easy recipe

Tangy Spring Salad with Za'atar Chicken

Tangy Spring Salad with Za'atar Chicken

Happy April! Is that spring that I smell? My favorite produce season is back from bundles of asparagus to crunchy snap peas. I put together this seasonal menu that is so easy to put together, but breathtaking to look at. It won’t take a long time to have a taste of spring on your plate.

Make my goat cheese peppery dressing so that you can always jazz up your favorite spring produce with something super flavorful to get things started.

Pick up some fresh vegetables from a farmer’s market — asparagus, snap peas, and arugula are so in season right now! With those vegetables, assemble this raw salad.

Make my easy za’atar chicken to complete a plate!

If you guys make any of my recipes, feel free to tag me on Instagram (@edouardmassih) so that I can see that you are all as excited as I am about cooking in spring!

Ultimate Mediterranean Summer Menu

Ultimate Summer Menu

What are you cooking this Labor Day weekend? Use my ultimate summer menu to spice up your table. From an appetizer to a dessert, I got it covered. 

Start off your party with my refreshing Cucumber Thyme Fizz and Olive Hummus to get the party started!

Get the grill craking and charr up the corns to make this Charred Corn & Halloumi Salad.

Get your sheet tray for the branzino! Papilote Branzino is the easiest way to cook fish without drying out. 

Mediterranean Orzo Salad complements Mediterranean branzino.

Finish your Mediterranean feast with my Rosewater Grilled Peaches

Photos by Lauren Zaser

Rosewater Grilled Peaches

Rosewater Grilled Peaches

I am not much of a dessert person, so I decided to combine salty and sweet flavors. After grilling peaches, they get caramelized, and the sweetness from the caramelization goes so well with salty rosewater-infused ricotta. 

This recipe takes no time to assemble, and it's a healthy alternative dessert!

Photos by Lauren Zaser
 

Serves: 6 - 8 people

INGREDIENTS

  • 4 peaches, riped

  • 12 -16 oz fresh ricotta

  • 3 tbsp rosewater

  • 1 tsp kosher salt

  • Honey

  • Dried rose petals (optional)

INSTRUCTIONS

  1. Preheat your grill on high.

  2. Cut the peaches in half. Carefully remove the pits.

  3. Spray your grill with nonstick spray.

  4. Grill the peaches, face-side down first for 4 -5 minutes. Then, flip and grill for 2 additional minutes.

  5. In a small bowl, whisk ricotta, rosewater, and salt until well combined.

  6. Let peaches cool. Scoop ricotta into the grilled peaches.

  7. Drizzle honey and garnish with dried rose petals.

Kalamata Olive Hummus

Kalamata Olive Hummus

You guys! I've been feeling very HUMMUSexual lately ;) I've been playing around with hummus, adding all sorts of different toppings. The crowd has spoken! Salty, Greek olives have won! They add a perfect Mediterranean bite to the smooth hummus. 

You can play around with the flavors. I often top my hummus with beets, pine nuts, and even some chopped herbs! Make this crowd-pleasing dip for your next gathering! 

Serves: 4 - 6 people

INGREDIENTS

  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled

  • ½ cup tahini

  • 1 lemon, juiced

  • 1 tbsp cumin, ground

  • 1 tbsp salt

  • ½ cup ice water

  • ½ cup kalamata olives, diced

  • Extra virgin olive oil to garnish

INSTRUCTIONS

  1. Add chickpeas, garlic, cumin, tahini, and salt to a food processor and pulse on low for 30 seconds.

  2. Add lemon juice and pulse on medium for a minute.

  3. Accelerate the speed to high and add ice cold water slowly until it's fully corporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

  4. Fold chopped olives into the hummus.

  5. Plate and garnish by drizzling more olive oil.

  6. ENJOYY!!

 
 

Papillote Branzino

Papillote Branzino

Branzino is the Mediterranean sea bass. I grew up eating lots of charcoal-grilled Branzino in Lebanon, but now that I live in Brooklyn without a grill, I found a way to cook this salty fish. 

When I was in college, I learned this "papillote" method, cooking in parchment envelops. It's an easy way to cook fish without drying it out. Keeping the moisture within the papillote locks in all the Mediterranean flavors of Branzino. You can cook any fish using this foolproof method.

Make this impressive dish with minimal effort for your next dinner party!

