Oct 132018

Caponata

When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading

Oct 072018

Roasted Vegetables and Chickpeas with Pita

A couple months ago, I gave you a multitude of ways to make pita/flatbread, but no serving ideas. So now I’m remedying that with some lightly roasted vegetables, seasoned with olive oil and paprika for a Mediterranean flair. I hate to use the terms easy or quick too frequently as others might associate dishes with a different difficult level than I do, but this is something that can be put together in under 30 minutes (assuming you already have the bread made or bought). When we ate this it was without any extras, but there are certainly things you could…Continue Reading

Oct 012018

Creamy Squash Blossom and Corn with Chicken

One of the disadvantages to writing a food blog from a growing region California is that my food seasons are different than so many other people’s. While I want to write things that people can make now, what I can make is different. While I’m seeing other bloggers post everything fall (so much pumpkin spice and winter squash!) we are still seeing squash blossoms at the farmer’s market and delicata squash hasn’t even shown up at the local farm stands yet. I haven’t worked much with squash blossoms previously as I though them too fussy and most of the recipes…Continue Reading