Fresh Mint Slushie

Fresh Mint Slushie with fresh mint and cucumbers on the counter

This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly,…

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Quinoa Protein Salad

Quinoa Protein Salad in a Deruta serving dish

Quinoa Protein Salad packs a great protein punch, tastes incredibly good, and keeps hunger at bay for hours, and it’s vegan, vegetarian, and gluten-free (though some findings indicate quinoa may not work for celiacs). I was in the airport in Chicago recently, and felt like I’d stepped out of a time warp from somewhere far,…

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Avocado Tahini Dip

Avocado tahini dip with sesame seeds and crudite

Avocado tahini dip is a Lebanese-style Mediterranean classic…who knew? Probably plenty of people, but I was excited to discover this healthy-yet-rich dip just recently and add it to my regular rotation. A Lebanese friend of my brother’s told him that his Arabic—the effective if small grab-bag of words we learned growing up as second-generation descendants…

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Broccolini with Pine Nut Sauce

Broccolini with Pine Nut Sauce and Sumac

Lightly poached broccolini with pine nut sauce is full of bright, nutty flavor and texture. What a great way to get your green vegetables in, with pleasure. I consider this broccolini with pine nut sauce recipe a study in what is most exciting for me in the kitchen right now. Broccolini—baby broccoli—inspired a switch for…

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Olive Oil Baklawa with Pistachios

Pistachio baklawa made with olive oil, cut in pieces in the pan

Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup. How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your…

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Hummus with Olives, Pine Nuts and Olive Oil Crostini

Hummus with olives, pine nuts, and crostini

 Hummus with olives, pine nuts, and crostini make for a beautiful, holiday-worthy appetizer. Healthy and luscious and lovely, all in one! Get out the good china! Hummus is rightly an everyday or at least an every-week food. And sometimes the everyday gets (rightly) set aside for the special times, the feasts, the celebrations. But smooth…

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Red Beet Hummus

Red beet hummus with beets and sesame seeds in a bowl

Red beet hummus is both a beautiful and super delicious way to add color and even more nutrients to our daily hummus fix, which is vegan and gluten-free. Make roasted beets or use canned (or even pickled) beets to make it fast and easy. We’re hitting the height of fall color here in Michigan. The…

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Arugula, Avocado and Mujadara Platter

Arugula mujadara platter

An arugula, avocado and mujadara platter is a gorgeous way to serve mujadara, a beloved–yet humble-looking–lentil pilaf. Mujadara, along with arugula and avocado, is one of the healthiest, most delicious meals you can eat. Get the right lentils, bulgur, and other ingredients at MaureenAboodMarket.com. Don’t ever apologize for your food. I wish I could claim…

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White Beans with Za’atar Roasted Tomatoes and Olive Oil

White beans with za'atar roasted tomatoes and olive oil, in a vintage blue pasta bowl

There is so much to love about velvety, protein-packed white beans–especially white beans with za’atar roasted tomatoes and olive oil, an ultra-flavorful combination that will keep you satisfied, healthy, and happy! Vegetarian and gluten-free (and vegan if you leave out the parmesan cheese). When I daydream of cozy evenings with my sissie on Seminary Avenue…

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Bread and Butter Sweet Pickle Chips

Bread and Butter Sweet Pickle Chicops

My bread and butter sweet pickle chips are so simple to make, but huge on flavor and crunch. The sweet onion is as delicious as the cucumbers in these refrigerator pickles. Here’s the thing about the abundance of the last three months up north in Michigan: Yes, we’ve had that long-awaited access to local fruit…

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