spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

uunifetapasta

We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

ratatouille

I find that ratatouille is best accomplished in stages. For this recipe, I highly suggest completing the first part and letting it sit for a while before finishing in the oven, which really lets the vegetables become friends. lightly adapted from Bon Appétit. 1 large globe eggplant, peeled, coarsely chopped1 large zucchini, sliced into ¼-inch-thick... Continue Reading →

caramelized zucchini flatbread

adapted from Bon Appétit. ingredients 1 pound pizza dough1½ pound zucchini (about 3 medium), sliced crosswise into ¼"-thick coins1 large red onion, thinly sliced crosswise into ¼"-thick rings6 Tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt1 lemon1 cup fresh ricotta½ cup fresh mozzarella, ripped into pieces½ - 1 cup feta (about 2-4 ounces), crumbled¼... Continue Reading →

cheesy zucchini-eggplant bake

Serve this with crusty bread! slightly adapted from Bon Appétit. ingredients 1 large globe eggplant, cut into ½"-thick slices2 large zucchini and/or summer squash, cut into ½"-thick slices24 ounces cherry and/or grape tomatoes8 garlic cloves, unpeeled5 tablespoons olive oil, plus moreKosher salt8 ounces fresh ricotta (about 1 cup)¾ teaspoon crushed red pepper flakes8 ounces salted low-moisture mozzarella,... Continue Reading →

ratatouille pasta

from Bon Appétit. ingredients 1 large or 2 medium Italian eggplants (about 1½ pounds), cut into ½" dice Kosher salt 1 large or 2 small red bell peppers (about 9 ounces), cut into ½" dice 1 large zucchini (about 8 ounces), cut into ½" dice 2 medium onions, thinly sliced 1 pint cherry tomatoes, halved... Continue Reading →

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