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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!!

Cucumber Thyme Fizz

Cucumber Thyme Fizz

Cucumber juice has just started being on my radar. Not only is it refreshing, but it's bright in flavors when you add some lime juice in; the cucumber flavors really come through! This is a perfect drink for summer, or fall, in fact, any season!! Have some fun with it and use vodka or gin. Enjoy!

Photos by Lauren Zaser

Serves: 6-8 people

INGREDIENTS

Thyme Simple Syrup:

  • 1/4 bunch thyme, fresh

  • 2 cup sugar

  • 2 cup water

Cucumber Thyme Fizz:

  • 4 cucumbers, peeled

  • 1 cups thyme simple syrup

  • 1/2 cup lime juice, fresh squeezed

  • 1 cup vodka or gin

  • 1 bottle (25.3 oz.) sparkling water

INSTRUCTIONS

Thyme Simple Syrup:

  1. In a small pot combine sugar, water, and thyme.

  2. Cook until all the sugar has dissolved about 10 minutes.

  3. Let cool.

Cucumber Thyme Fizz:

  1. Slice cucumbers and blend for 2 minutes.

  2. Strain the cucumber juice.

  3. In a large pitcher or a serving bowl, combine strained cucumber juice, thyme simple syrup, fresh squeezed lime juice, alcohol, and sparkling water.

  4. Stir all the ingredients until well combined.

  5. Serve in a large glass over ice, and garnish with sliced cucumber or cucumber peels.

  6. Cheers!

Rose Water Lemonade

Rose Water Lemonade

Aight aight I know what you are saying - it's fall I want a fall drink but let's be honest lemonade is a all year round drink - at least in my house. This drink is floral, acidic, sweet, and different! So let's keep pretending that it's summer and enjoy this spiked rose water lemonade! Cheers 

Photos by Jessica Marx

Total Time: 15 minutes
Serves: 4-6 people

Spiked Lemonade:

  • 1/2 cup rose water (preferably al-wadi)

  • 3 1/2 cups lemonade

  • 1 cup vodka

  • 2 lemon, juiced

Garnish:

  • Dried rose petals

INSTRUCTIONS

1.    In a large pitcher, mix together the rose water, lemonade, vodka, and lemon juice.  

2.   Fill a glass up with ice. Pour the spiked lemonade.

3.    Garnish with dried rose petals. 

4.     Drink up!!

P.S. You can make the lemonade alcohol free, or alcoholic by adding one 2oz shot of vodka to each 8oz glass! 

Ice Cream Sandwiches

Ice Cream Sandwiches!

Aight aight I may not have the biggest sweet tooth but this are just BOMB! I mean of course you can make your own cookies, and ice cream but when you are entertaining this is the easiest way to go about dessert. Simple, easy, satisfying, and a crowd pleaser! You can keep them up to 2 weeks in the freezer, so make them for friends or for yourself - whatever you do always have fun with the flavors !!

Serves: 6-8 people

INGREDIENTS

  • 24, of your favorite cookies (I used chocolate chip, oatmeal, double chocolate chunk)

  • 2 pints, of your favorite ice cream (I used vanilla, pistachio)

INSTRUCTIONS

  1. Line a sheet with parchment paper, and place 12 cookies facing down.

  2. Scoop ice cream on each cookie.

  3. Layer the remaining cookies on top of the ice cream.

  4. Pick up each sandwich, and press softly until it is at your desired thickness.

  5. Using a spatula, or knife smooth out the edges of the sandwich by getting rid of any extra ice cream.

  6. Place in the freezer for 45 min - 1 hour.

  7. Enjoy!!!

PS. for some extra fun you can dip them in sprinkles, or crushed candy!

Watermelon Salad

Watermelon Salad!

Yes my favorite fruit is watermelon - it's juicy, delicious, and refreshing. My least favorite food is salad. So I decided to combine the best with the worst. A savory and sweet crunchy salad that tastes like the perfect summer day! Make it for your next BBQ, or gathering and watch everyone be like "OMG that is genius - who made that salad", all I ask that you share my website. Cheers! 

Serves: 4-6 people

INGREDIENTS

  • 1 large watermelon, chilled

  • 2 cup cooked corn

  • 1 cup feta, crumbled

  • 1 cup mint, chopped

  • 1 lime, juiced

  • Salt, and pepper to taste

INSTRUCTIONS

  1. Slice the watermelon, into 1-2 inch slices.

  2. Remove the rind, and cube into 1 inch cubes.

  3. In a large bowl combine the watermelon, corn, feta, and mint. Toss until well combined.

  4. Add lime juice, salt, and lots of freshly cracked black pepper.

  5. Toss again, and you are ready for summer's best salad!

  6. ENJOYY!!

Frosé

Frosé All Day!

If you know me well enough, you would know that the only thing I drink is rosé. 365 days a year I am sipping on rosé. So this summer I decided to spice things up and turn my favorite drink into my new favorite slurpee! Shake things up this summer and make your life a little pinker! Cheers from Brooklyn!!

Serves: 4-6 people

INGREDIENTS
Simple Syrup:

  • 1 Qt strawberries (halved), or watermelon (cubed)

  • 1 cup sugar

  • 1 cup water

FROSé:

  • 1btl rosé

  • 1 lemon, squeezed

  • 1/3 cup simple syrup

INSTRUCTIONS

  1. In a freezer safe container, pour the bottle of wine - and freeze for 6-24 hours.

  2. In a blender combine frozen rosé, lemon juice, simple syrup, and 1-2 cups of ice.

  3. Purée until smooth!

  4. Serve right away, or keep in freezer until ready to serve! Can be made a week in advance!

  5. Slurp Up!!

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!

Biscuit Au Chocolat

Biscuit au Chocolat

I recently wrote an article about the two women that influenced me into the culinary world - Teita (my grandmother) and Kivi, my family's live-in maid. Through their recipes, techniques, and culinary education I was able to find myself in the kitchen. This Lebanese version of Biscuit au Chocolat is featured in the article and truly symbolizes the childhood cookie that all kids in Lebanon grew up eating!  My grandmother would make this for us and keep it in the freezer for whenever we were behaving. Give it a try - it's three easy steps.

'Sahtein! a culinary education begins with two women in Lebanon' can be found in Jarry Magazine - purchase your copy here!

Photos by Jessica Marx

Total Time: 15 mins
Serves:  30-40 cookies


INGREDIENTS

  • 12 ounces (340 grams) dark chocolate chips

  • 12 ounces (340 grams) milk chocolate chips

  • 2 cups heavy cream

  • Three 7-ounce (98-gram) packages Goya Maria cookies or any British tea cookies

INSTRUCTIONS

  1. In a medium saucepan, warm the heavy cream.

  2. Combine the dark and milk chocolate in a wide, heat-safe bowl, and pour the hot heavy cream over it.

  3. Stir the chocolate until it is fully melted, and combined.

  4. Using your hands, crumble the cookies, until small - medium size pieces.

  5. Add cookies to chocolate genache, and fold to combine.

  6. Scoop one-third of the chocolate onto a square parchment paper, fold the edges over the mixture and, using your hands from the outside of the parchment, gently roll it into a log about 2-3 inches (5-7.5 cm) in diameter.

  7. Repeat, making two more chocolate logs.

  8. Wrap each one tightly in aluminum foil and place in freezer for at least 1 hour, can keep for up to a month.

  9. To serve, unwrap the cookie logs and slice into 1/2 inch (1.5 cm) discs.

  10. Sahtein!