Eggplant is something people have strong opinions about. I happen to love its hearty texture and delicate flavor, but I prefer it when baked instead of fried, because eggplant likes to soak things up, and frying can cause it to soak up too much oil. For this Mediterranean-inspired eggplant chickpea bake, we are going to broil the eggplant instead of frying it. Then we layer it with yummy things like tomato sauce with oregano, tangy feta, and hearty chickpeas, and we bake it. While baking, the eggplant will soak up beautiful, sunny Mediterranean flavors from the sauce, rather than oil from frying. I call that winning at eggplant! Continue reading
Zoodles seem to be taking over the world. What are zoodles? They are zucchini “noodles” made using a spiralizer, which creates long thin strands out of vegetables. I’m highly entertained by the fact that the British call them “coodles” because they call a zucchini a “courgette”. Coodles, zoodles, whatever you call them – they’re a perfect way to use up those zucchinis / courgettes that are everywhere this time of year. Low-carb fans often substitute zoodles for pasta noodles, but I like to make salads with them since I prefer them cold. This particular salad features a lemony oregano dressing with tomatoes, feta cheese and toasted pine nuts. Just the thing for a hot summer day! Continue reading
These creamy white giant beans in a rich tomato dill oregano sauce are simply begging for a crust of hearty bread to swipe up the tomatoey goodness. Have you ever had these as a meze (small plate) in a Greek restaurant? I always order them when I see them, and I was excited to try making them at home. Gigante beans are aptly named – they are so gigantic that just one bean will practically cover up your spoon! This recipe does take a while, but no step is difficult, and if you’ve got a lazy Sunday afternoon to make this, your home will smell amazing. It’s the kind of dish that is delicious right away, but gets even better over the next couple of days as the flavors and richness have a chance to blend. It’s also worth mentioning for my vegan readers that this dish is naturally vegan. I made this with Royal Corona Beans from Rancho Gordo, my favorite source for heirloom beans. Check them out!
Did you know you can use the slow cooker to turn dried beans into perfectly cooked beany goodness? No pre-soaking necessary! Really: ANY BEANS. That being said, the best dried beans come from Rancho Gordo. (Also they have awesome popcorn if you want to make this.) I used their Vaquero beans for this recipe (aren’t they cool looking?) and honestly every single bean in that bag is so good. Yum! Also… bonus side effect… your home will smell really good as these beans are cooking. (And how to put this delicately… your home can continue to smell good thanks to the geniuses at Beano. Check it out. Thank me later.) Continue reading
Imagine a bed of thinly sliced potatoes roasted in olive oil and oregano until crispy and brown. Yum, right? Now imagine a flaky, lemony cod fillet on top. Extra yum! I also added some roasted grape tomatoes, but those are optional. It’s lovely just on its own. Continue reading
It’s becoming apparent that I like mushrooms, isn’t it? I mean, we have already done mushrooms in Spanish sherry and we are just getting to know each other. But every now and then you discover the mushrooms you meant to use earlier in the week in the back of your fridge, and you say to yourself in a tragic tone, “Oh no, what shall I do with these now?!” Options are a wonderful thing. Continue reading