"a slow-springy family dinner" recipes & other musings
A Modern Mediterranean Coastal Fusion menu, recipes and a timeline for your own dinner
My babies, it's been the longest time since I've shared a recipe just for fun - if you read my last post, you know I've had a lot going on. But last week, my mom who is my absolute best friend came into town for work. I asked if she would join Femi and I for dinner when her conference wrapped. Then I asked Femi's parents if they'd like to come too. Then my mom's very best friend joined us. And it was suddenly a real dinner party with my mom, her best bestie, and my in-laws. A special occasion like this requires me to bring out my best hitters. So I settled on a blend of my fave cuisines, North African, Persian, and Mediterranean. The result was the below menu which seemed hella time-intensive but really was all about the prep and then letting the flavors meld for long periods of time. It's my favorite sort of medium effort spread.
What I love most about this particular collection of recipes is how they dance together - bright citrus notes playing against warm spices, fresh herbs cutting through rich fats, and that perfect balance of effort-to-payoff that makes cooking a joy rather than a chore. These are some of the recipes I turn to when I want to impress without stressing.
And honestly? There's something magical about bringing together the people you love most around a table filled with food that makes everyone say "damn, that's good" with their mouths full. My mom kept asking for the recipes, my mom-in-law wanted to know my "secret" for the chicken (spoiler: it's all in the butter under the skin), and Femi's dad - who typically doesn't comment much on food - went back for thirds of the kale salad.
So I figured I’d shared these recipes with you too. They're written exactly as I make them - not fussy, just flavorful. Each component shines on its own, but together? Pure magic. The kind of magic that turns a random Wednesday dinner into a core memory.
I hope these recipes bring you as much joy as they brought to our little table. Pour yourself something delicious, put on your favorite playlist, and cook something beautiful with me.
Here’s the menu:
I also wrote out the full timeline preparing this menu for a dinner party in another post, check it out HERE. See how much I love y’all?
Now back to business - each of the below recipes seems robust but is meant to be simplified in whatever ways make sense for your kitchen- feel free to modify with store-bought solutions wherever you need. I’m just a homemade girlie, and that’s on Ina Garten.
Kale and Cucumber Citrus Salad with Peach Sumac Vinaigrette
Yield: 6 hearty portions
Prep Time: 25 minutes
Rest Time: 10 minutes (for massaged kale)
Total Time: 35 minutes
Ingredients:
For the Salad:
2 large bunches curly kale (about 12 cups when chopped)
1 tsp kosher salt
1 tbsp apple cider vinegar
1 small red onion, very thinly sliced
3 Persian cucumbers
4 cara cara oranges
6 oz feta cheese, crumbled
2 tbsp fresh mint leaves, torn (optional garnish)
For the Peach Sumac Vinaigrette (2 cups):
1 cup peach cider vinegar
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp reserved orange juice
1 cup extra virgin olive oil
1 1/2 tsp ground sumac
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
Instructions:
Remove thick stems from kale and discard. Tear or chop leaves into bite-sized pieces and place in a large bowl. Sprinkle with salt and drizzle with apple cider vinegar. Using your hands, massage the kale firmly for 3-4 minutes until it darkens and becomes silky. The volume will reduce significantly as you massage. Let rest for 10 minutes while preparing other ingredients
Using a vegetable peeler, create long ribbons from the cucumbers. Continue until you reach the seedy core, then stop. Set ribbons aside on paper towels to remove excess moisture
Slice off the top and bottom of each orange. Following the curve of the fruit, cut away the peel and white pith. Over a bowl to catch juices, slice between membranes to release segments. Set segments aside and reserve 2 tbsp of juice for the dressing
In a medium bowl, whisk together peach cider vinegar, honey, Dijon, and reserved orange juice. Slowly drizzle in olive oil while whisking continuously. Add sumac, black pepper, and salt. Whisk until emulsified. Taste and adjust seasoning if needed
Add sliced red onion to massaged kale and toss gently. Arrange cucumber ribbons throughout. Gently fold in orange segments. Sprinkle with crumbled feta. If using, scatter torn mint leaves over top
Drizzle about 1/3 cup of vinaigrette over salad. Serve remaining dressing on the side. Toss gently at the table just before eating.
