Flavorful Dishes Made Simple With Sababa Foods’ Saturday Sauce

As the weather warms up and schedules fill, it can be hard to find flavorful, healthy meals that are simple to make. Enter Amy Dell, a working mom of two and the founder of Sababa Foods, who created the brand's tasty, multipurpose Saturday Sauce. The family-recipe sauce features fresh, natural ingredients, is cooked in small batches, and aims to serve as a staple ingredient for simple, hearty meals. 

Dell, whose father was a former chef and restaurateur, features her versatile Saturday Sauce in recipes inspired by Israeli dishes like shakshuka. Find two of those simple, straightforward, and delicious recipes below, and head to sababa-foods.com to discover more.

Lazy Pantry Meal: Chickpea Shakshuka

Serves 2-3, assuming 1-2 eggs/person

Ingredients:

1 16 oz. jar Saturday Sauce

1 15 oz. can chickpeas (like Heyday Canning Co. Harissa Lemon Chickpeas)

4-6 eggs

Directions:

  1. In a saucepan, combine chickpeas and Saturday Sauce and heat until bubbling.
  2. Create divots within your sauce with the back of a spoon. Crack your eggs in those divots. 
  3. Cover the pan and cook eggs to your liking. 
  4. Once you can see your egg whites go from translucent to white, your shakshuka may be ready, especially if you prefer a runny yolk. If not, cook for longer until your yolks are partially or fully cooked through.
  5. Sprinkle with any of the suggested toppings below and serve with bread for dipping.

 

Suggested Toppings:

Chopped fresh parsley and/or cilantro

Crumbled feta

One-Dish Meal: Saturday Sauce Roasted Chicken, Potatoes, Eggplant & Chickpeas

Serves 4-6 people

Ingredients:

1 16 oz. jar Saturday Sauce

1 whole chicken (cut up)

1 baby eggplant

1 bag baby potatoes (1 lb.)

1 12 oz. can chickpeas 

Directions:

  1. Preheat your oven to 375 degrees. Roughly chop up all of your vegetables and place in a sheet pan tray. 
  2. Pour almost all of your Saturday Sauce onto the veggies (reserve a small amount to place on top of each piece of chicken). Toss your veggies in the sauce until everything is evenly coated.
  3. Place your cut-up chicken pieces on top of the veggies throughout your tray and cover each piece of chicken with Saturday Sauce. Wet a piece of parchment paper and cover the tray, baking covered for about 45 minutes.
  4. Take your tray out of the oven and mix/toss veggies so they receive an even cook. Discard parchment paper. Return the tray to the oven, broiling for another ~20 minutes, until your chicken skin becomes crispy and veggies are cooked to your desired liking.
  5. Note: My personal preference is a crispy potato vs. soft, so I like to broil until I get that consistency. Sometimes I will remove and set the chicken aside to ensure it doesn’t burn while I broil my veggies.
  6. Plate and top with chopped fresh herbs and serve!

 

Suggested Toppings:

Chopped fresh parsley and/or cilantro

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