Grilled Antipasto Ribbon Salad
When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper. I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling … Continue reading
Home-made Hummus
For how often I consume hummus as a snack, it is almost crazy how long it took me to make it from scratch at home. Jen and I also used to make a ton of Mediterranean inspired recipes and for one of our favorites, the Turkish-Spiced Chicken Kebabs, we always improvise the side dishes and … Continue reading
Pastel de Choclo (Chilean Corn Pie)
Pastel de Choclo is a very beloved, traditional Chilean dish that is typically eaten during the summer time. This casserole is made with beef sautéed with onions, chicken, olives, and hard boiled egg pieces covered with dough made of fresh corn. It is traditionally baked in a clay dish (in a wood burning oven if you really want to … Continue reading
Chicken Puttanesca
I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies. Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading
Mediterranean Pasta Salad
This is a super easy pasta salad that I love to make at any time of the year. The pasta is full of rich Mediterranean flavors, and includes as medley of tomatoes, olives, sun-dried tomatoes, mozarella, and bacon. I have used feta cheese before although I think the milder mozzarella is a much better complement to the rest of the … Continue reading
Marinated Feta with Olives
With my brand-spanking-new (aka no food spillage on pages yet) Ad Hoc at Home cookbook in hand, I decided to find one of the easier recipes to start with… you have to ease into these kinds of things to build confidence! I found the winner in Marinated Feta with Olives which can be served in … Continue reading
Spaghetti alla Puttanesca
Another recipe from the Essential Mediterranean Cookbook (newest edition here). The name “puttanesca” is a derivation of the word puttana which means “whore” in Italian — so this dish is literally called the “whore’s spaghetti.” This is a spicy and salty Southern Italian dish invented in the mid-20th century. There are many accounts surrounding the … Continue reading
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