Summer Recipes

Cherry & Jalapeno Salad
with Israeli couscous

For salad
1 tbsp. olive oil
1 cup Israeli couscous
1 jalapeno, sliced
1 tsp. sumac
7 oz. cherries, pitted and halved
1 handful hazelnuts, toasted
1 handful dill leaves
1 handful parsley leaves
1 handful cilantro leaves
2 tbsp. Za’atar Dressing

For dressing
4 tsp. za’atar
Juice of 1 lemon
1 garlic clove, grated
5 tbsp. olive oil
½ tsp. salt
2 tsp. sumac

Directions
Dressing: Add all ingredients to a clean jar, seal the lid, and shake until smooth. Store in the refrigerator for a week.

Salad: Add olive oil to a medium saucepan and place over medium heat, then add couscous and toast for a few minutes. Pour in generous boiling water (2 cups) and boil for 7 to 8 minutes. Drain and set aside.

Place all the remaining ingredients in a large bowl. Add the couscous and toss until everything is thoroughly combined and coated in dressing. Serve at once.

Frozen Key Lime Pie

For crust
1 ½ cups graham cracker crumbs (10 crackers)
¼ cup sugar
6 tbsp. unsalted butter, melted

For filling
6 extra-large egg yolks, room temperature
¼ cup sugar
1 14-oz. can sweetened condensed milk
2 tbsp. grated lime zest
¾ cup freshly squeezed lime juice (4 to 5 limes)

For decoration
1 cup heavy cream
¼ cup sugar
¼ tsp. pure vanilla extract
Thin lime wedges

Directions
Crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and butter in bowl. Press into 9-inch pie pan, making sure sides and bottom are even thickness. Bake 10 minutes. Allow to cool completely.

Filling: Beat egg yolks and sugar on high speed in bowl of an electric mixer fitted with paddle attachment for 5 minutes, until thick. With mixer on medium speed, add condensed milk, lime zest, and lime juice. Pour into baked pie shell and freeze.

Decoration: Beat heavy cream on high in bowl of an electric mixer fitted with whisk attachment until soft peaks form. Add sugar and vanilla; beat until firm. Spoon or pipe decoratively onto pie and decorate with lime slices. Freeze for several hours/overnight.