Sides and Small Plates

How to Make a Salad You’ll Actually Want to Eat

Sardine Toast with Pickled Sumac Onions and Chermoula

Fennel Salad with Parmesan and Toasted Walnuts

Fatayer (Spinach and Onion Savory Hand Pies)

Marinated Mushrooms with Garlic and Thyme

Vegetarian Stuffed Peppers with Basil Vinaigrette

Lobster Tail with Lemon, Garlic and Aleppo Pepper

Stuffed Mushrooms

Taboon (Palestinian Flatbread)

Antipasto Salad

Wild Rice Salad with Apples, Pomegranate, Cranberries, and Walnuts

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

Spanakopita-Style Baked Mac and Cheese

Stuffed Acorn Squash with Tomatoes, Spinach, and Goat Cheese

Roasted Green Beans

Oven Roasted Sweet Potatoes with Honey Tahini and Sesame Seeds

Risotto alla Milanese (Saffron Risotto)

Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad)

Butter Beans with Garlic, Lemon and Herbs

Carrot Ginger Soup

Lavash Bread

Roasted Broccoli with Lemon

Baked Falafel

Dopiazeh Aloo (Persian Potato Curry)