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Easy Homemade Pickles
I had a thought last summer that’s worth sharing – making pickles doesn’t have to be a cumbersome process involving canning equipment and water baths. When I was a little overloaded with small...
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Farro with Cucumbers, Tomatoes, Mint and Feta
Doesn’t this look fabulous? It’s a summer farro salad (remember farro, the ancient grain of the Gods?) based on a combination of flavors from the zucchini and feta salad I made last week and my...
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Sushi: The Basics
I haven’t been inspired much lately in the kitchen. It happens – even to those of us who love to cook. I find myself gravitating to the old classics, grabbing a quick salad, munching on chips and...
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Greek Salad
Sometimes a food memory inspires me to make something. Like a faint recollection of having an authentic Greek salad in a hillside outdoor cafe in Santorini. It was perfect paired with a crisp white...
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Gazpacho (and Gazpacho Cocktails!)
There are few recipes that seem as perfect for summer as gazpacho. The ingredients are plentiful during the summer harvest, it comes together with no cooking at all, and it’s cool and refreshing, not...
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The Simplest Summer Salad
I can’t think of two more iconic summer vegetables than tomatoes and cucumbers. Okay, maybe corn and zucchini too, but I’ll save those for another post. Here in Colorado, it’s been a slow start to...
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La Capunata
I came home from Italy this week to a cherry tomato plant that was producing out of control and an insatiable desire to try to recreate the dishes I had while at cooking school in Italy. One of my very...
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Mediterranean Lamb Wrap Sandwich
A short while ago I was cooking all day to prepare for a Moroccan themed wedding shower. I had just finished making the hummus and was looking at the feta cheese to stuff into dates when I recalled I...
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Getting Your Grains: Quinoa Tabbouleh
Whole grains. I’m sure you’ve noticed that everything you read (except paleo diets) tells you to work to get more of these (and less of the simple, processed, white carbs) into your diet. I like...
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Peach Gazpacho (from Peach Salsa)
The thing about making fresh fruit salsas like the Peach Salsa I posted on Monday is that they just don’t hold very well. If you can’t eat it up by the next day they start tasting a bit tired and...
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