Where are we at when it comes to food served in jars? I feel like recipes like mason jar taco salads, and food of all kinds served in mason jars, really, was peak 2014 on Pinterest.

Since I started this blog in 2013 and also happened to love mason jars, many of my early “popular” recipes were mason jar-based.

Trends come and go, and over time, people began replacing mason jars with other, more updated ways of packing their lunches.

But now that we’re hyper aware of germs, shared utensils and social distancing, maybe the time is right for jars to make a comeback?

I can make a pretty solid argument for jarcuterie being the new charcuterie board. And today, I’m doing away with layered dips in big communal baking dishes and serving them in individual jars instead.

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There’s an amazing Lebanese restaurant just up the street from my house. I often say that if I could afford it, I would eat ALL of my meals there, because I never seem to tire of the bright, fresh flavors.

This is the restaurant that turned me from a fresh mint hater into somebody who craves fresh mint, in the form of their mouthwatering tabbouleh.

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