This is a little twist on hummus, which I eat almost daily and never get sick of! But it is always good to mix it up. Five ingredients needed, and takes 2 minutes to puree in the food processor or blender.
1 can (15 oz) chickpeas (rinsed)
1 cup crumbled feta cheese
5 sun-dried tomatoes
1/3 c olive oil
3 [...]
This tasty recipe for olive tapenade is vegetarian and vegan! You can sub in artichokes, mushroom, or sun-dried tomatoes, if olives ain’t yo thang.
1/2 lb pitted kalamata olives
1/2 lb pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
2 anchovies
1 sprig of rosemary
1 bay leaf
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp olive oil
pinch [...]
Japanese eggplant with miso is one of my favorite things to eat and I wonder: What other flavors could I add to sweeten this delicious vegetable? Adding honey, pomegranate seeds, mirin, and chopped mint was my rationale, and here was the result…
Since I was buying pyllo dough for my burekas, I thought it would be fun to use it in another way. Yes, pigs in blankets are not “original” but they are delish and a bonafide crowd pleaser. I simply spread jalapeno mustard on the phyllo before rolling the hotdogs in them. I baked [...]
Burekas (bourekas, borekas, etc) are savory or sweet pastries made with puff pastry and a variety of fillings of Turkish origin. They have become the ultimate Israeli street food, available on every corner: a potato bureka, served with a hard boiled egg and pickles.
They are supposed to look like this:
