Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!

Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.

4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?

4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime

These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.

Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.

Sautéed Shishito Peppers are the new edamame! At least in my house they are!

Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.

If chips are your arch nemesis like me, try these addicting peppers instead!

It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!

Shokuyoku Japanese 

Sautéed Shishito Peppers

 

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Cook time

10 mins

Total time

10 mins

 

The easiest snack you will ever make! This addicting snack pairs really nicely with a cocktail!

Author: Peony

Recipe type: Appetizer

Ingredients

• 1 lb shishito peppers
• 2 tbsp grape seed oil
• flakey sea salt
• 1 lime, cut into wedges

Instructions

1. Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
2. Add shishito peppers and sauté, rotating them like ears of corn
3. Continue sautéing until they start to blister and then remove from heat
4. Pat peppers dry with clean kitchen towel then move into a large bowl
5. Toss with flakey salt and squeeze lime juice over peppers
6. Serve immediately while hot!

Notes

Serve immediately while hot. When Shishito Peppers cool, they will go limp and lose their shape.

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Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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This Smoked Salmon Benedict with Avocado is gluten-free for my celiac friends!

One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.

The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However,  if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.

AN INDULGENT BRUNCH YOU DON’T HAVE TO FEEL SUPER GUILTY ABOUT!

Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!

Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?

Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.

WHO SAYS YOU CAN’T ENJOY RESTAURANT QUALITY FOOD AT HOME?

Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.

Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!

Smoked Salmon Benny with Avocado

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This is a great low carb & gluten free alternative to Eggs Benedict! Try this recipe at home this weekend!

Author: Peony

Recipe type: Brunch

Serves: 2

Ingredients

• 5 ounce piece of smoked salmon, divided in two pieces
• half an avocado, sliced lengthwise
• 2 eggs, poached
• 2 tsp white vinegar
• 1 tsp salt
• salt & fresh ground pepper, to taste
• 1 tbsp minced chives to garnish

Instructions

1. Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
2. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
3. Meanwhile, crack 1 cold large egg into a small dish or bowl.
4. Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
5. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
6. Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
7. While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
8. Place a piece of salmon on the avocado.
9. Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
10. Top with Herbed Crème Fraïche Dressing and minced chives!
11. Enjoy!
12. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
13. Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback

Notes

Please use my Herbed Crème Fraïche Dressing to drizzle over the Smoked Salmon Benny. It will not be close to the same without the sauce!

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Edamame & Arugula Spread is a great alternative to the popular Bruschetta

Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!

Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!

The mint really add the perfect finish to Edamame & Arugula Spread.

Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max

I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.

Try this spread over baked parmesan crisps instead of  baguette for a different approach.

Enjoy this for breakfast and switch up your routine!

Edamame & Arugula Spread

 

Print

Prep time

20 mins

Total time

20 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 8

Ingredients

• 1 cup shelled fresh or frozen edamame
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1 cup packed baby arugula, divided in 2 piles
• ¼ cup Parmigiano-Reggiano
• 1 teaspoon grated lemon zest
• ½ teaspoon fresh lemon juice
• ½ tsp kosher salt
• ⅛ tsp pepper
• ¼ cup mint to garnish
• olive oil for drizzling
• sliced baguette

Instructions

1. Preheat oven to 375°F with rack in middle.
2. If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
3. Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
4. Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
5. Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
6. Add smooth mixture into the bowl with chunky edamame..
7. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
8. Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
9. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.

Notes

It's VERY important that you remember to remove edamame beans from pods. The outer shell is super coarse & stringy and not something you want to eat.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.

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A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION

Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream.  The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even

though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking.  I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.

BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS

I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?

Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and  that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.

FARMERS MARKET MECCA OF FRESH TOMATOES AND BASIL

I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up.  My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!

HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!

After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was  ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.

HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD

Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.

Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!

Heirloom Tomato Salad with Burrata & Balsamic Glaze

Heirloom Tomato Salad with Burrata

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Salad or Main

Cuisine: Italian

Serves: 2-4

Ingredients

• 1 pound heirloom tomatoes, cut into bite sized pieces
• 1 package burrata with 2 balls
• ½ cup basil, sliced into little matchsticks
• 4 cloves garlic, minced
• 1 tbsp good quality olive oil
• sea salt & freshly ground pepper
• balsamic glaze to drizzle

Instructions

1. Cut the clean heirloom tomatoes in bites sized pieces.
2. Add garlic, basil, olive oil and S&P.
3. Mix Ingredients
4. Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
5. Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
6. Add pieces of burrata to the top of the tomato salad and garnish with basil.
7. Drizzle with balsamic glaze

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REFRESHING SALAD YOU CAN ENJOY IN THE HEAT!

If you were to open my fridge at any given time, you could pretty much guarantee there would be watermelon inside. It’s definitely my favorite fruit; I often snack on it when I’m blogging. Sounds messy right? Nah! Watermelon is simply misunderstood.

I texted my mom the other day asking her why we didn’t have watermelon when I was growing up. I remember eating it at my friends houses but never at home. I thought maybe it was really expensive and my mom was just being economical(totally something she would do). She responded, explaining it was too high maintenance; it wasn’t about price.

Watermelons are heavy and super annoying to carry home (if you walk to the grocery store like me), but I wouldn’t say they’re high maintenance. What works really well for me is cutting the watermelon right away into larger pieces and storing them in a big tupperware in the fridge. This takes max 10 minutes and you have a healthy & accessible snack, available all week.

CUT WHOLE WATERMELON INTO PIECES AND STORE IN THE FRIDGE FOR A HEALTHY AND ACCESSIBLE SNACK.

