Spring Rice SaladBy Sylvie

Have you ever used rice in a salad? It's such a wonderful idea! Rice is an amazing flavor carrier. I created this Spring rice salad to celebrate the gorgeous seasonal produce we have during this time of the year. Spring onions, arugula, asparagus, sweet juicy apricots, and let's not forget about goat cheese. For the dressing, I simply used great quality extra virgin olive oil, lemon juice, beautiful pomegranate molasses, and smashed garlic. This salad is full of flavor, quick to put together, and plays your tastebuds beautifully. It goes amazing with grilled chicken by the way. Check it out!

Herby Pea and lemon PastaBy Sylvie

Fresh Peas are popping everywhere this time of the year. They are tender and super sweet, I can snack on a pile by myself! I love to pair them with olive oil, spring onions, lemon, mint, fennel, and chili for a little kick. And there is nothing like pasta to bring all this goodness together. It's such a light and delicious dish. Check out the recipe!

Farfalle with Asparagus and Salsa VerdeBy Sylvie

This pasta dish smells and tastes like Spring. The salsa verde is simply made of parsley, basil, garlic, capers, lemon juice, lemon zest, and extra virgin olive oil. Use the best ingredients you can get your hands on for the best results. Farfalle, pan-fried seasonal fresh asparagus, salsa verde, with grated parmesan please! Easy, fast, fresh, and delish!

Crispy Pan-fried Cauliflower Steaks With Hummus And PomegranateBy Sylvie

Back when I was a university student, each year during lent my friend and I used to order the most amazing fried cauliflower wraps from a restaurant nearby, and we used to enjoy them in the university garden under the Spring sun. Perfectly crispy cauliflower florets arranged on a Lebanese pita loaf, with tomato slices, smothered with a thick lemony tahini sauce, and wrapped tight. Such a happy memory. I remember the yummy bites, the laughs, and the beautiful weather! This recipe is my interpretation of the legendary crispy cauliflower and tahini. The cauliflower steaks are breaded, pan-fried, served on creamy hummus bi tahini, and topped with delicate pomegranate seeds. A squeeze of lemon is a must! Check it out.

Butternut Squash And Caramelized Onion SoupBy Sylvie

This soup is a mix between the classic onion soup and the famous pumpkin soup! The sweetness of caramelized onions marries perfectly with the creamy deliciousness of butternut squash, cream, thyme, and a touch of nutmeg. For extra indulgence, I serve it with cheesy toasts. What I really want is to cozy up in my favorite spot and eat a big soul warming bowl of this. Such a treat!

The Lebanese SnickersBy Sylvie

These are not your usual homemade Snickers, because they are beautifully flavored with Lebanese Carob molasses. Healthy, no added sugar, not too sweet, easy to prepare, and better than any store-bought chocolate you might taste. They are finished with a light molasses drizzle for extra flavor. I am craving a Lebanese Snickers right now!

Saucy Fragrant Noodles With Glazed MushroomsBy Sylvie

This dish is the ultimate celebration of mushrooms! Rice noodles cooked in a fragrant mushroom broth, along with carrot and Chinese cabbage, topped with the most amazing glazed mushrooms. Super delicious, packed with mushroom flavor, and just perfect for a cozy night in. Don't be fooled by the long ingredient list, this dish is actually pretty easy to prepare. Check it out!

Red Lentil Dip With Grilled Halloum And VeggiesBy Sylvie

I THINK THIS RED LENTIL DIP IS BETTER THAN HUMMUS. There, I said it! let the haters come at me... It's made of split red lentil, charred bell pepper, garlic, Tahini, lemon juice, salt, pepper, extra virgin olive oil. It's better topped with grilled veggies, Halloum sticks, crunchy sumac onions, tomato, and baby spinach leaves. It wouldn't be complete without a drizzle of extra virgin olive oil on top. Serve it with toasted pita for dipping. Such a delicious treat!

Mushroom FreekottoBy Sylvie

If you google "Freekotto", you'll know that this word doesn't exist at all. I invented it because I cooked Freekeh, risotto style and I had no idea how to name this dish! Anyway, let's talk about the flavors here; mushrooms cooked in cultured ghee, aromatics, beautiful Freekeh, homemade vegetable stock, feta for creaminess, lemon zest for tang, and fresh French thyme. Sounds amazing, right?

Goat Labneh And Mushroom PizzaBy Sylvie

This is not your usual pizza. It's light, perfectly crunchy, full of flavor, and completely Lebanese! The sauce is made of fresh Zaatar leaves, garlic, chili flakes, extra virgin olive oil, then brushed on top of a homemade pizza dough, topped with mushrooms, goat Labneh, and baked until the kitchen smells like heaven. How about you give this a try?

Lentil Autumnal Salad With Grilled HalloumBy Sylvie

Lentils are definitely one of my favorite grains. The are super delicious, versatile, high in protein, iron, fiber, and they cook pretty fast too. Here's a lentil Autumnal salad that's beautiful, super healthy, and packed with warm flavors. And of course you have to have it with grilled Halloum because it's always better with a little bit of cheese on top!

Saucy EVOO Cremini With Mashed PotatoesBy Sylvie

This is an easy, super delicious dish, perfect for a cold weekday night. Saucy Cremini mushrooms, served over creamy mashed potatoes, finished with crunchy almonds, and extra virgin olive oil for more soul. Make it!

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