Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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Not your Bubby’s Cucumber Salad

I’ve been on a bit of a cucumber kick lately, with the weather warming up and pretty sticky and muggy out, all I want is something fresh and crunchy! It’s definitely not the cucumber salad I grew up with – you know what I’m talking about – the pickled kind with vinegar and onions – it’s oh so much better!

Related Recipes:

cucumber salad with almond butter dressing

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Sheet Pan Shawarma Bake

Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.

It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-

 

Related Recipes:

shawarma soup
smashed shawarma pita
grilled chicken shawarma salad

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Strawberry Rhubarb Sauce & Graham Cracker Streusel

Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.

Related Recipes:

Strawberry Rhubarb Soup
Rosewater Cheesecake Mousse Parfaits

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Upside Down Beet & Goat Cheese Tart

This tart flips the script (literally!) on traditional tarts. By baking it upside down, the beets caramelize against the pan, creating a glossy, jewel-toned top once flipped. Paired with creamy goat cheese, fresh arugula, crunchy pomegranate seeds and rasberry balsamic reduction? You’ve got yourself a dish that’s as visually stunning as it is delicious. Low on effort. Big on impact. Just how I like it!

Related Recipes:

beet “ravioli” with whipped feta
beet kale and goat cheese shakshuka

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