food blogger

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.

Chocolate Negroni

Chocolate Negroni

A dark powerful drink to start your night off right! A Negroni is an aperitif that is normally served straight up in a rocks glass. I added some chocolate bitters, and shaved chocolate to garnish the drink and make it sweeter for your loved one this Valentine's Day! Doesn't matter if your going out or staying in this is the exact drink you need to start your night off correctly!

Photos by Jessica Marx

Total Time: 10 minutes
Serves: 2 drinks

Ingredients:

  • 3 oz Gin

  • 2 oz Campari

  • 2 oz Vermouth

  • 6 to 8 dashes Chocolate bitters

  • Shaved Chocolate, for garnish

INSTRUCTIONS

1. In a large shaker start by adding the ice, then combining the gin, campari, vermouth, and chocolate bitters.
2. Stir until well combined, and chilled. 
3. Strain into a rocks glass over a large ice cube. 
4. Garnish with chocolate shaving
5. Cheers!

Zucchini Fetteh a Collaboration with Seed + Mill

Zucchini Fetteh

A traditional Lebanese vegetarian meal taken to the next level!! With extra spices, crunch, and texture this is the perfect side or main dish. Marrying za’atar and tahini to bring you the finest Middle Eastern flavors.

Photos by Seed + Mill

Total Time: 25 minutes
Serves: 3-4 people

Ingredients:

  • 4 green zucchini, cut into 2-3in’ slices

  • 1 cup tahini

  • 1 lemon, juiced

  • 1 cup water

  • 1 cup Greek yogurt

  • 1-2 Lebanese/Syrian pita bread, thinly sliced

  • 2 tbsp za’atar

  • ¼ cup extra virgin olive oil

  • Salt + Pepper to taste

INSTRUCTIONS

Pita Chips:

1. Preheat your oven to 350F.
2. In a small bowl toss the pita bread with salt and olive oil.
3. Place the seasoned pita chips, on a parchment lined sheet tray, and bake for 5-6 minutes or until golden brown and crunchy.

Zucchini:

1. Heat your grill pan, on high.
2. In a large bowl toss the zucchini with salt and olive oil.
3. When your pan is smoking hot, grill the zucchini for 2 minutes on each side, and let rest.

Sauce:

1. To make the tahini sauce (tarator) start by whisking the lemon juice into the tahini. At this point the tahini will become thick and lumpy. This is the consistency you want.
2. Start adding the water little by little – until fully incorporated. The tahini sauce should become silky smooth.
3. In a separate bowl mix 1 cup of tahini sauce and 1 cup of Greek yogurt with salt to flavor.

Serving:

1. In your serving platter, start off by lining the zucchini into a layer, then topping it with the tahini yogurt sauce, another layer of zucchini, another layer of sauce, and finishing off with the final layer of zucchini.
2. Top off with crunchy pita chips.
3. In a small bowl mix the za’atar with 2 tbsp of extra virgin olive oil and drizzle all around the plate.
4. There you have it a delicious fetteh!

P.S. you can make this with any of your favorite vegetables. 

Chicken Souvlaki Dinner

Chicken Souvlaki Dinner!

If you're trying to make a good first impression this is the way to go! A date, family dinner, meeting the parents, whatever it may be this is honestly the perfect, most delicious meal! It's refreshing, healthy, and full of flavor. You can make any sides with it - but these are my favorites and most accommodating. 

Photos by Jessica Marx

Total Time: 60 minutes
Serves: 4-6 people

Chicken Souvlaki:

  • 3-4 lbs chicken thighs, cleaned, cubed

  • 6 garlic cloves, minced

  • 3 tbsp dried oregano

  • 2 tbsp fresh thyme, chopped

  • 2 tbsp 7 pepper seasoning

  • 2 tbsp salt

  • 1/2 cup olive oil

  • 2-3 lemons, juiced

Rice:

  • 1/2 cup vermicelli egg noodles, crushed

  • 1 tbsp vegetable oil

  • 1 cup jasmine rice

  • 3 cup chicken stock

  • Salt to taste

Cucumber Salad:

