Millennial Beet Hummus



Once I started making this dish I started noticing all the places that hummus could and should be... on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish,  eaten on a cracker.

Hummus makes almost anything more delicious, especially when it's pink and will make any dish look 1000% more fancy.

My only recommendation here is that you use GOOD tahini. A mediocre - bad tahini will really ruin your hummus. My preferred variety is SOOM, but JOYVA is good too!



  • 2 cloves of garlic

  • ½ teaspoon coriander

  • ⅓ cup lemon juice

  • ⅔ cup tahini

  • 1 teaspoon salt

  • 8 ounces cooked beets (available pre-cooked in the produce section)

  • 2 cans of chickpeas, strained and rinsed

  • 3 ice cubes

  • ¼ cup olive oil

  • Black or white sesame seeds to top

  • 1 tablespoon assorted herbs, chopped (I like dill and parsley)


  1. In a food processor combine the garlic, coriander, lemon juice, tahini and salt

  2. Pulse until the garlic is minced in the lemon juice tahini mixture

  3. Add in the beets and chickpeas and pulse again into an almost smooth paste

  4. Toss in the ice cubes and let the blades run until you’re pretty sure there are no more visible ice chunks

  5. Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth

  6. Top with black and white sesame seeds and dill and parsley to serve

Basillion Dollar Watermelon Salad




  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced


  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Overly Dilled Tzatziki with Crudités



This is a real easy recipe, basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc bits in a colander and sprinkle with a little salt. Let the salt pull out the water from the cucumber for a few minutes and then ring em out between paper towels like a true animal.

It's best coooollllldddd. Serve with some carrots, cucumber & radish.  Or with pita bread.  Or as a side for chicken.



  • 1 tub full fat greek yogurt (I am basic, so i like Fage)
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • A few sprigs of mint (chopped)
  • Lots of dill (chopped)
  • A few sprigs of parsley (chopped)
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 persian cucumber (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. In  a large mixing bowl add all the ingredients and stir 
  2. Add more salt, pepper or lemon to taste

Coconuty Movie Theater Popcorn

This is a straightforward simple recipe to make really good popcorn at home without a microwave. It requires a TOUCH of arm strength but other than that is basically fool proof.



  • 4 tablespoons coconut oil
  • ⅔ cup corn kernels
  • 1 teaspoon salt
  • 1 teaspoon sugar (or two if you want it sweeeet)


  1. Select a medium sized pot with a lid
  2. Turn the heat on your cooktop to medium high and add 1 tablespoon of oil
  3. Once the oil is melted add in a few kernels and put the lid on
  4. Once the kernels pop you know the oil is hot enough so throw in the rest of the corn
  5. Put the lid on the pot
  6. Once the kernels start popping lift up the pot a few inches from the flame and shake it
  7. Keep shaking until the popping begins to die down
  8. Turn off the heat and let it sit until there is no more popping
  9. Pour popcorn into a large bowl
  10. While the pot is still hot add the additional 3 tablespoons oil and salt and sugar
  11. Give it a good mix to dissolve the sugar
  12. Pour over popcorn, mix, and enjoy

Spinaki Lemonato


I Love Dip. 

Not the sour cream/onion soup kind that you stick a potato chip in.
The hummus, baba ganoush kind that you stick a veggie in or smear on pita.

I’ve been obsessed with this spinach dip for years.  I’ve only found it at one restaurant, so I recipe tested endlessly and cracked the code.  Then changed the name by one letter so they don’t get too mad at me.

Dear restaurant, I still order it when I’m in town but I’m not a local anymore.  And I changed the name by one letter.  And yours is still numero ena.

This tastes best cold, so feel free to refrigerate a few hours or the day before serving.  Also, this recipe is the exception to the olden garlic rule.  I know this sounds strange as browning garlic is usually a huge no go but this works, promise.



  • 2 bags frozen chopped spinach, thawed
  • 1 head of garlic, minced
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • ½ cup olive oil (I know, it’s a lot, just roll with it)
  • 2 lemons
  • ½ teaspoon salt


  1. Heat olive oil in a large saute pan over medium heat
  2. Once the oil is hot add the garlic and cook until it just begins to turn golden
  3. Turn off the heat and add all the salt, parsley and cilantro 
  4. Ring out the spinach to remove as much excess water as possible 
  5. Add the spinach to the pan
  6. Mix and finish with lots of fresh squeezed lemon juice
  7. Add more salt and lemon to taste

24-7 bagel dip



The worst thing about bagels is that you're only really supposed to have them for breakfast, so here's a way to get more cream cheese in your life. Because that's a thing we all really need... right? Ok, maybe not. But this is very delicious and sometimes I just feel like it.  It's stupid easy and therefore ideal for serving as a snack when friends come over or for some sort of sporting event . . . like I don't know . . . The Super Bowl.



  • 8 ounces of cream cheese
  • 1 tablespoon Everything But The Bagel Seasoning Blend (from Trader Joes) ***
  • 2 scallions (sliced thinly)
  • a squeeze of lemon juice
  • salt to taste
  • crackers or cucumbers (or anything you would like to dip)


  1. Mix all of the ingredients together in a bowl until soft and smooth
  2. Top with some extra seasoning blend and scallions
  3. Serve with whatever you're feeling today (and yes, on a spoon is acceptable)

***If you don't have a Trader Joes handy the seasoning blend is sesame seeds, sea salt flakes, dried minced garlic, dried minced onion and poppy seeds.

Everything Bagel-Style Pumpkin Seeds


Pumpkin seeds are healthy and delicious. So feel really bad when you throw them out after you clean out your Halloween pumpkin. Or, learn how to clean and roast your seeds. I find it’s easiest to do an initial once-over and then put them into a pot of cold water and vigorously rub them around. The flesh will fall to the bottom of the pot leaving the seeds at the top easy to scoop out.

Cracking the shell to eat the seeds is kind of a task.  So I eat the whole damn thing, shell and all.  Easy to do if you make them delicious.  The shell also happens to be where most of the fiber and zinc is.

[Approximately 1 cup of seeds per pumpkin]


  • 1 cup of raw pumpkin seeds
  • 1 ½ teaspoon everything bagel spice mix TJ 
  • ¾  teaspoon salt 
  • 1 ½ teaspoon  safflower oil


  1. Scoop out the seeds from your pumpkin
  2. Pull out the large visible chunks of flesh
  3. Combine seeds and cold water into a large mixing bowl
  4. Vigorously swirl around the seeds to release the flesh
  5. Lift out the seeds and dry
  6. Preheat oven to 325 and line baking sheet with tin foil or parchment
  7. Toss the seeds in the spice mix and oil and roast for 15 minutes
  8. Mix seeds to make sure they don’t burn and roast for another 10 minutes or so

Wanna Mix it up? Here are two more seasonings that are delicious. Same recipe, different seasonings. If you have other seasonings that you love share em with the #majornosh.

Basic Maple B**** 

  • 1 cup of raw pumpkin seeds
  • 1 ½ teaspoon maple syrup
  • ¾ teaspoon cinnamon
  • ¾  teaspoon salt 
  • 1 ½ teaspoon safflower oil

Popcorn style! 

  • 1 cup of raw pumpkin seeds
  • ¾ teaspoon salt
  • 1 ½ teaspoon safflower  oil