The farmer’s market had a great selection of fresh herbs this winter. I picked up the largest bunch of basil I have seen for only $2. I also got my favorite yellow tomatoes and some handmade garlic herb flat bread. I used this Cooking Light pesto recipe. It uses much more basil and less oil then a traditional pesto sauce. The results? A more flavorful and healthier pesto! I Added a little fresh mozzarella and broiled it in the toaster oven. So yummy.
A couple weeks ago I drove down to Miami to visit my family for a couple days. The first night I was there my parents and I went to the Fresh Market in Coconut Grove and picked up several delicious things and created our own ready-made tapas meal. This would be such a great idea for a quick holiday party or a small get together with close friends.
And yes, you guessed it, I got my craftiness from my mom.
A couple of weeks ago we had friends over for dinner and I whipped up a delicious salad with ingredients we had on hand. Everyone loved it so much I want to share the recipe with you. Just toss together the following ingredients:
For the salad:
• Publix organic mixed baby greens (or use your favorite salad greens)
• Yellow tomatoes (use as much as you like)
• Feta cheese, crumbled
• Fresh dill, chopped
• Cucumbers, thinly slided (I used the thinest setting on my mandoline)
Dressing:
• My go-to recipe, Martha’s Favorite Dressing, from the first Everyday Food cookbook.
• I add whatever I have on hand to this dressing, this time I used thinly sliced scallions and it was great!
My husband’s grandmother is Armenian and she has shared some of the tastiest recipes with me. One of my favorites (and Kevin’s favorites) is cheese boereg (also spelled borek). It’s several layers of buttery phyllo dough stuffed with a ricotta, mozzarella, fresh herb mixture. They make the perfect starter and are a great snack with drinks. Don’t be intimidated with working with phyllo dough, it’s super easy to use when it’s room temperature. Enjoy!
Ingredients:
• One roll of ready made phyllo dough (available in the freezer section of the grocery store)
• Half a container of part-skim ricotta cheese
• About 2 cups shredded mozzarella cheese
• About 1/4 c. chopped fresh parsley or fresh dill
• A pinch of crushed red pepper (my own personal addition)
• About half a stick of melted butter
• Coarse salt and fresh ground pepper
1. Thaw the phyllo dough by leaving it out for about an hour. Preheat oven to 350 degrees. Once thawed, remove it from the packaging and place on counter. In a mixing bowl mix the ricotta, mozzarella, herbs, and pepper. Season with salt and pepper.
2. Working with one sheet at a time, brush the entire surface with butter. Repeat with 2-3 more layers of dough (for a total of 3-4 layers). Cut the dough lengthwise into three long strips. Place about 1-2 tbs. spoons of the cheese mixture at the end of each strip.
3. Fold each strip into a small triangle, like a flag. Once completed, brush the outside with butter and place on a oiled baking sheet. Bake for approximately 30 minute or until golden brown.
Today’s recipe is inspired by one of my favorite restaurants of all time, Tupelo Honey Cafe, in Asheville, North Carolina. I love it because it combines two of my favorite foods: cheese and seafood (which after typing that, doesn’t sound like a good combination). After having it there several summers ago, I have attempted to make it. And I have to say, it was delicious! Here’s my recipe. What spice or ingredient would you add?
Ingredients: (1 Serving, multiply accordingly)
• 7-10 medium-large shrimp, peeled, deveined and rinsed
• Canned roasted red peppers, sliced
• Chili oil
• Instant grits
* Fresh goat cheese
• Coarse salt and cracked peper
• Dash of chili powder
• Pinch of cumin
Directions:
1. Cook the grits according to the directions on the package. I prefer cooking them on the stove and using half skim milk and half water. Meanwhile, heat 1 tsp olive oil in a small skillet on medium heat.
2. Place shrimp in skillet. Season with salt, pepper, chili powder, and cumin. Cook until pink, approx. 3 minutes.
3. Stir in the red peppers and some chili oil (this is very spicy, so use as much as you like). I like about 1 tsp.
4. Stir in as much goat cheese as you like into the grits. Stir until cheese is completely melted.
5. Serve shrimp and peppers on top of cheese grits. Enjoy!
