2. In a medium bowl, combine all wet ingredients.

3. Pour the egg mixture into the flour mixture and mix until a dough ball has formed.

4. On a baking sheet, roll out the dough between two pieces of parchment paper into a pizza shape.

5. Bake for 10-15 minutes until the crust is slightly browned.

6. Remove from oven and let crust cool for 10 minutes before adding toppings.

7. Add toppings and bake for another 10-15 minutes or until the cheese is slightly browned.

Butterflied Leg of Lamb

Butterflied Leg of Lamb

Ingredients:

• 1 Leg of lamb

• ½ C Apple Cider Vinegar

• 3 Tbs Teeny Tiny Spice Company Za’atar

• A couple of pinches of salt and a few grinds of black pepper

Instructions:

1. Butterfly a leg of lamb

2. Place the lamb in a non-reactive pan and drizzle with apple cider vinegar, sprinkle on the Za’atar and add salt and pepper.

3. Allow to marinate at room temperature for 1 hour or overnight in the fridge.

4. Heat your grill to high heat.

5. Remove the lamb from the pan and sear each side on the grill over high heat for 5 minutes. Move lamb to a cooler section of the grill or turn the heat down (Grill temp 350°to 450°).

6. Cook until the internal temp of the lamb is 135°-140°F.

7. Remove from heat and allow it to rest, covered, for 10 minutes.

8. Slice and serve with another sprinkling of Za’atar.

Asparagus & Wild Mushroom Parcels

Asparagus & Wild Mushroom Parcels

Ingredients:

• 1 Medium sweet potato, cooked and diced

• 4 Garlic cloves, crushed

• 1 ½ C Chopped asparagus, cut into 1” lengths

• 3 C Mixed wild mushrooms, large dice

• 4 Tbs Fresh chopped herbs

• 8 Tbs Heavy cream

• 4 Tbs Olive oil

• 2 Tbs Sambuca

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• S & P to taste

Suggested blends: Harissa, Shepherd Herb Mix, French Four Spice

Instructions:

1. Preheat oven to 400°F.

2. Cut 4 pieces of parchment paper into 14” inch squares.

3. Combine all of the ingredients into a large bowl and gently toss with your hands until well mixed.

4. Divide the mixture into 4 equal portions. There should be about 5 cups of filling, so about 1 ¼ C for each piece of parchment. Scoop the filling into the middle of each piece of parchment, bring the 4 corners up and tie with cooking twine.

5. Place the packets onto a baking sheet and cook for 25 minutes.

6. Remove from oven and serve unopened so that each person can open their own.

Gluten Free Biscuits and Gravy

Gluten Free Biscuits and Gravy

Ingredients:

    For the biscuits:

• 2 C Cassava flour

• 1 tsp Xanthan gum

• 1 tsp Salt

• 2 1/2 tsp Baking powder

• 6 Tbs Butter, chilled and chunked

• 3/4 C Milk 

    For the gravy:

• 1–1½ lbs Ground pork

• 2 tsp Teeny Tiny Spice Company® French Four Spice

• 1 tsp Salt

• ¼ C Cassava flour

• ¾ C Milk

• ¼ C Cream

• 1½ C Broth

• Dill and black pepper to garnish

Instructions:

1. Put the flour, xanthan gum, salt and baking powder in a food processor and whiz to mix.

2. Add the butter and whiz until the butter is combined with the dry ingredients.

3. Dump the biscuit mix into a bowl and stir in the milk.

4. When the milk and dry ingredients are combined, knead the dough 5-10 times in the bowl to bring it all together.

5. Turn the dough out onto a floured counter and pat/roll it out into a 1” thick disk.

6. Use a 1-2” round cutter to cut your biscuits. Reroll and cut any leftover bits.

7. Place the biscuits onto a baking sheet and chill in the fridge for 30 minutes.

8. Preheat the oven to 425˚F.

9. When the biscuits are chilled, place them in the oven and bake for 15 minutes until the tops are golden brown.

10. When you place the biscuits in the oven, start making the gravy.

11. In a pan over medium-high heat, cook the pork with the spice and salt until browning.

12. Remove the pork from the pan and set aside, leaving any fat in the pan.

13. Stir the flour into the pork fat to create a paste (a roux), and continue stirring until the roux becomes medium brown.  If there is not enough fat in the pan to create a paste, add a bit of butter.

