The garden in shutting down quickly and the nights are getting cold, so I am on project “use everything up” before the first frost hits. I have vast quantities of fresh herbs in the garden, including four types of mint, and fresh mint chutney is a great alternative to tea if you have an excess […]
Tag Archives | Aleppo pepper
Roasted Red Pepper and Walnut Dip
The C.S.A. share has been delivering a lovely array of sweet peppers the last couple of weeks, and this dip–my take on Middle Eastern Muhammara–is a versatile way to use them up. This dip is typically thickened with some sort of bread, but the walnuts really make that addition unnecessary. Toasting the walnuts add another […]
Wild Sardine and Grapefruit Salad in Endive Cups
If you are sardine-averse, I am here to convert you with this citrusy salad. Wild sardines are one of the healthiest foods around, and having canned sardines in your pantry opens up lots of sophisticated, no-cook meal options that are perfect for summer. Wild Planet sardines have long been my preferred brand for both sardines […]
Watermelon and Feta Stacks
Watermelon and feta salads are a personal favorite, and I enjoy making a less-formal version of this and including some additional savory elements. The sweet/salty combo is outstanding. This is a “composed” version that just requires a round biscuit or cookie cutter to make the stacks. I added a little heat with one of my […]
Greek Stuffed Mushrooms
I hate football. Let me not mince any words about that. Not a fan of the game in any form, so I don’t really “do” the Super Bowl. However, I still manage to get sucked into the national hype enough to make some kind of party-type foods to eat while the rest of the country […]
Salt and Pepper Shrimp
One of my favorite restaurants does a version of this dish that I love, and I probably order it once a month. They use smaller shrimp and leave the shells on, then fry them and top them with a sweet-and-hot pepper dice. You eat them shell and all, and they are crispy, spicy, and delicious. […]
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