... fierce food at home

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A fresh and tasty blend of coriander, kosher sea salt, white pepper, lemon zest, parsley, and sumac. The perfect base for any salad dressing; whisk into vinegar and oil for a delicious and healthful salad dressing

Blend a few teaspoons with a drained can of chickpeas, a ¼ cup of lemon juice, a clove or two of minced garlic, and good extra virgin olive oil for delicious homemade and healthy hummus.

Make fresh pickle salad by whisking a tablespoon of Toss with 1/4 cup white vinegar and 1 teaspoon of sugar and fresh dill. Pour over a bowl of thinly sliced peeled cucumber and a little sweet onion.

Chop a large handful of parsley with a few leaves of mint, toss with a small chopped tomato, some cooked cracked wheat, a little chopped cucumber and a tablespoon of Toss. Pour the juice of 1 lemon and a few tablespoons of olive oil and stir to mix well. Simple and delicious tabbouleh.


Horiatiki (real Greek Salad)
~Serves 4~

4 medium cucumbers, peeled, seeded, and cut into bite size chunks
1/2 medium red or sweet onion, sliced thin
1 large tomato, cut into bite size chunks
1/4 cup cider or red wine vinegar
6-10 Kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 TBSP fresh oregano, chopped fine (optional)
1/4 cup extra virgin olive oil

1. Toss cucumbers, onion, and tomato together in large bowl.
2. Whisk together vinegar & TOSS®. Pour over vegetables in bowl to coat well.
3. Arrange vegetables on platter. Top with olives and feta. Sprinkle with oregano if using and drizzle with good olive oil.

~serves 6-8 generously~

4 tsp sumac, soaked in 4 tsp warm water at least 15 minutes
3 Tbsp (or more) fresh lemon juice
2 Tbsp (or more) pomegranate syrup
2 tsp (or more)white wine vinegar
1 large garlic clove, smashed and minced
1 Tbsp TOSS®
3/4 cup good olive oil

2 cups of toasted pita, in bite-size pieces
Opt: 2 Tbsp good olive oil & ZESTY®
4 cups ripe tomatoes, chopped
4 cups cucumber, peel, deseed, & chop
1 small red onion, chopped (opt: 1 cup radish, sliced)
2 small head romaine lettuce, chopped
1 bunch flat-leaf parsley, chopped
1 bunch fresh spearmint, chopped

1. In a small bowl, whisk all dressing ingredients except oil until well blended. Continue whisking and drizzle in olive oil until completely blended. Taste and adjust seasoning, adding more lemon, pomegranate, or vinegar to taste.
2. Optional: To keep pita crisp in the salad: in another small bowl, toss toasted pita with oil and sprinkle with ZESTY® to taste.
3. In large bowl toss remaining salad ingredients with about 3/4 of the dressing, adding more until desired wetness is achieved. Add pita and toss once.
Serve immediately.