A nice cold, crunchy and extra dilly pickle straight from the fridge is one of my favorite things, all year long. It’s the perfect snack - whenever I’m hungry and don’t know what to eat, I can always count on a pickle to hold me over for a bit. If you want to go all out and can your pickles, more power to you. But, this recipe takes out the fermentation and canning process, and gets you to the pickles quicker - still with all that great pickle taste.

These Twice Cooked Brussels Sprouts with Spicy Mustard Vinaigrette are started on the stove and finished in the oven to ensure an even cook, and an extra crispy outside layer. If you don’t want to cook them twice, either cook them completely on the stove, or completely in the oven. If you cook them completely in the oven, coat them with olive oil and then the seasonings - omit the butter Everything is better with a sauce, so to finish these off, they get a drizzle of this spicy mustard vinaigrette and a little lemon zest to freshen up the heaviness of the sprouts. Enjoy!

Most eggs rolls at our favorite Chinese restaurants are sealed with peanut butter - so they are a no-go in our household. And, when I realized how easy it is to make an egg roll, I’m not sure I’ll ever miss a take-out egg roll again. These traditional egg rolls are filled with white cabbage, red cabbage, carrots, garlic, soy sauce, and sesame oil. Pair them with the sweet soy dipping sauce for a little bit of sweetness, some saltiness, and a touch of heat. Enjoy!

I feel like olives are one of the most divisive foods - you are either all about them, or don’t even want to be in the same room as these little guys. I’m all about them. These marinated olives and feta cheese get their goodness from a beautiful combination of seasonings - fennel, red pepper flakes, and za’atar. The longer you let the seasonings infuse with the oil, the more flavorful your olives and cheese will be. These are the perfect snack!

This great side dish, or lunch hits all the notes of a great meal - it’s got carbs, veggies, protein, vinegar and fresh herbs to balance it out. It’s light and refreshing, and comes together in just a few minutes.

I’d like to think this one is a bit more simple and elevated. This recipe focuses on a few ingredients, and hits hard on vinegar notes. The crispiness of the potatoes holds the mustard, and the touch of chives and fresh drill bring a freshness to each bite. You can eat this with everything. This is a winner!

This one hits all of the classic Italian notes - spicy pepperoni, lots of cheese, peppery notes from the arugula and lots of herbs. Make extra, because this one will go fast!

The pesto is super herby, extra garlicky, and we throw in a mixture of parmesan and feta cheese to take this up a notch. This goes well with pasta, as a base for flatbread pizzas, or by the spoonful. Enjoy