After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint. By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂
Mint & Feta Topped Eggplant
- 1 large eggplant
- 3 tbsp olive oil, divided
- Fresh ground black pepper
- 3 heaping tbsp fresh mint, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 cup feta cheese, chopped
- 1/2 tsp Aleppo pepper
- Preheat oven to 400 degrees.
- Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
- Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
- Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
- After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
- Serve topped with the chopped feta and sprinkled with Aleppo pepper.
I, like most other people I know, love a juicy summer watermelon. It is just so refreshing and delicious! I remember that my grandfather always used to (and probably still does) put salt on his watermelon, which I thought was absolutely crazy. I thought that salt would ruin the sweet taste. Through the years, I’ve come to realize that a lot of people like salty touch with their watermelon. If so many people like salted watermelon, there’s got to be something to it right? And then I realized that the salty watermelon thing was taken to the next step with feta and watermelon salads. This combination is all over Pinterest and summer restaurant menus. And logically, I understand that salt balances sweet and brings out brighter flavors. Yet for some reason, I still never tried it. Well that mistake is over. I didn’t know what I was missing.
The watermelon is still the star of this salad, but it doesn’t taste like just a fruit salad with some feta on top. It’s a little more savory than expected. The mint flavor is strong and makes it nice and herbaceous. Don’t worry about the vinegar on the cucumbers either – it’s not overwhelming at all. Overall a great salad for summer! 😎
Minty Watermelon, Cucumber & Feta Salad
- 1 cucumber
- ~1/4 cup white wine vinegar
- 5 cups watermelon, chopped
- 3/4 cups feta cheese, diced
- ~10 leaves fresh mint, chopped
- Black pepper
- Peel the cucumber, then slice it length-wise. Scoop out the seeds. Slice into half-moons.
- Marinate the cucumbers in the white wine vinegar, topped with a few turns of fresh ground black pepper, for at least an hour.
- Chop the watermelon into bite-sized chunks. Chop the feta a little smaller, more of a dice (can you dice something that’s not a vegetable??). Tear or chop the mint leaves. Combine all of these in a large bowl.
- Drain the vinegar from the cucumbers. Add the cucumbers in with the rest of the ingredients. Stir to combine.
- Add a little more black pepper to taste.
- Best served immediately.
As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
- Mixed greens
- 3-5 peaches, peeled & sliced
- 2-4 balls of burrata, cut into chunks
- 6-8 slices of prosciutto, torn into bite-sized pieces
- Fresh mint, chopped
- Balsamic glaze (homemade or store-bought*)
- *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
- Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
- Oooh & aahh at your pretty salad!
If you’re anything like me, when eating at a Spanish tapas restaurant you can’t pass up the quintessential tapas dish – patatas bravas. These little potatoes are a little spicy and a little tomato-y and just perfect dipped into a classic garlic aioli! We made a super garlicky aioli to go with ours, and it was delicious! Traditionally, these potatoes are fried and then topped with a spicy tomato sauce. But tonight we roasted our potatoes, after they had been tossed in the tomato sauce. The results were crispy and flavorful, with a soft interior to each bite. This is a great side dish for a group and is a pretty convenient dish to have to make when entertaining guests. So much can be done in advance – the potatoes can be chopped and tossed in the sauce well before cooking, and if you want to make an aioli (hint: you do!) that can also be done in advance.
We had ours tonight with a less traditional accompaniment – steamed Chesapeake Bay blue crabs! Don’t be skeptical… they worked perfectly together! We ate this delicious summer smorgasbord with Ally’s aunt, uncle, and cousin. Up next we may just share the gorgeous summer salad you see in the corner of the picture below, courtesy of Ally’s cousin Emily!
Roasted Patatas Bravas
- 4 Russet potatoes
- 1/2 cup olive oil
- 1/4 tomato paste
- 1 tbsp paprika
- 1 1/2 tbsp smoked paprika
- 1 tbsp dried thyme
- 15 turns fresh ground black pepper
- 1+ tsp salt
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- Preheat oven to 400 degrees.
- Chop potatoes into bite-sized chunks.
- In a large bowl, stir together all of the remaining ingredients.
- Toss the potatoes in the bowl and coat with the sauce.
- Spread the potatoes out on a cookie sheet (or two), avoiding overcrowding. Roast for 45 minutes to an hour, flipping them over roughly halfway through.
Serves ~6 as a side
Pickles again? Didn’t we just do that? Yes, yes we did. I’ve been munching on the Midnight Quick Pickles from last week out of my fridge pretty much every day. Sorry for the repetition, but sometimes I can’t help the order of our culinary diary. This weekend, Selim’s parents came to visit us in Virginia, and we all joined my parents in Amherst for the day. Selim and I made dinner for the group, with a little assistance on the grill from my dad. Instead of brats and hot dogs, we grilled sucuk (a delicious Turkish sausage) and some spicy venison sausage (hunted & made by my cousin’s husband), with a variety of toppings. We quick pickled these onions earlier in the week, with the thought that they’d go well with the sucuk and feta cheese, but I thought they worked even better with the spicy venison sausage! The slightly sweet, very acidic pickled onions give your tastes buds a reprieve from the spiciness of the sausage with each bite.
My sister recently ranted to us about how “pickles are the cool new thing,” and how “every restaurant is putting pickled vegetables in things that don’t need pickles.” I respect her opinion, but I totally disagree. I think pickles, depending on their variety, could go on just about everything. I think anything spicy or fatty or really rich is improved with some type of pickle on top. I also eat these guys plain, but I’m not sure I’m in the the majority on that one.
