Chef Edy Massih on How to 'Keep It Zesty' in the Kitchen

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Edy Massih is a trained chef and owner of Edy's Grocer, a Lebanese market and caterer in Greenpoint. Massih moved from his native Lebanon to the U.S at the age of 10, and has just released a new cookbook, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy's Grocer, inspired by the menu of his market and his love for the flavors of Lebanon. Massih tells us more about his story and the book.

This segment is guest hosted by Kousha Navidar

Green Angel Dip (pictured aboved) Makes 4 cups1 (32-ounce) container plain fat-free Greek yogurt2 packed cups fresh basil leaves2 packed cups fresh cilantro leaves5 scallions, chopped1 avocado, pitted and flesh scooped out3 garlic cloves¹⁄₄ cup fresh lemon juice¹⁄₄ cup extra-virgin olive oil1 tablespoon kosher salt, plus more as needed.My diet has always been 90 percent yogurt, and I live for a great dip. This recipe scratches that itch and is totally adaptable to whatever herbs you have lying around. (At the height of spring, I might even throw ramps in.) I eat it with everything because its flavors are so adaptable: it’s bright, fresh, super herbaceous, and packs such a punch. I like to add it to canned fish or chopped chicken for sandwiches, toss it as a dressing, or serve it as a dip with salty chips or lots of fresh veggies. Add the yogurt, basil, cilantro, scallions, avocado, garlic, lemon juice, olive oil, and salt to a food processor. Process for 2 to 3 minutes, until smooth and vibrant green. Taste for seasoning. Transfer to a bowl and serve immediately, or transfer to an airtight container and refrigerate for up to 3 days.