I don’t want to brag, but back in the day, I was a real DIY trailblazer. Before bread machines, before instant pressure cookers, before the rise of the Cuisinart, before whatever came (and in some cases, came and went…like the motorized ice cream cone), I had a yogurt maker. It was a marvel of sleek pop design, made by Salton. Yogurt started booming in America…
I don’t want to brag, but back in the day, I was a real DIY trailblazer. Before bread machines, before instant pressure cookers, before the rise of the Cuisinart, before whatever came (and in some cases, came and went…like the motorized ice cream cone), I had a yogurt maker. It was a marvel of sleek pop design, made by Salton. Yogurt started booming in America thanks to a clever ad campaign by Dannon, and the machine meant that anyone could DIY their own yogurt with this boat-shaped contraption, which seemed like a miracle to me.
This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off. In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to […]
This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off.
In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to use up at least a few of them.
I may or may not have harbored a slight fixation with edible flowers this past spring, which lead me to fill my patio container garden with edible blooms in addition to my typical herbs. I meandered up and down the aisles of the nursery, phone in hand, googling various flora and fauna to see if they were in fact edible. While they didn’t have the chamomile flowers I was so hoping to find, I did end up with marigolds, borage (which I’ve grown and used before), and these gorgeous purple and white dianthus.
Needless to say, I was looking for an excuse to use some of my home-grown flowers in a recipe before the blooms withered in the summer heat, and this recipe is the result. Does it matter where the inspiration came from if the outcome is this delicious? I say not.
While I love that the purple and white of the dianthus matches the colors of the salad, I think marigold petals, with their peppery bite, would work equally well in this dish, as would arugula or radish flowers, or even herb flowers like chives or oregano (while I typically try to keep my herbs from flowering, when they do bolt I always try to put the flowers to good use).
Regardless of its origins, this recipe is perfect in its simplicity. While the recipe itself isn’t all that different from our always-popular tomato cucumber salad, we made the dressing a little bit different by adding an assortment of fresh herbs in addition to the olive oil and red wine vinegar.
Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and…
Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and bagels. Similarly, France has been blessed to have beans for cassoulet, chocolat chaud (hot chocolate), and croissants.
As a cook, I like dipping into various cuisines and cultures and lately, I’ve been working on Tahdig, a Persian rice dish that’s cooked on the stovetop until the bottom gets crusty, which can take an hour or longer, and requires some patience. Once done, you take a leap of faith and turn it out onto a plate so the crispy part (the tahdig) forms a golden, crackly crown on top of a bed of fragrant, saffron-infused rice…if you do it right.
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…
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.
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…
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 […]
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.
I can’t even stand it!
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!
Grilled Marinated Peppers with Burrata and Breadcrumbs
These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
4bell peppers
salt and pepper
olive oil spray or for drizzling
2tablespoonsred wine vinegar
2garlic cloves,minced
pinchcrushed red pepper flakes
⅓cupolive oil
3slicessourdough bread,torn into pieces
1tablespoonbutter
½teaspoongarlic powder
2tablespoonsfresh herbs,like thyme, basil, rosemary, plus more for sprinkling
18 ounces ball burrata cheese
Instructions
Preheat the grill to medium-high heat. I like it to be around 500 degrees.
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
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!
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 the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Use Italian Panko or breadcrumbs, or this substitute
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:
To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make squash and zucchini casserole (basic steps)
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:
Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Here’s why to rest after baking!
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:
Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.
Variation: gluten free casserole
Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:
Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
Flour: You can use gluten-free flour or cornstarch in place of the flour.
Ways to serve 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:
1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*
Instructions
Preheat the oven to 450 degrees Farenheit.
Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.
Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:
Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.
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 […]
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.
OH MY YES.
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!
This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
Course Breakfast
Cuisine American
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Servings 4to 6 people
Author How Sweet Eats
Ingredients
2tablespoonsbutter
1sweet onion,thinly sliced
salt and pepper
6large eggs
3tablespoonsheavy cream or half and half
⅓cupchopped fresh herbs,like parsley, basil, thyme, chives and rosemary
2garlic cloves,minced
1cupfreshly grated mozzarella or provolone cheese
2 ½cupskettle cooked potato chips
parmesan cheese,for sprinkling
extra chopped fresh herbs,for garnish
Instructions
Preheat the oven to 400 degrees F.
Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.
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!
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!
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