Green Shakshuka

 

 

 

Thoroughly enjoyed with homemade sourdough and backyard eggs.

Recipe here.

All ingredients easily found in bulk and or produce aisles.

P.S. I’ve stopped feeling guilty about those damn twist ties that accompany all bunches of spinach, cilantro, and parsley; I feel fortunate to find them not wrapped in plastic, and am thankful to eat healthy food.

Peace and love,

Kristan

 

Greek Salad

The first places I visited outside of the US were Greece and Italy. I sold my beloved 1971 Volkswagen Bus (green and white 😍) and bought my plane tickets with the money.

This Athens vignette is still dreamy to me.

I had the time of my life traveling and staying in hostels. My original plan was to work at a hostel on an island and chill for five weeks. We ended up staying for a couple weeks at Corfu, but then traveled on to southern Italy and eventually made our way back to Corfu.

While working at the hostel, I learned how to wash an outrageous amount of dishes very quickly, pluck a rooster, make Greek pancakes, serve wine, and make a killer Greek salad.

Some 35mm photos I took with my beloved Canon AE-1 Program.

There were olives aplenty in Greece, and we used black olives for the salads, whole, not chopped, and it’s still the way I prefer my salads.

The hostel matriarch, Madalena, made her own feta cheese, and this time, I did as well. I cannot find feta unpackaged anywhere!

  • 1 head of Romaine lettuce (I like the red)
  • 1 can of olives (nope, not in bulk, but still recyclable)
  • 1 cucumber
  • 2 Roma tomatoes
  • 1/3 – 1/2 red onion
  • feta

 

I own a mandoline slicer, and this is one of the few recipes I feel require a type of tool like this, unless you have mad chopping skills.

Tear or chop the lettuce and place into a large bowl.

Slice the red onion very thinly, then cut into half moons.

Slice the cucumber slightly thicker than the onion, cut into half moons if you wish. I do sometimes.

Slice the tomatoes into thin slices. I use a vintage tomato slicer that makes the perfect size slices, and cut into half moons.

Place all the vegetables into the bowl.

Top with olives, feta, and then I always pour some olive brine over the top of the salad, and then it doesn’t need any sort of dressing.

Enjoy!

Peace and love,

Kristan

Peruano Bean & Orzo Soup

OLYMPUS DIGITAL CAMERA

In case you couldn’t tell, I love orzo. It’s so fun, I can easily find it in bulk, and it can be made into a variety of dishes.

Here, I’ve cooked up yet another variation of pasta and beans. True love!

I started this soup off with the typical mirepoix which is onion, celery, and carrot. I know those vegetables aren’t deemed exotic or glamorous, but dang they are delicious and staples for a reason.

In an effort to reduce waste, I typically use an entire onion anytime I cook with onion. I also chopped up a few carrots and a few stalks of celery, including the leaves.

From there, I just built up the soup adding homemade bouillon, water, cooked Peruano beans, and nearing the end, orzo. It’s honestly that easy to have a simple, delicious dinner. This is easily vegan, just start with oil, which is what I did, or you can start with butter if you prefer that taste.

All this soup needed was some salt and pepper and a big, hearty slice of homemade sourdough bread to accompany it.

OLYMPUS DIGITAL CAMERA

I hope to soon share yet another pasta + bean “recipe” for you!

Peace and love,

Kristan