Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4

Ingredients:

• 1/3 cup couscous
• 2/3 cup hot chicken stock
• 3/4 lb. ground lamb
• 1 Tbsp. honey
• 2 Tsp. lemon zest
• 1 Tsp. chopped rosemary
• 1/3 cup crumbled feta
• Salt & pepper
• Serve with:
• Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

Directions:

-Place the couscous in a bowl and pour in the hot stock.

-Cover and let stand until all the liquid is absorbed and couscous is fluffy.

-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 

-Stir in the feta and begin forming 1/4 cup flat patties.

-Heat a non-stick skillet over medium heat.

-Cook the patties for about 6 minutes on each side, or until cooked through

-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.

-Top with a generous dollop of yogurt raita and enjoy!

Restaurant (Re)creation: Kokkari's Watermelon Salad with Pine Nuts, Feta + Basil

This salad is amazingly simple and refreshing (not to mention, BEAUTIFUL). Watermelon is in season right now and this salad is the perfect way to showcase it. Kokkari nailed this recipe with the salty feta, touch of basil and crunchy pine nuts. You can also swap the basil for mint if you prefer. Either way, you can't go wrong!

Serves 6

Ingredients:

• 2 1/2 lbs watermelon, chilled
• 1/4 lb Greek feta cheese
• 2 tablespoons toasted pine nuts
• 3 fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• Optional- freshly ground pepper

Directions:

-Cut the watermelon into 1-inch cubes and arrange on a serving platter.

-Crumble feta all over the watermelon.

-Sprinkle with pine nuts and torn basil.

-Drizzle with olive oil and top with a twist of freshly ground pepper.

-Serve immediately.

Kokkari

200 Jackson Street

San Francisco, CA

(415) 981-0983

www.kokkari.com

Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4

Ingredients:

• 1 cup rainbow quinoa
• 1 3/4 cup water
• 3/4 cup cooked black beans
• 1 scant tbsp. red wine vinegar
• 1/2 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 tbsp. cilantro
• 3 tbsp. lime juice
• 1/2 tsp. cumin
• 3 1/2 tbsp. olive oil
• 1/2 tbsp. butter
• 2 ears of corn kernels 
• 1/2 avocado, diced
• 1/4 cup feta
• Salt & pepper
• Optional- eggs

Directions:

-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.

Recipe Creation: Spring Asparagus + Feta Frittata

I love that we are finally getting to enjoy the produce of spring.  Asparagus is one of those bright green veggies I associate with the the onset of this wonderful season.  This frittata is the perfect dish for Easter brunch or any lazy spring day.  It's actually just as delightful for dinner or as leftovers.  It's so easy, yet looks and tastes divine. Enjoy!

Serves 2-4

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1 pinch kosher salt
• 1 lb. asparagus, ends removed and sliced diagonally in 1-inch pieces
• 6 large eggs, beaten
• 3/4 cup crumbled feta

Directions:

-In a 10-inch ovenproof skillet, heat butter over medium heat.

-Add the shallots and cook, stirring occasionally, for 3 minutes.

-Add the asparagus, cover, and cook on medium-low for 3 minutes.

-Add a pinch of salt to the eggs and pour the eggs over the asparagus. 

-Cook for 5 minutes, or until set, and preheat the broiler.

-Sprinkle feta over the eggs and place in the oven for 5 minutes, or until cooked.

-Remove from heat and let cool on a platter.

-Slice and serve with a simple green salad.  

~Happy Easter~

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.

Ingredients:

• 1 lb shelled frozen edamame
• 6-8 radishes, sliced
• 1/4 red onion, thinly sliced
• 1 lemon, juiced
• 3 tbsp. chopped cilantro
• 4 tbsp. olive oil
• crumbled feta
• salt & pepper

Directions:

-Bring a pot of water to boil and add the edamame.

-Simmer for about 5 minutes, or until cooked.

-Drain and rinse with cold water before transferring to a medium bowl.

-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  

-Toss all the ingredients together and add salt and pepper to taste.

-Top with feta cheese and serve as a side or alongside pita and hummus.  

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Recipe (Re)creation: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4

Ingredients:

• 3/4 lb delicata squash
• 1/3 cup olive oil
• 2 tbsp brown miso paste
• 1 tsp harissa powder
• 1/2 lemon, juiced
• 1 bunch dino kale, finely chopped
• 2 tbsp toasted pumpkins seed
• 1/4 cup pomegranate seeds
• 1/4 cup feta

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Wash and dry the squash and and cut it in half lengthwise.

-Scoop out the seeds and cut the squash in 1/2 inch moons.

-Place the squash on the foil lined baking sheet.

-Whisk the olive oil, miso and harissa together in a small bowl.

-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.

-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.

-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.

-Put the finely chopped kale into a large bowl.

-Add the miso harissa dressing and stir until evenly distributed.

-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

Restaurant (Re)creation: Nopa's Baked Butter Beans with Oregano, Breadcrumbs + Feta

Oh Nopa, how I love thee.  Leave it to Nopa to create the perfect comfort dish to warm you on these frigid San Francisco evenings (yes, we are still in California, but its seriously cold!)  Rather than using dried beans and soaking them, I decided to streamline the chef's recipe and use canned butter beans.  Please don't judge me for this substitution, but soaking dried beans just isn't in my weekday timeline.  I also decided to use fire roasted crushed tomatoes and basil pesto instead of cilantro pesto.  Anyhow, it all worked out great and my carnivorous husband devoured it with no complaints!  I mean, how can you not love baked beans, tomatoes, feta, breadcrumbs & pesto?  It's the culinary equivalent to a fireplace, cashmere blanket, and a good book.  You just can't put your fork down!

Serves 2-4

Ingredients

• 1 14 oz can of butter beans
• 1 14 oz can of fire roasted tomatoes
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1/2 garlic clove, minced
• 1 tablespoon chopped fresh oregano
• 1/3 cup crumbled feta
• 1/2 cup coarse fresh bread crumbs
• 2 tablespoons pesto
• Salt & pepper, to taste

Directions:

-Drain and rinse the butter beans and preheat oven to 425 degrees F.

-In a medium saucepan, heat 1 tablespoon of olive oil.

-Add the garlic and onion and cook over low heat for 8-10 minutes, or until softened.

-Add the tomatoes, oregano, and water and simmer over low heat for about 20 minutes.

-Mix the butter beans and tomato sauce in a baking dish and sprinkle with feta.

-Bake in the oven for 40 minutes, or until cheese begin to bubble.

-Remove the dish from the oven and let sit for 10 minutes.

-Meanwhile, heat 1 tbsp of olive oil in a small skillet and add the bread crumbs.

-Cook over high heat for 3-4 minutes, stirring often.

-Top the beans with a dollop of pesto and sprinkle with breadcrumbs.

~Enjoy~

Nopa

560 Divisadero St.

(415) 864-8643

nopasf.com

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4

Ingredients:

• 3/4 cup Greek yogurt
• 1/2 cup milk
• 2 large pitas, toasted
• 3 large tomatoes, diced
• 4 radishes, thinly sliced
• 3 mini cucumbers, peeled and diced
• 2 green onion, sliced thinly
• 5 mint leaves
• 1/2 bunch flat-leaf parsley, chopped
• 2 cloves garlic
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp sumac
• 1/4 cup crumbled feta (optional)
• salt & pepper

Directions:

-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.

~Enjoy~