Labneh is a cheese found in middle east. It’s basically greek yogurt and salt and when the process is complete it has the texture of soft whipped cream cheese. It’s simple to make a small batch of labneh cheese. If you have the time, it will save you the trip to your local middle eastern … Continued
Usually, I get a lot of tomatoes from my garden, but I didn’t have that great a year. I harvested really good Sun Gold cherry tomatoes that I used on everything, but there wasn’t a ton of yeild from the bigger traditional heirlooms that I planted. Every year is different. Luckily, I still have some … Continued
I’m celebrating the unofficial end of summer with this mouth-watering treat. This pie-filling is amazing because it uses high-quality grade B maple syrup which is unrefined and we use less than normal. When blueberries are in season late summer, there’s no need for heavy amounts of sugar. They are naturally sweet! I also use a … Continued
Yesterday I had an amazing time with this intelligent, beautiful group of women who love cooking healthy foods as much as I do! We had a blast chopping and preparing a gorgeous platter of vegan summer rolls. We also made a delicious Vietnamese Turmeric Ginger Fish, a Lemongrass Ginger Clam Soup and Lemongrass Sorbet. Does that … Continued
Removing the backbone from your whole chicken cuts the baking time by almost a third. It’s easy and super worth it, especially if you are cooking on a weeknight. A 4-5 lb. whole chicken cooked this way takes about 45 minutes to fully cook. This recipe is made with a mix of my You’re So … Continued
Salmon is one of the easiest, healthy meals to prepare on a weeknight but sometimes we need to put a new spin on it. This week I made a delicious salmon with my Fish You Were Here and You’re So Spain spice blends. The spices added a nice smoky flavor and paired wonderfully with the … Continued
Nothing, and I mean nothing is more satisfying and soothing than a bowl of white asparagus soup. Especially when they come into season in the springtime. I have such fond memories of enjoying this amazing soup on my last trip to Germany a couple of years ago. White asparagus has a milder flavor than the … Continued
There are so many ways to use my While My Za’atar Gently Weeps spice blend and on chicken leg quarters is one of my favorite. This recipe is an adaptation from Bon Appetit. It’s so flavorful and relatively simple. I like to add pomegranate seeds at the end to give it a pop of color (see … Continued