🍊 Winter Citrus Salad with Fennel, Pistachio & Parmesan
A crisp winter salad of shaved fennel, oranges, and Little Gem lettuce, finished with pistachios and parmesan for a fresh, balanced counterpoint to cozy mains.
Read More🥔 Leek Mashed Potatoes
Buttery, peels-on mashed potatoes folded with soft, sautéed leeks for a cozy, quietly luxurious side that makes any winter dinner feel special.
Read More🌿 Trader Joe’s Israeli Couscous with Pine Nuts & Lemon
This Israeli couscous recipe comes straight from the Trader Joe’s box, but it’s so good (and so easy) I make it all the time. Wilder helped me stir on prep day, which was the best part.
Read More🥗 Angler’s Garden Green Salad
A crisp, herby salad inspired by Angler’s Garden Green. We sourced the most unique lettuces and herbs at Berkeley Bowl—Wilder with the mini cart included.
Read More🍇 Figs with Goat Cheese & Prosciutto
Sweet figs, creamy goat cheese, and savory prosciutto meet a drizzle of fig balsamic vinegar in this simple yet elegant 🍇 appetizer. Featuring two-colored figs from Berkeley Bowl and a tiny sous chef on a shopping mission, it’s perfect for late-summer garden gatherings.
Read More🍅🍑 Tomato, Peach & Cherry Salad with Crispy Prosciutto and Mozzarella
August in the Bay feels like the farmers market is showing off — tomatoes so ripe they almost burst at your touch, peaches dripping with sweetness, cherries that stain your fingers ruby red. For our Garden Party, I piled them all together in one big bowl, added creamy mozzarella, a drizzle of tangy balsamic, and just enough crispy prosciutto to make it a little indulgent. It tasted like late summer on a fork.
Read More🌽 Grilled Asparagus & Corn Summer Pasta Salad
This Grilled Corn & Asparagus Summer Pasta Salad is everything I crave in a warm-weather meal—fresh herbs, charred veggies, and a bright basil vinaigrette that ties it all together. Whether you’re grilling outdoors or roasting in your apartment-sized toaster oven (hi fellow Breville fans), this dish delivers on flavor and ease. Perfect for lazy lunches, al fresco dinners, or picnic prep.
Read More🍅 Heirloom Tomatoes on Herbed Labneh & Za'atar
Juicy heirloom tomatoes meet creamy herbed labneh in this colorful, no-cook summer starter. Finished with za’atar, olive oil, and a little edible flair.
Read More🍅 Heirloom Tomato & Caramelized Onion Galette with Herbed Ricotta
This rustic heirloom tomato galette looks fancy, tastes like summer, and comes together with just a few simple ingredients. Caramelized onions and herbed ricotta bring the flavor—store-bought crust keeps it easy.
Read More🍒🍅 Cherry Tomato Confit Crostini with Whipped Feta
Juicy cherry tomatoes, roasted until they burst, spooned over creamy whipped feta on golden crostini. It’s the bite-sized appetizer of your summer dreams.
Read More🧄 Homemade Labneh
Labneh is one of those simple pleasures that feels like magic every time. With just two ingredients—yogurt and salt—you get a creamy, tangy spread that’s a staple in Middle Eastern kitchens. My mom always had some straining in the fridge, ready to swirl with olive oil or scoop up with warm pita. It’s easy, nourishing, and endlessly versatile—and once you make it at home, you’ll never go back.
Read More🍅 Tomatoes & Feta Mezze
This humble tomato and feta mezze has been passed down through generations of women in my family. Made with ripe tomatoes, creamy feta, and good olive oil, it's a simple, seasonal dip that’s meant to be shared—just like my mom used to make.
Read More🍚 Roz bil Shareya: Egyptian Vermicelli Rice
Roz bil Shareya is the quiet hero of the Egyptian table—a buttery, golden vermicelli rice that’s been passed down through generations. Made with simple pantry ingredients and packed with soul, it’s the kind of dish that brings comfort, nostalgia, and a little bit of home to every bite. This is my go-to side for feeding friends, celebrating heritage, and keeping meals grounded in real, whole food.
Read Moremediterranean crispy chickpea salad
The most important thing to remember when making a salad is to have a respectable 'lettuce' to 'goodie' ratio. That means not overloading with lettuce and having to dig for the toppings at the bottom of the bowl. I avoid this completely by making salads without lettuce! In about 20 minutes, you can roast a can of chickpeas to toasty perfection, and everything else just needs a little chop-chop. I make this salad for breakfast, lunch, and dinner, so it's about time I share it with the world.
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