Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers. Ingredients 2 cups whole-milk ricotta, drained, if necessary 1 large lemon, or more to taste 3 tablespoons minced shallots 1 tablespoon extra virgin olive oil, plus […]
If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread. Ingredients 1 large […]
Rosewater adds a light yet irresistible perfume to this Moroccan-inspired citrus cake—a little goes a long way. For an equally delicious variation, use lemon juice and zest in place of the mandarin oranges. Note: The whole-wheat pastry flour adds some fiber to the cake. Ingredients For the cake: ½ cup medium or bold extra virgin […]
Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell […]
