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Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Roasted Tomatoes, Fresh Herbs & Feta Pasta

October 25, 2024

This simple yet stunning pasta dish is ready to serve in under an hour. The tomatoes are roasted with olive oil and garlic until they become jammy, allowing their flavor to intensify, yielding spectacularly sweet-tart tomatoes perfect over pasta.

Finely crumbled feta is the perfect cheese for this recipe. Its salty flavor compliments the roasted tomatoes and the addition of fresh herbs adds a bright flavor to the dish.

Using a variety of cherry and grape tomatoes makes the final dish pop with color. If your market sells only red cherry tomatoes, use them! Your dish will be just as delicious.

Use your favorite herbs to sprinkle over the pasta. I used parsley, basil and lots of refreshing mint.

Slicing the tomatoes in half and roasting cut side up allows them to take on a nice color and a bit of caramelization.

Long and delicate pasta or shorter shapes like campanelle or orecchiette pairs well with this dish. If you want to serve the tomatoes as an appetizer, scoop some on grilled sourdough bread and sprinkle with crumbled feta cheese and fresh herbs. Delicious!

Roasted Tomatoes, Fresh Herbs & Feta Pasta
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Roasted Tomatoes, Fresh Herbs & Feta Pasta

Recipe by Kiyo
Servings

2

servings

Ingredients

  • 1 pound cherry tomatoes or a variety of cherry and grape tomatoes sliced in half

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 pinches red pepper flakes (optional)

  • 1 medium garlic clove, minced

  • 1/4 cup finely crumbled feta cheese (Mt. Vikos recommended)

  • Handful of fresh herbs, chopped (use your favorites: basil, mint, parsley, chives, tarragon)

  • 4 -5 ounces dried pasta (angel hair, spaghetti, linguine, orecchiette, campanelle)

Directions

  • Preheat oven or large toaster oven to 425 degrees.
  • Place sliced tomatoes in a baking dish large enough to fit them in a single layer. Drizzle 2 1/2 tablespoons extra virgin olive oil over the tomatoes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a few pinches of red pepper flakes if using. Toss the tomatoes in the seasoned olive oil. Using small tongs or a spoon, arrange tomatoes cut side up. Roast for 20 minutes. Remove tomatoes from the oven and add the garlic. Turn heat up to 450 degrees and roast for another 5 minutes. Remove the dish from the oven and set aside.
  • While the tomatoes are roasting, cook your pasta according to package directions. Drain and transfer pasta to a low sided serving dish. Give the tomatoes a stir, taste and adjust seasoning with additional salt and pepper. Spoon tomatoes and their juices over the pasta. Sprinkle feta cheese over the top along with the fresh herbs. Serve immediately.

Notes

  • Any leftover pasta can be eaten the following day. For a breakfast dish, discard any liquid from the pasta. Combine the pasta and tomatoes with a few whisked eggs and extra cheese if you like. Cook in a buttered skillet over medium low heat, flipping once. Serve with fresh herbs and hot sauce.

Dinner, Recipes, Side Dishes, Vegetarian, Veggies

Roasted Sweet Potatoes with Parmesan & Thyme

October 8, 2024

These roasted sweet potatoes are a perfect dish for the upcoming holiday season, but equally welcome anytime of the year. The sweet potatoes have tender interiors with slightly crisp edges. A bit of parmesan adds that “je ne sais quoi” to the dish, that pleasing flavor that’s also known as umami.

If you buy sweet potatoes that are not too large/thick you will have room to layer more rows which makes for a stunning dish.

The recipe is pretty straight forward. Peel, slice, mix, arrange and bake the sweet potatoes. If you have a large toaster oven as I do, feel free to use it!

Overlapping the sweet potato slices makes for a gorgeous presentation. A sprinkling of Maldon sea salt and fresh sprigs of thyme are the final touch before bringing the dish to the table.

This recipe serves four people. Double or triple the recipe if you are serving a larger group of guests.

Roasted Sweet Potatoes with Parmesan & Thyme
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Roasted Sweet Potatoes with Parmesan & Thyme

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 medium sweet potatoes (about 1 3/4 pounds) peeled, ends trimmed, sliced into 1/3-inch pieces

  • 1 teaspoon finely minced garlic

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons salted butter, melted

  • 1/4 cup finely grated parmesan cheese (Parmigiano Reggiano recommended)

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Italian seasoning (or a combination of dried oregano, basil and marjoram if you have it)

  • Fresh thyme sprigs

  • Maldon sea salt (optional)

Directions

  • Preheat oven (or large toaster oven if it will accommodate your baking dish) to 425 degrees. Lightly butter or oil a baking dish that will accommodate the potatoes.
  • Place sliced potatoes, garlic, olive oil, and melted butter in a resealable bag making sure the potatoes are evenly coated. Add the parmesan cheese, salt, pepper, Italian seasoning. Seal the bag and mix the seasonings with the potatoes.
  • Arrange the potatoes (larger pieces around the exterior) overlapping slightly to fill the baking dish. Sprinkle the potatoes with a few torn thyme sprigs.
  • Bake uncovered for 30-35 minutes, or until the potatoes are tender and slightly browned around the edges. If you would like a bit more color on the edges of the potatoes, broil for about 2 minutes. Sprinkle with fresh thyme sprigs and Maldon flaky sea salt before serving.

