notes on processing pistachio pesto

this pistachio and mint pesto is the perfect flavor bomb in a colorful quinoa salad. it's swirled into a bed of quinoa, plump dried apricots and crunchy pomegranate arils. the colors alone are lovely, but the flavor is unbelievable. it's a perfect accompaniment to lemon-roasted salmon or chicken.  

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classic hummus

as early as i can remember, hummus, tabbouleh and grape leaves were a staple at stoltz family gatherings. my family has roots in syria and lebanon, along with germany and ireland, but we've always gravitated towards middle eastern cooking when we're all together. i think that makes sense since so much of middle eastern food is communal - warm pita bread you can rip apart and share with your loved ones as your plunge it into hummus. me, as a little girl, standing next to my aunt learning how to roll grape leaves fresh off the vine...these are some of my earliest cooking memories. 

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roots and blues

it's a blustery gray day here in dc and all i want to do is wrap up in a blanket and pour through a good book. alas, it is a tuesday morning and i'm getting all the comfort i can out of a cup of black coffee and some acoustic, folksy spotify playlists. come lunchtime though, i'm so looking forward to a big bowl of these roasted veggies. this recipe was a staple in my college cooking repertoire - it was 1) cheap, 2) nourishing, 3) nutritious and 4) so dang delicious. 

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carrots, all dressed up

matt and i served these honey-roasted carrots with pan seared salmon and a light goat cheese pasta (in retrospect, that sounds like a lot of food...). but, for a lighter option, i've found that the leftover carrots also work well tossed in a kale salad with extra tahini dressing, feta cheese, a nut of your choosing for crunch (i've used salted pumpkin seeds). the tahini dressing would probably also be fab as a dipping sauce for sweet potato fries or brussels sprouts. 

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