Menu

middle eastern

sweet-n-salty sesame roasted chickpea snacks

by Jackie Newgent  |  February 10, 2019  |  3 Comments
I’ve been a member of the chickpea “fan club” ever since I was a kid. OK, so not really! But I guess that’s one thing that can happen when you have a Lebanese mother who was an amazing cook (and caterer)! No complaints here … my nutritionist self loves that these pulses offer plenty of protein and fiber. Though, if my mother were still around, she’d probably be a bit bewildered by all of my non-traditional chickpea concoctions. This is one of those.
Read More

greek-inspired spinach breakfast salad

by Jackie Newgent  |  December 28, 2018  |  0 Comments
Sure, a spinach and feta omelet is a comforting, breakfast-y pick. But how about a spinach and feta salad in the morning? Do it! I adore doing salad for breakfast or brunch. You get the deliciousness of an omelet along with extra nutritiousness. Plus, it’ll satisfy until your next meal without giving you that uncomfortably full feeling. In fact, don’t just reserve this salad for breakfast; it’s equally lovely for lunch or dinner. Hope you try it soon!
Read More

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...
Read More

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...
Read More

pita toast with labneh & pomegranate

by Jackie Newgent  |  December 1, 2017  |  2 Comments
I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result! You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it! Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas...
Read More