Rustic Tabbouleh Salad

I grew up eating my Lebanese grandmother's delicate and lemony tabbouleh. She would finely chop the tomatoes, parsley and cucumbers then douse the salad with lots of fresh lemon juice. Tabbouleh was a staple on her dinner table, along with delicious Middle Eastern roasted chicken and rice pilaf.  I loved her home cooking. Middle Eastern food is my soul food. We enjoy this healthy cuisine at least three times a week. My husband is Polish but he loves Eastern Mediterranean food.

Three Indian Inspired Chutneys

I've got three Indian-inspired chutneys for you. Bright and summery...the bomb diggity spooned over salmon. Serve them with chicken or your favorite protein. Think of them as chopped salads or salsas to enjoy with warm chapati, tortilla chips or pita bread. Toss some beans into them for a light vegan meal. The mango chutney is spiked with creamy coconut milk.

A welcome addition to Indian meals as well as backyard bbq's, each one has its own character. They all share the warmth of sesame and the heat of chili in common. Cool and crunchy, the chutneys are a nice choice during the warm weather months.

Sesame-Lime Soba Noodles

I'm half Lebanese, so eating healthy, whole foods comes natural to me. I love cooking with seasonal vegetables and whole grains. It's not so easy curbing my sweet tooth. But that's another story for another time.

Real soba noodles are made with buckwheat flour. They're much less caloric than regular pasta. They contain important vitamins, minerals and protein. They're satisfying too. Give them a go the next time you're in the mood for pasta.

Lebanese Chopped Salad With Tahini Dressing

Winter is behind us and Boston has turned green. Lilacs are blooming. On the river path, the air smells like moss and honeysuckle. My beagle's nose twitches as she catches all the fresh scents. Seagulls are squawking. Summer is coming soon.

Creamy Black Bean Dip With Red Chili Salsa

Cool and creamy, spicy and crunchy, this healthy black bean dip has it all! Greek yogurt gives it a light, velvety texture and some added protein. The refreshing salsa is what makes it special. Lime juice and red chili infuse this dish with citrus flavor and punchy heat. Dip tortilla or pita chips into it. Serve it with some sliced avocado on the side and you've got a vibrant, healthy meal. Easy dishes like this are nice in summertime. This is a great appetizer for girl's night, casual entertaining on the deck or a solitary lunch in the sunshine.

Ultra-Creamy Hummus with Greek Salsa

This ultra-smooth and creamy hummus makes a lovely lunch, when served with pita. My Lebanese grandmother used to prepare a large bowl of it at every holiday meal. She made it the old fashioned way, soaking the dried chickpeas overnight and adding lots of tahini.

My quick and healthy version swaps the tahini for Greek yogurt. The yogurt gives it a light and luscious texture. It's high in protein too. The hummus is topped with briny olives and my fresh Greek salsa. The salsa has an herby hit of oregano, crunchy cucumbers and spicy chili pepper. The combination of the crisp salsa, creamy hummus and salty olives is good eating. In the summertime, we often enjoy light meals of Greek Turkey Meatballs , fish or chicken, hummus and fresh pita bread. Warm some pita and get dipping!

Avocado & Chickpea Hummus With Mediterranean Salsa

I'm half Lebanese, which means I grew up eating hummus. This non-traditional, ultra-creamy version has the added nutrition and luxuriousness of avocado and Greek yogurt. It's a high-protein, healthy and delicious dip that's perfect when paired with pita or on top of a fluffy baked potato for a light meal. I like this hummus better than the old standard. Ohhhh it is good! The fresh Mediterranean salsa takes it over the top with a welcome contrast of crunchy texture and zesty flavor. It'll have you rethinking hummus.  

Chili-Lime Tzatziki Chickpeas

Fresh salads are making their way into my kitchen. I'm half Lebanese, so I'm genetically programed to love chickpeas. I like using them as the base for satisfying salads. Here, these protein-rich beans are tossed with a creamy yogurt-cucumber dressing. The dressing is spiked with a little garlic and fresh lime juice. The recipe comes together quickly. Everything is combined in one bowl. A red chili pepper finishes things off with colorful flavor and heat. I highly recommend it. Stuff this refreshing salad into soft pita with crisp lettuce and tomato. It's great over a fluffy baked potato for a light vegetarian dinner too.   

Spicy Spanish Chickpeas

Chickpeas simmered in a rich and tangy tomato sauce, spiked with chili, paprika and a splash of sherry is what's for lunch today. The sherry really takes this humble bean dish to new levels. A squeeze of lemon and a drizzle of olive oil are the perfect finishes. These beans are delicious with a dollop of sour cream and some toasted slivered almonds sprinkled on top. They're also really good, served over rice, with my cooling cucumber tzatziki sauce (recipe below). Stuff them into warm pita, a baked potato or eat with crusty bread. This meal is high in vegetarian protein, especially when served with rice. It's healthy and filling too. It reheats well for workweek meals. Get your Spanish tapas fix in about 30 minutes.

Strawberry Cucumber Salsa With Thai Flavors

One summer, Tom and I were lucky enough to vacation on a remote part of Martha’s Vineyard with my sister and her husband.  I’d been planning this trip for most of my life, since I’ve always wanted to stay there. It seemed like a distant, dream-like place of amber light and blue water. It was everything I imagined it to be.

Lemony Salad with Chickpeas & Feta

Whipping up dishes like this lemony chickpea salad is a no brainer. Fresh mint adds sparkle. Feta gives it pleasant saltiness. Chickpeas lend protein, creaminess and substance. It's easy to prepare and anything but boring. Pair this salad with chicken or fish. Eat it with a crusty roll. It's also good packed for a work week lunch or a picnic because it transports well. Olives would be welcome here too.

Chopped Salad With Honey Lime Dressing

This chopped salad is crunchy and refreshing. The light dressing is spiked with lime, honey and mint. Diced avocado or chickpeas would be scrumptious in it too.

Mediterranean Toasted Quinoa Salad

This is a chopped salad that hits all the right flavors and textures: crunchy, creamy, toasty, tangy and bright . Lemony salads are wonderful year round. I particularly love them in winter, when most of us long for something lively, fresh and green. While tomatoes are tasteless in winter, red bell peppers, lemons and cucumbers are usually fine. Herbs seem to always be available on my supermarket shelves too.

Lemon Scallion Couscous Cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my  Moroccan Eggplant Tagine or a Persian Salad (recipe below). But, they're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies.

Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.