Paola Briseño-González brings us five more easy dishes for our Week of Meals series.
Za’atar Beef Cheeks with Fennel and Mango Salad
, the sesame-packed dried herb mix za’atar crusts super-flavorful beef cheeks before they are braised for hours in a purée of sweet, sticky dates. The whole affair is lifted with tart, crunchy green mango and fennel slices tossed with herbs for a bright slaw. That za’atar is used in a second dish as well, but this time it’s mixed with ground pepitas, a seasoning called alguashte in Latin cuisines, to form a cheater’s version of dukkah, the Middle Eastern spice mix that incorporates nuts into the typical mix of spices and sesame seeds. This dukkah is sprinkled generously over
— though any fresh beans will work — mixed with green olives and feta and served over warm, toasted couscous.takes the sturdy squash and uses it as a vegetarian filling for crispy corn flautas, topped with a refreshing raw salsa verde. Crema gets drizzled over the top and, instead of a salty Mexican cheese, she uses creamy crumbles of feta to add a final briny pop of flavor.Fire-blistered poblano chiles flavor the creamy sauce for simple poached shrimp and seared vegetables.
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