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Za'atar roasted tomatos with labneh on crostini, displayed on a cutting board, Maureen Abood

Za’atar Roasted Tomato Crostini with Labneh

By Maureen Abood On August 11, 2017 · 6 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Za’atar with summer’s cherry or grape tomatoes, slow-roasted, are incredibly good! These delectable little bites of za’atar roasted tomatoes and labneh atop crostini stole the show at many of my events promoting my cookbook when I was on tour, and often make their appearance for cocktail hour at our house. Try substituting the crostini with [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Pre-Peeled Chickpeas. A homemade hummus game-changer.

By Maureen Abood On October 1, 2013 · 44 Comments · In Favorite Things, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. The hostess took us, each one as we arrived, to the round tables of [...]
Read More »
 
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Za'atar roasted tomatos with labneh on crostini, displayed on a cutting board, Maureen Abood

Za’atar Roasted Tomato Crostini with Labneh

By Maureen Abood On August 11, 2017 · 6 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Za’atar with summer’s cherry or grape tomatoes, slow-roasted, are incredibly good! These delectable little bites of za’atar roasted tomatoes and labneh atop crostini stole the show at many of my events promoting my cookbook when I was on tour, and often make their appearance for cocktail hour at our house. Try substituting the crostini with [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Pre-Peeled Chickpeas. A homemade hummus game-changer.

By Maureen Abood On October 1, 2013 · 44 Comments · In Favorite Things, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. The hostess took us, each one as we arrived, to the round tables of [...]
Read More »
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