The Man and I have been busy bees here in Milos. Lots of wedding planning to do 🙂
I haven’t been cooking as much as I’d like, but that’s only because the restaurants on the island are so hard to resist!
A couple of days ago I spotted beautiful, first-of-the-season butternut squash. As you know, I’ve tussled with the local squash before but I decided to give it another go. This time, I was inspired by a risotto-like seafood dish the Man and I had in Sifnos that used orzo instead of rice. I choose to make it into a whole food plant-based meal by using butternut squash instead of seafood broth.
The result was an ultra-creamy, hearty and fine dish that the Man rated as “restaurant grade” – the highest praise he ever gives out. The recipe isn’t complicated at all, although you may want to get a head start by roasting the butternut squash ahead of time.
It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!
Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers. 🙂 It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.
I hope you are well 🙂
As you know we’ve been pretty busy here! Between work and the peque, we hardly have time to sit and relax, cook and go to the gym… maybe it is also because we have been spending some time having aperos in our little buvette… summer is officially upon us 🙂
Boy, has it ever been busy lately. It’s been great, however it’s meant that I don’t make a lot of time or have the energy to cook. I challenged myself to make a tasty, warm dinner in under 30 mins. This salad is incredibly simple, cheap and can be eaten warm or cold the next day. Without further ado- here’s my new favorite week night recipe!
The sun has come out to play in Barcelona! Nothing beats sitting in the parc, vino in hand, basking in the warmth of vitamin D-packed rays while enjoying the company of good friends. It’s official, Summer has made its debut!
This shift of season is a welcome one, and I’m thrilled the see the produce aisle brimming with new technicolor fruits and vegetables. With the temperature going up, I’ve been lightening up our lunch fare. Translation: we’re eating a lot of salad.
One recipe I’m using a lot these days is my miso dressing, which never fails to elicit compliments from friends and family. It’s the Man’s favorite – by far. One time when I was away he even asked for the recipe so he could make it for his Dad! Mom and Hanin, you’ve both asked me for this recipe, so I thought I would share it on the blog.
The dressing has a silky texture and works well in green salads, bean salads, to dip steamed artichokes in… lots of options. What I love here is the delectable umami taste. There’s something so comforting about it.
I hope you enjoy this recipe, it’s simple to make and I have no doubt it will become a staple in your homes too.