This recipe took a lot of time and planning, trying to figure out which flavor profiles would blend well together and how it should best be served. Squid is a very mild mollusk, that while fairly delicate cooking-wise, can hold its own against robust flavors. I love lemons and feta, so that was a no-brainer. However, it was a matter of which seasoning and spices would help balance out the dish. I opted to go with dill and mustard seed to help add a little depth to the ground turkey, since that can be a bit bland sometimes, and then…
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Continue ReadingEggplants aren’t just for sending dirty texts, boys and girls. It’s also one of the most versatile vegetables that can hold up to intense spices and flavors without losing the integrity of the meal. For this dish, I wanted to lean into the freshness of the eggplant and pair it with the tanginess of Italian sausage. Add in some fresh heirloom tomatoes and mozzarella? You are in for a treat. While eggplants are fairly sturdy, they are such a pain to cook. Not cooked enough? Chewy. Cooked too much? Mushy. You need to find the perfect balance, and it can…
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Continue ReadingThis past weekend, I was in charge of Easter brunch. Normally my parents are the ones that take over and I am responsible for the Bloody Mary’s, an equally important part of the meal. However, I stepped in and honestly wanted to show off a bit. For the main, I wanted to create a recipe that leaned into the Spring weather (even though it was 30 degrees this weekend) but was also comforting and delicious. Knowing how much my parents loved Spinach, I decided to do a different take on my previous tart recipe: the Prosciutto, Brie & Spinach tart.…