all things food
Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky. Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.&#…
Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky. Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.” Tzatziki is a dip (sauce) that originated in the Middle East. It has a…
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One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently…
One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently presents and reflects on Palestinean cuisine, its history, its people, and its culture. As soon as I got the book, the first thing I said to myself was, “This is one of the best books of the year.” It’s a great book.
A few years back, Sami told me that he was going to do a cookbook that updated the dishes and recipes of his homeland, making them relevant to today, just as he and Yotam Ottolenghi did for the diaspora of Middle Eastern foods in their previous books. Sami admits that this is a non-traditional Fattoush, one that his mother made, but likes it so much that he wanted to share it.
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This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time fav…
This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot. It has fresh, familiar flavors…
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These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!) All the summer pepper feels! If you adore […]
The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.
These grilled peppers are life changing!
I realize that’s dramatic. But it’s me! What else do you expect?
Plus, they’re really life-changing.
Oddly enough, I have another pepper recipe coming for you too.
One today, then another in a week or two (hint hint, they are stuffed!)
All the summer pepper feels!
If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette.
And then! We stuff them with burrata cheese and obviously all is right in the world.
Oh but then! Lots of thens, I know.
We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.
Tons of fresh herbs.
More drizzles of vinaigrette.
So.much.flavor.
The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything.
These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too.
There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.
If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.
The dish is super versatile.
Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind!
This is the best kind.
Burrata is for lovers!
The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.
This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]
This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.
Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!
Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash.
This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:
This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:
The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:
Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:
Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:
This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:
Vegetarian. For gluten free, see the section above.
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Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 
Yield: 4 to 6 This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.
*You can also make homemade Italian breadcrumbs: see Step 4 in How to Make Breadcrumbs.
Category: Side Dish
Method: Baked
Cuisine: AmericanKeywords: Squash and Zucchini Casserole
Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
Promise me that you will make a potato chip frittata this week! I KNOW. I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY. But not? I’ll make this one short and sweet. We’re in survival mode here […]
The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.
Promise me that you will make a potato chip frittata this week!
I KNOW.
I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.
But not? I’ll make this one short and sweet.
We’re in survival mode here in 2020. Let’s just try all the things.
So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips.
Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy.
I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it.
They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?
Basically whatever you love. Use it.
The frittata has a bunch of other delicious components too:
It starts with caramelized onions, The best best best. These take awhile, but they are worth it.
There are lots of chopped herbs, like basil and parsley and chives and rosemary.
Of course, it has cheese too!
Then the chips. Crunch crunch crunch.
I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too!
It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.
So, what I’m saying is that it doesn’t get any better than this!
So good for a picnic too!
The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.
This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favori…
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favorite thing about summer. I eat it every day without fail. I think I have an obsession. I love eating…
The post Watermelon Feta Salad appeared first on Two Peas & Their Pod.
Oh my… you’ve got to make this smashed potato salad happen! By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK. Yes. I said it. They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in […]
The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.
Oh my… you’ve got to make this smashed potato salad happen!
By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.
Yes. I said it.
They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!
While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.
And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.
You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.
It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.
The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.
While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.
But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine.
And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result.
Okay and yes I realize that this salad sort of looks like… nothing special.
It doesn’t look wildly spectacular and even seems rather simple in flavor.
But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL.
It’s delicious served warm, when the potatoes come right out of the oven.
And it’s wonderful served at room temp once the potatoes have cooled.
It’s even good straight from the fridge. Because FLAVOR.
Make it for friends. Make it for dinner. Or make it just for you!
It is so perfect!
The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.
(This coffee crusted steak post is sponsored by ALDI!) Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak! This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic! I’m partnering with […]
The post Coffee Crusted Strip Steak with Herbed Corn Salsa. appeared first on How Sweet Eats.
(This coffee crusted steak post is sponsored by ALDI!)
Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak!
This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic!
I’m partnering with ALDI again today to bring you this delish recipe just in time for Memorial Day! While we broke out the grill a few weeks ago, I am in MAJOR grill mode now after spending the last few months inside. I’m craving warm days and grilled plates! Just the smell of the grill alone sends me into a nostalgic spiral, and I’m so glad that grilling at home is something we can actually do these days.
Also! I’m here to tell you that ALDI has an incredible selection of ingredients for all of your grilling needs. Seriously, my mind is blown. For today’s recipe, I grabbed a strip steak and a ribeye, but you can substitute with whatever you have in your fridge or freezer.
The coffee crust spice mix is absolutely incredible. It smells wonderful, and I was honestly tempted to taste it with a spoon! You can grind whole beans or use ground coffee – whatever you have on hand. I used the Simply Nature Whole Bean Coffee from ALDI – it’s so fragrant and rich.
Along with the ground coffee, we’re using brown sugar, smoked paprika, garlic powder, mustard powder, salt and pepper. SO many of my favorite things in one! Stir it all together and it looks like 90s sand art which is basically my favorite part. Of course.
Once the coffee rub is ready go, coat the steaks! They grill in just a few minutes and the crust is outstanding. It’s crisp and tastes like heaven. And no, it doesn’t have an over-the-top coffee flavor! Eddie can’t stand the taste of coffee so I would never do that to him. Well, maybe I would, and wouldn’t tell him until later. But I’m here to report that he loved these, even with the coffee crust.
P.S. I love to use coffee in the crust because it enhances the flavor of the steak (sort of like it does with chocolate, you know?!) and it also acts as a bit of tenderizer. It’s really quite versatile.
Now let’s talk salsa. Herbed corn salsa is super delicious and flavorful too, but in a different way than the coffee crusted steak. It adds a freshness and also a little hint of sweet, crunchy flavor.
I absolutely love that ALDI has corn on the cob in their produce section. I always find it to be ready to eat and super sweet.
We’re going to toss the corn on the grill too and then mix it with some fresh herbs, lime, onion and jalapeño. This is pure heaven.
When you serve the sliced steak with the salsa on top, it’s like a major flavor explosion. So, so good and perfect for the season.
It’s definitely something that will be on repeat for us all summer long!
These flavors are everything.
The post Coffee Crusted Strip Steak with Herbed Corn Salsa. appeared first on How Sweet Eats.
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