Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Muhamarra

This quick Muhammara recipe is easy to make in about 10 minutes and it’s full of the best sweet and savory flavors! Our week of dip recipes continues here on the blog today with the world’s most beloved roasted red pepper and walnut dip… …muhammara. ♡ This vibrant sweet, savory, smoky and slightly-spicy dip, which originated […]

This quick Muhammara recipe is easy to make in about 10 minutes and it’s full of the best sweet and savory flavors!

Muhammara Recipe

Our week of dip recipes continues here on the blog today with the world’s most beloved roasted red pepper and walnut dip…

…muhammara. ♡

This vibrant sweet, savory, smoky and slightly-spicy dip, which originated in Aleppo, Syria, has become one of the most popular mezze served in various countries around the Levant.  And whenever my husband and I happen to spy it on a menu, it is a no-questions-asked given that we are ordering a bowl.  Lol, we are obsessed with this stuff!

If you happen to be new to muhammara, the brilliance of this dip lies in the perfect balance of textures and flavors going on here.  It’s made with a sweet and smoky roasted red pepper base, for which I (shh) typically take a shortcut and add in a jar of roasted reds, which saves half an hour and still tastes great.  Then to that, we add lots of toasted walnuts and breadcrumbs, to give the dip some texture and rich nutty flavor.  An earthy blend of cumin, smoked paprika, Aleppo pepper and garlic serve as the zesty seasonings.  Then the signature sweetener of muhammara — pomegranate molasses — brings everything together and makes this dip downright irresistible.

I definitely take the liberty of using a few shortcuts with this dip — subbing in the aforementioned jar of roasted reds, using a food processor (or blender) in place of the traditional mortar and pestle, plus I usually just use a scoop of Panko instead of making my own breadcrumbs.  But while my method isn’t 100% traditional, it saves some major time and still tastes absolutely amazing.

So if you’re also a major fan of muhammara — or are interested in giving it a try for the very first time — bring on the roasted reds and walnuts and let’s make a quick batch together!
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Greek Fava (Yellow Split Pea Dip)

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers. A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze […]

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.

Greek Fava (Yellow Split Pea Dip)

A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze dips.  From their famous tzatziki (creamy cucumber dip), to tirokafteri (spicy feta dip), to melizanosalata (eggplant dip), to skordalia (garlic dip), to hummus and beyond, we ordered as many dips as possible on that trip and literally enjoyed every single one.  But one of our faves was the famous Santorini specialty…

…fava. ♡

Contrary to what you might think from the name, Greek fava is not made from fava beans (broad beans).  Instead, the word fáva (φάβα) in Greek actually refers to yellow split peas, which are cultivated on the island of Santorini and are the starring ingredient in this yellow split pea dip.

The first time we tried Greek fava, I turned to Barclay and said, “It tastes like lemony lentil soup…but in a dip!”  Which I suppose basically sums up why I loved this dip so much.  Our servers explained that it was actually incredibly easy to make by simmering the yellow split peas with onion, garlic, and a few simple seasonings, then puréeing the mix with good quality olive oil and fresh lemon juice.  The result is an irresistibly light and lovely dip that tastes great with warm pita or any other dippers that sound good.  And as a bonus, it’s also naturally gluten-free and vegan and a breeze to make!

So if you’re a fellow dip-lover who also happens to be a major fan of lentil soup, I say it’s definitely time to give fava a try.

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Baba Ganoush

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant. But, when it’s roasted and mixed into a stellar […]

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

Baba Ganoush

It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant.

But, when it’s roasted and mixed into a stellar batch of baba ganoush…count me in. ♡

Barclay and I are mega fans of this classic Lebanese dip and love making it on repeat this time of year (when eggplant season is at its peak!) to always have on hand in the fridge when the craving strikes.  Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.  We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.  We’ve also found that leftovers can also be whisked into a simple salad dressing with a bit of extra oil and seasoning, or stirred into soups and stews to add some extra flavor, or even spread onto pizzas as an eggplant-y topping that is downright delicious.  Basically, the sky’s the limit when you have a batch of good baba ganoush on hand!

That said, after sampling dozens of different baba ganoush recipes at restaurants over the years, I’ve come to learn that I prefer mine the same way that I prefer my hummus — full-flavored with generous amounts of tahini, lemon juice, garlic and cumin added in.  I also especially love it when baba ganoush is made with smoky eggplant that has been charred on the grill.  But unfortunately, we’re not allowed to have a grill or a gas stove here in our little flat in Barcelona, so I’ve included options below for how to make this recipe either on the grill or roasted in the oven.  This recipe is ripe for tweaking, though, so please feel free to tinker around with the ingredient amounts and make yours as garlicky, lemony, tahini-y, salty, creamy or chunky as you prefer.

If you love baba ganoush, this is the time of year to make it while eggplant season is at its peak.  So pick some up the next time you are at the farmer’s market, and let’s make a quick batch together!

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Quick Peanut Soba Noodles

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes! Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad […]

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes!

