I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.
- 1/2 Cup Cherry/Grape Tomatos, quartered
- 2 Cups Spinach
- 1/2 Cup Olives, halved, Kalamata or Green
- 2 Cups Cooked Rotini
- 1/4 Cup Olive Oil
- 1/4 Cup Feta Cheese
- Salt + Pepper
Let’s Get Cooking
Cook the noodles per package instruction, make sure you cook it al dente.
Prep the rest of your ingredients.
Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.
Season with salt + pepper and enjoy!
Have for your weekly lunches or for a quick pasta side dish.
Made with Love,
Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.
- 3-4 Shrimp, fresh or frozen
- Hot Dog Buns, toasted
- Tomato, sliced
- 1/4 Cup Mayo
- 2 TBSP Sriracha
- Chili Powder
- Corn Meal
Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.
In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.
While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.
Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.
I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!
- 2 TBSP Extra Virgin Olive oil
- 2 TBSP Unsalted Butter
- 2 Medium Onions, Finely chopped/ about 3 cups
- 4 Garlic Cloves, thinly sliced
- 2 TBSP Ginger, Finely chopped & peeled
- 1 1/2 TSP Ground Coriander
- 1 1/4 TSP Ground Cumin
- 1 1/2 TSP Ground Turmeric
- 1/8 TSP Cayenne Pepper
- Kosher Salt
- 1 28 oz Can Whole Tomatoes
- 2 15 oz Can Chickpeas, rinsed and drained
- 1/3 Cup Dried Apricots, thinly sliced
- 1/2 Cup finely Chopped Fresh Cilantro
- 1/2 Cup finely Chopped Red Onion
- Lime Wedges
- Plain Yogurt
- Basmati/Jasmine Rice
Let’s Get Cooking
Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.
Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.
Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!
This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!
- 1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
- 3 Ears of Corn, shucked & kernels cut from the cobs
- 1/2 Cup Coarsely chopped Cilantro, leaves & stems
- 1/2 Cup Grated Parmesan
- 2 TSP Grated Lime Zest
- 1 TBSP + 2 TSP Lime Juice
Lets Get Cooking
Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.
After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.
Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.
Serve hot and enjoy!
Made with love,