Standard Quick Pickle Disclaimer: As we’ve mentioned with previous recipes (see: Midnight Quick Pickles, Red Quick Pickled Cauliflower and Radishes), these are not shelf-safe “real” pickles. They should not be left in pantry or cellar for eternity. They must stay refrigerated. Hence they’re called “quick pickles” or “refrigerator pickles.” We skipped the step of sterilizing the jar and lid that keeps you from getting botulism when canned goods are left on a shelf for months on end.
Pickled Red Onions
- 1 large red onion
- 1 cup red wine vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1 tsp salt
- Slice the onion length-wise and place in a jar.
- Meanwhile, bring the remaining ingredients to a simmer. As soon as the salt & sugar are dissolved, remove from the heat.
- Once the liquid has cooled, pour over the onions. Refrigerate for 48+ hours prior to using.
Every time we visit my cousin and her husband, we always come home with more than when we arrived. They live in a more rural county, have a HUGE backyard garden, and freezers full of hunting spoils. We were there this past weekend to visit with them and their brand new baby 😍😍😍 We cooked dinner for the new parents, so we brought a fair amount of ingredients with us. But still, our bag was more full when we went home! They sent us home with a bounty of cucumbers and squash from the garden, three whole trout, and a package of venison sausage links from last hunting season! Even a cucumber lover like me can’t eat all those cucumbers before they go bad, so I made some pickles!
If you take a quick glance at this recipe, you’re probably thinking that it’s a pretty standard dill pickle recipe. Vinegar, water, sugar, dill, garlic… they’re standard fair for dill pickles. Why then do ours look dark and why did we call them “midnight” pickles? For that, we have to thank Selim’s devotion to turbinado sugar, which turns liquid darker when dissolved, as compared to refined white sugar.
As we’ve mentioned with previous recipes (see: Red Quick Pickled Cauliflower and Radishes), these are not shelf-safe “real” pickles. They should not be left in pantry or cellar for eternity. They must stay refrigerated. Hence they’re called “quick pickles” or “refrigerator pickles.” We skipped the step of sterilizing the jar and lid that keeps you from getting botulism when canned goods are left on a shelf for months on end.
This recipes follows a 2 part vinegar / 1 part water / 1 part sugar pickling ratio by which we usually abide. Using that ratio, pickles can be infinitely adjusted for more or less produce, different vinegars, alternate sugars, and a variety of herbs & spices!
Midnight Quick Pickles
- 5-6 small pickling cucumbers
- 1 cup white wine vinegar
- 1/2 cup water
- 1/2 cup turbinado sugar
- 1 tsp salt
- 3 cloves garlic, sliced
- 1 tbsp black peppercorns
- 1 tbsp dill
- Slice the cucumbers and place in a large mason jar or similar.
- Bring the remaining ingredients to a simmer in a saucepan. Stir and simmer until the sugar and salt are dissolved.
- Remove from heat. Leave sitting out or refrigerate until cool.
- Pour cool pickling liquid over the sliced cucumbers.
- Refrigerate for several days. (They’re edible essentially immediately, but will have more flavor if you leave them be for 48+ hours.)
It seems like people have very strong feelings about cast iron skillets, positive or negative. Those who don’t own or use cast iron skillets regularly sometimes are scared of using them, because they think they’re hard to care for. The seasoning of the skillet is a little intimidating unless you’ve read a little bit about it. But on the other hand, those people who own and use cast iron skillets really love theirs. Prior to this past Christmas, we probably the only South Carolinians who didn’t own one.
We’ve been using it these past months for burgers and steaks, and we definitely are on Team Cast Iron Skillet now. But we also got a cast iron skillet cookbook for Christmas and had yet to make anything out of it. These scones were our first choice out of there and accidentally, were perfect for today! We didn’t plan it that way, but what is more perfectly British than a scone? And on today, Royal Wedding Day, where Americans pretend we didn’t rebel against the crown and join the rest of the world in being awe-struck by the pageantry of it all, what better day to share this scone recipe! We’ve now moved on from watching the Royal Wedding to English Premier League
soccer football, so we’re basically British today 🇬🇧
We really enjoyed these scones. They aren’t overly cheesy, but have a nice flavor. We topped them with our Bacon Jam, which was basically magical. They stayed nice and moist in the middle, which is great since I think some dislike scones, thinking they’re too dry. And honestly, they’re really nothing like what you think a traditional British scone would be. You probably wouldn’t serve this with clotted cream or Earl Grey. They taste like they came from a Southern cook, instead of a British one, but we’ll pretend.
Cheddar & Shallot Skillet Scones
(Adapted from Home Skillet, by Robin Donovan)
- 8+ tbsp very cold butter*
- 2 cups AP flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 cup grated sharp Cheddar cheese
- 1 large shallot, finely diced
- 2 large eggs
- 1/3 cup heavy cream
- 1 tsp Frank’s Red Hot sauce
- 3 turns fresh ground black pepper
*COLD butter is important. Try this: place the butter in the freezer for 30 minutes prior to making the scones. Use a grater to cut into small pieces.
- Preheat oven to 400 degrees.
- In a large bowl, stir together flour, salt, and baking powder.
- In another bowl, combine the remaining ingredients. Whisk together the liquid ingredients and then stir in the cheese and shallots.
- Work the cold butter into the dry ingredients. Gently combine with your hands.
- Stir the bowl of wet ingredients into the dry bowl + butter. Don’t over-combine, as best you can.
- Once the dough has just come together, flour your hands and counter-top and then knead the dough just a few times.
- Grease the cast iron skillet with butter. Turn the ball of dough into the skillet and pat down until it completely covers the bottom of the skillet. Slice the dough about 2/3s of the way through into triangles. (Cutting 8 slices is easy, but you can go bigger or smaller.)
- Bake for 18-20 minutes.
- Allow to cool and finish the slice all the way through before serving.
Makes 8-12 scones