from Dining In by Alison Roman

  • vinegar-roasted beets with spring onions and yogurt, p. 33
  • raw broccoli and basil salad with peanuts and shallot, p. 41
  • turmeric-roasted carrots with seeds and labne, p. 52
  • cucumbers and kohlrabi in crunchy chili oil, p. 61
  • raw and roasted carrots and fennel with feta and pistachios, p. 64
  • raw and roasted kale with pistachios and creamy pecorino, p. 84
  • apple and endive salad with parsley and salted almonds, p. 90
  • persimmons and pears with blue cheese and spicy pecanas, p. 93
  • burrata with tangerines, shallots, and watercress, p. 95
  • smashed cucumbers and scallions over garlicky yogurt, p. 112

from Zaitoun by Jasmin Khan

  • hummus with olives, cucumbers, and tomatoes, p. 22
  • hummus with lemon and green chili chickpeas, p. 26
  • pickled turnips, cucumbers, and cauliflower and carrots, pp. 65–67
  • roast romanesco cauliflower with tahini and pomegranates, p. 78
  • everyday Palestinian salad, p. 81
  • roast rainbow carrots with herbed yogurt, p. 84
  • Gazan salad, p. 85
  • fattoush, p. 87
  • tabbouleh, p. 88
  • red pepper, lentil, and tomato salad, p. 98

from Persiana by Sabrina Ghayour

  • cacik, p. 15
  • marinated feta, p. 17
  • smoked eggplant salad, p. 25
  • hummus, p. 28
  • spicy tomato and smoked pepper dip, p. 30
  • pistachio and feta dip, p. 36
  • radish, cucumber and red onion salad with mint and orange blossom dressing, p. 154
  • french lentil and quinoa salad with lemon and sumac, p. 157
  • turkish white bean salad, p. 163

from Nothing Fancy by Alison Roman

  • garlicky beet dip with walnuts, p. 25
  • creamy sesame turmeric dip, p. 26
  • spicy tomato-marinated feta, p. 48
  • creamy goat cheese with lemony za'atar, p. 53
  • fancy citrusy olives, p. 59
  • tangy roasted mushrooms, p. 60
  • spicy, giant crunchy corn, p. 74 (more of a snack)
  • little gems with garlicky lemon and pistachio, p. 88
  • citrusy cucumbers with red onion and toasted sesame, p. 96
  • spicy red cabbage with sweet onion and lime, p. 99
  • smashed cucumbers with sizzled turmeric and garlic, p. 107
  • grilled carrots with limey hot sauce and cotija, p. 123
  • sticky roasted carrots with citrus and tahini, p. 132
  • roasted squash with yogurt and spiced, buttered pistachios, p. 148
  • long-roasted eggplant with garlic, labne, and tiny chile croutons, p. 158
  • garlicky broccoli and greens with hazelnut and coriander, p. 160
  • black lentils with crispy garlic and labne, p. 167

from Shelf Love by Noor Murad and Yotam Ottolenghi

  • roasted pepper salad with cucumber and herbs, p. 77
  • brussels sprout and parmesan salad with lemon dressing, p. 99

from the internet

jan 16 2022 ∞
may 24 2022 +