This lentil, carrot and quick pickled fennel salad makes the perfect light yet satiating lunch or dinner all on it’s own or paired with some roasted vegetables and/or a spread on whole grain sourdough. It comes together quickly for a delicious nutrient dense meal.
This creamy sunchoke, leek and potato soup is rich in flavour, deliciously satisfying and satiating yet light. It makes a perfect winter warmer any night of the week as the main course accompanied by crusty bread or as a starter to a more elaborate meal, especially for the holidays, as you can double, triple or quadruple the recipe to feed a crowd without much thought, it’s really forgiving.
Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
Zucchini are sauteed with shallots and garlic, seasoned with herbamare and cooked in water or vegetable broth and then pureed with mint to deliver this refreshing cooling summer soup that is best eaten at room temperature. It can also be eaten warm or cold depending on your preferences.
This noodle salad is loaded with the goodness of naturally gluten free black rice noodles, carrot ribbons, edamame beans, shiitake mushrooms and a sesame soy ginger dressing. It’s packed with dietary fiber, protein, iron, complex B vitamins and several other vitamins and minerals.
This quinoa speckled brown basmati rice salad is a complete meal in a bowl and perfect for warm summer days or evenings, backyard BBQ’s, summer party potlucks or picnics. Prepare the rice and dressing up to two days in advance, but slice the vegetables and toss the salad just before servings for optimal freshness and to guarantee crispness.
These filo rolls make a great appetizer to a meal or finger food on a buffet table. Yellow onions and fennel are caramelized to bring out their sweetness which is off set by the saltiness of the olives and za’atar spice. They’re perfectly crispy, sweet, and savoury and the sauce adds an element of freshness. It’s like a flavour and texture party in your mouth.
Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
This soups is spring in a bowl and loaded with nutrient dense ingredients like peas, leeks, mâche greens and ground sunflower seeds and topped with crispy leeks and crispy edamame beans for added protein. It’s light, fresh and bright and a perfect starter to a spring meal.