Arugula and fig salad paired with pomegranate molasses dressing Is the perfect way to use fresh figs. And when the season is over, dried figs stand in so well that you can serve this salad all year long!
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A family favorite and a classic Hawaiian specialty – Portuguese sausage marries beautifully with soy sauce eggs and Japanese rice.
Rose Harissa – a spicy, smoky North African condiment takes on another layer of flavor with the addition of rose petals and rose water. Having a hard time finding it in the store? Make your own. This simplified recipe comes together quickly and will be your new favorite hot sauce.
This shakshuka recipe is an easy egg dish for your brunch and dinner menus. Spicy tomatoes are topped with poached eggs and served with pita for dipping.
Enjoy the flavors of fall with roasted delicata squash glazed with pomegranate molasses and topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
Roasted Asparagus Salad with Preserved Lemon is sure to appear many times in your spring and summer menus – as a light lunch, part of a buffet, or an inspired side to a sumptuous supper. Add fresh cherry tomatoes, crunchy nuts, and creamy cheese to make this salad taste even better than it looks.
This white bean hummus style dip with basil, pine nuts, and meyer lemon is a burst of sunshine in the winter and a perfect celebration of the season in warmer months. Serve with fresh vegetables, crispy pita chips, or fresh-from-the-oven pita bread.
This simple summer chopped salad brightens your table and taste buds, using the best of summer farmers’ market produce in an easy, fast, and healthy dish.
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I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!