Be an Author
Tabouli, a favorite Lebanese dish, made even healthier with protein-rich quinoa. This flavorful and delicious recipe was featured on BonAppetit.com!
Read more
A light but filling vegan meal with zucchini “noodles,” spicy homemade arrabiata sauce and chickpeas. Recipe yields 2 to 3 servings.
Read more
A crisp quesadilla stuffed with Greek flavors, including tomatoes, olives, chickpeas and red onion. Serve with dill-mint yogurt dip (optional) for a terrific quick meal, snack or appetizer.
Read more
A colorful and hearty Greek-inspired salad featuring farro, chickpeas, mint-dill yogurt sauce and plenty of greens.
Read more
Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step
Read more
My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Recipe yields 1 sandwich so multiply as necessary.
Read more
Fresh winter tabbouleh salad recipe featuring butternut squash instead of tomatoes and some dried cranberries for good measure! Simple and delicious.
Read more
Creamy, dairy-free shake made with tahini, dates and bananas. This rich smoothie would be a lovely after-dinner drink or afternoon treat!
Read more
A healthy, light salad or side dish featuring quinoa, mint and parsley, pomegranate, almonds and lemon. This gluten-free dish would be a great addition to your holiday table! Recipe yields 4 medium servings or up to 8 small, side dish servings.
Read more
A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you’d like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly.
Read more
Roasted broccoli and sun-dried tomato hummus are a perfect pair! These toasts make a great appetizer or meal. You could also turn these toasts into a sandwich if you prefer. If you’re in a hurry, feel free to use store-bought hummus (roasted garlic would be awesome) and toast your bread in the toaster. Hummus recipe yields about 2 cups hummus. Double the amount of broccoli if you’re feeding a crowd.
Read more
This healthy hummus sandwich recipe features crisp cucumbers, tangy quick-pickled red onions and carrots, lettuce and herbed hummus! I’m partial to the homemade hummus and pickle combination below, but feel free to substitute your favorite store-bought hummus and pickles for a quick and easy lunch.
Read more
This delicious green hummus recipe is flavored with fresh herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste.) Recipe yields about 1 ¾ cup hummus.
Read more
This healthy broccoli salad recipe is packed with my favorite Greek flavors, including sun-dried tomatoes, feta or olives, garlic and lemon. It’s really easy to prepare and holds up well in the refrigerator, so it’s a great make-ahead side dish or potluck dish. Recipe yields about 4 side servings, so multiply if you’re feeding a crowd.
Read more
Homemade Greek pizza featuring feta, roasted red peppers, artichokes, olive and basil! This is a delicious weeknight meal made with pantry ingredients. Feel free to toss on some chopped red onion (¼ cup or so) if that sounds good to you.
Read more
This hearty roasted sweet potato and farro salad has delicious a Middle Eastern spin to it, thanks to the sumac, lemon, mint and ricotta salata.
Read more
Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, and assemble them just before serving
Read more
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Read more
These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation
Read more
Meet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it’s so easy to make—
Read more