most popular

Arugula Pesto

Arugula Pesto

I make a bomb kale pesto, whenever my friends come over that's what they ask for. Every client of mine is always asking me to add my pesto to the menu somehow. After coming up with some fun Hors D'oeuvres using the kale pesto I decided to take it simple - so I made this for dinner and it was too good I couldn't resist posting it! I hope this becomes your go to grilled cheese. The best part about the pesto is that you can make it - freeze it - use it whenever!!

Total Time: 10 minutes
Makes: 1 pint

INGREDIENTS:

  • 2 cups arugula

  • 1 cup basil, with stems

  • 2 tbsp nutritional yeast

  • 1/2 cup walnuts, or pumpkin seeds (if allergic)

  • 2 garlic cloves, peeled

  • 1/4 cup extra virgin olive oil

  • 2 lemons, juiced

  • 1 tbsp salt

  • 1/2 tbsp black pepper, freshly cracked

INSTRUCTIONS:

1.    In a food processor, add arugula, basil, nutritional yeast, nut, and garlic clove. Pulse until well combined. 

2.   Add lemon juice, salt, and freshly ground black pepper. Pulse while drizzling the extra virgin olive oil. Pulse for one additional minute until all combined. 

3.   Taste and adjust seasoning. 

Salted Tahini Chocolate Tart (GF)

Salted Tahini Chocolate Tart (GF)

I spent some time last week in the kitchen with the wonderful Rachel Simons - one of the three brains behind my favorite tahini, Seed and Mill! We used my background as the inspiration for this gluten free dessert. With an oat gluten free crust, tahini, and dried rose petals this is the perfect chocolate bite! We made this tart two ways: a large tart you can serve at your next dinner party, or mini tarts to accompany your coffee. Check out Rachel's amazing work right here!!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih & Rachel Simons

Total Time: 45 minutes
Serves: 10-12 people

Gluten Free Oat Crust:

  • 1.5 cup old-fashioned oats

  • .75 cup almond flour

  • 1/2 cup butter, melted

  • 1/2 cup honey

  • 1 tsp kosher salt

  • 1 tsp ground cinnamon

Tahini Chocolate Filling:

  • 11.5 oz dark chocolate chips

  • 11.5 oz milk chocolate chips

  • 2 cup heavy cream

  • 1/4 cup tahini

  • 2 tbsp rosewater

Salted Topping:

  • Flaky sea salt

  • Any nut & seeds (pistachio, pistachio seeds, almonds, sesame seeds)

INSTRUCTIONS

Crust:

1.    Preheat the oven to 350F. In a food processor, pulse the oats, whole wheat flour, butter, honey, salt, and cinnamon until ground and wet sand like. 

2.   Press the crust mixture into desired tart shell. Bake until golden brown, and crispy about 25-30 minutes (10-15 min for mini).

3.    When ready, transfer to a wired rack and let the crust cool. 

Filling:

1.      Pour the cream into a small saucepan, and bring to a boil. 

2.     Place the chocolate into a large bowl, and pour the cream over it. Let it sit for 2 minutes until the chocolate has softened are start mixing the chocolate mixture. 

3.     Add tahini, and rosewater. Mix until chocolate has been fully incorporated, and the chocolate filling is thick and smooth. 

4.     Pour the chocolate filling into the tart crust, tap the tart against the countertop to pop any air bubbles. 

5.     Place the tart in the fridge, and let chill for 1-2 hours. 

6.     To serve: When ready let the tart come to room temperature for 20 minutes. Slice the tart with a warm knife, Finish with sea salt, nuts, and seeds. 

Cheers!

 

Kale Pesto Grilled Cheese

Kale Pesto Grilled Cheese

I make a bomb kale pesto, whenever my friends come over that's what they ask for. Every client of mine is always asking me to add my pesto to the menu somehow. After coming up with some fun Hors D'oeuvres using the kale pesto I decided to take it simple - so I made this for dinner and it was too good I couldn't resist posting it! I hope this becomes your go to grilled cheese. The best part about the pesto is that you can make it - freeze it - use it whenever!!

Photos by Eric Helgas

Total Time: 20 minutes
Serves: 3-4 people

Kale Pesto:

  • 2 cups kale, washed

  • 1 cup basil, with stems

  • 1/2 cup parmesan cheese, shredded

  • 1/2 cup walnuts, or pumpkin seeds (if allergic)

  • 2 garlic cloves, peeled

  • 1 cup extra virgin olive oil

  • 1 lemon, juiced

  • 1 tbsp salt

  • 1/2 tbsp black pepper, freshly cracked

Grilled Cheese:

  • 8 slices, of your favorite bread

  • 2 tbsp butter

  • Kale pesto

  • 4 slices cheddar

  • 1/2 cup shredded asiago

  • 1/2 cup shredded parmesan

INSTRUCTIONS

Kale Pesto:

1.    In a food processor, add kale, basil, cheese, nut, and garlic clove. Pulse until well combined. 

2.   Add lemon juice, salt, and freshly ground black pepper. Pulse while drizzling the extra virgin olive oil. Pulse for one additional minute until all combined. 

3.   Taste and adjust seasoning. 

Grilled Cheese:

1.    Heat a large cast-iron skillet heat up, on high heat.

2.    Meanwhile spread butter on one side of each slice of bread, and 1-2 tbsp of kale pesto on the other side. 

3.    Place 4 slices, butter side down in the skillet. Start layering each cheese on top of the four slices of bread. Starting with the cheddar, asiago, and finishing with the parmesan. 

4.   Top the cheese off, with a slice of bread, pesto side facing down. 

5.   Cook the grilled each for 4 minutes on each side, until the bread is golden brown, crunchy, and all the cheese has melted. 

Enjoy this with a side of soup, or on it's own!

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!!!! 

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!!

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!