  • 1-2 large cucumber

  • 1/2 cup mint, cleaned

  • 1 lemon, juiced

  • Salt to taste

INSTRUCTIONS

1.    In a large bowl, mix the chicken thigh cubes with garlic, oregano, 7 pepper seasoning, and salt. 

2.   Then add the olive oil, and lemon juice, mix well. Let the chicken marinate for 2-24 hours in the fridge. 

3.    Preheat the oven, or grill at 450F.

4.     When ready skewer the chicken, about 6-7 pieces per skewer.

5.    In a medium size pot, heat the vegetable oil on high. Add the vermicelli egg noodles, and sautée until golden brown. 

6.   Add the rice, give it a quick stir, then add the stock and salt. When it comes to a simmer, reduce to medium-low heat, and cover. The rice should be ready in 20-25 minutes. 

7.   Start grilling, or roasting the chicken.
     Grill: About 3 minutes on each side.
     Oven: 15-17 minutes. 

8.   In a small bowl, start peeling the cucumber like you normally would, making long ribbon like strings. 

9.   Mix in the mint, lemon juice, and salt. Voila you got a salad. 

10.  When ready serve the chicken skewers, on a bed of rice, with a side of cucumber salad, and never forget the greek yogurt! 

11. Enjoy!!!! 

4 Go-to Toast Recipes

4 Go-to Toast Recipes

Toast toast toast - the easiest fastest snack or go to meal. You can start your day with it, have it as a midday snack, or end up forgetting to eat dinner and substituting a toast instead. My 4 recipes are a variety of my go to's they are simple, delicious, refreshing, and healthy. 

2-Way Ricotta Toast

Total Time: 15 min
Serves: 4 people

INGREDIENTS
Ricotta Toast:

  • 1 loaf bread, sliced

  • 2 cups fresh ricotta cheese

  • 1 tbsp fresh thyme, minced

  • 1 tbsp fresh rosemary, minced

  • 1/4 cup extra virgin olive oil

  • 1 tbsp sea salt

Toppings:

  • 1-2 tbsp honey

  • 1 tbsp dried rose petals

  • 1 pint mushrooms, sauteed

  • Sea Salt to taste

INSTRUCTIONS

  1. Toast bread to your desire

  2. In a medium sized bowl, combine ricotta, thyme, rosemary, olive oil, and salt. Whip together until well combined.

  3. Start by smearing the toast with 3-4 tbsp of ricotta.

  4. To make it sweet - top it off with a drizzle of honey and rose petals.

  5. To make it salty - top it off with sauteed mushrooms, extra virgin olive oil, and sea salt.

  6. Enjoy!

Labneh & Zaatar Flatbread

Total Time: 20 min
Serves: 4 people

INGREDIENTS

  • 1 pack naan or pita bread

  • 1 quart roasted garlic labneh or greek yogurt

  • 1/2 cup zaatar

  • 1/2 cup extra virgin olive oil

  • 1 each cucumber, thinly sliced

  • 2 each radish, thinly sliced

  • 1 bunch mint

  • sea salt to taste

INSTRUCTIONS

  1. Heat a large skillet on high heat.

  2. Brush the naan with extra virgin olive oil.

  3. Crisp up the naan on both sides until golden brown, 5-7 minutes.

  4. When ready place the naan on a large plate.

  5. Start layering the toppings, starting with the roasted garlic labneh. Spread 2-3 tbsp on each flatbread.

  6. In a small bowl mix zaatar with extra virgin olive oil, sprinkle all over flatbread.

  7. Arrange the cucumber, and radish as desired.

  8. Scatter the mint, drizzle extra virgin olive oil, and finish off with a sprinkle of sea salt, and Enjoy!

Curried Fish Toast

Total Time: 15 min
Serves: 4 people

INGREDIENTS

  • 1 loaf bread, sliced

  • 1 cup white fish, cooked - this is a great way to use leftover fish

  • 1/2 cup celery, diced

  • 1/2 cup mayonnaise, or greek yogurt

  • 1/2 tbsp curry powder

  • Pickled red onions

  • Cilantro, chopped

  • Sea salt to taste

INSTRUCTIONS

  1. Toast bread to your desire

  2. In a medium sized bowl, combine white fish, celery, mayonnaise, curry powder, and 1 tsp salt. Combine all the ingredients, until fully incorporated.

