Romaine Lettuce Salad with Halloumi Cheese

On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish.

Citrus Sponge Cake

After visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy.

Chicken with Artichokes and Lemon

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published some 3+ years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
See you next week with new recipes.

Tasty Eats

Artichoke is a very special vegetable; it is actually a cultivated flower bud of the thorny thistle family.

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Mini Lemon Raspberry Squares

Lemon bars are among my favorite cookies; the contrast between the crispy buttery dough layer and the lemon cream on top is almost addictive for me.
Unfortunately, too many times the bars are too large and are made with a thick dough layer, covered with a thick, overly sweet lemon layer, which is far from soft and creamy, as it should be.
Therefore, I usually end up making the bars myself, exactly the way I like them:  thin dough layer, a bit less sugar, and shorter baking time, to make sure the lemon layer is still pleasantly gooey and moist.

Calamari Salad

Many of us are more familiar with crispy calamari rings, coated with batter and deep fried. They are very tasty, but also can be quite heavy. Calamari salads are a bit less known, and it’s a shame, as they are a wonderful fresh alternative.
Here is one example for such a salad: lemony and green with fresh parsley, it is just perfect for a hot summer day. It is very easy to prepare and even easier to serve, as it is prepared ahead of time and kept in the fridge until serving. I’m sure you’ll love it once you’ll try it.

Fried Fish with Agristada – Sephardic Lemon and Egg Sauce

Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke.

Chicken Breast with Lemon Cream Sauce

This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day.

Yukon Gold Potatoes, Broccoli and Feta Cheese Salad

This simple and tasty salad is the proof that not all potato salads have to be heavily seasoned with mayonnaise.
It is light and fresh and easy to assemble. The fact that it is also aesthetically pleasing is an added bonus.

Freezer Butter Cookies: One Dough, Three Flavors

This simple and easy cookies recipe goes a long way and is extremely versatile. I start with basic dough, divide it into three portions and add different flavors to each.

Pork Souvlaki with Tzatziki

Souvlaki is a Greek dish, made of marinated small pieces meat, grilled on skewers. However, as you can see here, it is also possible to prepare the dish using a grilling pan, without the skewers.
Though not part of the traditional herbs used in this dish, to compensate for the lack of smoky aroma in indoor grilling, I have added some roughly chopped rosemary to the dish. It burns when grilling and adds lots of aroma and flavor. If you want a more authentic dish, omit it.

Lemon-Yogurt Peach and Plum Upside-down Cakes

With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.