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Shrimp and Feta Panzanella Salad
July 16, 2022

Shrimp and Feta Panzanella Salad

Shrimp and Feta Panzanella Salad is one of our favorite summer salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with toasted baguette cubes, fresh veggies, and creamy feta cheese. We like this dish for several reasons. First of all, …

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by Sharon
Birria Tostadas with Pickled Onions
July 15, 2022

Birria Tostadas with Pickled Onions

Birria Tostadas with Pickled Onions are one of our favorite summer dinners. I start this dish by braising tender short ribs in a spicy pepper broth. Then, I top crispy tortillas with the beef, pickled onions, cilantro and queso fresco. We like this dish for …

beef
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by Sharon
Summer Tomato and Feta Shakshuka
July 14, 2022

Summer Tomato and Feta Shakshuka

Summer Tomato and Feta Shakshuka is one of our favorite summer breakfasts. I start this dish by making a spice filled tomato and red pepper sauce. Then, I nestle fried eggs in the tomato sauce and melt feta cheese over everything. We like this dish for several reasons. First of all, I like that I can make this entire dish in just thirty minutes. Secondly, I like that this is a great use for all the summer tomatoes that are in season right now. And, lastly, we all love the spicy tomato sauce, buttery eggs, and melty feta cheese in this dish.

The Equipment I Used

  • A Cast Iron Skillet- I cooked my shakshuka in a cast iron skillet, but you can use any large skillet.
  • 4 Mini Cast Iron Skillets- This is optional, but I served my shakshuka in individual skillets.
  • A Food Processor- I used this to finely chop my tomatoes. You could also do this with a knife.

The Ingredients Needed for Summer Tomato and Feta Shakshuka

  • Feta Cheese- Crumble up the feta so that it melts easily. I store my leftover feta in the freezer.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Spices- Cumin, coriander, and paprika add great flavor to this dish.
  • Cilantro- If you don’t like cilantro, use parsley instead.

How I Made my Summer Shakshuka

  • First, I cooked the onions, bell pepper, and garlic until they were soft.
  • Next, I added the spices and tomatoes and simmered it some more.
  • Then, I cooked the eggs in their own skillet. Usually, the eggs are cooked in the tomato sauce, but I like cooking them by themselves. That way, it’s easier to cook the eggs so that the whites are firm.
  • Finally, I melted feta over everything.

If you like tomato sauce, you need to try this spice-filled Summer Tomato and Feta Shakshuka.

Summer Tomato and Feta Shakshuka
Summer Tomato and Feta Shakshuka
Summer Tomato and Feta Shakshuka

Summer Tomato and Feta Shakshuka

Eggs cooked in a fresh coriander and paprika tomato sauce. Topped with feta and cilantro.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Middle Eastern
Servings 4

Equipment

  • Food processor

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 cup each chopped onions and red bell pepper
  • 2 tbsp. garlic, minced
  • 1 tsp. ground cumin
  • 2 tsp. each ground coriander and paprika
  • ¼ tsp. each kosher salt and black pepper
  • 4 plum tomatoes, chopped
  • 1 tbsp. unsalted butter
  • 4 eggs
  • ½ cup feta, crumbled
  • ¼ cup minced cilantro
  • ¼ tsp. crushed red pepper flakes

Instructions
 

  • In a large skillet, heat the butter and oil on low heat. Add the onions, garlic, and red pepper and cook until the onions are soft, for about ten minutes. Next, add the cumin, paprika, coriander, salt, and pepper.
  • Process the tomatoes in the food processor, until they're finely minced. Add them to the skillet and simmer for ten minutes. At this point you can place the mixture into individual mini cast iron skillets, if you like.
  • Meanwhile, in a second skillet, fry the eggs in the butter on low heat. When the whites are cooked, nestle each of the eggs in the sauce. Sprinkle the feta on the sauce and cook until the feta melts. Garnish the dish with the cilantro and red pepper flakes.
Keyword breakfast
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Easy Bread Machine Pita Bread

