Monthly Archives: July 2011

wednesday wisdom


We were never bored, because we were never boring.
Zelda Fitzgerald, American writer and wife of F. Scott Fitzgerald

meatless monday: caprese fruit skewers

We’re coming out of a record-breaking weekend of wilting heat.  Local news reporters are baking cookies on dashboards to prove it. Turning on the oven  is just not an option in our apartment that, when left to its own devices, turns into its own big oven. Which is why this Caprese Fruit Skewer recipe, from the Live Love Pasta blog, is so appealing: no oven required, sweet AND savory, downright pretty to look at. I’d pair this with a crisp white wine and crusty baguette to sop up the extra balsamic vinegar. Dinner!

photo: live love pasta

Caprese Fruit Skewers
1 c. watermelon, cut into cubes
1 c. strawberries, washed and sliced in half lengthwise
mozzarella, cut into cubes
big handful of fresh basil leaves, washed
1/2 c. balsamic vinegar
skewers

Bring balsamic vinegar to a simmer in a small pot. Let it reduce by about half. When it coats the back of a spoon, it is ready.  Keep it on low heat and stir often so that it does not burn. Put the fruit, cheese, and basil on the skewers in any order you would like. Drizzle the balsamic reduction over the skewers. Serve immediately.

wednesday wisdom: speaking of the women’s world cup (and copa america)…

Years have gone by and I’ve finally learned to accept myself for who I am: a beggar for good football. I go about the world, hand outstretched, and in the stadiums I plead: “A pretty move, for the love of God.”

And when good football happens, I give thanks for the miracle and I don’t give a damn which team or country performs it.

Eduardo Galeano, Uruguayan journalist

meatless monday: what to do with all those cherries

photo: NYT

It’s already mid July, can you believe it?! One of the better parts of this season starts now: cherries are raining upon us in great, delicious quantities. These lovely little stone fruits taste best eaten freshly washed and without complication. If you want to get a bit more creative, note that sweet cherries pair well with earthy textures, like almonds and other nuts, and quinoa, and with tangy, soft goat cheese, and with greens (think: arugula, spinach). Go wild! The cherry roundup for a full day of cherries:

For breakfast/snack: Cherry Almond Smoothies (NY Times Recipes For Health)
For lunch/dinner: Mesclun and Cherry Salad with Warm Goat Cheese (epicurious)
For happy hour: Cherry Smash (Bon Appetit)
For dessert: Cherry Cobbler (101cookbooks)

wednesday wisdom

meatless monday: greek geek roundup

So far it’s been a fairly Greek summer. Not long ago, celebrated food truck Souvlaki GR opened the doors to its first permanent establishment, just down the street from our apartment. Greek street food, in the LES, serving up warm pita triangles with tzatziki sauce and dill yogurt, big platters piled with horiatiki (cucumber and tomato salad with crumbled feta) and hand-cut Greek fries sprinkled with oregano. That it’s delicious and cheap, with a glass of chilled retsina, and that it seems we eat there at least 3 times per week, Souvlaki GR has become our accidental, official summer fare of 2011. If you’re in NYC, do go, and do order a little of everything.


Here’s a roundup of Greek treats, all meatless, all perfect for summer. Opa!

Braised Okra from food/travel blog Souvlaki for the Soul
Prasini Salad from Australian Women’s Weekly
Black Eyed Peas with Vegetables & Pasta & Greek Baked Beans with Honey & Dill, both from the NYT Recipes for Health blog
Spanakopita from Food Network

And for dessert: Baklava from Food Network’s Alton Brown.

wednesday wisdom

If you are in search of the place of the soul, you are the soul.
If you are in search of a morsel of bread, you are the bread.
If you know this secret, then you know
That whatever you seek, you are that.
Rumi