SLAW TABBOULEH

VINE STUFFED LEAVES

FETTA DIP

MOZZA

CREAM CHEESE

COLESLAW SALAD

Deli FETTA DIP

TABBOULEH

Thinly shred the green and red cabbage (use a sharp knife or mandoline). Place shredded cabbage in a large mixing bowl. Peel and shred the carrot; add to the bowl. Slice scallions thinly and add. Chop parsley and mint finely and add to the bowl.

Prep cabbages and vegetables

Quarter the cherry tomatoes and seed and dice the cucumber; add both to the bowl with the shredded vegetables and herbs. Toss gently to combine.

Add fresh vegetables

Place the bulgur in a heatproof bowl. Pour 1 1/4 cups hot (not boiling) water over bulgur, cover tightly with plastic wrap or a lid, and let sit 12–15 minutes until tender and liquid is absorbed. If excess water remains, drain in a fine-mesh sieve and press gently to remove extra moisture.

Soak bulgur

Fluff the soaked bulgur with a fork and let it cool to near room temperature (about 10 minutes). Once cooled, add the bulgur to the slaw mixture and toss to distribute evenly.

Cool and fluff

If using, toast pine nuts or pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden (2–3 minutes). Let cool slightly and sprinkle into the slaw.

Add nuts (optional)

In a small bowl or jar combine fresh lemon juice, extra-virgin olive oil, red wine vinegar, minced garlic, ground cumin, salt, freshly ground black pepper, and red pepper flakes if using. Whisk or shake vigorously until emulsified.

Make dressing

Taste the dressing and adjust seasoning: add more salt for brightness, more lemon for acidity, or a touch more olive oil to mellow. The dressing should be bright and slightly tangy.

Taste and adjust

Pour about three-quarters of the dressing over the slaw and bulgur mixture. Toss thoroughly to coat all ingredients. Let the salad sit for at least 10–15 minutes to allow flavors to meld; toss again and add more dressing as needed to reach desired moisture and flavor.

Adjust final seasoning with extra salt, pepper or lemon juice. Transfer to a serving bowl and sprinkle toasted nuts on top if using. Garnish with a few additional whole parsley leaves or mint sprigs.

Serve chilled or at room temperature. The salad keeps well refrigerated up to 3 days; if storing, reserve extra dressing and add before serving if it becomes dry.

green cabbage

red cabbage

carrot, shredded

fresh parsley, finely chopped

fresh mint, finely chopped

scallions (green onions), thinly sliced

bulgur (fine or medium)

hot water

cherry tomatoes, quartered

cucumber, seeded and diced

toasted pine nuts or pistachios (optional)

fresh lemon juice

extra-virgin olive oil

red wine vinegar

garlic cloves, minced

ground cumin

salt

freshly ground black pepper

red pepper flakes (optional)

Rinse the rice under cold water until water runs mostly clear. Drain well.

Prepare rice

In a medium skillet over medium heat, warm 2 tbs olive oil. Add the chopped onion and sauté 4–5 minutes until translucent but not browned.

Add the ground lamb to the skillet and cook 3–4 minutes, breaking it up, until it just loses its raw color. Season with 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp allspice and 1/4 tsp cinnamon and stir to combine.

Stir in the tomato paste and cook 1 minute to bloom the flavor. Add the rinsed rice and toss to coat, cooking 1–2 minutes so the rice becomes translucent at the edges.

Pour 1/3 cup water (or stock) into the skillet, reduce heat to low, cover and simmer 8–10 minutes until rice is partially cooked but still has bite (it will finish cooking inside the leaves). Remove from heat and let cool 5 minutes.

Stir in the chopped parsley, mint, lemon zest and 1 tbsp lemon juice. Adjust seasoning to taste. The mixture should be moist but not soupy.

If jarred vine leaves are brined, rinse each leaf under cold water briefly and pat dry. Trim any tough stems so leaves lie flat.

Prepare your pot: line the bottom with a few whole or torn vine leaves and a few lemon slices to prevent sticking. Scatter the whole peppercorns if using.

Lay a vine leaf shiny side down on a work surface. Place about 1 to 1 1/2 teaspoons of the stuffing near the stem end (adjust to leaf size). Do not overfill.

