In My Kitchen

It’s been awhile, I know. But I have a few posts planned and thought you might enjoy a brief update on life in my kitchen.

The Year of the Olive experiment is going well. While I don’t love kalamata olives yet, I am enjoying them as an occasional accompaniment. For one dinner I stuffed bell peppers with a Greek-type filling of rice, chickpeas, onion, olives, parsley, lemon juice, etc. Quite tasty. Jeremy and I have also enjoyed sauteed kale with chopped olives and walnuts. I’m not ready to move on black olives yet, but perhaps this summer.

My gluten-free baking skills have taken a hit since my move last fall. Altitude. Texture is a huge factor in gf baking and altitude is forcing me to re-teach myself some of my skills. Everything I’ve made so far has been edible, but the texture is not quite right about 50% of the time. So, you won’t be seeing a lot of baking recipes from me for at least awhile.


For the past month or so Jeremy and I have enjoyed experimenting with a plant-based diet. Doing without animal products has forced me to think outside the box with my meals (such as the Mediterranean plate pictured above). We’ve eaten very well. I don’t know how long we’ll continue eating this way, but it’s been a great experience. I plan to share a few of our favorite plant-based recipes with you here.

Stay tuned for some new recipes. Until then, I hope you’re finding inspiration in your kitchen.

My Kitchen View

This past weekend, I had a chance to rediscover my love for cooking and baking. Life has been busy enough lately with many things and I have really missed just enjoying the kitchen. It was wonderful. I paged through my new magazines, planned a menu to serve my brother and his girlfriend for Sunday dinner, and then made three new recipes. They were successful, dinner was lovely, and I loved having some creative time in the kitchen!

Our garden is getting closer to having ripe produce and I can’t wait. The green tomatoes are just starting to turn red and yellow and the zuchinni is almost ready to harvest. I’ve been using a lot of basil from my plants and using some thyme as well.

We are looking forward to the Indianapolis Devour Downtown which is August 2-15! You can check out all the amazing restaurants that are participating – they have some delicious looking menus!

I’m going to give you a little preview of the August issue of Saveur and share this yummy Greek Salad. It was flavorful, fresh, colorful, and really tasty. I used less feta then the recipe suggested but put a little extra on the table to pass for those who wanted more. We really enjoyed this salad!

GREEK SALAD (Horiatiki) – Saveur, August 2010
Print This Recipe

2 tbsp. roughly chopped fresh parsley, plus more for garnish
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces  
1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1⁄8 tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste 
6 oz. feta, cut into thick slabs
8 kalamata olives
Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper. Serves 2