Baba ghanoush is simple to make with a combination of eggplant, tahini, lemon juice, garlic and salt. My version is topped with a killer za'atar and paprika oil that you can make while the eggplant is cooking. Traditionally, baba ghanoush is made by charing eggplants over a woodburining fire. This method provides the deep smokey [...]
This preserved lemon hummus is serious snacking! Punchy and bold, it is packed with 2 tbsp. of chopped preserved lemon rind, as well as 2 tsp. of juice from the jar of preserved lemons for good measure. Garlic, cumin, some fresh lemon juice, and a healthy portion of salt are all invited to the party, [...]
Step up your guac game with this loaded guacamole! Chocked full of diced tomato, green onion and jalapeño, seasoned with garlic, lime and smoked salt, and topped with more diced veggies, plus toasted chipotle pepitas and crumbled cotija cheese, this guac is anything but ordinary. It all starts with a lime, smoked salt, and grated [...]
This Caponata with Preserved Lemon and Balsamic is def a tasty way to use peak late summer produce! Caponata has its origins in Sicily. It is traditionally made with a base of tomatoes, eggplant, and celery and is served as an accompaniment to fish or as an appetizer. This Caponata with Preserved Lemon and Balsamic starts with [...]
What's Cooking with Kelli 