a colorful, tasty, and impressive salad
A layer of melt-in-your-mouth seasoned eggplant, topped with roasted turmeric and coriander-seasoned cauliflower florets, all drizzled with a tomato and herb sauce will take your salad experience up a level. Or two. Serve this as is or with crispy home-made sumac pita chips, and dinner (or lunch, or in my case, breakfast) is served! This is my simplified version of Sami Tamimi‘s salad, which he adapted from a restaurant in Haifa. Tamimi’s recipe calls for charred smoky eggplant, which some people love. My version, however, goes for the smooth velvety texture of roasted eggplant, and while missing out on the smoky flavor–not for everyone anyway–it also omits the mess that typically follows from charring eggplants on your gas burner!
cling to summer for just a few more bites
I often find myself looking for a delicious dairy-free dessert and I am always drawn to recipes with lemon (note my Redgate Kitchen logo!). These lemon squares are simple to prepare and are packed full of lemony goodness. Serve these as a dessert, or steal one as your 3:00 pm hangry snack (we won’t tell anyone) and hang on to summer just a little longer! These squares were inspired by a recipe on thetasteofkosher.com.
simple and fresh
Liguria, the beautiful Northern region of Italy, is the country’s most famous basil-growing region. It is the birthplace of the luxurious sauce, originally known as Pesto alla Genovese. The classic prep involves using a mortar and pestle which helps preserve the color, fragrance, and reduces bitterness that sometimes comes from using a food processor. I have used both methods and today I present the quick food processor version. You will not be disappointed.
a stir-fry worth making on repeat
I am always in search of the best eggplant dishes. Eggplant is such a versatile veggie and when prepped well it has the potential to be the tasty star of the meal. Using Japanese or Chinese eggplants in this dish will give you less seeds and thus less bitterness, softer skins, and a more tender outcome. If you can’t find them at your grocery store, look for the smallest Italian eggplants and don’t skip the salting phase at the beginning of the recipe. Serve as is, or over Jasmin rice – either way it will be a hit. As always, enjoy!
ice cream between 2 edible cookie dough slabs…yup, you read that correctly
The hardest part of preparing cookie dough is (trying) not to sneak a taste. We all know the dangers of consuming raw cookie dough (raw eggs, raw flour) but….it.is.just.so.tempting! Well, today, cookie dough fans, rejoice! Check out the details below for an edible cookie dough recipe, from the food blog loveandoliveoil.com and then follow my simple steps to create this dreamy ice cream sandwich.
herb-filled garlicky and spicy sauce
Ever get a falafel and the server asks you if you want it with hot sauce, or in Hebrew, “charif”? With its fiery garlic and herby goodness, schug is the Yemeni condiment that can be added to almost anything and elevates that meal or snack to the next level. This recipe yields about two cups and retains its color and flavor for up to a month when stored in the fridge with a thin layer of olive oil on top and sealed in a container with a tight fitting lid. You’ll love it drizzled on any protein, veggies, or salad.
a Mexican chicken dish
This dish wins the “please make this again” praise from the family every time it is served. It is easy, packs loads of flavor and can be served on tortillas, lettuce cups, or over rice. A great bonus, it’s even better the next day! Read on to get my version of Michelle Tam’s fantastic recipe in Ready or Not. You should be following @nomnompaleo on insta (if you’re not already), she creates these super delicious and nearly effortless recipes that are always full of flavor!
a rainbow sheet-pan meal served over farro or orzo
Treat yourself to a colorful and delicious dish of creamy and tangy warm feta, just crisp-enough broccolini, flavor bombs of roasted grape tomatoes, onion, and lemon. This simple sheet-pan vegetarian beautiful dish was inspired by Yasmin Fahr’s recipe on the New York Times Cooking’s insta yesterday. It is super tasty and provides some serious eye candy!
classic and simple comfort food
We were lucky enough to have recently visited Cape Cod, a place known for its beautiful sea shore, luscious hydrangeas, and outstanding seafood. No better place than there to enjoy some delicious New England fish. I love the simplicity of baked haddock (also known locally as scrod, it’s in the cod family but in my opinion a cut above). It’s hard to find an easier dinner to prepare. This classic dish involves 3 to 4 minutes of prep, 20 minutes of baking, and only 3 main ingredients. Served with fresh lemon and parsley, this comforting dish will quickly become a favorite if it isn’t already one.
refreshing on a summer day
When it’s about 97 degrees outside nobody really feels like standing over a hot stove to prepare the next meal. This tasty grain salad with roasted cubed sweet potatoes, chopped fresh herbs, peppery arugula, diced fresh tomatoes, and sweet onion all drizzled with a refreshing sharp red wine vinaigrette will be perfect for dinner and even better as leftovers for lunch the next day.