Fold the stem end over the filling, then fold in the sides, and roll up tightly toward the tip to form a compact cylinder. Repeat with remaining leaves and stuffing.

Arrange the rolls seam-side down in concentric circles in the pot, packing them snugly so they won’t unravel. Work in layers if necessary.

Drizzle 2 tbs olive oil over the top, then place a layer of lemon slices over the rolls. Pour 1 cup water or light stock over carefully — just enough to almost cover the rolls (do not submerge more than 3/4).

Place a small heatproof plate on top of the rolls to weigh them down. Cover the pot with a tight-fitting lid and bring to a gentle simmer over low-medium heat.

Simmer gently for 35–40 minutes, checking once after 20 minutes to ensure liquid isn’t evaporating too quickly (add a few tablespoons more water if needed).

Turn off the heat and let the pot sit covered for 10–15 minutes to finish steaming. Carefully remove the plate and transfer the stuffed leaves to a serving platter. Drizzle any remaining cooking liquid over them.

While the stuffed leaves cook or rest, combine the Greek yogurt, drained grated cucumber, minced garlic, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp salt in a small bowl. Mix until smooth and chill until ready to serve.

short-grain rice (or Arborio), rinsed

ground lamb (or beef)

yellow onion, finely chopped

tomato paste

olive oil (for stuffing)

lemon, zest and 1 tbsp juice

ground allspice

ground cinnamon

black pepper

jarred vine leaves (grape leaves), drained

lemon, sliced (for layering and serving)

olive oil (for layering and drizzling)

water or light vegetable/chicken stock (for pot)

whole peppercorns (optional)

plain Greek yogurt

cucumber, finely grated and drained

garlic clove, minced

lemon juice

olive oil

Allow the cream cheese to sit at room temperature for 15–20 minutes so it softens. Crumble the feta if not already crumbled and mince the garlic finely.

Prepare ingredients

In a food processor or blender, combine the crumbled feta, softened cream cheese, and Greek yogurt. Pulse 6–8 times until the mixture is roughly combined and starting to smooth.

Add the minced garlic, lemon juice, 1 tablespoon olive oil, and black pepper. Process continuously for 20–30 seconds until smooth and creamy. Scrape down the bowl with a spatula and process again if needed.

If the dip is too thick for your liking, add hot water 1 teaspoon at a time and pulse until you reach a spreadable, dip-like consistency (usually 1–2 teaspoons). Taste and adjust: add a pinch more black pepper or 1/4 teaspoon lemon juice if desired.

Transfer the whipped feta and cream cheese dip to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle about 1 teaspoon extra-virgin olive oil over the top. Sprinkle dried oregano or za'atar evenly, then add red pepper flakes if using. Scatter the chopped parsley and a little lemon zest over the dip for brightness.

Serve immediately with toasted pita chips, crackers, or vegetables. Alternatively, cover and refrigerate for up to 3 days; bring to room temperature for 20–30 minutes and stir before serving.

feta cheese, crumbled

cream cheese, softened

Greek yogurt (plain, full-fat)

garlic, minced (about 1 small clove)

fresh cracked black pepper

hot water (to thin, optional)

extra-virgin olive oil (for drizzling)

dried oregano or za'atar

lemon zest (optional)

toasted pita chips, crackers, or raw vegetables

Wash the tomatoes. Slice the medium tomatoes into 6–8 mm (1/4 inch) thick rounds and halve the cherry tomatoes. Place them in a shallow serving bowl or platter in an even layer.

Prepare tomatoes

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. If using lemon, add a teaspoon of lemon zest or a few drops of juice to brighten it. Drizzle this dressing evenly over the tomatoes and gently toss or arrange so tomatoes are coated but not crushed.

Dress tomatoes

Bring the mozzarella to room temperature for 15–20 minutes — this enhances flavor and texture. Using a sharp knife, score each mozzarella ball with a shallow X and gently open each ball slightly so the interior is visible (if using burrata-style, you can tear to reveal creamy interior). Place the mozzarella on top of or beside the dressed tomatoes.

