I love lentils a lot and I never get tired of coming up with delicious ways to enjoy them. I also think they go so well with fall produce! For this recipe, I roasted portobello mushrooms, beetroot, broccoli, garlic, I cooked beautiful black lentils until just soft, I made a creamy garlicky pink tahini dressing to mix into the lentils while they’re still warm, then I served them with the veggies, toasted hazelnuts, za’atar leaves, and some fresh mozzarella. So fulfilling, so nutritious, so good! Here’s the recipe.
If I ever committed a horrible crime and I were about to be jailed for life, this would definitely be my last meal of freedom… sorry for all the drama, but I wanted you to know how amazing this meal is! I crave it when I want something comforting. I am not in any way encouraging emotional eating, but sometimes we need food that feels like a hug to the soul. That’s how this meal feels! The ultimate grilled cheese sandwich loaded with Emmental, mature Cheddar, and sheep Bulgarian cheese, buttery and crispy on the outside, beautifully cheesy on the inside. I serve the sandwich with a creamy roasted tomato soup for lots of dipping. Here’s the recipe. Oh yum!
Maakroun is a type of Lebanese pasta that’s traditionally boiled then tossed in an intense extra virgin olive oil garlic sauce. I love this dish a lot, however I find it too heavy and unhealthy. I got inspired by this timeless dish to make my own healthy colorful version! I kept the extra virgin olive oil and garlic because there’s no Maakroun without them. The rest is more deliciousness. Check out the recipe!
Is there a problem a big beautiful plate of pasta can't fix? Pasta is a joy to cook and eat. Pasta is love on a plate! For this recipe, I confit-ed juicy grape tomatoes in extra virgin olive oil with garlic, chili, and basil until the tomatoes are gorgeously bursting. I mashed the garlic and tomato confit, I cooked Spaghetti, I tossed all the goodness together with the confit oil, fresh basil, and grated Parmesan. Simple, delicious, irresistible. Here's the recipe!
Ever tried confit-ing something? I usually confit garlic and it brings out their sweetness and flavor so beautifully. This time I applied the confit magic to artichoke hearts. I used great extra virgin olive oil, garlic, lemon peel, basil, fresh chili, and I confit-ed the artichoke low and slow in the oven. They turned out very soft, flavorful, and absolutely divine! Definitely the best way to cook artichoke hearts. I served them over a green Spring salad and used the confit-ed garlic and oil for the dressing. Get the recipe right here!
The other day I found the most perfect pumpkin. I spent a lot of time wondering what to do with it, then I decided that perfect produce should be paired with pasta! This dish is pure comfort on a plate. The sauce is creamy and it coats the pasta beautifully. I gently fried wild sage leaves in butter until crispy which made a wonderful finishing touch, along with crumbled goat cheese or grated Parmesan and chili flakes. So good!
Let me introduce you to a beautiful dish that would be the perfect side for your Christmas main. Lovely browned sweet potatoes, peppery baby arugula, creamy cranberry goat cheese, juicy pomegranate arils, crunchy pine nuts, and a bit of rosemary, drizzled with extra virgin olive oil and pomegranate molasses. It's festive and absolutely delicious! Here's the recipe.
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!
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!
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!
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.
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!
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!
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!
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!
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?
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?
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!
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!