Harissa Honey Glazed Chicken Two Ways
Yield: 6-8 servings (1 whole chicken plus 10-12 thighs)
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
For the Harissa Butter:
8 tbsp (1 stick) unsalted butter, softened
3 tbsp harissa paste
4 garlic cloves, minced
1 tsp ground cumin
1 tsp kosher salt
Zest of 1 lemon
For the Harissa Honey Glaze:
1/4 cup harissa paste
3 tbsp honey
2 tbsp olive oil
2 tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp kosher salt
1/2 tsp black pepper
For the Chicken:
1 whole chicken (approximately 4-5 lbs)
10-12 bone-in, skin-on chicken thighs
3 tbsp olive oil
2 red onions, quartered
2 lemons, quartered
2 limes, quartered
Kosher salt and freshly ground black pepper
Fresh herbs for garnish (cilantro, mint, or parsley)
Instructions:
In a small bowl, mix softened butter, harissa paste, minced garlic, cumin, salt, and lemon zest. Stir until well combined. Set aside at room temperature
In a medium bowl, whisk together harissa paste, honey, olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper. Reserve half for basting during cooking and half for serving
Preheat oven to 425°F. Place whole chicken breast-side down on cutting board. Using kitchen shears, cut along both sides of backbone to remove it. Flip chicken over and press firmly on breastbone to flatten. Pat dry with paper towels
Gently loosen skin from breast and thigh meat using your fingers. Spread harissa butter evenly under the skin. Brush outside of chicken with harissa honey glaze. Season all over with salt and pepper
In a large bowl, toss chicken thighs with 3 tbsp olive oil. Add 3 tbsp of the harissa honey glaze. Season with salt and pepper. Toss until evenly coated
Place spatchcocked chicken in center of a large rimmed baking sheet or roasting pan. Arrange chicken thighs around it, skin side up. Scatter quartered red onions, lemons, and limes around and between the chicken. Drizzle vegetables and citrus with a little olive oil
Place in preheated oven. After 20 minutes, brush chicken with additional harissa honey glaze. Continue roasting until whole chicken reaches 165°F at thickest part of breast and thighs reach 175°F, about 35-40 more minutes (total cooking time approximately 55-60 minutes). If thighs are done before the whole chicken, remove them and keep warm
Remove from oven and let rest for 10 minutes. Carve whole chicken into serving pieces. Arrange chicken pieces on a platter with roasted citrus and onions. Drizzle with remaining harissa honey glaze. Garnish with fresh herbs. Squeeze roasted citrus over chicken when serving
Herbed Pearled Couscous with Almonds, Dried Fruits & Lemon
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Couscous Base:
2 cups pearled couscous (Israeli couscous)
3 cups chicken broth
2 tbsp olive oil
2 shallots, finely diced (about 1/2 cup)
2 tsp fresh rosemary, finely chopped
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
For the Mix-ins:
3/4 cup roasted almonds, roughly chopped
1/2 cup golden raisins
1/2 cup dates, pitted and chopped
Zest of 2 lemons (about 2 tbsp)
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
1/4 cup extra virgin olive oil (use your best quality)
Additional salt and pepper to taste
Instructions:
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add diced shallots and cook until translucent, about 2-3 minutes. Add pearled couscous and toast, stirring frequently, until lightly golden, about 4-5 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds
Add chicken broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until liquid is absorbed and couscous is tender, about 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes
If needed, toast almonds in a dry skillet until golden and fragrant. Roughly chop almonds once cooled. Chop dates, making sure they're not clumping together. Wash and chop herbs
Fluff couscous with a fork and transfer to a large bowl. While still warm, add chopped almonds, golden raisins, dates, and lemon zest. Toss gently to combine. Allow to cool slightly, about 5 minutes. Add fresh herbs and drizzle with 1/4 cup good olive oil. Toss gently to combine. Taste and adjust seasoning with additional salt and pepper as needed
Transfer to a large serving bowl. Garnish with additional herbs, lemon zest, and a final drizzle of olive oil if desired. Serve warm or at room temperature.
Garlicky Greek Yogurt with Cucumber Mint Salad
Yield: 6 servings
Prep Time: 15 minutes
Rest Time: 30 minutes (optional but recommended)
Total Time: 45 minutes
Ingredients:
For the Garlicky Yogurt Base:
2 cups full-fat Greek yogurt
3 garlic cloves, finely grated or minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
For the Cucumber Mint Salad:
2 Persian cucumbers (or 1 English cucumber)
1/2 cup fresh mint leaves, chopped
1/4 tsp kosher salt
For Topping:
1/2 small red onion, very thinly sliced
2 tbsp extra virgin olive oil (use your best quality)
1 tbsp fresh lemon juice
Flaky sea salt for finishing
Fresh mint leaves for garnish
Pinch of sumac (optional)
Instructions:
In a medium bowl, combine Greek yogurt, grated garlic, salt, and pepper. Stir in olive oil and lemon juice until smooth. Spread onto a serving platter or shallow bowl, creating swirls with the back of a spoon. Refrigerate while preparing the cucumber salad
Dice cucumbers into small cubes (about 1/4 inch). If using English cucumber, scoop out seeds first. In a small bowl, toss diced cucumber with chopped mint and salt. Let sit for 5 minutes to allow flavors to meld
Place thinly sliced red onion in a small bowl of ice water for 5 minutes. This mellows the sharpness and makes them extra crisp. Drain well and pat dry before using
Spoon cucumber-mint mixture over the yogurt base. Scatter sliced red onion on top. Drizzle with olive oil and lemon juice. Sprinkle with flaky sea salt and sumac if using. Garnish with additional mint leaves
Let stand at room temperature for 10 minutes before serving. Serve alongside the harissa chicken and couscous.
