lebanese cuisine Archives - Jackie Newgent

caprese-style salad with pine nuts and mint

by Jackie Newgent | June 13, 2024 | 1 Comment

There’s something so special about a Caprese salad when it’s made with the freshest seasonal tomatoes. So, I decided to create another version with a middle eastern twist for culinary excitement. My caprese-style salad with pine nuts and mint is fully plant-based and fully yum!

crispy lebanese veggie burrito

by Jackie Newgent | April 4, 2024 | 1 Comment

I’m a huge fan of bean, rice, and guac burritos! But I’m also a lover of Lebanese food. So, voila … crispy lebanese veggie burrito it is. So good!

lebanese tempeh and bell pepper rice bowl

by Jackie Newgent | January 5, 2022 | 6 Comments

bowl with lebanese tempeh and bell pepper and rice

My comfort food is middle eastern (or at least middle eastern-inspired) cuisine, like this delicious Lebanese tempeh and bell pepper rice bowl. That’s mostly because it brings back so many wonderful memories of my Lebanese mother and my favorite dishes that I grew up eating.

mediterranean salad with sumac tahini dressing

by Jackie Newgent | November 18, 2019 | 1 Comment

This fall I have had the pleasure to have Leah Kern as my dietetic intern. She loves story-telling about food—and she has quite an adventurous eating style. Her default meals have a Mediterranean flair. So, I asked her to create a seasonal Mediterranean-style recipe for you. (Check out her instagram page for food and stories @foodfor_thought_.) She created this awesome salad that I’ll be sure to be making often. Here’s her story about the delightful salad—and the recipe!

red rice & beet stuffed grape leaves

by Jackie Newgent | September 30, 2019 | 1 Comment

One of my favorite childhood memories is picking fresh grape leaves with my mom. And one of my all-time favorite foods is stuffed grape leaves. It’s definitely my kind of comfort food. While my Lebanese mother made grapes leaves exactly the same way every time … by taste and feel, not by recipe … I like to go rogue from time to time. That’s what I did here. I guess you can say I actually went rather rouge! Instead of a traditional plant-based version, I used red rice and snuck in some beets. Though nothing will ever replace classic stuffed grape leaves, this is definitely a fun one to serve up!