greek-style farro salad

from Blue Apron. ingredients 1 3/4 cups or 15.5-ounce can chickpeas, drained and dried1 cup semi-pearled farro1 clove garlic, grated4 ounces sweet peppers, cored, seeded, and sliced into rings1 large zucchini, cut into 1/2"-thick rounds4 ounces grape or cherry tomatoes, halved1 bunch parsley, leaves and tender stems roughly chopped1½ ounces feta, crumbled1 Tablespoon red wine vinegar½ cup tzatziki method Place an oven rack in... 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 →

zucchini-lentil fritters with lemony yogurt

from Bon Appétit. ingredients LEMONY YOGURT ¾ cup whole-milk yogurt2 Tablespoons fresh lemon juice½ teaspoons sugarKosher salt FRITTERS 1 cup red or green lentils (masoor dal)1 medium zucchini (about 5 ounces)½ medium onion, thinly sliced1¾ teaspoons kosher salt, divided, plus more½ teaspoon Kashmiri chile powder or ¼ teaspoon cayenne pepper¼ teaspoon ground turmeric1 cup parsley... Continue Reading →


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 →


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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