My Recipes
Turkish Lentil Salad with Sweet Peppers and Herbs
Vibrant Turkish-inspired lentil salad with roasted red peppers, fresh herbs, and tangy pomegranate molasses. Served warm or chilled.
My Recipes
Chickpeas and Pasta with Herbs and Anchovies
A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes
My Recipes
Baked Lemon Pudding
A tangy-sweet baked lemon pudding with a custardy bottom and spongy top, perfect for a bright and cozy dessert.
My Recipes
Olive Oil Zucchini Bread
A tender, moist quick bread of grated zucchini, olive oil, and Greek yogurt, fragrant with cinnamon, nutmeg, and lemon zest, with optional walnuts for crunch.
My Recipes
Lemon Pudding
A creamy, tangy lemon pudding made with oat milk and fresh lemon juice, chilled in individual serving dishes.
My Recipes
Lemon Pudding Cakes with Raspberries
Individual lemon pudding cakes baked in ramekins in a water bath, with a soufflé top and custardy base, served with lightly sugared fresh raspberries.
My Recipes
Slow Roasted Salmon
A center-cut salmon fillet slow-roasted at 250°F with a brown sugar crust, then finished with a bright dill-lemon-olive oil drizzle.
My Recipes
Lemon-Olive Oil Tart
A bright, silky lemon curd tart with a tender press-in olive oil crust that bakes to a deep golden brown.
My Recipes
Lemon Pudding Cake
A light, airy baked pudding cake with a soufflé-like top and a custardy lemon sauce underneath, baked in a water bath.
My Recipes
Lemonade
Classic fresh-squeezed lemonade with a simple syrup base, bright enough to drink straight and strong enough to stand up to a shot of vodka or tequila.
My Recipes
Sauced Shrimp with Lemon, Garlic, and Parsley
Plump shrimp sautéed with garlic and lemon zest, then finished with white wine, fresh parsley, and butter for a bright, pan-sauce glaze.