“Deconstructed Caponata” and Feta Baked with Peperoncini

I’d heard, seen and read the term caponata across numerous foodie media outlets for years now. If, however, you sat me down all this time and asked just what a traditional caponata is, I’d inevitably bite my lip and mutter a deflated “ummmm.” It wasn’t until I clicked on Foodalogue the other day and thoroughly read Joan’s post, that it was finally cemented into my stubbornbrain just what a real caponata is comprised of.

Foodbuzz 24×24: Grilling Greek

Memorial Day: the last Monday in May, a day of remembrance for those who died in our nation’s service, the official opening of our beaches and the unofficial start of summer. And nothing says summer like an All-American barbecue. So for this month’s Foodbuzz 24×24 event, we decided to “unofficially” usher in the new season by Grilling Greek to honor our Greek-American roots. Friends and family gathered in the yard yesterday where we enjoyed the warm weather by grilling some Greek-inspired dishes.

Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια

I spotted these bright orange peppers in the market last week and instantly piled them up in a bag. Although I knew they’d be perfect sliced thin into a fresh salad or tossed with some pasta and grape tomatoes, I also wanted to try them stuffed as I’ve only ever prepared gemista (the classic Greek staple of rice/meat stuffed vegetables) with red/green peppers and tomatoes.

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.

Garlicky Squid and Spinach Tsigareli — Σκορδάτα Kαλαμάρακια με Σπανάκι Τσιγαρέλι

Spinach: Not the most kid-friendly vegetable, you’ve got to admit. So when I put a heaping dish of this Garlicky Squid with Spinach Tsigareli in front of the kids the other day, it’s no wonder they kept pushing the green leafy strands to the edge of the dish and asking instead for more squid to compensate. Can’t blame them can you? Let’s just hope they’ll grow out of it one day; they’ll be missing out if they don’t. 

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.