Sarah and Heidi have recipes on their blogs that are a good starting point. I bought my particular blend and I'm very pleased, but when it runs out, (which will no doubt will be in a couple days because I'm putting it on everything) I'm going to try to make it myself.
Za'atar Spiced Kale and Squash Salad
3 small golden nugget squashes or 3 small sweet potatoes (I've used both with great success), unpeeled and cut into 1 1/2 inch cubes
1 onion, peeled, halved, and very thinly sliced
3 large garlic cloves, finely chopped
1 bunch kale, de-stemmed and cut into thin ribbons
juice of half a lemon (about 2-3 tablespoons juice)
1/2 bunch of cilantro, roughly chopped
1/3 cup pumpkin seeds, lightly toasted in a hot skillet until they start to pop
2 1/2 tablespoons za'atar spice blend, or more to taste
1. Preheat oven to 375. In a mixing bowl, combine the cubed squash, sliced onion, chopped garlic, a large pinch of salt, and 3 tablespoons olive oil. Toss well to coat the vegetables with olive oil. Pour them onto a large parchment-lined baking sheet. Bake for 20 minutes, toss, and bake for another 20 minutes, or until the squash is tender and the onions have started to caramelize.
2. While the squash is baking in the oven, combine the kale, lemon juice, a pinch of salt, and a tablespoon of olive oil in the same mixing bowl you used for the squash. Massage the kale with clean hands, until it starts to wilt and tenderize, about 1-2 minutes. Add the chopped cilantro and pumpkin seeds. Set aside
3. After removing the squash from the oven, add zatar to the still hot squash cubes and toss gently to coat them in spice. Let cool for 5 minutes, then add everything to the bowl of kale. Toss gently to combine everything. Taste to see if it needs more salt or more za'atar and serve.
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