14. Stir in the milk, cream and broth.

15. Continue stirring and scraping the bottom of the pan until the gravy thickens.

16. Stir in the pork and check your seasoning, adding spice or salt to your taste.

17. At this point the biscuits should be done.

18. Give each serving 2-3 biscuits. You can split the biscuits with a fork or leave whole.

19. Put your pork gravy over and under the biscuits on a plate.

20. Garnish with some chopped dill and a grind of black pepper.

21. Dig in, Y’all.

Green Pea Curry with Cilantro & Lime

Green Pea Curry with Cilantro & Lime

Ingredients:

• 10 Oz Fresh or frozen sweet peas

• 1 Can full fat coconut milk

• 1 C Vegetable or chicken broth

• 2 Tbs Olive oil

• 1 Tbs Juice of a fresh lime

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• 1 Tbs Chopped fresh cilantro

• Salt and pepper to taste

Suggested blends: Tandoori Masala, British Curry, Vindaloo

Instructions:

1. Thaw frozen peas if using frozen.

2. Combine all ingredients except for the olive oil in a medium sized pot. With the burner on medium, heat through, stirring to mix in the coconut milk as the coconut cream melts.

3. Remove from heat and transfer to a blender. If you want to keep some of the peas whole, leave about ¼ of the mixture out. With the blender running, slowly pour in the 2 Tbs olive oil and blend the soup until smooth.

4. Add the mixture with the whole peas back in if you left some out.

5. Serve warm with extra chopped cilantro to garnish. 

Smoked Barbequed Spare Ribs

Smoked Barbequed Spare Ribs

Ingredients

• ·2 Pork spare rib racks

• 4-6 Tbs Teeny Tiny Spice® blend of your choice (Suggested blends below)

• 2 Tbs Brown sugar

• 4 Garlic Cloves, crushed

• 2 tsp  Salt

• Apple cider vinegar

Suggested blends: Xinjiang, Perfection Spice Rub, Ethiopian Berberé, Harissa, Oaxacan Adobo

Instructions

1. Combine the spice, sugar, garlic and salt.

2. Rub this mixture evenly over both sides of the sparerib racks.

3. Place in a non-reactive container, cover and refrigerate for at least two hours but overnight is better if you have the time.

4. Prepare your grill for indirect grilling. If you are using wood/charcoal, keep the fire to one end of the grill. If you are using gas, only turn on the elements at one end of the grill.

5. For the smoke, place wood chips into a tin foil pouch punched with holes or a metal box designed to hold smoke wood chips. Place this close enough to the heat to get the smoke going, but not so close that it is part of the fire. You may have to add additional chips during the cooking process.

6. Place the spareribs onto the cool side of the grill, close the lid, and cook at around 300˚-350˚F for two hours or until the meat is tender and the racks easily flex when lifted.

7. Sprinkle with a little apple cider vinegar and serve.

Beet and Leek Salad

Beet and Leek Salad

Serves 2-4

Ingredients:

 For the salad:

• 2 Small to medium beets

• 2  Small to medium leeks

• 2 Tbs Coarsely chopped cilantro

• Mixed Greens

• A Handful of fresh raspberries

For the dressing:

• ½ C Coarsely chopped walnuts

• 4 Garlic cloves, diced

• 1 ½ Tbs Apple cider vinegar

• 3 Tbs Sesame oil

• 1 tsp salt

• ¼ tsp Teeny Tiny Spice blend of choice

·      Suggested blends: WhoopAss, Harissa, Xinjiang

Instructions:

1. Preheat the oven to 425°F.

2. Put the beets in a covered dish or wrap individually in aluminum foil and roast in oven for about 1 ½ hours, or until a knife slides smoothly through the center of each beet.

3. While the beets are cooking, put the leeks into a pot of water, bring to a boil, reduce heat to a simmer and let them cook for 10 minutes. Remove them from the heat and immediately put them under cold water.

4. Remove the leeks from the water and slice each one into 2 inch sections. Set aside.

5. Combine all of the dressing ingredients well and set aside.

6. Remove the beets from oven when cooked through and let them cool. Peel each beet, cut each in half and then into ½” to ¾” chunks.

7. To combine the salad: On each plate, lay some beets down first, top with greens and one or two leeks, more beets, more greens and drizzle the dressing over. Sprinkle the raspberries over the salad to finish.

