breakfast

The journey of these rolls can be traced through Lebanon to Armenia, where kubez el tahineh comes from. They are simple to make, impressive to look at, and loved by all. They’re a particular favorite with kids. Eat them as they are, or sliced and spread with dibs w tahini, the Palestinian equivalent of peanut butter and jam, where creamy tahini is mixed with a little bit of grape or date molasses.

Homemade crepes get a plant-based makeover with the addition of flax meal and oat milk.

Quick and delicious, try this cheesy quinoa frittata recipe, and liven things up at the table with a crisp, dry white wine from Spain.

Super simple and delicious, this savoury tart—which pairs sunny side-up eggs, crisp bacon, fresh spinach and light puff pastry—is a show-stopper.

Wrap each egg salad sandwich in parchment paper to take on the go (bonus: it also keeps them from getting soggy).