Loaded Dark Chocolate Bark

This chocolate bark studded with toasted pistachios, almonds, and cranberries are easy-to-make, healthy snack, mood booster, and a decadent vegan treat.

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Lusine’s Eggplant Dip: The Power of a Refugee Woman

Eggplant Pomegranate Dip is a vegan mezzah/appetizer dish that is so simple to make but it will be the star of your mezzeh tray. The pungency of eggplant mixed with onions and mashed garlic is tamed by a drizzle of pomegranate molasses, creating a wonderful balance between the sweet, salty, and tart.

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Samia’s Fava Bean Dip: Bridiging Cultures

In an attempt to collect an Egyptian Diaspora of favorite recipes, I am delighted to host Dr. Samia Spencer at my blog “Chez Nermine”. In her recipe of delicious Fava beans dip, Dr. Spencer manages to blend a traditional Egyptian dish with the influence of Southern cuisine in the US that is loaded with pungent spices and fresh vegetables. 

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Homemade & Light Cheese Balls in four Distinct flavors

These Mini light cheese balls are made out of skimmed milk and mixed with fresh herbs, tomatoes, seasoning, and onions. For an additional layer of sophistication and beauty, These mini balls are coated by different flavors: chipotle pepper, walnuts, za’atar, and black sesame seeds. They make excellent healthy snack or elegant cocktail food.

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