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Julia Turshen’s Radicchio & Roasted Squash Salad and Hosting a Stress-Free Thanksgiving

[heart_this] · Nov 9, 2018 · 1 Comment

Thank you, OXO, for sponsoring this post. As always, opinions are strictly my own!

Hello, friends! Can you believe Thanksgiving is officially less than two weeks away? Time is such a trip, right!? If you’re planning to host a Friendsgiving before (or during) Thanksgiving proper, or are planning to host a foodtastic event the day of, this post is most definitely for you. And I am very excited to get into this!

I partnered up with one of my favorite brands, OXO, to share some quick tips on hosting a stress-free Thanksgiving. They sent me a few awesome goodies, including a copy of Julia Turshen’s new cookbook Now & Again. I’m going to talk about Julia’s Thanksgiving menu and will be sharing a recipe from the book, too! Hint: the recipe is for the radicchio and roasted squash salad in case that wasn’t obvious from the blog post title 😉 (it’s also pictured on the cover of the book).

Julia Turshen’s Now & Again Cookbook

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Maroulosalata (Greek Lettuce Salad)

[heart_this] · Sep 3, 2018 · 14 Comments

Maroulosalata is a very simple and popular Greek salad made with thinly sliced or shredded lettuce, scallions, dill, and vinaigrette. It’s usually made with romaine lettuce and cucumbers can also be added too! Serve alongside your favorite dish with crusty bread and feta.

Updated on September 3rd, 2018: New written content, new recipe instructions, and new photos. Huzzah!

Originally published on June 17th, 2015.

Hello friends!

Today, I’m updating you on an oldie but goodie: maroulosalata. Maroulo is the Greek word for lettuce and it’s traditionally made with fresh dill, scallions, and a simple vinaigrette. It’s usually served alongside grilled or roasted meats; I especially love it with broiled lamb chops. It’s one of my favorite Greek salads! I felt it was time to give this post a little facelift with new photos and content.

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How to Preserve Lemons

[heart_this] · Jul 1, 2018 · 2 Comments

Preserved lemons are a key ingredient in Eastern Mediterranean cooking. They add depth and a boost of umami you just can’t get from using fresh lemons. All you need to make them are lemons, salt, and a little bit of patience.

Happy July, friends!

I’ve been wanting to share this preserved lemons post with you for months and months (no, really: I took these photos in February 2017 – yikes!) and I’m glad to finally have it out in the world. There are plenty of other photos I need to sort through still for future posts, but you know, one thing at a time and all that.

There are different ways you can preserve lemons; some recipes include a blend of salt and sugar rather than just salt, some with black peppercorns, and others with spices like cinnamon, cloves, etc. The type of lemons used can vary too; I alternate between regular and Meyer lemons myself (I used Meyers for this post). All variations are great; I decided to keep this post on the simplest side by just using salt….

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Antipasto Pasta Salad

[heart_this] · Jul 28, 2017 · 4 Comments

This post is sponsored by Simply Organic. All opinions are strictly my own!

Happy Friday, friends!

It’s been a hot minute since I’ve shared a tasty recipe with you, and let me tell you, I am excited to share this antipasto pasta salad with you today! Also, I’m eating it for lunch as I write this. Om nom nom.

I love pretty much antipasto anything and recently became obsessed with it in pasta form after trying it at a friend’s BBQ. Since then, I’ve made my own version and it’s become a go-to favorite for parties and also to have for lunch throughout the week.

It’s a win-win all around.
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Roasted Asparagus with Feta

[heart_this] · Apr 7, 2016 · 10 Comments

Fun fact: My dad has a thick Greek accent and when he says asparagus in English, it sounds like “Spartacus.”

Growing up, I’m not sure if I liked asparagus. I don’t recall eating it all that much, but at some point in my adult life I became a fan, though that was the case for a lot of vegetables. I really didn’t like brussels sprouts as a kid and now they’re commonly eaten around here (I especially love brussels sprouts with bacon).

Even though it just snowed a couple days ago and I had to shovel the driveway, spring is pretty much here and with that, comes tasty vegetables in season, like asparagus! When I saw fresh asparagus at the store the other day, I knew exactly what I wanted to with it and that’s share this recipe of roasted asparagus with feta with you….

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Julia Turshen’s Now & Again Cookbook

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