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lebanese

simple middle eastern scramble

by Jackie Newgent  |  August 30, 2018  |  0 Comments
When in doubt for what to fix for dinner, I scramble up some eggs for my entrée. Yep, I think of eggs as an anytime food, not just a breakfast-time fix. Then I top them with whatever I have on hand that I think will taste good together—-or that I don’t want to go to waste. I seriously don’t know if I’ve ever made the exact same version twice. That’s part of the fun! Today, I had a serious amount of fresh mint growing in one of the pots on my balcony; so, I figured I’d create a scramble with middle eastern flair. In addition to the fresh mint leaves, I topped these eggs with a sprinkling of harissa to...
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lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent  |  January 21, 2018  |  4 Comments
I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...
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middle eastern eggplant roast

by Jackie Newgent  |  October 26, 2017  |  0 Comments
A roast doesn’t have to be made with meat! This roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow! Make it the edible centerpiece at your table and serve it to four as an appetizer. Or, for heartier appetites, enjoy as an entrée for two, pairing it with a protein rich side, like roasted chickpeas. Whichever way you plan to serve this veggie-centric dish, it’ll be a showstopper at your next Meatless Monday dinner, holiday gathering, or other special meal.
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lebanese breakfast scramble with pita chips

by Jackie Newgent  |  August 21, 2017  |  4 Comments
I have always loved huevos rancheros! I have also always adored Middle Eastern food! So, I decided to give huevos rancheros a Lebanese makeover. I also gave it a Jackie-approved boost of veggies, plus a kick of fun. All the ingredients are scrambled up in pan. Pops of pita chips create the fun. It’s a perfect fit for this month’s Recipe Redux theme: “Rise and Shine with a Savory Breakfast.” Do enjoy it for breakfast or brunch … or whenever! Calories saved: 144 Why it’s better for you? More veggie goodness!
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grilled hummus toast with middle eastern salsa

by Jackie Newgent  |  February 12, 2017  |  0 Comments
Sure, I’m a big fan of avocado toast. I know I’m not alone in that! But when I don’t have a ripe avocado, this is my toast of choice! It’s inspired by my heritage—-I’m half Lebanese. That means I’m pretty much going to enjoy hummus anything. For this recipe, instead of toasting bread, I grill it for extra interest and smoky flair. And yes, a pan grill works well. The salsa is inspired by Mexican pico de gallo, but it includes cucumber and the herbs are switched up a bit. (I enjoy this salsa anytime; but it’s especially delicious when tomatoes are at peak season, of course!) As for the hummus, make your own or take a shortcut and buy...
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