Salads

For this dish, we use Whole Spice Lamb Rub, which blends salt with thyme, chili, rosemary, garlic, spearmint, lemon, onion and black pepper. You can substitute any blend of spices that you enjoy. Continue reading →

The instructions for this recipe begin with the pita chips, which Ronit blends with our Za’atar Spice Blend for authentic eastern Mediterranean flavor. Continue reading →

Fresh sage leaves are easy to handle and fun to fry up in olive oil for a crunchy addition to salads. Continue reading →

Lentils have a mild, yet satisfying savory taste that mingles well with many seasonings. In this salad recipe, Ronit keeps it simple with a fresh dressing of lemon, olive oil, herbs and her Garlic & Parsley Sea Salt blend: Continue reading →

Use any variety of heirloom tomato, or a mix. Continue reading →

An easy-to-prepare side dish in the Moroccan tradition of Ronit's family. Continue reading →

This colorful dish makes it easy to "eat your carrots." Continue reading →

This is best prepared a few hours before serving. Continue reading →

Ingredients:

1 cup dry couscous
1 cup vegetable stock
1 Tbsp butter or olive oil
1/2 cup sliced almonds
1/2 cup dried & diced apricots
1/2 cup dried cranberries
pinch of roasted cumin powder
pinch of smoked paprika
1 small bunch of parsley, finely chopped
5 or 6 mint leaves, chopped
sprig of mint for garnish
Juice of ½ lemon
2 or 3 thinly sliced green onions
pinch of saffron (optional)
salt to taste Continue reading →

Ingredients:

12 oz or 3 cups Frozen artichoke hearts, quartered
1 Tbsp Olive oil
1/2 tsp Thyme leaves
5 garlic cloves, sliced lengthwise
1/4 tsp Salt
1 Fresh lemon seeded and quartered
1 tsp Istanbul Turkish Salad Seasoning
1/8 tsp Ground black pepper
Continue reading →