Prepare mozzarella

Tear the basil leaves by hand and scatter them over the tomatoes and mozzarella. Drizzle the remaining 2 tablespoons of extra-virgin olive oil over the mozzarella and basil for shine and flavor.

Add basil and oil

Drizzle 1 tablespoon balsamic glaze sparingly in a zigzag over the cheese and tomatoes. Sprinkle flaky sea salt over the mozzarella and finish with the remaining 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste (add remaining sea salt if needed).

Finish and season

Serve immediately at room temperature with slices of crusty bread for spreading the creamy cheese and soaking up juices. If not serving right away, keep covered in the refrigerator up to 2 hours, then bring back to room temperature before serving.

Serve

fresh mozzarella ball (whole-milk, 125–150 g each)

ripe tomatoes (medium)

cherry tomatoes (mixed colors)

fresh basil leaves

balsamic glaze

sea salt

crusty bread (optional, for serving)

flaky sea salt (for finishing)

lemon (optional, for zest or a few drops of juice)

Combine 1 liter whole milk and 250 ml heavy cream in a large heavy pot. Heat gently over medium-low, stirring occasionally to prevent scorching, until the mixture reaches 86°C (187°F). Remove from heat and let cool to 21–24°C (70–75°F). Use an instant-read thermometer for accuracy.

Warm the milk and cream

When the milk/cream blend has cooled to 21–24°C (70–75°F), sprinkle 2 tsp mesophilic starter culture (or add 2 tsp live-culture buttermilk) evenly over the surface. Let sit 2 minutes to rehydrate, then gently stir thoroughly but slowly for about 30 seconds to distribute the culture.

Inoculate with culture

Dilute 1 tsp liquid rennet in 2 tablespoons nonchlorinated water. Stir once to combine. Add the diluted rennet to the cultured milk and stir gently for 20–30 seconds in an up-and-down motion to ensure even distribution.

Add diluted rennet

Cover the pot and leave undisturbed at 21–24°C (70–75°F) for 4–6 hours, or until a clean break forms when you insert a knife or finger and lift a small section of curd. The mixture should have the texture of a firm yogurt.

Set the curd

If the curd is very firm you may cut it into 1–2 inch pieces to speed draining. Using a ladle or slotted spoon, transfer curds into a colander lined with double-layer cheesecloth or butter muslin placed over a bowl.

Cut and ladle out curds (optional)

Gather the corners of the cheesecloth and tie into a bundle. Allow whey to drain at room temperature for 6–12 hours, depending on desired firmness. For a softer, spreadable cream cheese drain 6–8 hours; for firmer cream cheese drain 10–12 hours. You can hang the bundle or set it in the colander with the bowl beneath to collect whey. Avoid pressing hard — gentle weight (a small jar) can be added for slightly firmer texture.

Drain the whey

Reserve whey for other uses (baking, smoothies, fermenting) if desired.

Save whey (optional)

Transfer drained curd to a mixing bowl. Add 1 tsp fine sea salt and (optionally) 1 tsp granulated sugar. Using a spatula, electric hand mixer, or small food processor, beat or process the curd until very smooth and creamy, scraping the bowl sides. If the mixture is too stiff, add 1–2 tablespoons of reserved whey or a little heavy cream to reach desired spreadability.

Blend to a smooth consistency

Taste and adjust salt or sugar to preference. For herb or flavored cream cheese, fold in finely chopped herbs, citrus zest, or other flavorings now (not included in base ingredient list).

Pack the cream cheese into an airtight container. Chill in the refrigerator at least 4 hours (overnight recommended) to firm and develop flavor. Homemade cream cheese will keep 7–10 days refrigerated.

Pack and chill

whole milk

heavy cream (35–40% fat)

mesophilic starter culture (e.g., MA4001 or MA4002) or plain live-culture buttermilk

liquid rennet

nonchlorinated water (for rennet)

fine sea salt

granulated sugar (optional, for slightly sweet cream cheese)

thermometer (instant-read or probe)

large heavy pot

cheesecloth or butter muslin

colander

ladle or slotted spoon

mixing bowl

Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters and remove the core. Using a sharp knife or mandoline, finely shred the green and red cabbage. You should have about 5 cups combined.

