Tabbouleh Recipe

Spring is in the air, and most of us want it on our plates. If you’re looking for the perfect side that tastes as bright as it looks, try your hand at homemade Tabbouleh.


  • 1/2 c. bulgar 
  • 1 c. diced cucumber 
  • 1 c. diced tomato 
  • 1 teas. fine sea salt
  • 3 bunches of curly parsley 
  • 1/3 c. chopped fresh mint
  • 1/3 c. thinly sliced green onion
  • 1/3 c. EVOO
  • 3-4 tbsp. lemon juice 
  • 1 clove of garlic 


  • Cook bulgar wheat, drain excess water, and let sit to cool. 
  • Combine diced tomato and cucumber with salt. Stir and let sit. Strain any excess liquid. 
  • Chop (or use a food processor) parsley. Transfer to a large mixing bowl. 
  • In the mixing bowl with the parsley, add chopped mint, green onion, and cooled bulgar, and mix. 
  • Incorporate strained cucumber and tomato  
  • In a separate mixing bowl or large measuring cup, whisk lemon juice, EVOO, garlic, and 1/2 teas. of salt. Add this mixture into the large mixing bowl and combine thoroughly. 
  • Adjust according to personal taste, you may want to add in more lemon juice or salt. 
  • For maximum flavor, let sit for 15 minutes before enjoying. 


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Loaded Hummus

Loaded Hummus 

Why does it seem as soon as you can’t have something you want it? Trick your taste buds into forgetting about meat (at least on Fridays through Lent) with this recipe for Loaded Hummus. It’s customizable, good for you, and easy to make. 


Hummus (recipe yields 2 cups) 

  • 1 can of chickpeas, rinsed 
  • 3-4 minced garlic cloves 
  • 1/4 c. tahini 
  • 2-3 tablespoons of lemon juice
  • 1 tablespoon of EVOO 
  • 1/2 teas. (or to taste) Cumin 
  • 1/4 teas. of kosher salt 
  • 2-3 tablespoons of water (optional, depending on desired thickness) 


These are just suggestions, have fun with it and add any vegetables you’d like! 

  • Quartered – Halved red onion, diced 
  • 1/4 c. chopped olives of your choice 
  • 1/4 c. chopped cucumber 
  • 1/4 c. canned (rinsed) chickpeas 
  • 1/4 – 1/2 c. quartered grape or cherry tomatoes 
  • 2-3 tablespoons of feta 
  • EVOO to finish 

A food processor or blender is required.


  • Blend your garlic, tahini, lemon juice, EVOO, cumin, and kosher salt in a food processor. Scrape down sides with a spatula to ensure there aren’t any large pieces of garlic. 
  • Add in half of your chickpeas, and blend. Scrape down sides with a spatula. Add in the remaining half. 
  • Once blended, assess the thickness; if it’s too thick, add a tablespoon of water, and blend. The desired consistency you’re looking for is a thick batter. You want your hummus to stick to whatever vessel you’re using to transport it into your mouth (pita, carrots, celery, pretzels, etc.). 
  • Transfer your hummus to a shallow (1-inch deep), wide bowl or plate and distribute evenly.
  • Top your hummus and finish with a drizzle of EVOO. 
  • Enjoy! 


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Lover’s Specials

Enjoy Roma Foods’ Valentine’s Specials Friday, February 12th – Sunday, February 14th, 2021. Call 518-785-7480 for a prompt pick-up. 

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Italian Buffalo Chicken Dip

One of our favorite game-time go-to’s is buffalo chicken dip. The heat balances well with a variety of “vessels” such as fresh vegetables, chips, and even crackers. Recently, we decided to kick our dip up a notch by adding fresh peppers. We enjoyed ours with toasted pita chips, carrots, and celery sticks. Everything you need to enjoy this snack and so much more can be found at Roma’s. 



8 oz. cream cheese

½ cup ranch dressing

½ cup Buffalo wing sauce 

2 cups shredded chicken (cooked)

½ cup blue cheese crumbles 

¼ c. red bell peppers (chopped up)

2 tablespoons hot peppers (chopped)

1 Jalapeño pepper (chopped up) 

Any other peppers you like! 



  1. Heat oven to 350 degrees
  2. Blend cream cheese, ranch, and wing sauce until thoroughly mixed. 
  3. Fold in shredded chicken, bell peppers, and blue cheese crumbles 
  4. Spray a deep cooking dish with cooking spray. Add your dip into the dish.
  5. Bake for 20 minutes, or until cheese i b
  6. Top off with chopped jalapeño and red peppers. Enjoy!

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Anisette Cookies

We love the holidays because that means more excuses for testing out new baking recipes. Recently we have been really craving Anisette Cookies, so we decided to make some! It only took about 30 minutes total for prepping and cooking. They melted in our mouth with every bite, we just had to share the recipe. Here’s what you need to know, and be sure to stop by and see us for your ingredients. We will even point you in the right direction! 


Cookie Ingredients:

4 cups all- purpose flour

1 cup white sugar

½ cup milk

2 eggs

1 tbsp baking powder

¾ cup vegetable oil

1 tbsp anise extract



1 tsp anise extract

1 cup confectioner sugar 

2 tbsp hot water 


Cookie recipe:

  1. Preheat oven to 375 degrees. 
  2. Mix flour, baking powder, and white sugar together. In the center add oil, milk, 1 tbsp anise extract, and eggs. Keep mixing until the dough feels sticky. 
  3. Section off doughs into 1 inch pieces. Roll into balls and then place on a greased cookie sheet, each 1 in apart. Bake for 8 minutes. 
  4. Dip in the icing immediately. 


