I’ve found a new cheese to love this summer: Burrata – a fresh Italian cheese consisting of mozzarella cheese soaked in heavy cream. It is slightly sweet and milky. Of course this cheese will be delicious on pizza, or in a fresh garden salad, but because of Burrata’s mildly sweet flavor, I decided to substitute this Italian favorite for my usual go-to thick Greek yogurt on top of a fresh fruit salad.
Greek Spaghetti Salad: Flavors of a Greek summer tossed with spaghetti in a lemony-garlic dressing.
It’s that time of year again. The time we start thinking of cook-outs, picnics and pool parties. All this outdoor play makes us hungry! I think it is only appropriate to kick off my summer with this Greek Spaghetti Salad using basic Greek flavors and ingredients.
I always feel like the start of the week is a sort of “Detox” for me. Mondays and Tuesdays seem to be my days to get back on track after a weekend of (small) indulgences. For example… this past weekend it was a few (large) handful(s) of Hot Tamales candy (x 9), a 100,000 Grand Bar, 2 Nutter-Butter cookies, an It’s-It Ice Cream Treat, Loukoumades after church on Sunday and and In-n-Out animal-style burger for Sunday dinner. (yikes!) So…
Let’s start the week with SALAD.
About 200 years ago Greece was introduced to the tomato. No, I didn’t forget a zero in that number. You read that right. Two hundred. 1815 to be exact, was when the tomato plant was introduced to mainland Greece. Kind of hard to believe, right?
Things look a little different around New York City these days. The tulips and daffodils are in full bloom as are the cherry blossom trees. The outdoor markets and specialty stores are loaded with colorful and vibrant spring vegetables such as today’s recipe star: Spinach.