Israeli

Israeli "Tostada"

by Erica Perez

This salad can be made with any seasonal produce. Summer squash and peach in the summer, red cabbage and apple in the winter. Most importantly make sure you get fresh sumac.

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Quick Pickled Onions

Quick Pickled Onions

by Erica Perez

Quick pickled onions are a tasty addition to a weekend cookout, adding crunch and acidity to grilled meats, veggies, tacos and more. 

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Chicken musakhan

Chicken musakhan

by Erica Perez

Musakhan is the hugely popular national dish of Palestine. It’s a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon on the chicken and topping for themselves.

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Baked Zucchini Fritters with Yogurt Sauce

Baked Zucchini Fritters with Yogurt Sauce

by Erica Perez

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.

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Pasta with Pan-Roasted Cauliflower and Italian Herbs

Pasta with Pan-Roasted Cauliflower and Italian Herbs

by Erica Perez

Our Italian Herbs blend is a classic medley of oregano, basil, marjoram, rosemary, thyme and sage that complements pasta, breadcrumbs, dressings and tomato-based sauces. I reach for Italian Herbs when I’m making a pasta sauce, breading a cutlet or making a crusty loaf of garlic bread.

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