Prepare cabbage

Peel and grate the carrot. Thinly slice the green onions on the bias and chop the parsley. Combine shredded green cabbage, red cabbage, grated carrot, green onion, and parsley in a large mixing bowl. Toss gently to distribute evenly.

Grate carrot and slice aromatics

In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, sugar, and celery seed (if using) until smooth. Season with kosher salt and freshly ground black pepper, tasting and adjusting acidity or sweetness as needed. The dressing should be creamy but pourable.

Mix dressing

Pour the dressing over the prepared cabbage mixture. Using two large forks or salad tongs, toss thoroughly to coat all vegetables evenly. Continue tossing for 1–2 minutes to slightly wilt the cabbage and help flavors meld.

Combine dressing and salad

Drizzle the extra-virgin olive oil over the dressed coleslaw and give a final gentle toss. Taste and adjust seasoning with additional salt, pepper, lemon juice or sugar if desired. Sprinkle chopped chives on top, if using.

For best flavor, cover and refrigerate the coleslaw for at least 30 minutes before serving to allow flavors to marry. Serve chilled or at cool room temperature. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

green cabbage (finely shredded)

red cabbage (finely shredded)

carrot (grated)

green onion (thinly sliced)

fresh parsley (chopped)

mayonnaise

apple cider vinegar

granulated sugar

Dijon mustard

celery seed (optional)

kosher salt

black pepper (freshly ground)

chopped chives (optional)

Line a food processor bowl or blender ready for use. If you don't have one, use a medium mixing bowl and an electric hand mixer or a sturdy whisk.

Prepare equipment

Add the crumbled feta, softened cream cheese, and Greek yogurt to the food processor. These are the cream base — using room-temperature cream cheese helps achieve a smooth texture.

Pulse the mixture 6–8 times until mostly combined, then run the processor for 20–30 seconds more until smooth and creamy. Scrape down the sides with a spatula as needed.

With the processor running on low (or after transferring to a bowl), add 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Process or beat until homogeneous and silky, another 10–15 seconds.

Taste the dip and season with 1 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes if using. Pulse briefly to incorporate. Remember that feta is naturally salty — add additional salt sparingly.

Transfer the dip to a serving bowl and smooth the surface with the back of a spoon.

Stir or sprinkle in 2 teaspoons chopped fresh dill and 2 teaspoons sliced chives, saving a little of each to garnish if desired.

Make a shallow well in the center of the dip. Drizzle 1 tablespoon extra-virgin olive oil into the well and dust the top lightly with 1/2 teaspoon smoked paprika. Finish with the reserved herbs scattered on top and a quick squeeze of the lemon wedge to taste.

Serve immediately with toasted pita chips, baguette slices, and fresh vegetables. Alternatively, cover and chill for 30–60 minutes to let flavors meld; remove from fridge 10 minutes before serving to bring back creaminess.

Leftovers: store in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a splash of olive oil if it firms up.

feta cheese (crumbled)

cream cheese (softened)

Greek yogurt (full fat)

lemon zest

garlic (minced)

dijon mustard

honey (or agave)

fresh dill (finely chopped)

fresh chives (thinly sliced)

extra-virgin olive oil (for drizzle)

smoked paprika (for dusting)

lemon wedge (for serving)

toasted pita chips or baguette slices

fresh vegetables (carrot sticks, cucumber rounds, cherry tomatoes)

Place 3/4 cup fine bulgur in a small bowl. Pour 3 tablespoons of hot (not boiling) water over the bulgur, stir, cover and let sit for 10–12 minutes until tender but not mushy. If any excess water remains, drain off; fluff with a fork and squeeze gently in a clean towel or between your hands to remove extra moisture. Let cool to room temperature.

Wash parsley and mint thoroughly. Dry completely in a salad spinner or with paper towels to avoid diluting the salad. Remove thick parsley stems and finely chop the leaves and tender stems. Finely chop the mint. Pack the chopped parsley into a measuring cup to confirm ~3 cups; if slightly over, trim a little.

Slaw Tabbouleh

Vine Stuffed Leaves

Fetta Dip

Mozza

Cream Cheese

Coleslaw Salad

Deli Fetta Dip

Tabbouleh