Our New Favorite Restaurant in NYC + 2 Spring Recipes!

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🌸 Happy YASSSletter Thursday Gingis!

Hello beautiful people! It is officially spring here in New York City and everything is blooming. T is wearing short sleeves (+ celebrating 6 months of baby lovin' + parenthood) and we are enjoying daily walks in the neighborhood discovering all the new flowers coming back to life. The village woke up over night and all of a sudden we have a million colors to look at after a long grey and rainy winter (we missed literally the one snow storm of the year).

We went to the market this week and were unbelievably inspired by the abundance. Everything is fresh and flavorful, so we wanted to celebrate along side you all with a couple of gorgeous super GREEN recipes. I must say so myself, they are SO YUMMY! This week we also included a restaurant recommendation. We know many of you aren't New Yorkers, but in case you find you sexy selves here in the big apple, we have a GREAT place for you to kick off your trip!

So without further ado, today's agenda is short & sweet:

1. 🌱 Spinach & Goat Cheese Quiche Recipe (w. Asparagus + Leeks)

2. 🥟 Spring Ricotta Dumplings Recipe (w. Peas + Sorrel)

3. 🍴Restaurant Recommendation NYC: Mesiba (Moxy Hotel Williamburg)

🌱 Spinach & Goat Cheese Quiche (w. Asparagus + Leeks)

As the spring season approaches, we look for dishes that showcase the fresh and vibrant flavors of the season. This green-ish savory quiche filled with asparagus, leeks, and spinach batter perfectly captures the essence of springtime with its colorful and flavorful ingredients. The crust, infused with fragrant thyme, adds a delightful herbaceous touch, while the filling of tender asparagus, sweet leeks, and leafy spinach offers a fabulous texture and yumminess. I decided to blend the spinach with the eggs to give a beautiful color to the quiche rather than having a yellow quiche with green parts. This quiche is a perfect addition to any springtime brunch, lunch or dinner.

🥟 Spring Ricotta Dumplings (w. Peas + Sorrel)

Spring is the season of fresh greens and light, delicate dishes. This recipe for ricotta dumplings with a pea, sorrel, butter sauce perfectly captures the flavors of the season, combining the creaminess of ricotta with the fresh, tangy taste of sorrel and sweet, tender peas. BUT the best part of this dish? Has to be the homemade basil oil (quick and easy). The dish is easy to make and can be served as a main course or a side dish, making it a versatile addition to any spring menu. You can either make the ricotta from scratch (recipe is attached here below) or use a store bought. Either way- give this recipe a try and enjoy the flavors of the season in every bite!

🍴Restaurant Recommendation: Mesiba

We have officially started a new section of the YASSSletter, where we will be bringing you weekly restaurant recommendations from wherever we are in the world. Many will be from New York City, so even if you aren't a local - keep them in mind for you next trip to the big apple.

For this week's restaurant recommendation we choose Mesiba, an Israeli restaurant built into the Moxy Hotel in Brooklyn. This place feels like you were dropped into the center of Tel Aviv, where Chef Buli created a dinner menu that encompasses the melting pot of Levantine cuisine, which incorporates a wide range of influences from Israel, Lebanon, Egypt, Turkey, Palestine, and the Eastern Mediterranean.

What do we recommend on the menu? Well EVERYTHING, but our favorites have to be: the Frena bread (but well of course), the Fluke Crudo, Eli's Baba Ganoush 2.0, the Charred Octopus, and the Lamb Neck (Yemenite style baby!!!!). We literally cannot wait to go back.

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben & Zikki xx

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#WeAreAllBREAD