Chicken with Tahini Sauce

Something that is very simple to make is my grilled chicken with tahini sauce. Tahini sauce the way Nani makes it 😋


. 1/2 cup tahini

. 1/2 cup – 1 cup water (depending on how thick you want your sauce

. 4 fresh mint leaves, chopped finely

. 1/4 brunch parsley, chopped finely

. 1 tomato cut into tiny cubes

. 1/2 tbsp salt

. 1 garlic clove, finely chopped

. 1 tsp cumin

. Juice of 1/2 lemon

. 4 chicken breasts


1. Heat either a grill pan or your outdoor grill to 500 degrees fahrenheit and heat your oven to 350 degrees farenheit.

2. Salt and grill the chicken breasts, 5 minutes on each side and then transfer to a sheet pan and cover with foil. Place in the oven and bake for 40 minutes.

3. While the chicken is baking, in a bowl using a whisk mix all the rest of the ingredients together. At first it might look like it’s just too chunky but just keep whisking and add 1 tablespoon of water at a time until you get to your desired consistency.

4. Once the chicken is done baking, plate it and top with the tahini sauce.


Toast to Moms

Mother’s Day has a special place in my heart.. especially since I grew up with Nani living with us. We always celebrated Nani and Mom at the same time. We usually would have a cup of coffee and give them gifts. This year was different. This year my, not so little, baby sister is a mom too! We decided we would have a “toast” bar for all the moms in our lives 🙂

I hope you enjoy my toast recipes and get to try them at your next event too.

So, first I sliced a baguette into 1/2 inch slices, put them on a baking tray and drizzled olive oil with a sprinkle of salt. Into the oven they went at 350 degrees for about 15-20 minutes… until they’re golden.

I made three different types of toast… avocado toast, goat cheese and honey toast, and tomatoes and feta toast.

avocado toast

. 2 whole avocados, mashed
. 2 cloves garlic, finely chopped
. salt and pepper to taste
. grated parmegiano reggiano for topping


1. In a small bowl, mash all ingredients together until your desired consistency. I like mine chunky… so I barely mashed mine.
2. Once mashed, serve a tablespoon of the mixture onto a piece of the toasted baguette and top with parmegiano reggiano.

goat cheese and honey toast

. 5 oz goat cheese, at room temperature
. fresh thyme leaves
. fresh oregano leaves
. honey


1. In a small bowl, combine all ingredients together and serve a tablespoon of the mixture onto a piece of the toasted baguette. Drizzle with honey.

tomato and feta

. 4 sliced tomatoes
. crumbled feta cheese
. dried oregano


1. On each piece of toasted baguette, place 3 slices of tomato.
2. Crumble the feta cheese on top. Season it with dried oregano and EVOO.

Talina’s Pesto

There are so many delicious recipes for pesto… so of course I have one of my own too!

It’s not too different from the traditional pesto recipe, but its just so delicious.
Pesto is great to put on toast with some tomatoes and extra olive oil, pasta, a grilled cheese and pancetta sandwich, ….oh the possibilities. Try me recipe out and let me know what you think

Photo by: Hayley Boomhower and Sean Rea

. food processor

. 1 bunch of fresh basil
. 1/4 cup almonds
. 1/4 cup grated white cheddar cheese
. 3 garlic cloves
. 1/2 cup EVOO
. juice of 1 lemon
. salt and pepper to taste

1. Pull the basil leaves off the stems of the basil. Add it to a food processor.
2. Add the rest of the ingredients into the food processor and pulse until it becomes super fine and spreadable.
3. Enjoy on some fresh made pasta or a piece of toast.

Surf ‘n’ Turf

With summer just around the corner, there is nothing like a nice meal of some surf ‘n’ turf. I had a request to make filet mignon and prawns in celebration of a 30 year wedding anniversary (what a rarity these days- definitely calls for a lovely celebration). I took the challenge and made a delicious meal for 6 people.

I started out the night serving these delicious pizzette (I know..they aren’t round..still good though!). I then served a small traditional wedge salad and finished the evening off with surf ‘n’ turf. They ate and enjoyed every bite of it. A simple and festive meal ensured to be celebrated by the palate too. 😉


.1 frozen puff pastry sheet (you can make puff pastry ahead of time and freeze it so you have it for later uses)
.1 onion, sliced
.1 package of organic red strawberries, sliced
.1/4 cup Cabarnet Sauvignon
.balsamic glaze
.2 tablespoons EVOO