Quick Peanut Soba Noodles

Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad also ended up being a surprise fave in our house this month, so I wanted to pop on and share the recipe with you today…

…because I’m pretty sure these peanut soba noodles are exactly what we all need right now. ♡

I mean, it’s pretty much a given that I will be an instant fan of any dish that involves a good peanut sauce.  (And this one is amazing!)  But I’m especially partial to these peanut soba noodles because they are tossed with a quick veggies and herb mix that tastes super light and summery.  These noodles also work great either as a main course or a simple side dish, and could pair well with any cooked proteins that you might like to add (some grilled salmon, shrimp or chicken would be delish).  The entire recipe happens to be naturally gluten-free and vegan, making it perfect if you’d like to bring it along for a picnic or grill night with a diverse group of eaters.  And best of all, it’s easy breezy to whip up in just 20 minutes, which is the name of the game in my kitchen right now!

If soba noodles aren’t your thing, feel free to use whatever kind of noodles you prefer.  But if you’re new to soba, they’re delicious and made from (gf) buckwheat and are a great source of protein, so I highly recommend giving them a try.

Let’s make some peanut noodles!

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Watermelon Lime Mocktails

These Watermelon Lime Mocktails are super quick and easy to make and kicked up a notch with a fun Tajín rim. Meet the 2-ingredient, easy-breezy, ultra-refreshing watermelon mocktail that we have been loving this summer. This recipe came about a bit on accident when we had a quarter of a leftover watermelon in the fridge […]

These Watermelon Lime Mocktails are super quick and easy to make and kicked up a notch with a fun Tajín rim.

Watermelon Lime Mocktails

Meet the 2-ingredient, easy-breezy, ultra-refreshing watermelon mocktail that we have been loving this summer.

This recipe came about a bit on accident when we had a quarter of a leftover watermelon in the fridge that was on its last leg.  I decided to give it a quick dice and pop it in the freezer to save it.  Then one evening when we were making Mexican food for dinner, I decided to blend up the frozen watermelon with a bunch of fresh lime juice to make some slushies to go with our meal, and rimmed our glasses with some Tajín to give them more of a zesty mocktail twist.

And you guys, the combo was fantastic.  You’ve gotta try these mocktails! ♡

This recipe literally just takes a few minutes to blend up.  You’re welcome to make them as sweet and watermelon-y or tart and lime-y as you prefer.  If you feel like adding an extra kick, you could also toss a slice of fresh jalapeño in there too.  But however you make them, they are sure to taste so summery and fun.  And our friends all agree that they legit feel like a festive drink, even without the alcohol!

Here’s how to make them…

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Five Spice Tofu with Sesame Noodles

Crispy tofu is tossed with a flavor-packed (and deceptively simple) sweet and savory five spice sauce and served over my favorite sesame noodles.  Perfect for a weeknight dinner or easy meal prep! Winner winner tofu dinner! I’ve been on a bit of a five-spice kick lately, adding it to many of our everyday stir-frys, roasted […]

Crispy tofu is tossed with a flavor-packed (and deceptively simple) sweet and savory five spice sauce and served over my favorite sesame noodles.  Perfect for a weeknight dinner or easy meal prep!

Five Spice Tofu with Sesame Noodles

Winner winner tofu dinner!

I’ve been on a bit of a five-spice kick lately, adding it to many of our everyday stir-frys, roasted veggies, and marinades.  But these five spice tofu noodle bowls that we whipped up for dinner a few weeks ago were such a hit that I had to write down the recipe to share with you guys!

The components here are super simple.  I just whipped up a batch of my favorite sesame noodles and sautéed some tofu until it was nice and crispy.  Then I tossed the tofu with a quick 3-ingredient sauce (made from hoisin, five spice and rice vinegar), served the tofu over the hot sesame noodles (yum), and topped the bowls off with some roasted broccoli (or whatever veggie you prefer).  And wow, all of the sweet and savory layers of flavor just worked here.  So, so good.

We also learned the next day that the leftovers arguably tasted even better, served either hot or cold.  So we’ve been making and enjoying these noodle bowls for meal prep for our weekday lunches ever since.  If tofu isn’t your thing, feel free to make them with chicken, pork, steak, shrimp, salmon, tempeh, or whatever protein you love best.  And if you feel like adding some spice, I highly recommend serving with a drizzle of sriracha too.

Here’s how to make them!
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Tiramisu

This Italian tiramisù recipe is easy to whip up, this version is made with cooked (instead of raw) eggs, and it tastes just as indulgent and delicious as ever. My husband loves tiramisù. I mean, let’s be honest, he and I are obsessed with basically all Italian food.  But anytime we’re eating out at our […]

This Italian tiramisù recipe is easy to whip up, this version is made with cooked (instead of raw) eggs, and it tastes just as indulgent and delicious as ever.

Tiramisu

My husband loves tiramisù.

