Za’atar Roasted Carrots

Za'atar roasted carrots with labneh on a blue floral platter

Za’atar Roasted Carrots are a simple way to give roasted carrots a boost of exciting flavor with za’atar spice, the Lebanese spice blend of wild thyme, sumac, and sesame seeds. Dust carrots with za’tar both before and after roasting. Perhaps like you, I do a good bit of cooking for a crowd. Even if it’s…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

Vegetarian Stuffed Koosa

Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. In any case, always select smaller squash, about 6 or…

Read More

Pasta with Labneh and Peas

Pasta with labneh and peas is a simple dish that comes together in the time it takes the pasta to cook, one of my favorite meals to make when I’m alone or whenever I need a fast but very delicious dinner. Just be sure to cook the labneh sauce at low temperatures to avoid curdling,…

Read More

Fresh Mint Hummus

Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint and basil for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with…

Read More

Shakshuka with Avocado, Labneh, and Za’atar

Shakshuka with labneh, za'atar and avocado

Shakshuka, the Middle Eastern dish of eggs poached in tomatoes, is traditionally spicy with harissa (hot red pepper paste). Many recipes add vegetables to the initial onion saute, like red bell pepper or eggplant. My shakshuka is finished with avocado, labneh and za’atar. We eat shakshuka for dinner but it’s a great breakfast too! We…

Read More

Hummus topped with Spicy Sauteed Red Pepper

Hummus topped with spicy sauteed red peppers

Hummus with spicy sauteed red pepper makes a feast of a lunch. Keep homemade smooth hummus at the ready in the refrigerator, then the red pepper is a snap to prepare. The aroma of the saute is as divine as the hummus topped with red pepper is to eat. This recipe is vegan!, and gluten-free…

Read More