  3. Smear the toast with 1/4 cup of the white fish salad.

  4. Garnish with pickled red onions, cilantro, and sea salt to taste.

  5. Now munch and crunch away!

Shakshuka

Shakshuka!!!

This is the ULTIMATE most epic TASTIEST flavorful OUTSTANDING BRUNCH EVER! No but really this is the best crowd pleaser. It's hearty yet healthy and delicious. Shakshuka is a Moroccan breakfast food. This my way of making it. You can make this meal vegetarian by easily switching the sausage to vegetables like mushrooms or spinach! So invite a few friends over and make a homemade brunch for once! 

Video + Photos by Sean Fagan

Total Time: 25 minutes
Serves: 4 people

INGREDIENTS

  • 1 tbsp EVOO

  • 1 large onion, peeled + sliced

  • 2 garlic cloves, peeled + finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp aleppo pepper (or paprika)

  • 3 sausages, casing removed

  • 1 can diced tomato

  • 2 large tomato, diced

  • Salt + Pepper

  • ¾ cup, goat cheese ½

  • 5 eggs

  • 6-7 parsley leaves (garnish)

INSTRUCTIONS

1.    Preheat oven to 400F.

1.    In a large cast iron skillet, drizzle extra virgin olive oil over high heat.

2.     Add onions and cook for 5-7 minutes or until it translucent and changing color. 

3.     Add garlic, cumin, and aleppo pepper and cook for another 3-4 minutes.

4.    Add the sausage, and mix well. Cook for 3 minutes.

5.    Stir in the canned tomato, and fresh tomato. Season well with salt and pepper. Simmer for 5 minutes or until tomato juiced have thickened up.

6.   Crumble ½ cup of goat cheese, and mix with tomato sauce.

7.    Crack eggs on top of tomato sauce. Season with salt and pepper.

8.    Bake for 8 minutes.

9.    Garnish with crumbled goat cheese, and parsley!

10.   I normally enjoy this with a side of greek yogurt, pita bread, and cold brew! Cheers!!!

Two-Way Hummus

Two-Way (5 minute) Hummus

This takes me back to my real roots. When I first moved to the states Hummus was not yet popular, but fast-forward to 2017 hummus became an American fridge staple. So here it is - my 5 minute, 5 ingredient hummus + a traditional topping that transforms this dip from basic to extra! 

Side note: Hummus can be stored for up to two weeks in the fridge

Photos by Brandon Kaiser

Total Time: 5 minutes
Serves: 4-6 people
Yield: 1 Quart

INGREDIENTS

Hummus:

  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled and smashed

  • ½ cup tahini paste (preferably al-wadi)

  • ¾ cup extra virgin olive oil

  • 1 lemon, juiced

  • 2 tsp cumin, ground

  • Salt, to taste

Ground-Lamb Topping:

  • 1 tbsp olive oil

  • ½ lb ground lamb (or any ground meat)

  • 1 tsp pomegranate molasses

  • 1 tsp 7-spices seasoning

  • Salt, to taste

  • ¼ cup pine nuts, toasted

  • ¼ cup pomegranate seeds

INSTRUCTIONS

Hummus:

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

2.     Add lemon juice, and tahini paste and pulse on medium for one minute. 

3.     Accelerate the speed to high and add olive oil slowly until it is fully incorporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

4.    Plate, and garnish with paprika/chile powder, drizzled extra virgin olive oil, and a few chickpeas.

5.    Voila! Ready to enjoy, dip away kids.

Ground-Lamb Topping:

1.     In a medium sauté pan, heat olive oil over medium-high heat.

2.     Add ground meat, pomegranate molasses, seasoning, and salt.

3.     Cook for 3-5 minutes or until meat is fully cooked.

4.     Adjust seasoning, and incorporate the pine nuts.

5.    Serve as a topping on hummus, and garnish with pomegranate seeds.

6.    Enjoy!