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Nothing screams like summer as much as watermelons do! You add feta and olive oil and you think you are in Greece. Mint gives the freshness and lemon/lime juice twist. Let's celebrate sunshine and sunny days and let's make this deliciousness over and over again!
Proja (pronounced like Proia) is a Serbian dish I know all my life. I ate it and made it for birthdays, Christmas, funerals and no-occasions at all! There are many versions of it around Balkans but this one with feta cheese (any strong sheep or goat cheese) is my all time favorite. Give it a go - I promise you will impress whoever you need to impress ;)
This is a very uncomplicated and delicious recipe for a quiche. I cheat a little bit and use ready-made puff pastry instead of doing the dough by myself. You can use any kind of vegetables and also any kind of cheese. I like my quiche with feta cheese and gouda.
When I heard about the lates handpicked challenge that focused on edible flowers I knew I had to give it a try. This is my favourite salad that I eat almost daily, I know edible flowers would it make it that much more special. Something I'll have to try!
Ingredients: arugula, cherry tomatoes, feta, craisins, avocado, edible flowers
Dressing: olive oil, balsamic vinegar, honey
Beans Around The World.
I've been waiting for an idea that would fit into a rotated format, and this recipe fits the bill! This is a dish that I've made several times, and each time I put in too much cayenne pepper (or perhaps I substituted habanero pepper, but that's another story). Anyway, I always have to go into "remedy" mode by adding peanut butter, sugar, and then doubling (ok, usually tripling) the remaining ingredients to cut the heat. So now I think of those steps as part of the recipe! However, it leaves me with plenty of leftovers to freeze. "Gold in the freezer", says my sister about leftovers.
Picture this, a warm summers day in my garden and the bees were buzzing. The sweet scent of tomatoes freshly picked from the greenhouse, beetroots dug up and peas popping out of their jackets. The colours were truly amazing. We were set for lunch, we just needed to add lettuce and Feta cheese! We laid the table, and added the daisy chains that we had been making across the centre.
It was delicious.... until I noticed that I had half a caterpillar on my plate! We did laugh until our bellies hurt and I did join in after a while. Sorry caterpillar ....
This is a vegetarian recipe for stuffed acorn squash. Can be made as a main dish or, if you choose small acorn squash, as a starter. Roast the pitted acorn squash face down at 425 degrees for 20 mins. Cook the quinoa and then add it to a bowl with the other ingredients listed along with olive oil, salt and pepper, and red wine vinegar. Mix it all up and stuff the squash! @jordanmcdowell