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Posts Tagged ‘feta’

by Caitlin Saniga

tarts

There are so many wonderful things about these tarts, and I’m really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year’s Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.

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by Caitlin Saniga

Cauliflower salad with red cabbage, feta and lemon-rosemary dressing

Served fresh, this salad has lots of nice crunch and crisp flavors. Served a day after it’s prepared, everything turns a bit purple, but the cauliflower loses a bit of its bite (which I like) and the flavors are accentuated. I served mine on the second day on top of a heap of quinoa.

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by Sarah Steimer

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I tend to go a little carbohydrate crazy, and every once in a while I need a meal that will fill me up, but without any breads or pastas or what have you. I almost always turn to quinoa in these instances, which is high in protein and is a good source of dietary fiber and phosphorus.


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by Sarah Steimer

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.


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by Sarah Steimer

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Pretty much every ingredient you see here had just made its way to our apartment from the farmer’s market. Have more veggies or a different bean to throw in? Go right ahead. The idea is to use fresh produce and your favorite flavors (garlic!).


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by Sarah Steimer

I went pretty traditional with this salad, but I've seen a lot of really cool variations that I'll have to try at a later date (my eye is on you, Southwest-style Cobb salad).

I went pretty traditional with this salad, but I’ve seen a lot of really cool variations that I’ll have to try at a later date (my eye is on you, Southwest-style Cobb salad).


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by Sarah Steimer

I love grilling in the summer, and it doesn't all have to be meat. These chickpea patties were substantial without being too filling, and they weren't crumbly like many other veggie patties, so they stayed together on the grill nicely.

I love grilling in the summer, and it doesn’t all have to be meat. These chickpea patties were substantial without being too filling. Plus they weren’t crumbly like many other veggie patties, so they stayed together on the grill nicely.


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by Caitlin Saniga

Sauteed cucumbers with lemon, feta and mint

Ever since I discovered that cucumbers can be served warm, I’ve been dying to experiment some more. The best part about this salad is the crispy breading on the cucumbers. The weirdest part is the big chunks of super-tart lemon. It’s a nice combination, though, I promise. Trust me. And Mark Bittman.


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by Sarah Steimer

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The red chiles really would have made the salsa stand out, but the flavors are awesome regardless of color. I am such a sucker for a good Mexican dish, how many times do I have to say this to you all?


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by Sarah Steimer

I could see this sandwich at a cool, modern diner. It has all the American classics - green beans, hard-boiled eggs, creamy dressing - all thrown up in the air and tossed in a brand-new way.

I could see this sandwich at a funky, updated diner. It has all the American classics — green beans, hard-boiled eggs, creamy dressing — all redone in a modern fashion.


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