Aleppo Brown Sugar Brown Butter Roasted Carrots
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
Ingredients:
For the Carrots:
2 lbs medium carrots, tops removed
2 tbsp olive oil
1 tsp kosher salt
For the Aleppo Brown Sugar Brown Butter:
6 tbsp unsalted butter
2 tbsp brown sugar
1 1/2 tsp Aleppo pepper flakes
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp kosher salt
Freshly ground black pepper
For Garnish:
Flaky sea salt
Fresh herbs (parsley, mint, or cilantro), roughly chopped
Instructions:
Preheat oven to 425°F. Wash carrots thoroughly but do not peel. Halve carrots lengthwise, then quarter any particularly thick ones. Pat dry with paper towels (crucial for proper caramelization)
On a large rimmed baking sheet, toss carrots with olive oil and salt. Arrange in a single layer with space between pieces. Roast for 20 minutes, until beginning to brown
In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Remove from heat and whisk in brown sugar, Aleppo pepper, cumin, cinnamon, salt, and black pepper. Set aside but keep warm
After the initial 20 minutes, remove carrots from oven. Drizzle with warm Aleppo brown sugar brown butter mixture. Toss gently to coat. Return to oven and roast for additional 15-20 minutes, until edges are crispy and caramelized
Transfer to a serving platter. Sprinkle with flaky sea salt and fresh herbs. Serve immediately while hot
Ginger-Lime Olive Oil Pound Cake with Mango Coconut Custard
Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes (plus cooling)
Ingredients:
For the Ginger Lime Pound Cake:
6 tablespoons unsalted butter, softened
1/2 cup olive oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
1/2 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon lime zest (from 2-3 limes)
1 tablespoon fresh lime juice
2 tablespoons fresh ginger, finely grated
1/2 teaspoon kosher salt
2 teaspoons baking powder
Pinch of EACH: nutmeg AND cardamom
2 cups all-purpose flour
For the Mango Coconut Custard:
2 extra-ripe mangoes, peeled and chopped (about 2 cups)
1 can (13.5 oz) full-fat coconut milk
3 tablespoons sugar
1 teaspoon vanilla bean paste
1/4 teaspoon ground cardamom
Pinch of cinnamon
Pinch of salt
For Serving:
1 ripe mango, thinly sliced
Good quality vanilla bean ice cream
Lime zest for garnish
Fresh mint leaves (optional)
Instructions:
Position a rack in the center of the oven and preheat to 350°F. Spray a 9x5 loaf pan with cooking spray or line with parchment paper, leaving an overhang for easy removal
In a large mixing bowl, cream softened butter and sugar until light, about 2 minutes. Slowly drizzle in olive oil while mixing. Add eggs one at a time, mixing well after each addition. Stir in milk, vanilla, lime juice, and grated ginger. Add lime zest, baking powder, salt, nutmeg, and cardamom. Fold in the flour until just combined - do not overmix or the cake will be tough
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes or until a toothpick comes out mostly clean. Cool the pound cake for about 30 minutes on a wire rack. Remove from the pan and let cool to room temperature (about another 30 minutes)
While the cake cools, prepare the mango coconut custard. Place mango chunks in a blender or food processor. Add coconut milk, honey, vanilla bean paste, cardamom, cinnamon, and salt. Blend until completely smooth, about 1-2 minutes. Transfer to a bowl, cover and refrigerate until ready to serve
Slice the cooled pound cake. Spoon the mango coconut custard over each slice or alongside. Top with fresh mango slices. Add a scoop of vanilla bean ice cream. Garnish with lime zest and fresh mint if desired
Watermelon Agua Fresca
Yield: 8 cups (about 6-8 servings)
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
1/2 medium watermelon
1/4 cup fresh lime juice (from about 2-3 limes)
2-3 tablespoons honey or agave nectar (adjust to taste based on watermelon sweetness)
1/8 teaspoon kosher salt
4 cups cold water, divided
Ice for serving
Lime slices and mint sprigs for garnish
Instructions:
Cut watermelon in half (you'll use one half for this recipe). Remove rind and seeds from half the watermelon. Cut flesh into 2-inch cubes (you should have about 8 cups)
Working in two batches, place half the watermelon cubes (about 4 cups) in a blender. Add half the lime juice, honey, salt, and 1 cup of cold water. Blend until completely smooth, about 30-45 seconds. Pour through a fine-mesh strainer into a large pitcher. Repeat with remaining watermelon, lime juice, honey, and another cup of cold water
Add remaining 2 cups cold water to the pitcher and stir. Taste and adjust sweetness or lime juice as needed. Remember the flavor will mellow slightly when served over ice
Refrigerate for at least 1 hour until thoroughly chilled. Stir before serving as some separation may occur. Pour over ice in tall glasses. Garnish with fresh mint sprigs and lime slices