I know this seems strange, but run - don’t walk to try this. Surprising and fun, the idea now has my mind spinning for all the different ways this technique can be used. I served this herbed labneh with warm bread meant for mopping and the contrast of the cold tomato ice and the warm bread was perfection.

Cold, creamy, garlicky, bright, herby — this sauce brings it all. It is the perfect way to elevate grilled meat or veggies to the “next level”. Level Up!

Feel free to use this sauce on just about anything — the options are endless. An awesome way to add contrast to any meal — creamy and citrusy with a kick.

Oh golly, I grow tons of eggplants just to make this recipe. Not even joking. This is something that I make throughout the summer, and put any extra into the freezer to bring out in the winter. It is one of my favorite dips and I’ll often be caught standing in front of the fridge just eating this with a spoon.

High quality olive oil and balsamic will make a world of difference here. Bring out the good stuff.

Extra kale in the fridge? Not quite sure what to do with it? Make Pesto! A delicious way to eat your greens.

Smoky, earthy, spicy, funky, and fresh this dip is delicious on sandwiches and burgers, on top of a roast, or a dressing for a salad.

If you are looking for something with a good amount of heat - feel free to add in some jalapeños as well. Just treat them the same way as the poblanos.

I think of aioli as the spicier older sister to mayonnaise. Anywhere you would use mayonnaise, you can use aioli. And in my humble opinion, without any regret for the swap.

This season my goal is to explore and test dips and sauces. In my kitchen, they have become such a game-changer. Especially in the heart of the season when time is so short, I am always looking for easy ways to make simple meals exciting. Try spooning this untraditional harissa over eggs, smashed fingerling potatoes, or use it to marinate shrimp… the options are endless.