These slider-sized burgers are enhanced with Middle Eastern spices and herbs for a kebab-like flavor. Easy, lean, flavorful.
Sliced vegetable skewers marinated with pesto, lemon juice and olive oil. Healthy, gluten free, can be made dairy or vegan. Perfect for a backyard barbecue cookout.
Tender noodles and broccoli tossed with a sweet, creamy, tangy sauce. A plate full of plant-based goodness!
Golden creamy saffron-infused vegetarian risotto with chickpeas for complete protein. A hearty and filling meatless entree.
Super simple recipe for buttery, flaky black cod glazed and caramelized with Soy Vay® Veri Veri Teriyaki® sauce. #spon Easy broiled recipe, similar to miso black cod.
Learn to make herby, delicious, flavorful tuna salad without mayonnaise. This Mediterranean-style tuna salad is healthy and delicious!
A classic Jewish chicken soup recipe with a Middle Eastern twist. Golden turmeric-spiced broth with fluffy, flavorful matzo balls. Kosher for Passover.
Healthy, tasty, and authentic recipe for fish cooked in a mild Moroccan paprika sauce with olive oil, garlic, cilantro, and red bell peppers.
Simple and flavorful chicken thighs marinated in Soy Vay Veri Veri Teriyaki, then baked and broiled for a caramelized, grill-like finish. Oven to table in 25 minutes.
Tender, tasty brisket slowly cooked with African spices, peppers, herbs and garlic. A recipe from Michael Twitty, author of The Cooking Gene.
Learn to make savory stuffed cabbage leaves with meat and rice filling and a classic tart and sweet tomato sauce.
A light, healthy and flavorful take on lentil soup with spices, wilted greens, and fresh lemon juice.
Easy, healthy Middle Eastern vegan recipe with chickpeas, tomato, eggplant and onions. Traditional Druze family cooking.
Curried vegetable stew entree with cauliflower, chickpeas and greens in a creamy curry-flavored coconut sauce. Simple vegan and gluten free one-pot meal.
Simple and tasty stew made with okra, chicken, carrots and North African spices. Delicious one-pot meal.
A Recipe from Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Butter is the star of the show on this dish.
Broccoli Cheddar Frittata with Smoked Paprika, tasty vegetarian entree for breakfast, brunch or dinner.
A recipe from our Israeli family. Similar to Turkish kobete, but made with a filling of meat, tomatoes, potatoes and pine nuts.
A simple soup puree shared by my friend Julie, made with Jerusalem artichokes and coconut milk, yields a rich and complex flavor.
Flavorful vegetarian soup topped with lemony couscous and garnished with fresh mint. Recipe from Lick Your Plate by Julie Albert and Lisa Gnat
“Faux”-lognese recipe for flavorful, healthy meatless pasta sauce with lentils, mushrooms, fire-roasted tomatoes and spices.
Gluten free vegetarian frittata with spinach, crumbled goat cheese and a crispy potato crust