Crunchy cauliflower meets nutty tahini and tangy pomegranate. Adapted from The Guardian and Yotam Ottolenghi. Ingredients 2 medium heads of cauliflower, cut into bite sized florets…
The spices and crunch of the Za’atar blend perfectly with the lemon to create a very more-ish grilled chicken recipe. Adapted from Serious Eats and Bon…
The perfect, fresh spring salad adapted from 101 Cookbooks. Ingredients 1 bunch of asparagus, cut into 1.5″ spears 1 small bunch baby broccoli or broccoli…
This is a simple yet delicious side dish that combines green beans and tomatoes, goes will with fish or chicken. This dish will work well…
This recipe pairs the butteriness of roasted salmon with the spices of Za’atar and the acidity of yogurt. The original recipe calls for Dukkah, which…
After having brussels sprouts cooked like this at a pub, how could I ever eat them any other way? Adapted from Serious Eats. Ingredients 3…
This is an amazing spring twist on nicoise salad – make it with fresh asparagus and high quality black olives and parmesan. It’s complemented by…
This is the best approximation of my childhood favorite, my father’s garlic bomb Caesar salad dressing. Adapted from Epicurious. Ingredients 1 tin anchovies in olive…
This sauce combines the wonderful spices of fennel seed and chilli with the umami of anchovy, acidity of tomato, and creaminess of mascarpone. If you…
Here is my go-to, tried and tested recipe for spinach pie. It’s spinach-y and tang-y and cheesy, yum. Adapted from Smitten Kitchen. Ingredients 1 T salted…