Make this easy baked green falafel, packed with tons of herbs and pistachios! I serve them with three different dipping sauces for you indecisive folks - a spicy harissa tomato sauce, a creamy tahini yogurt, and a green herb chutney, along with pita bread. Vegan and gluten free too.
Read MoreSkip the boring boiled carrots and make this recipe for roasted carrots with tahini, black olives and mint!
Read MoreInspired by baba ganoush, this creamy eggplant and zucchini dip recipe is the perfect way to use summer’s bounty of produce! Grilled eggplant and zucchini are mixed with a tahini and lemon dressing! Serve with pita!
Read MoreThis Indian baked eggs with green chutney recipe is perfect for breakfast, brunch or dinner! Simply simmer eggs in a stew of potatoes and peppers in a spiced coconut tomato sauce, and serve with a quick homemade chutney of fresh herbs and jalapeno! Serve with freshly baked naan for scooping up the yummy sauce!
Read MoreUpgrade your regular “sprinkle of salt and pepper” roasted cauliflower recipe to this flavor packed sweet and salty goodness! Za’atar roasted cauliflower with golden raisins is the perfect combination to turn even the pickiest eater into a veggie lover.
Read MoreThis Middle Eastern spinach salad with crispy croutons is packed with flavor and texture from smoky roasted chickpeas, pickled red onion, za’atar toasted almonds and chewy dates! Tossed with a simple lemon dressing.
Read MoreMake these vegetarian kofte for a plant-based, Middle Eastern feast, paired with toasted pita, hummus and a chopped tomato and cucumber salad! Mix beyond beef or a similar product with harissa, spices, and herbs, and serve with harissa yogurt for dipping!
Read MoreThis Middle Eastern eggplant and wheat berry salad is a quick and easy meal that is ideal for a grab and go lunch or a sit down dinner with friends. This salad is packed with flavor by using a za’atar spice blend, cilantro, parsley and cumin that pairs perfectly with the crumbled feta topping.
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