  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut puff pastry sheet into small triangles or circles -whatever your lovely heart desires. Score 5 centimeters in using a fork to allow for the puff pastry to only puff the crust.
  3. Place the cut puff pastry onto a sheet pan lined with parchment paper
  4. Bake the puff pastry for about 15 minutes
  5. While the puff pastry is baking, heat the 2 tablespoons of EVOO.
  6. Add the sliced onion to the pan and sautée until becoming somewhat golden.
  7. Taking the pan off the fire, add the red wine to the pan and place back onto the fire and cook until the onions become soft.
  8. By this time, your puff pastry should be done baking. Take them out of the oven and while still hot, score once again where you had previously scored to release the air that was built up in the pizzette
  9. Once cooled, add the onions, top with the sliced strawberries, and finish off with drizzling some balsamic glaze

For the main entree I made roasted potatoes with rosemary, garlic asparagus, filet mignon with rosemary and peppercorn, and shrimp scampi. This was a huge hit and not a single complaint. Try it out!

Roasted Potatoes


.potatoes (depending on how many people you serve, I calculate 1 potato per person)
.2 tablespoons fresh rosemary
.1/4 cup EVOO
.salt and pepper


  1. Preheat oven to 375 degrees Fahrenheit
  2. Quarter potatoes and place in a bowl
  3. Add the EVOO, rosemary, and salt and pepper to taste and mix
  4. Place the potatoes flat in a sheet pan lined with foil and bake for 35 minutes

Sauteed Asparagus


. one bunch of asparagus
.1/4 stick of butter
.2 garlic cloves, finely chopped


  1. In a pan, melt butter
  2. Add garlic and and cook until it becomes fragrant and slightly golden
  3. Add the asparagus and sautée until soft and fully coated with the butter and garlic.

Shrimp Scampi

Ingredients (for 6 people)

.3 lbs. prawns, peeled
.1 stick butter
.5 cloves garlic, finely chopped
.1/2 bunch parsley, finely chopped
.salt and pepper to taste


  1. In a medium pan, melt the butter
  2. Add the garlic and cook until it becomes fragrant
  3. Add the prawns and cook until they become pink (fully cooked)
  4. Finally, add the chopped parsley and mix thoroughly and plate

Filet Mignon with Rosemary and Peppercorns


.1 inch thick cut filet mignon
.1/4 cup peppercorns
.1-2 cups of EVOO
.1 tablespoon fresh rosemary


  1. Preheat oven to 400 degrees Fahrenheit
  2. Salt both sides of filet mignon while still raw
  3. Put the EVOO in a sauce pan and heat for about 4 minutes
  4. Heat a grill pan to very hot and sear both sides creating grill marks on your meat (3-4 minutes on each side)
  5. Take the grill pan, with meat still on it, and put it in the oven for 5-7 minutes (medium rare)
  6. While the meat is finishing off in the oven, add the peppercorns to the EVOO and fry for about 2 minutes
  7. Take the meat out of the oven and place on the serving plate to rest
  8. Add the rosemary to the EVOO and after 30 seconds, ladle the EVOO sauce over the filet mignon and enjoy


Talin’s Table Spring

This weekend was incredible. First of all, the Agenter’s house is amazing. A house they built in the hills of Somis with an incredible view and high ceilings. I had a dream to one day be hosting in Somis and it actually has begun.

I had an amazing group come to my Spring table. Local chefs and business owners got to be the ones to dine and have an experience that I hope they would never forget. My menu included Armenian delicacies like a bulgar wheat salad called Eech and even my favorite flatbread called Manaeesh.

I even shared a small sample of my favorite Extra Virgin olive oil from Lebanon for each of them as a thank you for coming to dine at my table.

The table was set with fresh white roses picked from the Agenter’s yard. I added small vases of fresh herbs picked from Nani’s garden- like mint, rosemary, and thyme. It’s always a nice touch.

Everyone enjoyed everything on the menu. It was a spring menu with fresh and bold ingredients. The Eech salad layer on a baby romaine leaf, making it crisp yet filling.

My favorite, and I think most of the crowd would agree, was the tagliata di manzo. I bought my filet mignon from The Ventura Meat Company. These guys are AMAZING and really sweet. The owner, Michael, is filled with an endless amount of knowledge about meat and how to cook it well. If you don’t have a butcher, this is the place to become your new shop. I prefer buying my ingredients from specialty shops like his. You get the quality for the best price.

I ended the experience with loquat sorbet. With a lot of help from my mother, we peeled the loquats straight from our tree and made a sorbet. This was my favorite to make because I spent so much of my pastry training doing gelato with Chef Massimiliano Carrara, who was a guest at my table. He liked the gelato- i passed the test!

I personally felt so blessed at this Talin’s Table. Every person felt their value. I love people, and this is why I do what I do. You are so worth it.