Easy Bread Machine Pita Bread

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Prep Time 10 minutes
Cook Time 5 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine Mediterranean
Servings 4 pitas

Equipment

  • Bread Machine

Ingredients
  

  • ½ cup water
  • 3 tbsp. plain full fat Greek yogurt
  • 1 tbsp. honey
  • 1 tbsp. unsalted butter
  • 1 tsp. salt
  • 2½ cups bread flour (300g)
  • 1 tsp. instant yeast

Instructions
 

  • Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
  • Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
  • Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Keyword bread
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breakfast
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by Sharon
Nacho Fries with Cheddar Sauce
July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several …

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by Sharon
Farfalle with Pesto and Tomatoes
July 12, 2022

Farfalle with Pesto and Tomatoes

Farfalle with Pesto and Tomatoes is one of our favorite summer dinners. I start this dish by making a basil and pine nut pesto. Next, I toss the pesto with farfalle pasta, arugula, tomatoes, olives and feta cheese. Finally, I garnish the dish with fresh …

meatless
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by Sharon
Heirloom Tomato Caprese Salad
July 11, 2022

Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad is one of our favorite summer salads. I start this simple Caprese salad by making a red wine vinegar vinaigrette. Next, I arrange creamy fresh mozzarella and colorful heirloom tomatoes on a platter. Finally, I add fresh basil leaves and cherry tomatoes over the top. We like this Caprese salad for several reasons. First of all, I like that I can make this salad in just fifteen minutes. Secondly, I like that this salad really showcases summer tomatoes. And, lastly, we all love the juicy tomatoes and creamy mozzarella cheese.

The Equipment I Used

  • A Mandoline Slicer- You don’t need to use this – you could use a knife. But I used the mandoline slicer to thinly slice my tomatoes.
  • A Small Jar- I used this shake up my dressing.

The Ingredients Needed for Heirloom Tomato Caprese Salad

  • Mozzarella Cheese- Use fresh mozzarella cheese.
  • Tomatoes- I used a mixture of red and yellow heirloom tomatoes. I also added multicolored cherry tomatoes to add extra color.
  • Basil- Fresh basil is an important ingredient in this salad.
  • Salt and Pepper- These add lots of flavor to the tomatoes.
  • Olive Oil- Use a good quality, mild extra olive oil for the vinaigrette. I like the California Olive Ranch brand.
  • Red Wine Vinegar- Use a good quality red wine vinegar to make the vinaigrette.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Mustard- Be sure to use Dijon mustard not a regular yellow mustard.

How I Made my Caprese Salad

  • First, I made the vinaigrette. Be sure to add this right before serving.
  • Next, I used the mandoline to slice the tomatoes.
  • Finally, I arranged all the tomatoes in overlapping slices with the mozzarella on a platter.

If you like tomatoes, you need to try this fresh and simple Heirloom Tomato Caprese Salad.

Heirloom Tomato Caprese Salad
Heirloom Tomato Caprese Salad
Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad

Heirloom tomatoes, fresh mozzarella, and basil drizzled with a red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 235 kcal

Ingredients
  

  • 2 large heirloom tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • ¼ tsp. each kosher salt and black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup basil leaves

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar.
  • Next, arrange the tomato slices and mozzarella on a large platter. Add the cherry tomatoes and basil. Drizzle on as much dressing as you like.

Nutrition

Calories: 235kcal
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
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by Sharon
Lamb Gyros with Cilantro Sauce
July 10, 2022

Lamb Gyros with Cilantro Sauce

Lamb Gyros with Cilantro Sauce are one of our favorite summer dinners. I start my gyros by mixing together ground lamb and spices. Then, I bake this mixture in a loaf pan. After letting the cooked lamb cool, I slice it thinly and grill it. …

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by Sharon
Leek and Bacon Cheddar Quiche
July 10, 2022

Leek and Bacon Cheddar Quiche

Leek and Bacon Cheddar Quiche is one of our favorite dinners. I start this quiche by making my foolproof butter pie crust. Then, I make the rich cheddar custard quiche filling. Finally, I bake the quiche until it’s golden brown. We like this quiche for …

pork
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by Sharon
Garlic Scape Pesto Pizza
July 9, 2022

