Spring has Sprung!
As December unfolds, it brings a bounty of seasonal winter ingredients to savor!
Pears: Sweet and versatile, perfect for baking, poaching, or enjoying fresh.
Beets: Earthy and hearty, ideal for roasting, pickling, or adding to salads.
Brussels Sprouts: Nutritious and full of flavor, whether roasted, sautéed, or tossed in a festive dish.
Cauliflower & Broccoli: Versatile cruciferous vegetables that shine in soups, casseroles, or as roasted sides.
Citrus Fruits (Oranges, Lemons): Bright and tangy, bringing freshness to both sweet and savory recipes.
Cranberries: Tart and festive, perfect for sauces, baking, or adding a pop of flavor to salads.
Parsnips: Sweet and nutty, great for roasting or pureeing into cozy soups.
Persimmons: Lush and vibrant, delicious on their own or as part of desserts and salads.
Pomegranates: Jewel-like seeds that add a tangy burst of flavor to dishes and desserts.
Kale: A hearty green, perfect for salads, soups, or sautés.
Sweet Potatoes: Comforting and rich, perfect for mashes, casseroles, or roasting.
Celebrate December’s seasonal flavors by incorporating these winter delights into your meals! Stay tuned for delicious recipes to make the most of this festive month. What’s your favorite way to enjoy December’s bounty?
Weekend vibes = made for relaxing and snacking!
Kick back, unwind, and treat yourself to a bowl of this viral za’atar popcorn—the herby, zesty upgrade your snack game has been waiting for. Perfect for cozying up with your favorite book, a movie or sharing laughs with family and friends.
Zaa`tar popcorn is so easy to make:
🍿 toss your corn kernels with oil
🌿 add a generous sprinkle of za’atar
🧂 Add a pinch of salt
A little crunch, a lot of flavor—it’s everything a snack should be.
✨ Pomegranate-Glazed Brussels Sprouts ✨
Golden-crisp Brussels sprouts meet a tangy-sweet pomegranate glaze, sprinkled with earthy cumin and a generous handful of toasted walnuts for that irresistible crunch. Fresh pomegranate seeds scattered on top add a burst of juicy brightness to every bite. A dish that’s as stunning as it is flavorful—perfect side dish for your holiday tables.
Comment POMEGRANATE and we’ll send the recipe straight to your DMs!
Elevate your holiday table with this Turkey Roulade: filled with a flavorful sage herb stuffing, slathered in sage citrus butter, and roasted to juicy perfection. A show-stopper that’s as delicious as it is stunning—and perfect for next-day leftovers! Comment TURKEY and we’ll send the recipe straight to your DMs.
Pumpkin Kibbeh: A Seasonal variation on a Timeless Lebanese Dish
Kibbeh is a beloved Lebanese tradition—a perfect harmony of bulgur wheat, spices, and savory fillings. This Pumpkin Kibbeh is a vegetarian take on the classic, blending the rich flavors of the season with Swiss chard, chickpeas, a hint of sweetness from raisins, and tang from sumac and pomegranate molasses.
This kibbeh version is a tray bake, making it quicker to prepare than traditional kibbeh croquettes—ideal for a festive and stress-free Thanksgiving dish. Celebrate the bounty of the season with this comforting and flavorful recipe, sure to impress your family and friends.
What would you serve this kibbeh with!
Kitchen Facts:
In Arab and middle eastern cooking, burghul (برغل) is a staple used in a variety of dishes, with its grain size influencing the type of recipe it’s best suited for. Here’s how the different sizes are used:
1. Fine Burghul#1 (برغل ناعم)
• Texture & Cooking Time: Fine and soft, cooks quickly, often just requires soaking in hot water.
• Common Uses:
• Tabbouleh (تبولة): Mixed with parsley, tomatoes, mint, and a lemon-olive oil dressing.
• Kibbeh (كبة): Used as a base ingredient in the dough for raw or cooked kibbeh.
• Stuffings: Mixed into fillings for vegetables like grape leaves or zucchinis.
2. Medium Burghul #2 (برغل متوسط)
• Texture & Cooking Time: Slightly larger, has more bite, cooks faster than coarse burghul.
• Common Uses:
• Pilafs: Used as a rice alternative in bulgur pilafs.
• Salads: Added to hearty salads with vegetables or beans.
• Soups and Stews: Thickens broths and adds texture.
3. Coarse Burghul #3 (برغل خشن)
• Texture & Cooking Time: Chunkier with a chewy texture; needs longer cooking or steaming.
• Common Uses:
• Mujaddara (مجدرة): Paired with lentils for a hearty dish.
• Pilafs and Casseroles: Cooked like rice with spices, vegetables, or meat.
• Stuffings: Sometimes used in stuffed chicken or lamb dishes.
What am I adding?
Get to know key ingredients
It’s possible ingredients in our recipes are new to you. Learn more about common Mediterranean and Middle-Eastern ingredients so you can better understand the blending of flavors.
