10 Spring-forward Recipes

 

Hi, spring! It’s finally time to shift away from hearty stews and delight in fresh and vibrant meals, taking advantage of the robust assortment of seasonal produce.

Check out these 10 spring-forward recipes (+ a Preserved Lemon Cocktail) to enjoy on these longer, warmer, sunnier days.

Chickpeas Shawarma Caesar Salad

This simple salad is layered with flavor and texture thanks to crunchy cukes, fennel, lettuce, herbs, and a creamy, yet light dressing we make with Sir Kensighton’s Everything Garlic Sauce and our Preserved Lemon Paste. Pro-tip: make double the chickpeas, they’re dangerously snackable.

Piyaz - Turkish Bean Salad

Piyaz is such an easy and filling salad, perfect as a mezze or a side dish to the main course. You can use canned beans in this recipe and throw in extra seasonal veggies you have on hand.

While we love our Matbucha Shakshuka, we also love this version with seasonal veggies and ooey-gooey melty cheese. It’s a delicious breakfast or brunch dish, best enjoyed out on a patio on a sunny morning. ☺️

Roasted Eggplant with Matbucha & Tahini

Ok, it’s not tomato season yet, but you can still enjoy that juicy, peak-season flavor with Matbucha. Thanks to its meaty, hearty texture and savory/umami undertones, eggplant is a perfect plant-based version if you’re looking for a satisfying, meatless dish.

Red Snapper Ceviche in Preserved Lemon 

This ceviche is a true treat on a warm, sunny day. Preserved Lemon Paste makes this dish a complete breeze to make, adding a lively zip and a bit of saltiness to the fish. Serve this ceviche as a dip for chips, bread, and a cold drink in hand. Not a fan of snapper? Any white fish would do the trick!

Schoug, Zhug, Zhough

We’re just going to warn you real quick - once you make Zhoug, you’re gonna want to put it on everything (and, honestly, you should). This herbaceous Yemenite condiment made with Kafe Hawaij adds brightness to almost any dish - spread it on a sandwich, spoon over roasted seasonal veggies, make it into a salad dressing and put it on fish/poultry.

Smoked Trout Salad

Tinned fish is having its moment, and we’re all here for it. Not only is it more affordable than fresh seafood, but you’ll also be surprised at how much you can do with it! Smoked trout is best paired with spicy greens, lots of herbs, and a touch of lemon. This salad is perfect as a spread or its own meal paired with some eggs, bread, and Fiery Harissa if spicy is your vibe.

 
 

Bean Hummus Dip w/ Spinach

This hummus comes out ultra-creamy, lemony, and a little nutty. Dress it up with spinach, runny eggs, more beans, and a few shakes of Fiery or Herby Harissa, and serve it for lunch or light dinner.

Hawaij Fish Kebabs

For when it’s grilling season, but not quite yet. These halibut fish kebabs turn out as delicious in a pan as they do on a grill and take barely any time. Feel free to sub in any other white fish, the secret ingredient here is the Hawaij marinade.

Tzatziki dip

Tzatziki is the perfect spring/summer dip. Our simple version is made with Preserved Lemon Paste and Sumac, it’s a little tangy, zesty, and very refreshing. Use to dip your chips, pita, or fresh veggies.

Bonus: Sunrise Ruby - Grapefruit & Preserved Lemon Paste Cocktail

Time to swap out the warm & cozy Apple Cider for something a little more refreshing and bright, and over ice. If you don’t trust us that adding Preserved Lemon Paste to your cocktails is a good idea, this article from The Strategist will surely convince and entice you.