Published: May 2026
Author: Jaymie and Lily Recipe origin: Middle East
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
Naan bread or pita
¼ cup water
2 TBSP of oil packed sun-dried tomatoes (separate a few, chopped, for garnish)
½ tsp salt
¼ tsp ground pepper
2 garlic cloves
1 can (15 oz) chickpeas, drained (separate out a few for garnish)
Chopped fresh parsley, optional
Toast the naan bread or pita. Slice into triangles.
Combine water, sun-dried tomatoes, salt, pepper, garlic, and chickpeas in a food processor or blender. Process until smooth.
Garnish with chopped sun-dried tomatoes, a few chickpeas, and parsley.
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
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Published: May 2026
Author: Jaymie and Lily Recipe origin: Mediterranean
For those allergic to eggs who can’t use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like feta!
14 oz can of artichokes, chopped
1 TBSP olive oil
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
8 oz of feta, roughly chopped or crumbled
6 oz fresh spinach, chopped
1 cup parmesan cheese, grated
½ cup Greek yogurt
1-2 scallions, chopped
Preheat oven to 400 degrees.
In a small baking dish mix together the artichokes, olive oil, garlic powder, salt, pepper, and feta.
Bake for 20 minutes.
Mix everything together and then add the spinach, parmesan, greek yogurt, and scallions.
Mix again so everything is combined.
Bake for another 10 minutes.
Serve with your favorite crackers, veggies, chips, or crusty bread!
For those allergic to egg and can not use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like Feta!
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Serves 8 / Total time: 15 minutes
Ingredients
3 tbsp. roasted & salted pistachios, chopped
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Hot honey (for drizzling)
Mix goat cheese, salami, and lemon zest in a medium bowl. Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.
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Published: February 2026
Author: Kristin L. Recipe origin: USA
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!
Dressing:
2 tablespoons Mayonnaise
1 clove garlic
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup freshly squeezed lemon juice
1 ½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan
Capers:
¼ cup olive oil
2 tablespoons capers, patted dry with a paper towel
Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup panko
Pinch each kosher salt and freshly ground black pepper
Salad:
3 heads of romaine hearts, chopped
½ cup freshly grated Parmesan
For the dressing: In a food processor, combine the mayo, garlic, mustard, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add the Parmesan.
For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes. Strain from oil and place on a plate lined with a paper towel.
For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the panko and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes. Set aside to cool
For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
“There was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!”
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Published: January 2026
Author: Sara Forte Recipe origin: ‘Around Our Table: Wholesome Recipes to Feed Your Family and Friends’ by Sara Forte (published by Hardie Grant)
In her most personal cookbook yet, ‘Around Our Table,’ Sprouted Kitchen’s Sara Forte shares recipes designed for all of life’s moments, from big celebrations to the quiet times of need. These Chicken Parmesan Meatballs are a perfect example: a more structured take on her classic turkey meatballs from ‘Bowl + Spoon,’ crafted to be an ‘easy sell’ for picky kids and a nourishing gift for new moms.
3 cloves garlic, grated
1 teaspoon fennel seed, roughly chopped
1 teaspoon Italian seasoning
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
1 large egg
1⁄3 cup / 55g panko
1⁄3 cup / 35g grated Parmesan
1⁄3 cup / 7g well-chopped flat-leaf parsley + more for garnish
1 tablespoon extra-virgin olive oil + more for cooking
1 pound / 450g ground chicken, dark meat included
FOR THE POLENTA
1 cup / 200g polenta
Salt and pepper
2 cups / 475ml water
2 cups / 475ml milk
2 tablespoons salted butter
1 (24-ounce / 680g) jar of marinara
6 ounces / 170g mozzarella, shredded or torn
1⁄2 cup / 50g grated Parmesan + more for finishing
FOR THE CHARD
2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving
Serves 4–6
In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water, stir and simmer for 15 minutes. Turn the heat to low, add the milk and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.
Preheat the oven to 475°F / 245°C. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls. About 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden.
For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard on the side. Finish it all with some fresh herbs and a sprinkle of Parm.
MAKE AHEAD
Do the searing or roasting step, cover them in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.
CHANGE IT UP
Dairy free: You can get away without using the cheese; just increase the panko to 1⁄2 cup / 65g and skip the cheese topping. Use a nondairy milk and butter in the polenta.
Gluten free: Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.
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Published: December 2025
Author: Grandma Rose (Rose’s Deli) & Mimi Recipe origin: US
From Heritage Cookbook creator Janice M’s book: “Mimi’s sister, Aunt Shirley, made these cookies for many Christmases. Some of her nieces and nephews remember spending Christmas Eve day with her (she would kindly offer to take us off our parents’ hands for a good part of that day which can be the longest of the year for many children). We helped her put bows on gifts and do other last-minute tasks, one of which was dipping the acorns in chocolate and nuts!
