Letty's Kitchen

Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce

These warm dog days of summer, forget the oven–turn on the grill! These grill roasted eggplant and tomato pita pockets are finished with a creamy easy-to-whisk-up lemon tahini sauce, altogether making an easy casual summer dinner!

Eggplant and tomato pita pockets with lemon tahini sauce, arranged on wooden board

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Red, White, and Blueberry Salad

Let’s get patriotic with a red, white, and blueberry salad! Decorate salad greens with stars cut from thin jicama slices, sweet blueberries and red pepper. Add corn shaved off the cob, sliced celery, and salty feta crumbles for a salad of brilliant flavors and textures!

Red, White, and Blueberry Salad in wooden bowl

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Lentil Spinach Keema and Saffron Rice {vegan, gluten free}

A dose of curry spice simmered with earthy brown lentils, tomatoes and thin green spinach ribbons–that would be this savory vegan lentil spinach keema and saffron rice. There is one ingredient in the simmer that I didn’t say–it’s a surprise!

Lentil Spinach Keema and Saffron Rice plated ready to enjoy

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Kale and Kalamata Olive Turnovers

Leafy green kale, briny olives and salty cheese tucked inside pastry, but not the pastry you would expect, these kale and Kalamata olive turnovers are made with egg roll wrappers! Using paper-thin purchased dough sheets means plenty of flavorful filling and a delightful oven-crisp crust.

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How to Make Preserved Lemons

Preserving Lemons is easy! All you do is cut washed lemons in quarters, saturate them with kosher salt, and smash them in a clean jar! Let them naturally ferment on the counter for several days and up to 3 weeks. Stir bits of lightly salty bright preserved lemon into soups, greens, grains, and more–your taste buds will be delighted!

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Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce

Red, White, and Blueberry Salad

Lentil Spinach Keema and Saffron Rice {vegan, gluten free}

Kale and Kalamata Olive Turnovers

How to Make Preserved Lemons

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