My absolute favorite meals are those made on the fly with leftover ingredients in my refrigerator. This week I just so happened to have a lot of leftover food and it somehow all magically meshed well together. Don’t ask why, but I had an insane amount of feta cheese sitting in my refrigerator so with that in mind, I entered my kitchen and with the food before me, I started to salivate over the idea of making some kind of pesto. Read more:
Summer has arrived! My apologies for the lack of posting this past week, but the warm weather and some fun events have stolen away any recent computer time. It has been time well spent though. I’ve catered a wedding party, planted a garden and spent a day celebrating my incredible grandfather as a member of the first graduating class of Queens College. Of course, a girl’s got to eat in between all of this. Inspired by all of the watermelons in the markets and planting some myself last weekend, I decided to make a salad out of one. As it may be well known by now, I’m a sucker for sweet and savory so I created a classic dish of watermelon and feta, tossed on some shallots and a little homemade dressing. There’s nothing like a warm summer breeze and that first bite of a delicious fresh salad, and this dish certainly hits the spot. Read more:
This week was one of re-using leftovers and dishes inspiring new dishes. It all started with a delicious Fennel, Leek & Red Beet Salad. With some leeks leftover from this, I decided to buy some artichoke hearts and feta which I successfully made a great artichoke dip with– one that rivals the traditional mayo-tastic party food in both taste and health factor. With the tasty flavors in this dish lingering in my mind, I decided to use the very same ingredients the following night, this time incorporating pasta and lemon. Read more:
I had some leeks leftover from my fennel, leek and red beet salad, so I thought I would attempt to make one of my favorite dips-healthy style. Mayo-packed artichoke dip is one of my favorite dips to serve at parties. I figured that there had to be a way to make this dish a bit healthier, so I ditched the mayo and simply combined chopped up artichokes, leeks and feta with a little olive oil in the food processor and blended and baked. Read more:
Quinoa has become one of my favorite meals over the past year, so I am constantly trying to think up new ways to prepare this wonderful superfood. I had purchased a large package of compari tomatoes about a week ago that I never got around to using so I thought I would make use of them before they went bad and roast them with some garlic and olive oil (delicious on their own).
I hosted my first dinner party since the start of our little blog and I didn’t poison anyone. I’ve always liked experimenting with cooking but it wasn’t until I cooked New Years Dinner for 20 friends, that I realized I really enjoy entertaining. It was that night that I also realized that if I could cook dinner for that many people, I could definitely stop eating out so much and start making myself dinner most nights– and so my cooking spree began. Here’s a little flashback from the lovely evening that started at all: