The Vibrant Apron

The Vibrant Apron Home chef preserving traditional recipes, creating easy everyday meals, and experimenting in between!

06/05/2026

Lately I’ve been obsessed with sushi trays for an easy dinner or a snack. For this tray I used smoked salmon and tuna so easy you don’t have to worry about curing the fish or eating contaminated raw fish, all you have to do is cook the rice and the rest is so easy ☺️

Sushi rice:

1 cup short grain rice
1 cup water
2 tbs rice vinegar
1 tsp salt
2 tsp sugar

Wash the rice until no longer cloudy and soak for 20 minutes in cold water. Cook the rice with the water on low once done fluff the rice. Heat the rest of the ingredients in the microwave and add to the rice. Let cool!

Ingredients:

3 oz. Smoked salmon
4 oz. Smoked ahi tuna by
1 cucumber, julienned
1 avocado sliced thinly
1 sheet seaweed
Sliced green onions
Thinly sliced jalapeno
Eel sauce
Pickled ginger
Ferikake

I used 8x6x2 inch tray assemble as you see in the video. You can always make it your own and add what ever you like. For easy release always line your tray with plastic wrap.

To smooth the rice always wet your hand with water

06/04/2026

Huevos Rancheros| Mexican breakfast eggs are typically made with refried beans but decided to give it a twist by using soyrizo, you can absolutely use any chorizo you like.

Ingredients:
3 medium roma tomatoes, chopped
1 medium white onion, diced
2 jalapeños seeded and diced
2 tbs. Neutral oil
9 ounce Mexican chorizo (I used soyrizo)
8 ounce tomato sauce
Salt and black pepper to taste
6 Corn tortillas fried into tostada
Fried eggs
Avocado slices
Crumbled cotija cheese
Your favorite hot sauce

06/04/2026

As you all know by now I don’t use alcohol in my cooking and always trying to find substitutes! In this case the viral Nobu’s miso glazed black cod created by chef Nobuyuki Matsuhisa which I’ve never tried personally but was intrigued by the components and simplicity of this dish. So I had to recreate it my way and I was blown away on how delicious it turned out. I hope you get to try it and don’t forget to like and follow 😊

Ingredients:
1.5 lb. black cod fillets (4-6 ounce portion)

1/4 cup sugar
1/4 cup kombucha
2 tbs. Rice vinegar
1/4 cup white miso
Baking spray

In a pot whisk all the ingredients for the glaze and cook on medium heat until the sugar and miso are dissolved and thickened, set aside until completely cooled.

Pat dry the cod fillets (preferably center cut) brush liberally with the glaze and place in a glass container, seal with plastic wrap cover and place in the fridge for 2-3 days.

Cover a baking sheet with foil, spray with cooking spray arrange the fish making sure to remove any extra glaze by hand. Pop under the broiler once browned remove, let rest for 30 seconds enjoy next to rice and vegetables or on its own.

06/03/2026

Marzeh/summer savory salad

2 bunches summer savory (marzeh)
2 small Roma tomatoes, fine dice
1 Persian cucumber, fine dice
1/2 cup green onions, cut small
4 dates pitted and chopped
4-6 walnuts soaked and chopped
1 preserved lemon (optional) fine chopped
Pomegranate molasses
Olive oil
Salt
Fresh mint, cut
2 tbs lemon juice
Top with pomegranate seeds

Note: summer savory is tender, remove the leaves from the thick stem and keep the stems on the fresh shoots as they are very tender. Make sure to wash well from the dirt and spin to get rid of excess moisture.

-Soak walnut for 20 minutes in cold water it helps soften them before cutting.

-any salad relies on your taste buds so always taste as you go.

06/02/2026

It’s strawberry season and I’m here to share with you the most delicious fluffiest pancakes you will ever make 🍓🍓🍓

Makes 8 -10 pancakes

Ingredients:
1 1/2 cups flour
1 tbs. Sugar
1 tbs. Baking powder
1 pinch salt
3 tbs. Melted butter
1 1/4 cups milk
2 tsp. Vanilla paste
1 egg room temperature
1 cup chopped fresh strawberries

Strawberry butter:
10 tbs. Sweet butter
3 tbs. Homemade Strawberry sauce (refer to my reel)
1 tsp. Vanilla paste

In a bowl mix the dry ingredients, in another bowl whisk milk, eggs, melted butter, and vanilla paste. Pour the wet ingredients over the dry ingredients whisk until you get a batter consistency. Stir in the strawberries and let the batter rest for 10 minutes.

Brush a nonstick skillet with melted butter and scoop 1/4 cup of the batter cook on medium heat once you see bubbles forming you know it’s ready to flip the pancake, it should be very quick to cook on the other side

You either keep the pancakes warm in the oven or serve right away with strawberry butter, maple syrup, and powdered sugar with fresh strawberries on the side enjoy!

