I have shared a few variations of Hummus recipes on my blog. Whether it’s Avocado Hummus Tomato Basil Hummus or the ver popular Loaded Hummus Dip a good hummus recipe is a must. This smooth hummus recipe, is created with dried chickpeas, which are soaked overnight. This recipe does require some planning but it is definitely worth the effort.
One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.
Summer is coming to a close, but my mother’s garden is still producing a ton of tomatoes! I created this Tomato Basil Hummus recipe for two reasons: to put our fresh garden tomatoes to use and to #SpreadHummusNotHate 😀
Summer is my favorite time of year for many reasons, but it is especially special because of all the incredible fruits and vegetables that are in season!
Stone fruits, also referred to as drupes,
I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!
Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.
Today is hot. I mean close to 90 degrees hot. Yes, in April. Yes, in Seattle. Yes, global warming is real.
I had absolutely no intention of turning my oven or stove on today, so I decided to make a large salad and call it dinner. After a weekend of eating, a salad was the right call.
I had picked up some beautiful vegetables and decided on a super easy peanut dressing to top off the salad. Yay for easy dinner ideas (grilled chicken would be a great addition to this 🙂
After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating.
Don’t confuse this with a diet or anything. I just want to enjoy something light for the next few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.
We were invited to Easter Dinner at our friends home and were asked to make an appetizer.
To some, this may seem like an easy task. But for me, I would not decide on what an appropriate appetizer for Easter would be.
I decided on a crostini, because it is durable and would act as a blank canvas! If you follow me on Snapchat if have already seen me making these live! Join me for all the first look at all my recipes! 🙂
Deviled Eggs also known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation.
I was asked to create a deviled eggs recipe for the Fred Meyer Easter E-book. Check it out here. Thank you to Fred Meyer for sponsoring this post 🙂