Garlic Scape Pesto Pizza

Garlic Scape Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making my garlic scape pesto. Since garlic scapes are only available in early summer, I can only make this pesto this time of year. Next, I make pizza dough in my bread machine. Then, I top the pizza dough with the pesto, fresh mozzarella cheese and lots of cherry tomatoes. We like this pizza for several reasons. First of all, I like that this pizza uses all the fresh summer ingredients like the garlic scapes and farmstand tomatoes. Secondly, I like that all the components of this pizza can be prepped in advance. You can even make the pizza dough a couple days in advance. In fact, the flavor improves as it sits in the fridge. And, lastly, we all love the fresh and delicious flavors in this pizza.

The Equipment I Used

  • A Bread Machine- You’ll need this to make this dough. But I’m attaching a recipe for my hand kneaded dough below.
  • Pizza Stones- If you have one bake your pizza on a pizza stone.
  • A Pizza Peel- I assemble my pizza on the peel so I can just slide it in the oven.

The Ingredients Needed for Garlic Scape Pesto Pizza

  • Flour- Use all- purpose flour. I always use King Arthur flour.
  • Yeast- Be sure to use active dry yeast. Don’t use instant or quick rising yeast.
  • Garlic Scapes- You can find these at the farmer’s market or farmstand.
  • Walnuts- I used walnuts for my pesto, but you could also use pine nuts.

How I Made my Pizza

  • First, I made the pizza dough. If you want to make the dough in advance, just put it in a big oiled bowl. Cover the bowl with plastic wrap and refrigerate it for a day or two.
  • Next, I made the pesto.
  • Finally, I added all the toppings and baked it until it was browned and bubbly.

If you like garlic, you need to make this cheesy and delicious Garlic Scape Pesto Pizza.

Garlic Scape Pesto Pizza
Garlic Scape Pesto Pizza
Garlic Scape Pesto Pizza

Garlic Scape Pesto Pizza

Two pizzas topped with fresh mozzarella, garlic scape and basil pesto, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
rising time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 350 kcal

Equipment

  • Bread Machine
  • 2 Pizza Stones
  • 2 Pizza Peels

Ingredients
  

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. each honey and salt
  • 2 tsp. active dry yeast

For The Basil Pesto Sauce:

  • ½ cup extra virgin olive oil
  • 1 cups fresh basil leaves
  • â…“ cup chopped garlic scapes (bulbs and tough stems removed)
  • 2 tbsp. chopped walnuts
  • ½ cup Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

  • 3½ cups fresh mozzarella cheese, thinly sliced, and divided
  • 3 cups red and yellow cherry tomatoes

For the Garnishes:

  • ½ cup fresh basil leaves
  • ¼ tsp. crushed red pepper flakes

Instructions
 

  • Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is rising, make the pesto sauce: Place all the ingredients, except the oil, in the food processor. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is emulsified.
  • Preheat the oven to 425 degrees, with two pizza stones inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
  • Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
  • Garnish the pizzas with the rest of the pesto, basil, and the red pepper flakes.

Nutrition

Calories: 350kcal
Keyword meatless
Tried this recipe?Let us know how it was!
Buffalo Chicken and Mozzarella Pizza

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.
Print Recipe Pin Recipe
Prep Time 13 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 43 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 1 cup warm water (110 degrees)
  • 1 tsp. honey
  • 2¼ tsp. active dry yeast
  • 3 cups bread flour
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil

Instructions
 

  • In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
  • In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
  • Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
  • Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
Keyword bread
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Bacon Cheddar Macaroni and Cheese
July 8, 2022

Bacon Cheddar Macaroni and Cheese

Bacon Cheddar Macaroni and Cheese is one of our favorite family dinners. I start this dish by making a creamy white sauce. Then, I stir in the macaroni, extra sharp cheddar cheese, and crispy crumbled bacon. Finally, I top the macaroni and cheese with buttery …

pork
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by Sharon