Cooking With Roni - Late Summer Dinner Party

This week, we had the pleasure of sitting down with Co-founder Roni Hirshberg to dive into the world of culinary delights. From her favorite recipes to her genuine passion for cooking, Roni shared her tips for hosting a memorable late summer dinner party. Whether you're looking for inspiration or just love great food, you won't want to miss her top recommendations and personal cooking stories!

Hi Roni! What inspired you to start cooking?
 
Every summer in Israel, my grandmother would make me all my favorite Argentinean and Israeli dishes. My mother’s parents were from Argentina originally, so there was a lot of blending of flavors at my Safta’s house. Every day was something different: one-day chicken schnitzel, another day beef empanadas. My Aunt would usually make the desserts. I have a lot of memories of coming home after a day at the beach in Tel Aviv sitting with my Safta and having a delicious meal in the cool Jerusalem air. My mom is also a VERY good cook and brought me up on a very healthy Mediterranean diet, so a lot of my cooking style is inspired by her.
 
How do you express your creativity through cooking?
 
I love collecting dishes and serving ware. Every time I travel, I love to find a special dish that reminds me of the trip. It brings me joy every time I use it. My mom used to tell me she would always bring my grandmother a dish when she visited home, so I also make sure to bring something for my mom as well. For me, the serving ware is almost as important as the dish I am preparing. It’s fun to create a color story with the meal and choose dishes that match the mood and theme. On our last trip, I found this amazing set of hand-painted floral antique serving bowls from a small village in Provence. They are so sweet and delicate! I love serving scrambled eggs in them and using them for a great breakfast spread.

What role does cooking play in your daily life?

I love cooking for many reasons. Firstly, I like to know what I am eating, and I feel much healthier when I prepare my own meals versus going out or ordering in. Second, after a long day at work, cooking is my time to unwind and relax. I used to do this with a nice glass of red wine, but I cut out drinking from home, so it’s not AS fun, but still relaxing… I usually FaceTime my mom while I am cooking, so it’s our usual thing we do together. We also cook for our dogs as well, so while I’m cooking our meals, I am also preparing Lola and Gigi’s, and they always eat first.

Do you have a signature dish that everyone loves?

I learned to make this delicious chickpea salad when I was studying and staying with an Italian family in Florence. I loved learning recipes from both the mom and dad of the house. Every day was a different meal and was completely made from the freshest ingredients.

It’s my summer go-to dish. It consists of chickpeas, parsley (sometimes I use dill), garlic, fresh grated parmesan cheese, lemon, olive oil, salt, and pepper. It’s super easy to make and SO refreshing. It’s a great lunch dish, especially with something grilled. If I am really feeling inspired, I might try preparing a few of Audrey’s favorite Alsatian dishes. She loves this thinly grated carrot and celery root salad with sliced cucumbers. It’s delicious with chicken or fish. It’s not complicated to make, just a lot of prep, but it’s well worth it!

Describe the dish that you’re known for among family and friends, including why it’s special to you and what makes it a favorite.

I usually make grilled salmon as my go-to dish. It’s super simple: just salt, black pepper, a drizzle of EVOO, and a squeeze of lemon. Funny enough, it’s my mom's go-to dish as well. I guess “like mother, like daughter.”

What’s the most memorable meal you’ve ever prepared?

I remember cooking Rosh Hashanah dinner with my mom at my apartment. I loved making the brisket together and the matzo ball soup. It was a big undertaking but felt easy with my mom next to me!

How do you involve others in your cooking process?

During weeknights, I usually am on the phone with my mom while I cook. It’s the best time to catch up, and we always talk about what I am making, and she is always giving me pointers (whether asked for or not, lol). During the weekends, I love to cook with friends at our house in East Hampton. We usually cook together, and we all take on a dish. I love it most when we’re collaborating on a dish and improvising with whatever we have on hand. Sometimes, when we don’t have exactly what we need, it turns out to be the best dish of the night!

A lot of my favorite memories with friends are in the kitchen. One of my friends from Norway taught me how to make this amazing Norwegian salmon dish baked in parchment paper with a ton of herbs and lemon slices. We would just have the best time together preparing it. I love learning about dishes that are near and dear to my friends and sharing that with them. I am also realizing that I really like salmon!

What’s your favorite type of cuisine to cook and why?

I love cooking Italian or Mediterranean food. I personally love pasta but don’t make it that often. I will make a yummy, fresh tomato sauce and serve it on rice as a healthier option. Sometimes I will make it with ground turkey, and it will become a healthy Bolognese!

From cherished childhood memories to her vibrant kitchen practices, Roni Hirshberg's passion for cooking is evident in every dish she creates. Her love for blending flavors, exploring new recipes, and sharing meals with loved ones makes her culinary journey truly inspiring. Cooking is more than just a passion—it's a way to connect, create, and celebrate life.

Here are Roni’s favorite dishes for a late summer dinner party. Whether you're hosting a dinner party with friends or simply looking for fun and healthy recipes to try, we’re sure these are for you. Enjoy these last days of summer with Roni’s favorite recipes!

The Menu

Shrimp Aglio e Olio

Ingredients:

1 lb wild shrimp, peeled and deveined

4 cloves fresh garlic, thinly sliced

1 tablespoon fresh ginger, minced

2 tablespoons fresh parsley, chopped

Salt, to taste

Black pepper, to taste

2 tablespoons extra virgin olive oil (EVOO)

Florentine Chickpea Salad

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach (Florentine style), roughly chopped

2 tablespoons fresh parsley or basil, chopped

1/4 cup Parmesan cheese, grated

2 cloves garlic, minced

Juice of 1 lemon

2 tablespoons extra virgin olive oil (EVOO)Salt, to taste

Black pepper, to taste

Chopped Avocado and Tomato Salad

Ingredients:

2 ripe avocados, chopped

2 medium tomatoes, chopped

1 small red onion, finely diced

1 cucumber, chopped

1/4 cup fresh cilantro, chopped

1 tablespoon extra virgin olive oil (EVOO)

1 tablespoon fresh lime juice

Salt, to taste

Black pepper, to taste