Photos by Lauren Zaser

Serves: 4 - 6 people

INGREDIENTS

  • 1 tbsp extra virgin olive oil

  • 1 fennel head

  • 6 fillets branzino

  • 3 tbsp capers

  • 1/4 cup olives, sliced

  • 3 garlic cloves, sliced

  • 3 sprigs fresh thyme

  • 1 lemon, sliced

  • 1/4 cup white wine

  • salt & pepper

INSTRUCTIONS

  1. Preheat your oven to 400F.

  2. Slice fennel on a mandoline. If you don't have a mandoline, thinly slice the fennel.

  3. Cut out a parchment paper that is 6 inches larger than your sheet tray.

  4. Line the sheet tray with the parchment, and drizzle with olive oil.

  5. Scatter sliced fennel and salt.

  6. Place the filleted branzino on top of the fennel and season it with salt and pepper, followed by capers, olives, garlic, and thyme leaves.

  7. Season the fish with salt and pepper.

  8. Layer the lemon across the fish.

  9. Pour the white wine around the fish.

  10. Cover the fish with a parchment paper, and fold the ends of parchment papers tightly to make an envelope.

  11. Place the sheet tray in the preheated oven, and cook it for 14 - 16 minutes.

  12. Remove the sheet tray from the oven, and let it sit for 1 minute before removing the top parchment paper.

  13. ENJOYY!!

Mediterranean Orzo

Mediterranean Orzo

My clients rave about this orzo salad! It's the perfect appetizer or a side dish. The saltiness of the capers and olives is the secret to this dish. This salad will bring colors and flavors to your table. Have fun with this salad! You can add herbs, cheese, or different seasonings like paprika, black peppers, and even red pepper flakes. It goes perfectly with grilled chicken or any flaky fish. 

Photos by Lauren Zaser

Serves: 4 - 6 people  

INGREDIENTS

  • 1 lb orzo

  • 1 bunch asparagus

  • 1/2 cup kalamata olives, sliced

  • 3 tbsp capers

  • 1 pint cherry tomato

  • 3 lemons, juiced

  • 3 tbsp extra virgin olive oil

  • 1/4 cup pistachio, chopped

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil.

  2. Clean and chop asparagus into thirds.

  3. Drop the orzo and cook for 7 minutes, then add chopped asparagus and cook for additional 2 minutes.

  4. Reserve 1/2 cup of pasta water.

  5. Drain the orzo and asparagus. Let them cool for a few minutes. Transfer to a large bowl.

  6. Combine cooled orzo, asparagus, olives, capers, and cherry tomatoes.

  7. Toss with lemon juice, reserved pasta water, and olive oil until well combined.

  8. Garnish with chopped pistachio.

  9. ENJOYYY!

Charred Corn & Halloumi Salad

Charred Corn & Halloumi Salad

This is as seasonal as it gets! Tomatoes are at their pick right now. And, so are sweet and juicy corns. What a better time to throw all these seasonal vegetables together to make a delicious salad! I added a little Middle Eastern flair to the salad by adding grilled halloumi. Halloumi is the only cheese you can grill, and once you grill it, it changes its texture and flavors completely, which goes so well with the rest of the salad. Make this super simple, but a super flavorful salad for your next party!

Photos by Lauren Zaser

Serves: 3 - 4 people

INGREDIENTS

  • 2 pints Campari tomato, clean and sliced in quarters

  • 8 oz halloumi cheese

  • 4 corn on the cobs

  • 1/4 cup mint

  • 1 lemon, juiced

  • 3 tbsp extra virgin olive oil

  • salt to taste

INSTRUCTIONS

  1. Husk and grill the corn for 3 minutes on each side, a total of 8-9 minutes or until charred.

  2. When corn is cool, cut kernels from cobs into a bowl. Reserve.

  3. Slice the halloumi into 1-inch slices.

  4. In a large saute pan on high heat, sear the halloumi for 3 minutes on each side, or until golden.

  5. In a large bowl, combine the quartered tomatoes, grilled kernels, and seared halloumi. Toss with lemon juice, olive oil, and salt.

  6. Garnish with mint leaves.

  7. ENJOYY!!

Greek Goddess Sauce

Greek Goddess Sauce

My new favorite sauce/dressing. I put that sh*t on everything! You may know this dressing as Ina Garten's specialty the 'Green Goddess Dressing'. Well I decided to make it a bit healthier and full of flavor to give your next protein entree or salad that extra kick of flavor! 

Photos by Edouard Massih

Total Time: 10 minutes
Serves: 1 quart

Ingredients:

  • 32 oz Greek yogurt, fat free

  • 1 bunch basil

  • 1 bunch cilantro

  • 1 bunch scallion, cleaned

  • 1 avocado

  • 2 garlic cloves

  • 1 lemon, juiced

  • 1 tbsp extra virgin olive oil

  • 1 tbsp salt

INSTRUCTIONS

1. Add all the ingredients to a food processor. 
2. Pulse on high for 2-3 minutes until well combined.
3. Taste for seasoning.
4. Serve immediately or store in the fridge for up to 9 days.