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 →

pasta e ceci

by Andy Baraghani ingredients 1 cup dried chickpeas, soaked overnight and drained1 fresh bay leaf1 garlic clove1 sprig fresh rosemary1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes2 Tablespoons olive oil, plus more for drizzling½ medium yellow onion, finely dicedAbout 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your handsSalt... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

peaches and tomatoes with burrata and hot sauce

from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil2 Tablespoons mild hot sauce (such as Crystal or Frank’s)2 teaspoons unseasoned rice vinegar2 teaspoons honeyKosher salt3 ripe peaches or nectarines, cut into wedges2 large ripe tomatoes or 1 pound mixed tomatoes, sliced1 8-ounce ball burrata or fresh mozzarella, torn into large piecesTarragon or basil sprigs (for... 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 →

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 →

fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

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