The signs of summer have arrived — you can feel it in the air (and amidst the quarantine impatience) as we crave that carefree sense of time and extra sunshine. Because gatherings are limited beyond measure, I decided to spend my Saturday preparing a feast to fill our stomachs and our spirits.
A Mediterranean theme of our family’s Israeli favorites created colorful, fresh flavors and inspired many “firsts.” I made hummus from scratch for my first time as well as naan bread, which I highly recommend no matter how many other plates you prepare for this type of dinner.
Below, you’ll find buttons to specific recipes from our spread that I hope you’ll add to your list. Some of my additional “non-recipe” recipes, however, included the following:
Chicken kabobs on the grill
Simple Israeli salad comprised of diced cucumbers, tomatoes and red onion — the lemon juice, olive oil, salt and pepper measurements are unknown since they’re literally added and edited to taste!
Spanikopita from the freezer section of the grocery
