Savory Custards with Spinach and Cheese

The Royal Foodie Joust took a short hiatus but it is back and we are all hoping with a vengeance. What’s the Royal Foodie Joust you ask? I’m pretty sure if you’re a blogger, you  already know by now that it is a friendly competition hosted by Jenn, The Leftover Queen, every month to rally some competitive gusto and get bloggers to strut  their [culinary] stuff.

Leek and Scallion Tart — Τάρτα με Πράσα

I needed a quick appetizer/starter when I found out we’d be having company last minute a couple of weekends ago. So, in a frenzy I threw open the fridge and grabbed the leeks, scallions and parsley that were in the vegetable drawer, the eggs from the bottom shelf, some cheese from its appropriate drawer and the milk from the fridge’s top shelf. At this point, I was thinking a quiche or tart was the way to go.  

Πορτοκαλόπιτα (Orange Pie)

When I was in Greece this summer, my father-in-law phoned from work one morning to say that his co-worker had earlier described a Greek dessert he himself never heard of and he was wondering if even I had ever come across this sweet. It turns out I had never tasted or quite frankly even heard of it either but when I asked my husband’s aunt later in the day if she had, she quickly pulled out her journal of recipes and promptly began reciting the ingredients needed to make the citrus-flavored dessert, Πορτοκαλόπιτα (portokalopita: orange pie).

Auga me Ntomata–Eggs with Tomatoes

I’m not typically a breakfast person. As much as I love food and cooking, there’s something about eating (be it toast, cereal, croissant, eggs, pancakes, etc., etc.) early in the morning (say, before 10:00 a.m.) that makes my stomach turn. It’s been a problem since I was a kid: my mom would obviously want me to eat something before school and follow that something with a tall glass of milk … I get nauseous just thinking about it. Don’t get me wrong–I love all types of breakfast foods and I especially like milk, but again, after about

Mini Zucchini and Feta Frittatas

I bought a mini muffin pan back in November and have been in love with it ever since, experimenting with different recipes every chance I get … mini pancetta cornbreads, mini phyllo cups, mini cupcakes and these mini zucchini and feta frittatas. They’re extremely simple to make, insanely versatile and the perfect portion size to hold guests over before a friendly dinner party. Added bonus: they are just as good at room temperature so you can make them a little ahead of time. Mini Zucchini and Feta Frittatas Makes 36 1 large zucchini, diced 3