Icing recipe:

  1. Blend 1 tsp anise extract, and 1 cup confectioners sugar. Add in enough hot water until it forms a smooth texture. 


We hope you like this recipe as much as we did. Be sure to share your thoughts with us. 


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Thanksgiving Leftovers

  We may have some extra Thanksgiving leftovers this year. But that’s okay, because now that we’ve got some extra time on our hands, we’ve found some pretty creative ways to enjoy them again. Check out these easy and unique solutions for your leftovers this Holiday Season.

1. Hot Turkey, cranberry, and gravy sandwich
2. Turkey noodle soup
3. Turkey pot pie
4. Turkey Cobb salad
5. Thai Turkey lettuce wraps
6. Turkey and stuffing stuffed peppers
7. Turkey noodle casserole
8. Turkey chili
9. Turkey and rice soup

Cranberry sauce:
1. Cranberry sauce bars
2. Cranberry sauce muffins
3. Topping on waffles, French toast, or pancakes
4. Stir into oatmeal
5. On top of a bagel, English muffin, or toast

Mashed Potatoes:
1. Mashed potatoes croquettes
2. Hush puppies
3. Mashed potatoes pancakes
4. Cheesy mashed potatoes muffins
5. Shepherd’s pie

Gravy: ​Served over just about anything savory, but we recommend:
1. Over meatballs or cooked vegetables
2. As a soup thickener
3. On top of French fries (homemade poutine!)
4. Freeze it for later (gravy keeps!)


1. Corn fritters
2. Corn salad
3. Tacos
4. Cornbread
5. Corn sweet potatoes
6. Corn salsa
7. Corn pudding
8. Corn and bean quesadillas


1. Pie parfait
2. Pie ice cream sundaes 
3. Apple pie crumb bars 
4. Pumpkin pie balls 

And if you don’t feel like making your leftovers work much harder, there’s always Roma’s!

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Chicken Pot Pie

   One of our favorite parts about the weather getting colder, is the warm comfort foods. While we love a good apple pie or pumpkin pie, one of our favorites is a classic Chicken Pot Pie. Check out our recipe below— and remember, you can pick up most of these ingredients at Roma’s! 




1 cup corn

1 cup of peas 

½ cup of diced carrots

½ cup chopped onion

¼ cup of butter

⅓ cup all purpose flour 

½ tsp salt

¼ tsp ground sage

⅛ tsp pepper

2 cups of water 

¾ cup of milk 

1 tbsp chicken bouillon

3 cups of cooked cubed chicken 

¼ cup parsley 

2 double pie crusts




  1. Boil fresh vegetables until tender. If you’re using frozen vegetables, prepare per the bag descriptions, so that they are softened and thawed out. 
  2. In a pan cook your onion in ¼ cup of butter until softened and semi-translucent. 
  3. Stir in your flour, salt, sage, and pepper. Next all together add in water, milk, and chicken bouillon. Cook until thick and once it bubbles, stir for a couple minutes. 
  4. Add in your drained cooked vegetables, chicken, and parsley. Heat until it is bubbling. 
  5. Place one of your double crust into a round baking dish. Trim crust so it fits the rim. 
  6.  Add in your chicken mixture. Then place your other double pie crust on top of the filling. Trim the top crust, and cut a few slits in it. 
  7. Bake in the oven at 450 degrees for about 11 minutes. Once the crust is a nice golden brown it is ready to be taken out. Let cool, serve and enjoy!



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Apple Cider Doughnuts

  A trip to the apple orchard is quintessential fall, and what is a visit without indulging in the warm and sugary Apple Cider Doughnuts (the kind that melt in your mouth)? Since things are a little different this year, we thought why not try our own homemade doughnuts, and avoid the long lines. Well, it was a little messy of course, but very well worth it to say the least! We used a recipe from the New York Times as our guide. Follow the instructions below to try this out yourself. You can pick up almost every ingredient right at our locations, and even pick up some fresh apples and pies when you stop by!


For a dozen doughnuts:


 Nonstick cooking spray

1 ¾ cup grams all-purpose flour

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup of unsalted butter room temperature

¾ cups light brown sugar

¾ cup granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

½ cup apple cider




  1. Heat your oven to 350 degrees
  2. Use nonstick spray to grease doughnut pans. Whisk together your flour, baking powder, salt, 1 tsp cinnamon and nutmeg. 
  3. Using a stand mixer with a paddle attached you will now mix 10 tbsps of butter, brown sugar, and ¼ cup of granulated sugar on medium speed for about four minutes. Slowly add in your eggs, mixing well after each one. Then add in your vanilla extract.
  4. Now add the flour mixture from step 2 on a low speed. Next add the apple cider in slowly. Make sure everything is mixed together very well.
  5. Taking your batter, slowly fill each of your pan holes about 75% of the way. Using a spoon works best. Put in the oven and bake a 6 hole doughnut pan for between 12-14 minutes. Use a toothpick to check if they are done yet. Then, bake your next batch of 6.
  6. Now while they are baking, you will whisk together ½ cup of granulated sugar and 1tsp of cinnamon in a small bowl. In another bowl, microwave 6 tsps of butter until it is melted.
  7. When the doughnuts are done, cool them for about five minutes. Remove them from the pans. Lightly spread the butter on them, and immediately dunk cinnamon sugar all over. 
  8. They are now ready to be served nice and warm! Enjoy!