DINNER TONIGHT: grilled shrimp and chicken hearts, grilled parmesan zucchini, cucumber tomato feta salad, house hummus, sourdough pita

G R I L L E D  M E A T S  & V E G G I E S 

12 shrimp defrosted and marinated (garlic, olive oil, adobo powder, salt, sriracha, pinch of sugar)

so many chicken hearts marinated (wine, garlic, olive oil- need Gio to fill out the rest)

2 zucchinis from the garden - sliced lengthwise salted herbed parmesan-crusted 

Grill master Gio does the bbqing. pre heat the bbq. shirmp does not take long and is the last to go on the grill. 

Zucchini on the top rack, cook one side then flip and add parmesan. 

chicken hearts are grilled till done....

G R E E K. S A L A D 

1/2 english cucumber sliced into quarters

1 shallot mandoline into rounds and separate 

1/2 cup cabbage mandoline

1/2 small romaine lettuce torn up

1 roma tomato sliced 

6-8 oiled cured black olives cut up 

handful feta cheese crumbles 

dressing: build in the bottom of the bowl then add the first three veggies into dressing

olive oil

lime (or lemon we were out)

cider vinegar

fresh garlic

salt

small amount of water 

H U M M U S

1 14 oz can chickpeas 

1 tbps tahini (if the tahini is thin then add more to taste) 

1/2 lime juiced (out of lemons) 

salt to taste

olive oil

put everything together into a food processor and blend till smooth, add olive oil to top for taste

P I T A / N A A N  S O U R D O U G H

recipe tested from breadtopia - 

my changes - I hold the dough 24 hours to 5 days in the refrigerator for fermenting. the long hold helps the bread texture and I find the  dough will puff up more then if the dough is made and used the same day. 

here's their recipe

Ingredients

275g organic all purpose flour (2 heaping cups)  
200g sourdough starter (2/3 cup stirred down)
125g milk⁠ (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
75g yogurt⁠ (1/4 cup)
5g salt⁠ (1 tsp)

Instructions

• Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. ⁠
• Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
• Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
• Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
• On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
• Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
• Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly.
• Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don’t dry out.⁠ You can also brush them with melted garlic-and-herb butter while they're warm if you want.
• You can freeze and reheat the naans in the toaster.