We suggest baking a test cookie to make sure the butter/flour ratio is right and the cookies do not flatten out. If your butter is too soft when you begin, this can be a result. If your test cookie flattens, add 1/4 cup additional flour.”
1 cup butter
3/4 cup brown sugar
2 3/4 cups flour
1 tablespoon cocoa powder
1 tablespoon instant coffee powder
1 teaspoon vanilla
1/4 teaspoon salt
6 oz. chocolate chips for dipping
1 cup chopped pecans
Cream butter and brown sugar. Add sifted flour, cocoa, coffee, vanilla and salt. Mix well.
Roll dough into 4 long rolls, 1 inch in diameter. Cut into 3/4-inch sections. Roll each into a ball. Press each ball onto greased cookie sheet to flatten base and pinch top to make a point.
Bake at 325 degrees for 10-12 minutes.
Melt chocolate chips. While cookies are still warm, dip wide end into chocolate, then into chopped pecans.
Yield: 2 1/2 dozen.
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Published on: November 20th/2025
Author: Leanne J. Recipe origin: Canada
In Leanne’s words:
Nanny Mac had many stories of food as well. She had to feed her family and her boarders on a widows pension. When she tried to supplement her income by selling her delicious baking, her subsidy was cut off. When I was growing up, we often ate meals at her apartment. I remember how cozy it was. Simple, yet delicious food. Always a dessert after.
3/4 cup of butter
2 1/2 cups chopped onions
1 cup each chopped celery and fennel (or 2 cups celery) including celery leaves
4 tsp dried sage (don’t be shy)
1 tsp each salt, marjoram, savory and pepper
1/2 tsp dried thyme
14 cups cubed white bread
1 cup chopped fresh parsley
In large skillet melt butter over medium heat, cook onions, celery, celery leaves, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often for 10-15 minutes or until vegetables are tender. Toss with cubed bread and parsley.
Can put in turkey and cook in the bird. We usually put in casserole dish and cook in 350° oven until hot, basting with turkey fat as the turkey cooks.
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Published on: August 7th/2025
Author: Suzana Oliveira & Abeille S. Recipe origin: France
Tomates à la Provençale is a rustic French dish, especially popular in the summer when tomatoes are at their peak. Simple yet full of flavor, it celebrates the freshness of seasonal produce. This recipe combines the natural sweetness of tomatoes with the aromatic blend of garlic, parsley, and olive oil, creating a taste that captures the essence of the Mediterranean.
This recipe was contributed by Abeille, whose family moved from France to the United States when she was a child. She recently collected a number of her mother and grandmother’s favorite seasonal recipes, and her family especially loves this one served with lamb.
4 market-fresh tomatoes
A large bunch of parsley
1 garlic clove
Olive oil
Salt
Pepper
2 tablespoons of breadcrumbs
Cut each tomato in half horizontally (around the equator).
Heat a generous tablespoon of olive oil in a skillet.
When the oil is hot, place the tomatoes cut-side down in the pan.
Sear them on high heat until lightly browned (about 2 minutes), then flip them over.
Lower the heat to low/medium and cover with a lid.
Finely chop the parsley and the peeled garlic clove.
In a bowl, combine the parsley and garlic.
Add one or two tablespoons of breadcrumbs and 2 tablespoons of olive oil. Season with salt and pepper.
Spoon a generous amount of this mixture onto each tomato half.
Continue cooking on low heat until done.
Delicious served with lamb chops.
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Submitted by: Kezia F. Recipe origin: Southern California
This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!
8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water
Preheat oven to 500°.
Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.
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Submitted by: Bonnie B. Recipe origin: Southern United States
“When Nana was a little girl, she would often visit Aunt Sis and her husband, Millard Robert Ford (called “Unks”). They lived on Old Court Road in Pikesville adjoining the Suburban Golf Course. The house is no longer there. In the summer, Aunt Sis would make lemonade to sell to the golfers along with delicious homemade ice cream.
Nana lived with Aunt Sis for several years during her teenage years. While living there, Nana worked for the telephone company starting in 1926. Years later, after Unks died, Aunt Sis moved to Ocean City, where we visited
her many times. She died in 1975 at the age of 85. The following recipe was one of her favorites. It was a prize-winning recipe that was given to her many years before.”
1 heaping tbsp. butter
3 pts. (6 c.) boiling water
1 heaping tbsp. Crisco
1 pt. (2 c.) cornmeal
1 tsp. salt
2 eggs, well beaten
1. Preheat oven to 350°.
2. Put the butter into a baking dish (casserole dish) and place in oven for dish
to get hot.
3. Bring water and Crisco to a boil.
4. Stirring briskly, mix in cornmeal and salt until all lumps have disappeared.
5. Mix in 2 well-beaten eggs.
6. Pour into hot baking dish and bake about 30 minutes or until it appears as a
well-browned custard.
7. Serve hot.
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