My Recipes

There’s something about this salad that just hits different. Roasted eggplant, sweet red pepper, a little heat from the jalapeños, and that pop of tangy preserved lemon that brings it all together. It’s simple, full of flavor, and absolutely perfect with challah on Shabbat (or honestly, any day of the week!). 1 eggplant, cubed 1 red pepper, cut into large pieces 2 jalapeños, sliced in half lengthwise (I left the seeds in for heat) ¼ preserved lemon, minced ½ cup finely choppe

I use to be anti spicy food. Then I met my husband… and his family. That’s when I was introduced to real flavorful spicy dips. And let me...

Moroccan olives are amazing alongside anything literally. They can be served as a side dish, a cooked salad or even paired with hot...