1 bunch asparagus, cut into 2″-3″ pieces 2 Tablespoon extra virgin olive oil 1 teaspoon minced garlic ½-1 teaspoon Italian seasoning ½ -1 teaspoon salt (I used pink Himalayan salt, but any would do) Freshly cracked black pepper, to taste Directions Steam asparagus 5-7 minutes until just fork tender, but still firm. … [Read more…]
Pina Colada Cabbage Salad
I received a coupon to try a Silk® product, provided by Meatless Monday on behalf of Silk®. I have already used Silk® coconut milk, almond milk, and cashew milk. All are very tasty, and are what I use in place of dairy milk in lots of ways (in breakfast cereal, smoothies, etc). This time, I wanted to try the almond-coconut blend. I thought with the … [Read more…]
Red Cabbage Salad
This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn’t heavy or dripping with dressing. My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of … [Read more…]
Saturday Brunch – Bakdounsiya – Parsley Dip
Bakdounsiya is a common sight in a Levantine mezzeh spread. It is typically eaten with pita bread, just like hummus or any of the other mezzeh dips. It goes very well with grilled meats. If you thin this out a bit more, it would be a good sauce or dressing to drizzle on top of grilled kofta, kabobs, fish, or falafel. Bakdounsiya – Parsley … [Read more…]
Hummus with Parsley
16 ounce canned Chickpeas, drained, reserving liquid 1 small clove garlic 2 tablespoons Tahini 1 tablespoon Extra virgin olive oil Juice of half a lemon 1/2 cup parsley salt to taste More extra virgin olive oil for serving Pour chickpeas into blender. Add reserved liquid, to half the level of the chickpeas. Add garlic, tahini, olive … [Read more…]
Hummus with Ground Beef
Hummus is a very versatile food. You can have it for breakfast or a snack. You can top it with ground beef, and have a very hearty lunch or dinner. We often have this as part of our weekend brunch. We eat a little later in the morning, and have a good spread of several items to hold us till we eat our second meal which is later in the afternoon or … [Read more…]
Tahini Salad – Salata Tahina
This is a traditional salad that you’ll find on any Palestinian mezzeh spread. It is a standard Arabic salad of uniformly small chopped cucumber and tomatoes, with a tahini lemon dressing. Salata Tahini – Salad with Tahini Dressing 1 tomato, chopped into small pieces 1 mini cucumber, chopped into small pieces 3 tablespoons tahini juice … [Read more…]
Simple Salad
When you have very fresh summer produce, it is a shame to cover the flavor with heavy, creamy dressing. I prefer the light drizzle of extra virgin olive oil and the bright accent of lemon juice. The sumac adds another tangy layer of flavor. While the typical Levantine salad is finely chopped, being lazy every once in a while is perfectly fine. … [Read more…]