I mean, let’s be honest, he and I are obsessed with basically all Italian food.  But anytime we’re eating out at our favorite Italian restaurant and have feasted on antipasti, salads and pasta galore, I can’t help but laugh because Barclay still can never resist ordering a slice of tiramisù for dessert.  Lol, I am always completely stuffed by that point and can’t even fathom the idea of additional carbohydrates.  But when it comes to tiramisù, my sweets-loving husband insists “you can always make room.” ♡

Well, after missing our favorite Italian restaurant (and a trip we had planned to Italy) these past few months during all of the craziness of 2020, I decided to surprise Barclay by studying up on how to make tiramisù here at home.  And I was pleased to discover that it’s actually much easier than I had expected!  Plus, the bonus of making homemade tiramisu is that you have the option to (a) use decaf instead of caffeinated espresso, which I very much appreciate in the evenings (b) choose whether to use marsala, rum, brandy, bourbon, or you can omit the alcohol entirely, and (c) choose to use cooked instead of raw eggs.  And of course, eat leftovers for breakfast the next day, which I very highly recommend.

So if you’re looking for an easy make-ahead Italian dessert this time of year that’s going to be a guaranteed crowd pleaser, pick up a package of ladyfingers the next time you’re at the store and let’s make some tiramisù!

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Pasta Carbonara

My favorite recipe for authentic Italian pasta carbonara that’s easy to make, full of the richest flavors, and made with four basic ingredients. A few months ago while I was in Valencia doing a two-week Spanish language intensive, I became good buddies with my fellow classmate, Alessio, who proudly hailed from Rome.  He and I […]

My favorite recipe for authentic Italian pasta carbonara that’s easy to make, full of the richest flavors, and made with four basic ingredients.

Pasta Carbonara

A few months ago while I was in Valencia doing a two-week Spanish language intensive, I became good buddies with my fellow classmate, Alessio, who proudly hailed from Rome.  He and I instantly connected over a shared obsession with his hometown’s famous cuisine (he was so delighted that I was a fan!) and had a blast chatting each day about our favorite dishes, and tips for how to authentically make them, and where in Rome to find the best so-and-so.  But the joke amongst our classmates was that not a single day could pass without one of us somehow bringing the group conversation back around to one Roman dish in particular…

pasta alla carbonara. ♡

Now, lol, I may have gravely disappointed Alessio when he asked my opinion about pineapple on pizza.  (“Have to admit — I love it.” / “Noooooo, Ali — no pineapple on pizza ever!”)  But I did earn a bit of Roman cuisine street cred when he asked how I make my carbonara.  (“Eggs, pasta, guanciale and Pecorino Romano — no cream.” / “Yesss, that is correct!”)

According to Alessio, the greatest tragedy of this Roman dish being exported around the world has been the addition of cream.  It’s often used as shortcut to make the sauce extra creamy, but it is actually completely unnecessary.  When made properly, the eggs in carbonara should melt with the starchy water and cheese to create a creamy, silky, luxurious sauce all on their own.  Then when combined with chewy al dente pasta, lots of guanciale (or bacon), and a generous crack of black pepper — I mean, does Italian comfort food get any better than this?!

I think not.  We’d better make some.

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Ginger Kale Fried Rice

This ginger kale fried rice recipe is quick and easy to make, full of great flavor, and pan-fried until the rice is extra-crispy! So we stocked our pantry with maybe a little too much rice during those early months of staying at home, back when everyone was forecasting shortages on pantry staples here in Barcelona.  […]

This ginger kale fried rice recipe is quick and easy to make, full of great flavor, and pan-fried until the rice is extra-crispy!

Ginger Kale Fried Rice

So we stocked our pantry with maybe a little too much rice during those early months of staying at home, back when everyone was forecasting shortages on pantry staples here in Barcelona.  And months later, lol, we’re still trying to make our way through it!  So my classic fried rice recipe has been on major repeat in our dinner rotation lately, made with whatever ingredients we happen to have on hand or seasonings that we are craving.  But this particular version ended up being so good that I had to pop in and share it as its own brand new recipe today…

…this ginger kale fried brown rice. ♡

It’s made with a short-grain brown rice, which I love using in fried rice because it’s extra chewy and flavorful, in addition to lending some extra nutrition benefits.  The rice is then fried until it’s extra crispy (see tips below!), and tossed with green onions, garlic, peas, eggs and my favorite fried rice seasonings.  One batch of this recipe also packs in an entire bunch of fresh kale (curly or lacinato, you choose), which softens and mixes just perfectly with the rice.  And best of all, the rice is seasoned with lots and lots of fresh ginger, which I think makes it downright irresistible.

Of course, fried rice is always an incredibly versatile recipe when it comes to ingredient add-ins and swaps.  So if you want to maybe add in some extra protein (chicken, shrimp or crispy tofu would be great), some extra veggies (I was thiiiis close to photographing this with some shiitakes, which I still think would be a delicious idea), or spice it up by mixing in some sriracha (yum)…go for it.  I’ve also included options below for how to make this recipe gluten-free or vegan.  So you do you!

And let’s make some fried rice!

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