When it’s hot out, I don’t have much of an appetite and really try to avoid using the oven. I usually make salads or cold soups during heats waves; using the oven makes our apartment unbearable. I feel like our bodies normally crave foods like that in the summertime anyway. Am I right? It’s such a refreshing fruit and it helps to keep you hydrated, because it’s made up of mostly water and is rich in electrolytes.

SAMPLE SOME OF THE 18 TYPES OF WATERMELON THIS SUMMER!

You want to look for a watermelon that is firm and free of major bruises. This may sound silly but a ripe watermelon should be heavy for it’s size. All watermelons have a creamy yellow ‘ground spot’ where they sat in the ground, soaking up the sun. Watermelons can keep out of the fridge for 1-2 weeks. Once cut, store in a container and keep in the fridge.

I hope you enjoy this Sinfully Simple Watermelon Salad as much as I do!

Sinfully Simple Watermelon Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Salad

Serves: 2

Ingredients

• 3 cups watermelon, largely diced
• 1 cup cucumber, peeled and largely diced
• ⅛ cup feta cheese
• 1 tbsp extra virgin olive oil
• 2 tbsp lime juice, freshly squeezed
• ½ cup mint leaves, finely chopped
• garnish with lime wedge

Instructions

1. Combine watermelon, cucumber, feta cheese in a large bowl. Pour lime juice over mixture and sprinkle with mint. Top salad with toasted sliced almonds or black sesame seeds.

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Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

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FARMERS MARKET DILL PICKLE INSPIRATION

Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.

BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR

When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!

ALL THE DIFFERENT SHADES OF GREEN

Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!

ALMOST READY TO GET MY PICKLE ON

On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.

LEAVE WHOLE FOR THE CRUNCHIEST PICKLE

LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID

Enjoy these  Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!

Enjoy! xx

Garlicky Dilly Pickles

 

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Prep time

30 mins

Total time

30 mins

 

Makes 2 quart or 4 pint jars. Pickles must rest in the fridge for at least one week before eating.

Author: Adapted from Marisa McClellan's Garlic Dill Pickle

Recipe type: Appetizer

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1½ cups apple cider vinegar
• 1½ cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 tbsp pickling spice(make sure it doesn't include cinnamon).
• 1 or 2 large bunches of dill, washed and dried

Instructions

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

3.3.3077

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ENJOY THIS SIMPLE SOUP ALL WEEK LONG. IT’S EVEN BETTER THE NEXT DAY!

I was recently asked what my favorite comfort food was and it didn’t take me long to decide on soup. I have no real favorite, although I’m fond of Cream of Wild Mushroom  and Lazy Pea Soup with Mint & Crème Fraîche; any bowl of delicious soup will do the trick. This lemony chicken soup is my take on the soups I enjoyed so much in Greece & Albania.

I have this habit of ordering soup at restaurants, especially when I’m traveling abroad. My fiancé teases me about it, mostly when it’s unpractical like in 32C/90F heat. The truth is I love learning about different cultures, regions, countries & their traditions by tasting their soups. I think you can learn a lot about a cook by what kind of soup they are proud to make. It often doesn’t change much over the years and usually tells some sort of story.

One memory in particular stands out for me. Rez & I were vacationing in Albania, where my fiancé spent his childhood. We were at the start of a road trip down south and were staying the night in this remote village in the mountains, called Kaninë. The village had only one small restaurant/bar which we were escorted to by our sweet host Jimmy. This restaurant had no name, no menu and one of the best soups I’ve tasted in my life (also with no name).

Everything served in the restaurant was grown, raised and harvested on their property (rakia and wine included). You quite literally could taste Albania in a bowl! There is nothing more authentic than that. Some people collect magnets or shot glasses from their travels, I happen to collect memories & stories of the soups I’ve tasted.

Speedy Greek Style Chicken & Lemon Soup

Its easy make something wonderful when you have deep pockets and access to the latest & greatest ingredients of the moment. What really makes an outstanding cook is someone who creates something extraordinary with limited resources and whatever ingredients they have. The best cooks can make something out of nothing. I’ve learned that outstanding food doesn’t have to be expensive.

LEMONS ARE REALLY THE FEATURE INGREDIENT IN THIS DISH

This Speedy Greek Style Chicken & Lemon Soup is a constant when I’m starting to feel sick. It’s quick, easy and you can make a big batch so you don’t starve when your cold/flu hits full force. I think it’s really important to use fresh herbs in this recipe because dill and parsley are both delicate herbs and their dried counterparts don’t have much taste. Lemon is a stand out in this soup for sure and I like to add a little extra lemon zest or minced preserved lemon to really amp up the flavor.

Enjoy this Speedy Greek Style Chicken & Lemon Soup recipe whenever you feel like it, not just while you’re sick!

T’bëftë mirë! Albanian

Speedy Greek Style Chicken & Lemon Soup

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This delicious soup will nurse you back to good health when you're sick!

Author: Peony

Recipe type: Soup

Cuisine: Med

Serves: 8

Ingredients

• 8 cups chicken stock, preferably homemade
• 1 heaping cup shredded rotisserie chicken
• ⅓ cup uncooked long grain basmati rice
• 2 large eggs
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 3 tbsp olive oil
• ¼ cup fresh lemon juice and add more to taste
• 2 bay leaves
• 1 tbsp salt
• 1tsp freshly ground pepper
• ½ cup fresh dill
• ½ cup flat leaf Italian parsley
• serve with lemon wedges and fresh herbs

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
2. Add the carrot + celery and cook for 3 minutes.
3. Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
5. Add the chicken and reduce the broth to a low simmer.
6. In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
8. Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
9. Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.

Notes

Don't forget to remove the bay leafs before serving!
I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much!
Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.

3.3.3077

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