These nutty, salty, sweet summer toasts are IT. Use store-bought pesto or go the extra mile and make the pistachio pesto at the bottom of the recipe. There are so many uses for that beyond this toast, including pestos, alongside grilled fish or chicken, dolloped into a pot of beans, etc.
Move over BLT. PHTN (pesto, halloumi, tomato, nectarine) is gunning for ya. Hmmmm, I admit that I need to work on my branding.
Continue reading “Pesto, Fried Halloumi, Summer Tomatoes and Stone Fruit Toasts”
I love a simple blanched green bean. It springy, fresh and verdant. But is it the type of thing I’m going to pile high on my plate and come back for more? Ummm no.
Green beans dressed up with pickled shallots, fresh herbs, salty feta and toasted walnuts? Yes please! This salad is so bright, so fresh, so crunchy. It’s exactly what I want to be eating by the bowlful. It’s delicious as is but you could bulk it out further adding a cup or two of cooked chewy farro or quinoa.
It would be perfect served with anything off the grill, including grilled veggie burgers or portobello mushrooms if don’t eat meat. You can prep it a day ahead leaving the vinaigrette to add at the last minute. It’s also delicious as leftovers for a few days though the green beans will lose a little color.
What’s your favorite way to enjoy green beans?
I post noodle recipes like this a lot because they are workhorse dinners in my home. I always have my freezer stocked with Kaedama noodles by Sun Noodle (@sunnoodles) and shelled edamame, and reliably have baby cucumbers (a staple for my kids) and other hearty vegetables like carrots or radish here in my refrigerator. It’s perfect if you stop here but you can also serve it over a pile of baby spinach and top it with jammy eggs if you want more.
If you don’t have a well stocked Asian pantry, simplify the dish by dressing the noodles with a few tbsps soy sauce and rice vinegar or lime juice, and a tsp or two of toasted sesame oil. Still totally yummy.
Everything comes together in the time it takes the water to boil for the noodles. Hope you enjoy it as much as my entire family does!
Guys, no excuses not to throw this bad boy together. It’s a crunchy, salty, chewy and totally satisfying combo of farro, pistachios and Parmesan. I’m calling it 5 ingredient but really it’s just those three plus lemon / evoo / salt / pepper, none of which should count so let’s just say those count for 2 ingredients…am I cheating? Whatever, just make it.
Continue reading “5 Ingredient Farro with Toasted Pistachios and Parm”
This Strawberry and Yogurt Loaf Cake is my latest obsession. While the yogurt batter itself is only barely sweet, the cake is baked in a crust of turbinado sugar and its top is dolloped with both super sweet strawberry jam and fresh strawberries. As the cake bakes, some of the jam falls to the bottom, some gets suspended in the middle and some stays right on top. The cake around that jam becomes a little custardy. So much to describe here but, really, you’re going to have to trust me…make this cake.
In addition, there is something about *loaf* cakes that speak to me. Like, if you give me the option of a slice of a loaf versus a traditional cake, I’ll always choose the former. My ranking is loaf cake > round cakes > sheet cakes > cupcakes. I’m sure that hierarchy is controversial. Anyone with me here?
This recipe in a combination of my own Strawberry Snacking Cake, Alison Roman’s Chocolate Banana Bread (that’s where I got the genius idea of lining the loaf pan with sugar), Smitten Kitchen’s Strawberry Summer Cake (another perfect recipe if you don’t agree with my cake shape hierarchy), and Julia Turshen’s Greek Yogurt Cake with Jam.
As an amateur baker with an amateur understanding of baking science, it took some tweaking to get right. (Read: I had to clean the bottom of my oven more than once while developing this recipe.) I did that hard “research” so you don’t have to.
I hope this Strawberry and Yogurt Loaf Cake finds its way into your baking repertoire. It deserves center stage after a dinner party topped with whipped cream or vanilla ice cream, or a place on your brunch table served with plain yogurt and fresh fruit. Guests will want the recipe and you’ll know where to send them.
As always, tag me in your food photos on Instagram @whatweeat.nyc and report back here.
Happy cooking!
Serves 8-10 people
*I use my convection setting here. If you don’t have one, the cake might take closer to 90 minutes to be fully cooked.
**You can do this by hand but you really want to aerate that butter (make it extra fluffy) and this is MUCH easier with some equipment.
***To be honest, I’ve of course turned this out and sliced this within 30 minutes of it coming out of the oven. We’re just talking “ideally” here.
Want more dessert recipes?