The recipe in Real Simple suggests assembling the burritos and freezing them for quick re-heating later, which is exactly what I planned to do with the leftovers. Ha! Leftovers. With four hungry men in the house… that’s pretty funny. Next time I’ll double the recipe. READ MORE
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.
The recipe for Savory Squash and Feta Cheese Crostata is a great way to use up leftover summer squash you might have hanging around your garden. And with regards to cheese… let’s be frank: who needs an excuse to use feta cheese as an ingredient?!
A few weeks ago my husband and I hosted a dinner-pool party for a handful of families. Preparing meze, pitas, souvlaki and sweets for days before, I was pleasantly surprised when one guest walked in with a very Mediterranean looking appetizer: what I’m calling the 3-Ingredient Mediterranean Dip. One taste and I was hooked.
Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto, Spiralized Vegetables, Baked Breaded Shrimp and Roasted Tomatoes
According to the calendar Spring has officially arrived! (A big shout-out to my east coast friends and family! You did it! You survived!)
So here we go: a whole new crop of fresh fruits and vegetables to work with in the kitchen. Easter is just around the corner and in the Greek home that is a whole feast in and among itself… more on that in the coming weeks. With the weather warming and the plants blooming it’s time for me to set some seasonal goals:
- Eat right;
- Log some more miles on my running shoes because swimsuit season is knocking on the door;
- Reward myself with a few new spring-worthy outfits! (1 and 2 need to seriously happen before 3 is even considered!)
Last week, as a housewarming gift my sister-in-law gifted me Ina Garten’s latest, new and fabulous cookbook “Make it Ahead.” Immediately I began flipping the pages admiring the photographs and Ina’s no-fuss recipes. A few caught my eye and I couldn’t wait to get cooking.
Summer is officially over. I know, I’m not providing “Breaking News” here. You may have noticed, however, that there are still a few summer flavors lingering about in the grocery store and farmer’s market. I’m mainly referring to Zucchini and Tomatoes. They are naturally delicious when consumed fresh straight from the garden to the table, not requiring a lot of seasonings and fuss.
I happen have plenty of experience with rolling dolmathes. As a child, I would take leaves from my father’s fig tree, make a simple mud-mixture of dirt and water and roll dolmathes in my back yard play kitchen. This grown-up version of dolmathes tastes much better than my mud dolmathes… trust me. :)