Notes

  • The sweet potatoes are best served straight out of the oven. Leftovers will keep for a few days and can be reheated in the oven or microwave.
Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Chopped Salad with Chickpeas, Feta and Avocado

September 10, 2024

Crispy romaine hearts, crumbles of savory rich feta cheese, fresh herbs, and a tangy vinaigrette are the perfect combination of flavors and textures for a topnotch salad. Briny olives, hearty chickpeas and creamy avocado add tons of flavor and the croutons add a welcome toasty crunch to each bite.

I roasted the chickpeas this time but it is not at all necessary. Buy a can of good, firm chickpeas, rinse and drain and you’re set.

I had some yogurt flatbread in the freezer so I used them for the croutons. You can use any type of bread or even pita.

This is a stellar salad that will appeal to a wide range of palates.

Chopped Salad with Chickpeas, Feta and Avocado
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Chopped Salad with Chickpeas, Feta and Avocado

Recipe by Kiyo
Servings

4-6

servings

Adapted from NYT Cooking

Ingredients

  • 2 cups small (1/2-inch) diced stale bread (I used yogurt flatbread but pita, buns, or any other type of bread will work)

  • 1 medium romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 1 medium Japanese cucumber (or 1/2 large English cucumber) halved lengthwise, seeded and diced

  • 1/2 cup pitted green olives, quartered or halved if using small olives

  • 1/3 cup thinly sliced scallions

  • 5 tablespoons extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon + 1 teaspoon drained capers, roughly chopped

  • 1 tablespoon minced shallots

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • 1 firm-ripe avocado, halved, peeled, pitted and diced

  • 3/4 cup diced or crumbled feta cheese (Mt. Vikos Greek feta is superb)

  • 1/4 cup chopped fresh herbs, such as basil, mint, parsley or dill, plus more for serving

Directions

  • Heat a toaster oven or regular oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 minutes or until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 5 tablespoons olive oil with 3 tablespoons red wine vinegar, capers, shallots, mustard, honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk well. Pour enough dressing over the salad to moisten and toss well. Add avocado, feta and herbs and toss gently, adding more dressing to taste. Top with croutons and a generous sprinkle of herbs and serve.
Appetizers, Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Cucumber Salad with Peanuts & Chili Sauce

August 19, 2024

A couple of cucumber plants can easily produce a basket load of cucumbers, much more than the two of us can consume in a couple of days. When this happens, we pass out cucumbers to friends and neighbors so they can enjoy them while they are fresh and crunchy (like apples). I’m always on the lookout for ways to use these beautiful Japanese cucumbers, and pickles are usually the first thing that comes to mind. However, I discovered an alternative to pickles. This is a quick and easy recipe that can be served right away. The sweetness from honey and spiciness from the chili oil makes this salad exceptionally tasty.

You’ll only need a small amount of chili crunch to flavor the sauce. If you don’t have any on hand you can swap it out with plain chili oil or simply add a dash of crushed red pepper flakes.

Japanese cucumbers don’t need to be peeled since their skins are quite tender. Leaving the skins on will ensure an extra crunchy and colorful salad.

This refreshing cucumber salad has all the flavors and textures that make a delightfully cool summery side dish. Japanese cucumbers, crunchy-salty peanuts, sweet and spicy sauce. Serve with one of these and you have the perfect meal: teriyaki meat sticks, seared ahi, tofu, along with a side of rice.

Cucumber Salad with Peanuts & Chili Sauce
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Cucumber Salad with Peanuts & Chili Sauce

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 Japanese cucumbers (about 12 ounces), diced

  • 1 teaspoon kosher salt

  • 2 small green onions, finely sliced

  • 2 tablespoons chopped roasted and salted peanuts

  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 teaspoon chili crunch or chili oil

  • 1/4 teaspoon finely grated garlic

Directions

  • Slice cucumbers lengthwise into quarters. Cut away areas with seeds. Chop each quarter into 1-inch pieces. Season with 1 teaspoon kosher salt and leave to drain in a colander for about 20-30 minutes.
  • Meanwhile, in a small bowl, whisk together the rice vinegar, honey, sesame oil, chili crunch or chili oil, and garlic. Set aside.
  • Give the salted cucumbers a quick rinse to remove most of the salt. Pat dry with a clean towel.
  • Transfer the cucumbers to a low sided bowl and drizzle with the reserved sauce. Top with chopped peanuts and sliced green onions. Serve right away.

Notes

  • You may chill the cucumbers in the sauce for an hour or so if you prefer a colder salad. Sprinkle peanuts and green onions on just before serving.
Appetizers, Bread, Italian, Lactose Free, Recipes, Sandwiches, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Artichoke Bruschetta with Capers & Tomatoes

August 11, 2024

Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.

Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.

All the ingredients are tossed in a bowl. Easy!

I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.

These are seriously yummy toasts.

Artichoke Bruschetta with Capers & Cherry Tomatoes
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Artichoke Bruschetta with Capers & Cherry Tomatoes

Recipe by Kiyo
Servings

2-4

servings

Ingredients

  • 1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)

  • 1 cup quartered cherry tomatoes or larger tomatoes, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 teaspoon finely minced garlic (or to taste)

  • 2 tablespoons finely chopped basil

  • 2 tablespoons coarsely chopped Italian parsley

  • 2 tablespoons coarsely chopped green olives

  • 2 tablespoons finely chopped red onion

  • 1 tablespoon brined capers, drained (coarsely chopped if capers are large)

  • Kosher salt and freshly ground black pepper

  • 4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy

  • Flaky sea salt, such as Maldon

Directions

  • Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
  • Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.

Notes

  • The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.
Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
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