It is tomato season and I find the gorgeous colors and shapes to shine on their own. Here is a simple and east pasta recipe to allow those heirloom jewels to shine. 

Ingredients: 4 eggs 150g brown sugar 100g sourdough starter, 100% hydration 90g candied grapefruit peel 1 heaping tablespoon fennel seed A nice splash of liquor, cognac or brandy 260g almonds 165g buckwheat flour 135g rye flour 100g white or spelt flour 70g semolina 

Raw Brownies with Chocolate - Tahini Ganache

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Not only is broccoli an amazing source of calcium and fiber, but eating broccoli and other cruciferous veggies may help prevent cancer. This super simple recipe is decadent so you lick your plate clean. Ingredients: 1 head broccoli 2 slices preserved lemon, chopped *Tahini dip Silan Olive oil Sea salt and fresh ground black pepper Instructions: Preheat oven to 450 F or broil. Wash broccoli well and separate into florets. Place on a parchment lines baking tray and season generously with olive oil, sea salt and fresh ground pepper. Roast until the broccoli is slightly caramelized and still tender. Serve with tahini dip, silan and chopped preserved lemon. To make tahini dip, just use 1 cup tahini, juice of 1 lemon, a small garlic clove if you so desire, salt and add ice water until you reach the desired consistency.

A perfect nutrient dense and gluten free light crisp waffle to get your day started.

I am obsessed with the earthy, tangy deliciousness called zaátar and what could be a better place for this amazing spice to shine than in the folds of a chubby challah for shabbat. Here is my favorite challah recipe adapted from the amazing Carine Goren with zaatar. Ingredients: 300g organic bread flour 200g organic whole wheat flour 1 egg ⅓ cup sugar 1 tablespoon dry yeast 1 tablespoon fine sea salt 1 cup grapeseed oil 1 cup warm water Instructions: Place all ingredients in a stand mixer if you have one. Otherwise, throw everything in a large bowl and get kneading. Once the dough is even and smooth, place a bit of oil in a bowl, place your ball of dough on top and cover with a clean kitchen towel. Leave to rise for a few hours (this will depend on temperature and altitude, but 4 hours seems about right) dough should double in volume. Cut dough in 3 for an extra large challah or in 6 for two medium loaves. Place a couple of tablespoons of zaátar in a small bowl and mix well with olive oil. Roll out each segment into a long snake, it does not have to be perfect, I find that if I kind of pull at the dough, it lengthens very easily, and then rub the zaatar oil on the outer 2 snakes. Braid. Place on a parchment paper lined baking tray and rest for about an hour. Meanwhile, preheat the oven to 350 F. Bake for 25-35 minutes until golden on the outside and puffy in the center. If you want a shiny crust, baste with an egg and add a bit more zaatar or sesame seeds over the top.

I love a yummy lemon bar, but once I look at the ingredients, eggs and sugar, I am usually turned off. Here is a super clean version, crazy easy to make, super fresh and just the right balance of sweet and tart. Hope you love them as much as I do! Ingredients: Crust: 1 cup walnuts or almonds ¼ cup dried unsweetened coconut 6 large dates ¼ teaspoon salt 1 teaspoon ground cinnamon Filling: ½ cup cashews, soaked for at least 2 hours 3 tablespoons coconut oil Juice and zest of 2 lemons 3 tablespoons maple syrup Method: Place the crust ingredients in a food processor and blend. Use your fingers to press down in a mold. Place in freezer for a few minutes to set. Blend filling ingredients in a high speed blender until creamy. Pour over crust. Place in freezer to set for 5 minutes. Zest some lemon over the top or slice a lemon as thin as you can and use the slices to garnish the bars and add a bit more texture. Remove parchment paper from mold and cut into squares.

Adapted from a recipe from Anna Jones, who I adore, this version that replaces molasses with silan (natural date syrup) is a keeper. It is both moist and for those of you who have memories of honey cake, the aroma of this cake will tickle your cellular memory in a beautiful way.