Fun, Fuses, and Forks

This Week's Live Cooking Recap

We’ve had a lot of fun — and a few frustrations — with our live cooking show on TikTok.
There are always a few technical issues (if you’ve ever tried running a ring light, induction burner, and camera setup from one outlet, you’ll understand).
My favorite so far? The moment the fuse decided to say, “I’m done.”

But in spite of that — we’re having fun. The audience has been growing, the food’s been great, and we’re getting the hang of talking science, answering questions, and not burning dinner (usually).

We’re now debating two possible days for the regular live show:
🕟 Sunday at 4:30 PM PST
🕟 Thursday at 4:30 PM PST

Let me know in the comments which works best for you — I’m genuinely curious which night fits your schedule and appetite.

My tiktok is @drterrysimpson - and I am on there to answer other questions fairly often.

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🥩 Lamb Lollipops with Dijon, Za’atar & Sumac

Seared lamb chops with a tangy Dijon and za’atar crust, finished with sumac and lemon zest — Mediterranean elegance in under 30 minutes.
And yes, Lucky loves the bones.

Turn on the oven to 400 degrees — I talk dirty to it.

Ingredients

• 6–8 lamb chops (about 4 oz cooked meat per serving)

• 2 tbsp Dijon mustard

• 2 tbsp extra-virgin olive oil

• 2 tbsp za’atar. I get mine from Amazon.

• 1 tsp sumac, plus extra for garnish

• 1 clove garlic, minced

• Zest of ½ lemon

• Kosher salt & pepper

• (Optional) balsamic glaze or mint jelly for finishing

Directions

1. Pat chops dry; season lightly with salt and pepper.

2. Mix Dijon, olive oil, za’atar, sumac, garlic, and lemon zest.

3. Rub the mixture on all sides of the chops. Marinate 30 minutes (room temp). I spoon them on the chop or lollipop and let them sit on parchment paper while I prep other htings.

4. Heat a heavy skillet over medium-high. Sear chops 2–3 minutes per side.

5. Transfer to a 400°F oven for 5–7 minutes for medium-rare.

6. Rest 5 minutes; drizzle balsamic glaze or serve with mint jelly.

7. Sprinkle a pinch of sumac and lemon zest just before serving.

Nutrition (per serving, 2–3 chops)

• Calories: ~340

• Protein: 31 g

• Fat: 22 g (mostly monounsaturated from olive oil)

• Carbohydrates: 2 g

• Sodium: ~280 mg

Mediterranean Diet Points

• ✅ 1 protein point (red meat in moderation)

• ✅ 1 healthy fat point (olive oil)

• ❌ 0 refined grains or added sugar

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🥕 Roasted Carrots with Tahini Drizzle

Simple, savory, and satisfying — these carrots are roasted until caramelized, then topped with a lemon-tahini sauce for creamy contrast.

Ingredients

• 1 lb colorful carrots, peeled and trimmed

• 1 tbsp extra-virgin olive oil

• ½ tsp ground cumin

• Salt and pepper to taste

• 3 tbsp tahini

• Juice of 1 lemon

• 1 clove garlic, minced

• 2–3 tbsp warm water (to thin)

• Chopped parsley or sesame seeds for garnish

Directions

1. Preheat oven to 400°F.

2. Toss carrots with olive oil, cumin, salt, and pepper.

3. Roast 25 minutes, flipping once, until golden and tender.

4. Whisk tahini, lemon juice, garlic, and water until smooth.

5. Drizzle over the cooked carrots; top with parsley or sesame seeds.

Nutrition (per serving, ¼ of recipe)

• Calories: ~190

• Protein: 3 g

• Fat: 13 g

• Carbohydrates: 16 g

• Fiber: 5 g

• Sodium: ~180 mg

Mediterranean Diet Points

• ✅ 1 vegetable point (225 g serving)

• ✅ 1 healthy fat point (olive oil + tahini)

• ❌ 0 refined grains

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🌿 Quinoa-Herb Salad

When the Bulgur ran out, Quinoa came to the rescue — and honestly, this version might be even better.
Light, lemony, and loaded with parsley and mint, it’s a perfect counterpoint to the rich lamb.

This is a classic Mediterranean Salad - base of cucumber and tomato

Ingredients

• 1 cup quinoa (white, red, or tri-color)

• 2 cups water or low-sodium vegetable broth

• 1 tomato, diced

• ½ cucumber, diced. When I dice the cucumber I cut the English one (wrapped like a condom) in half and scoop out the seeds. Then quarter that and cut.

• 2 scallions, thinly sliced

• ¼ cup chopped parsley

• ¼ cup chopped mint

• 2 tbsp extra-virgin olive oil

• Juice of 1 lemon

• Kosher salt and black pepper, to taste

Directions

1. Rinse quinoa under cold water for 30 seconds.

2. Combine with water or broth, bring to boil, reduce heat, cover, and simmer for 15 minutes.

3. Remove from heat; let rest 5 minutes, then fluff.

4. Combine herbs, tomato, cucumber, and scallions in a large bowl.

5. Add quinoa, olive oil, and lemon juice; toss gently.

6. Here is a key - instead of making a vinaigrette, I first cover the salad in olive oil. That protects the produce. Toss that in the olive oil. Then I put on a touch of salt (sea salt) and then add the citrus - lemon juice works, so does a good vinegar.

7. Season to taste. Serve slightly warm or chilled.

Nutrition (per serving, ¾ cup)

• Calories: ~230

• Protein: 6 g

• Fat: 9 g

• Carbohydrates: 32 g

• Fiber: 4 g

• Sodium: ~160 mg

Mediterranean Diet Points

• ✅ 1 whole grain point (quinoa)

• ✅ 1 vegetable/herb point (parsley, mint, cucumber, tomato)

• ✅ 1 healthy fat point (olive oil)

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🧠 Final Thoughts

Cooking live means rolling with whatever happens — from tripped fuses to missing ingredients.
That’s what real Mediterranean cooking is about: flexibility, simplicity, and joy.

We’ll keep you posted on the next live —
and again, let me know in the comments:
👉 Sunday or Thursday — which works best for you?

Until then, eat well, laugh often, and always keep a spare fuse.

— Dr. Terry Simpson
terrysimpson.com | @drterrysimpson