Citrus and Herb Seared Salmon

Citrus and Herb Seared Salmon

Ingredients:

• 2 Salmon filets, about 4 oz. each

• 2 Bunches of baby bok choy

• 2-3  Tbs Homemade herb butter (chopped herbs blended into butter)

• 2  Clementines, each one cut into 6 pieces, keeping rind on.

• ¼ C Toasted walnuts

• Fresh herbs to top (dill, parsley, thyme, rosemary, etc,)

• Teeny Tiny Spice blend of choice to coat

• S&P to taste

Suggested Teeny Tiny Spice blends: Yucatean Recado Rojo, Ethiopian Berberé, Shepherd Herb Mix, Ras el Hanout

Instructions:

1. Take a small skillet, add a bit of butter and melt over medium heat. Add the walnuts and while continuously stirring, cook until they just turn brown. Be careful not to burn them. Remove from heat and set aside.

2. Melt 1 Tbs butter in a medium sized sauté pan over medium heat.

3. Coat the flesh side of each salmon filet with spice. Add a pinch of salt and a few twists of fresh ground pepper.

4. Put the filets in the pan, skin side down and let cook for about 4 minutes, then flip to cook another 4 minutes.

5. While the salmon is cooking, melt the other 1 Tbs of butter in a large sauté pan and lay the baby bok choy leaves in a single layer in the pan. Sprinkle on some salt and pepper. Cook for a minute or 2 on one side and turn each one over. You want to cook just enough to wilt the leaves while still maintaining their bright green color.

6. When salmon and bok choy are done, remove from heat and assemble your plate: Lay the bok choy leaves on each plate and top with a piece of salmon; sprinkle the herbs and walnuts overtop and scatter the clementine pieces throughout.

7. Top the salmon with another dollop of herb butter and adjust the seasoning as desired. 

Caprese Salad

Caprese Salad

Ingredients:

• 1 Large ripe tomato

• 1 Ball Fresh mozzarella

• 3 Tbs Olive oil

• 1 tsp Teeny Tiny Spice blend of choice

• 1-2 Tbs each of fresh chopped basil, mint, oregano, rosemary

• Salt & pepper to taste

Suggested blends: Harissa, Ethiopian Berberé, WhoopAss

Instructions:

1. Combine the chopped herbs with the olive oil, spices and a pinch of salt and pepper. Mix well.

2. Slice the tomato into ¼” slices.

3. Slice the mozzarella into ¼” slices.

4. On a platter, overlap slices of tomato and mozzarella along the length of the platter.

5. Drizzle the olive oil mixture over the tomato/mozzarella slices.

6. Garnish with fresh herbs.

7. Enjoy.

Grilled Filet Mignon

Grilled Filet Mignon

This is very basic instruction on how to grill beef medallions of filet mignon.  The meat is the star with spices and sides enhancing the dish. The cooking time here is for a medium rare medallion.

Ingredients:

• Medallions of filet mignon, about 1½” thick

• Butter

• Salt

• Teeny Tiny Spice® blend of your choice

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Ethiopian Berberé, Shepherd Herb Mix, WhoopAss

Instructions:

1. Allow your filet medallions to come to room temperature.

2. Heat a grill to high and place the medallions on the grill.

3. Sprinkle the top side of the filet with a pinch of salt and whatever spice you like.

4. Cook the meat for 4-5 minutes, then gently lift each filet with tongs and flip.

5. Sprinkle the cooked side of the meat with a pinch of salt and your spice of choice.

6. Allow the second side to cook for another 4-5 minutes.

7. Remove from the pan, rest the meat for 5 minutes and serve.

Lamb Siniyah

Lamb Siniyah

For the lamb:

• 4 Tbs Olive Oil

• 2 lb  Lamb stew meat

• 1½ C  Onion, diced

• 2 C  Celery, chopped

• 2 Tbs  Teeny Tiny Spice blend of your choice (See suggested blends below)

• 1 Tbs  Tomato paste

• 1 lb Tomato, chopped

• ½ C Pine nuts, toasted

• 2 C Parsley, chopped

• ¼ tsp Salt

• Black pepper

Suggested Teeny Tiny Spice blends: Za’atar, Ras el Hanout, Harissa, Ethiopian Berberé

For the tahini sauce:

• 6 oz Tahini

• 2 Tbs Lemon juice

• 1  Garlic clove, minced

• ¼ tsp salt

• 6 oz Water

Instructions:

1. In a casserole pan over medium heat, brown the lamb in 2 Tbs of olive oil.

2. Add the additional 2 Tbs of olive oil, onion and celery, and cook until the vegetables are soft.

3. Stir in the Teeny Tiny Spice blend, ¼ tsp salt, and a grind of black pepper.

4. Stir in the tomato paste.

5. Stir in ½ of the chopped tomatoes.

6. Bring to a boil, then lower the heat to a gentle simmer, cover and cook until the meat is tender, about an hour.

7. Uncover and allow the sauce to thicken up a bit.

8. Preheat the oven to 400˚ F.

9. While the stew is thickening up, make the tahini sauce by blending together the tahini, lemon juice, garlic, water and ¼ tsp of salt, adding additional water as needed to bring it to a heavy cream consistency.

10. Stir the remaining chopped tomato, pine nuts and parsley into the lamb mixture.

11. Pour the tahini mixture over the lamb, cover and bake for 20 minutes.

12. Uncover the pan and bake until the tahini crust is a golden brown, about 20 more minutes.

Fish Cakes with Crispy Ginger Ribbons

Fish Cakes with Crispy Ginger Ribbons

For the fish cakes:

• 6  Parsnips, peeled and diced

• ½ C Olive oil (more or less)

• 2 Tbs Butter

• 1-2 Tbs  Water

• 1 Lb  Haddock or cod filets, skinless & boneless

• ½ C  Fresh dill or parsley, coarsely chopped

• ½ C Fresh chives, coarsely chopped

• 2  Garlic cloves, finely chopped

• 2  Eggs

• Zest of 2 Lemons

• 1 tsp  Salt

• Black pepper

• 2 Tbs Teeny Tiny Spice blend of choice

Suggested blends: Seaside Spice, Penang Curry, Szechuan  Spice, Chinese Five Spice, Massaman Curry, Xinjiang Spice

For the crispies:

• ·5 Tbs Fresh ginger, julienned

• 3  Garlic cloves, very thinly sliced

• 2 Red chili peppers, julienned

• I bunch Cilantro stems, about 1 inch long

• 3 Tbs Sliced pecans

• 1 Tbs Sesame seeds

• 1 ½ Tbs Sesame oil

• ½ tsp Salt

Instructions:

1. Preheat oven to 400°F.

2. Toss the parsnips in ¼ C olive oil and ½ tsp salt. Lay them in a single layer on a baking sheet and roast in oven until soft, about 30 minutes.

3. While the parsnips are roasting, heat the sesame oil over medium high heat, then add the julienned ginger, cloves and chilies to the pan. Sauté for 4 minutes.

4. Add the cilantro stems, pecans and sesame seeds and cook for another 2 minutes or until the mixture is golden brown.

5. Remove from heat and set aside.

6. Sauté the fish filet in butter or olive oil until cooked through, about 4 minutes each side. Remove from heat and coarsely mash with a fork.

7. When the parsnips are done, pulse them in a food processor just a bit to a coarse mash. Add a bit of water if they are too dry and quickly pulse again.

8. Combine the mashed parsnips, fish, chives, dill, lemon zest, garlic, eggs, spices, ½ tsp salt and a good sprinkling of black pepper in a bowl.

9. Form into 12 patties about ¾ inch thick.

10. Heat 1 Tbs butter and 1 Tbs oil in a pan and cook patties in batches until all are done, 8 minutes on one side and 4 minutes on the other. Add extra butter and oil as needed. Patties should be golden brown.

11. Serve topped with the crispies and a squeeze of fresh lemon juice.

Chickpea Flour Pancakes with onion and Roasted Tomatoes

Chickpea Flour Pancakes with Onion and Roasted Tomatoes

Ingredients:

• 2 C Cherry tomatoes, cut in half

• 2 Large Onions, thinly sliced

• ½ C Olive oil

• 2 Tbs Fresh thyme leaves

• ½ tsp white balsamic vinegar

• 2 tsp Teeny Tiny Spice Company Za’atar

• 1 ¾ C Chickpea flour

• 2 C Water

• 2 Egg whites

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 275°F

2. Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.

3. While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.

4. Remove from the heat and stir in the ½ tsp white balsamic vinegar.

5. Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.

6. Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.

7. Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.

8. Slide the baking sheets with the pancakes into the oven and bake for 5 minutes.  Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.