31 Ingredients
  • ¼ cup lightly packed cilantro leaves
  • ¼ cup lightly packed mint leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp finely grated orange zest
  • ½ cup extra-virgin olive oil
  • 8 skin-on, boneless squab breast halves with the first wing joints intact (see Note)
  • Kosher salt
  • 1 3/4-pound heirloom tomato
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, minced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp brine from a jar of green olives
  • ¾ tsp ground cumin
  • 1 small garlic clove, minced
  • Kosher salt
  • 1 cup orzo
  • ¼ cup extra-virgin olive oil
  • ½ cup plain yogurt
  • 2 Tbsp fresh lemon juice
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp piment d’Espelette
  • ½ cup lightly packed cilantro leaves
  • ½ cup lightly packed mint leaves
  • ½ cup crumbled feta cheese, preferably French
  • Kosher salt
  • ¼ cup halved pitted Castelvetrano olives, for garnish
  • ¼ cup halved grape tomatoes, for garnish
  • Very thinly sliced red onion, for garnish
Nutrition
979
49% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

107% 70

Saturated

68% 14

Trans

- 0

Monounsaturated

- 44

Polyunsaturated

- 8

Carbs

12% 35

Carbs (net)

- 30

Fiber

22% 6

Sugars

- 9

Sugars, added

- 0

Protein

108% 54

Cholesterol

67% 202

Sodium

15% 349

Calcium

24% 235

Magnesium

29% 122

Potassium

28% 1302

Iron

51% 9

Zinc

66% 7

Phosphorus

97% 680

Vitamin A

24% 212

Vitamin C

53% 48

Thiamin (B1)

55% 1

Riboflavin (B2)

62% 1

Niacin (B3)

106% 17

Vitamin B6

112% 1

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

57% 1

Vitamin D

1% 0

Vitamin E

62% 9

Vitamin K

49% 59
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