06/01/2026

Spring pasta salad

This salad is so fresh and refreshing! An explosion of flavor and color, It might just be your go to this summer, comes together in less than 20 minutes. I hope you get to try it

1 cup small shell pasta
3-4 asparagus sliced
5 sugar snap peas sliced
7 English peas pods shelled
Fresh mozzarella cheese

Dressing:

1/4 cup lemon juice
1/3 cup olive oil
1 tbsp. Mustard
1 tsp. Lemon zest
2 tbsp. Fresh dill
1 tbsp. Fresh mint
1 tbsp. Italian parsley
Salt and black pepper to taste
Aleppo pepper (optional)

-Cook your pasta according to package, strain and rinse with cold water.
- In a hot skillet add 1 tbsp. Olive oil, toss in the sliced vegetables and sauté quickly for 30 seconds, leave on the side to cool.
-prepare your dressing by whisking all ingredients, add the pasta then the sautéd vegetables and follow with the cheese
-give it a good stir. Let stand for 30 minutes before serving. Enjoy

05/31/2026

Whenever I can’t think of what to make I always always make a rice bowl with some sort of protein! In this case the chili lime chicken was what the day called for absolutely delicious 😋

Ingredients:
1.5-2 lb. Chicken thigh (boneless, skinless)
1/4 tsp. Black pepper
1/4 tsp. Salt
1/2 tsp. Paprika
1 tbs. Olive oil
1 tbs. Chili lime marinade

Chili lime marinade:
1/4 cup olive oil
1/2 cup cilantro, chopped
Juice from 1 lime
1 tbs. Honey
2 cloves garlic, minced
1/2 tsp. Chill flakes
Pinch of salt

-in a bowl mix the ingredients for the marinade
-wash the chicken trim from the fat and pat dry, sprinkle with spices mentioned then add a tablespoon of the marinade
-mix well leave in the fridge for at least 4 hours. If your in a rush you can still grill it will taste fabulous
-prepare your sides: guacamole, salsa and roasted pepper corn. Don’t forget the rice
-use the same skillet you roasted the pepper corn in. No need to spray with oil since the marinade has oil in it. The skillet needs
to be hot add the chicken cook for 10-12 minutes on medium heat making sure to flip midway. Top the chicken with the rest of the marinade pop under the grill to get some charring, that should be very quick
-enjoy with your sides and don’t forget to drizzle with the juices from the pan

05/30/2026

If you’re ever in the mood for Fatayer Jebneh/cheese turnovers this will be your go to recipe it’s so easy and soooo delicious the fatayer literally melt in your mouth. Don’t forgot to like, tag and share :)

Ingredients:
3 cups flour
3 tbs. Milk powder
1 tbs. Sugar
1 tsp. Salt
1 tsp. Instant yeast
1 cup warm water
2 tbs. Olive oil
400 grams mixed cheese (feta, akawi, mozzarella)
Parsley chopped fine
Egg wash (1 egg yolk + 1tsp. Vinegar)

Method:

Mix the dry ingredients before adding the wet ingredients. If using regular yeast make sure and bloom it in the warm water with the sugar.
Knead the dough until it starts to come together, add the olive oil gradually and continue kneading on low for 4 minutes you should end up with a beautiful dough ball brush with olive oil, cover with a plastic wrap and keep in a warm place.

The dough should double in size in 1 hour!
preheat oven to 400 F. cut the dough into 10 even pieces roll into balls and start working with it immediately. Using a hand roller roll out the dough length wise stuff with the cheese mixture close the seem as you see in the reel and pinch the ends, turnover make a slit down the middle with a sharp knife, pull to the side to open brush the edges with the egg wash.

Place on a parchment lined baking tray and bake for 14 minutes on bottom shelf then transfer to the top shelf enough to finish getting a golden color this should go very quickly. Sahtain!

Note: if you don’t have a machine to kneed the dough no problem use your beautiful hands and follow the same steps, you got this!

#فطاير #جبنة

05/29/2026

As a Palestinian household we make Maqloubeh once a week typically on Friday so the whole family gathers after Friday prayers. It’s a dish that’s so near and dear to my heart and that’s how I make it

Ingredients:

3 whole chicken legs or any other parts
If using a whole chicken 3 1/2 pounds
2 cups basmati rice
2 large globe eggplants (any size)
2-3 potatoes medium size
1 large beefy tomato
1/2 tbs. Salt
1 tbs. 7 spices
1/2 tsp. Black pepper
1/2 tsp. Cinnamon
1/4 tsp. Turmeric
1/4 tsp. Cardamom (optional)
5 1/4 cup chicken broth or water
Vegetable oil for frying

🔸peel and cut the eggplant into 1 inch rounds, sprinkle with salt generously and leave in a strainer for 2 hours to get rid of the moisture. Rinse after and pat dry
🔸wash the rice 3-4 times and soak for 2 hours
🔸cut the rest of the vegetables same thickness
🔸mix your spices (I used 3/4 of the amount)
🔸wash the chicken and pat dry
🔸fry the eggplant and potatoes until golden, set aside in paper towel to get rid of excess oil
🔸to the bottom of an 8 quart cooking pot add one ladle of the frying oil and fry the chicken on both sides until golden
🔸remove the chicken and save the oil as you will use some of it
🔸time to assemble! Sprinkle some salt at the bottom of the pot (remember the chicken had no salt or spices on it) place the chicken and sprinkle again with salt, sprinkle evenly with the spice mix, layer the vegetables to cover the chicken evenly, sprinkle more of the spices and the salt (1/2 tbs. Salt will be divided between the vegetables and rice)
🔸drain the rice and mix spices and salt in it (the amount of spices used totally depends on you, you can use this spice mix for vegetables, meat , chicken so if you have extra just save it) layer the rice evenly on top, drizzle 1/2 of the reserved oil
🔸I had extra broth from before, if you don’t have use chicken bouillon it adds to the flavor, other wise use water
🔸I measured exactly for you how much liquid it took, start by using 3/4 of the amount turn the heat on high until it bubbles from the sides, push the rice down then add the rest of the broth. That will give an idea on how much broth, (we always say up to the first knuckle)
Cover and lower the heat between medium and low
🔸once all the liquid is absorbed and the rice is cooked let sit for 30 minutes before flipping upside down, garnish with fried almonds and serve next to green salad and yogurt

#مقلوبة

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