We started by roasting the vegetables to get a deeper, more intense flavor - and as a way to entice a two year old to participate. She thought it was great fun, and the resulting soup was hearty and delicious!
Summer brings one salad after another, many nameless but all delicious and fresh and seasonal. Everything seems to work and the combinations abound. Occasionally I pine for a classic: this summer I seem to be volleying between traditional Greek and improvised Nicoise ...
This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
My niece, Alana, shared a wonderfully simple recipe for Shrimp with Tomato and Feta Cheese. It sounded delicious -- and great for a quick dinner with good presentation. However, having a kosher kitchen, it needed some modification. I'm used to switching things up; recipes are really just guidelines, with unlimited adaptions.
I substituted the shrimp with tilapia, used a can of diced San Marzano tomatoes