cucumber & peach salad with herbs

from Bon Appétit ingredients FOR THE DRESSING 1 shallot, finely chopped1 lemon2 Tablespoons white wine vinegar FOR THE REST 2 pounds mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds1 English hothouse cucumber, halved lengthwise, sliced crosswise2 pounds yellow peaches (about 4 peaches), sliced into ¾"-thick wedges4 ounces mild feta, crumbledHandful of basil and/or mint... Continue Reading →

creamy summer squash pasta

from Bon Appétit ingredients 2 pounds zucchini or summer squash (4–6)1 large shallot or ½ small onion4 large garlic cloves3 Tablespoons extra-virgin olive oil¼ teaspoons crushed red pepper flakes2 teaspoons Diamond Crystal or 1 ¼ teaspoons Morton kosher saltFreshly ground black pepper12 ounces pappardelle, spaghetti, linguine, bucatini, or other long pasta1 lemon½ ounces Parmesan, plus... Continue Reading →

seared summer squash & halloumi burgers

slightly adapted from Bon Appétit ingredients 2 medium summer squash6 – 8-ounce package Halloumi cheese2 – 3 Tablespoons extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice (can also use pepperoncini)1 teaspoon honey4 hamburger buns⅓ cup basil leaves method Trim ends from squash. Cut crosswise into 3”-long cylinders;... Continue Reading →

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 →

Create a website or blog at WordPress.com

Up ↑