TRICOLOR CHICKPEA SALAD

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

When I make a salad, I don’t really expect that much enthusiasm coming from the husband, so I was pleasantly surprised by how much he enjoyed this one. Plus, not only it is quite a simple recipe, but leftovers held well for two days in the fridge. Very sturdy. Chickpeas, raw zucchini, grape tomatoes and feta cheese. If white is to be considered a color, well, then let’s make it a “Four-Color Salad” and call it a day!

TRI-COLOR CHICKPEA SALAD
(inspired by several sources)

1 cup halved grape tomatoes
1 large zucchini, cut in small dice
1 can chickpeas, drained and rinsed (15 oz)
¼ cup olive oil
2 tablespoons Calamansi vinegar (or apple cider vinegar with squirt of lemon juice)
salt and pepper to taste
crumbled feta cheese to taste

Whisk the olive oil with vinegar in a small bowl, set aside.

Add tomatoes, zucchini and chickpeas to a large bowl. Season with salt and pepper. Drizzle the mixture of olive oil/vinegar and mix well. Keep in the fridge for 15 minutes, then add the crumbled feta and serve. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I am quite in love with Calamansi vinegar, which believe ir or not, I found at Walmart… It is available at The Very Evil Empire, but it will cost you a lot more. I first heard about it on Milk Street, and they were right, it is a great product. Back to the salad: cut the zucchini in very small dice, because it will be incorporated raw, so the 15 minutes in the presence of the acidic dressing will be enough to mellow it, but not if it is cut in large pieces. A little cilantro could go well with all the other flavors, or maybe some mint. I had neither, so my salad was a bit more austere. This one will also be part of our rotation side dishes because whenever the husband loves a salad, I know it is a real keeper.

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24Jul2026

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been incredibly hot in this neck of the woods, so our dinners are for the most part light and easy to prepare. This frittata was inspired by a recipe from Elle a la Table. Delicious, even if the cucumber sauce seemed a bit unusual to be paired with it. They worked well together, much to my delight.

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE
(inspired by Elle a la Table)

5 eggs
1 shallot, minced finely
1 zucchini (you might not need the whole zucchini, depending on its size)
20 g butter, divided
1 tablespoon grape seed oil
50 g pecorino cheese, grated
1/2 cucumber
150 g thick Greek yogurt
Herbes de Provence to taste
salt and pepper to taste

Prepare the sauce: peel and grate the cucumber. Mix them with the yogurt, Herbes de Provence, salt and pepper. Reserve in the fridge until needed.

Wash the zucchini and cut in very thin rounds, do not peel it. In a large frying pan, cook the shallot and zucchini slices with half the butter and the olive oil over medium heat for 10 minutes, stirring regularly.

Meanwhile, beat the eggs. Stir in the grated pecorino. Season with salt and pepper to taste. Increase the heat under the pan, add the remaining butter, and pour in the eggs. Cook until the bottom is fully set, cover the pan to allow steam to help start setting the top. Flip the frittata with the help of a plate, and cook the second side for a few minutes, util just set.

Serve with the cucumber sauce. It is also very good cold.

ENJOY!

to print the recipe, click here

Comments: I don’t buy Pecorino cheese that often, but I probably should. It has such a sharp bite, sometimes it’s exactly what you need. For the frittata I used my Tarte Tatin pan, which is quite appropriate with the handles that allow for efficient “flipping”. The diameter is 9 3/4 inch, 2 inches high. You will have to use the amount of zucchini slices that fully cover your pan, and also play with the number of eggs. Full coverage is needed, but you cannot add a large volume or it will be a mess to try and flip it. For our pan, five eggs was the perfect amount.

The cucumber sauce is quite refreshing, you can use it as a side dish for all sorts of meals, I am dreaming of grilled salmon next. I was not sure if I was going to like the combination, so I added alongside. But here’s my second helping…

Very delicious, simple and light dinner. Slices of sourdough were of course much appreciated also…

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10Apr2026

ROASTED ZUCCHINI SOUP WITH FETA CHEESE

Posted in Soups, Vegetarian-friendly by sallybr

Every once in a while a recipe surprises me by how much I love it, when it seems so humble, with nothing that special or involved about it. This soup definitely falls in this category. I made it for my lunch and had it three days in a row. I was sad when it was finished. Will be making it again, even if soon it won’t be soup season. Yes, it was that good!

ROASTED ZUCCHINI SOUP WITH FETA CHEESE
(inspired by Skinnytaste)

4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
1 large white onion, cut into wedges
1 teaspoon Herbes de Provence
Kosher salt, and freshly cracked black pepper to taste
crumbled feta cheese, about 4 ounces or to taste
3 tablespoons extra virgin olive oil, divided
4 cups vegetable broth (you may not need the full amount)
chili oil for drizzling (optional)

Heat oven to 400°F.

Combine zucchini, onion, Herbes de Provence, salt and pepper on a quarter sheet baking dish covered with aluminum foil. Drizzle olive oil and place in the oven for 30 to 35 minutes. Ten minutes into the roasting, scatter the feta crumbles on top and drizzle a little more olive oil over the pieces. Keep roasting for another 15 minutes or longer, until the feta pieces start to get caramelized.

Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Use caution while blending hot liquids! Warm the soup on the stove ladle into bowls; garnish with extra feta and drizzle chili oil if so desired.

ENJOY!

to print the recipe, click here

Comments: I confess that just looking back at the soup picture makes me salivate a bit. I absolutely LOVED it, forgive me for sounding like a broken record. Please give it a try. I think it is best if you have a high-power blender such as a Vitamix, because it does a great job with the zucchini pieces, but might work ok even with a regular blender or perhaps a food processor. One last thing: feta is very salty, so moderate the amount of salt you add when you roast the veggies. You can always adjust it later.

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11Oct2025

INCREDIBLY SIMPLE ZUCCHINI ROUNDS

Posted in Incredibly simple, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I don’t know if I am embarrassed or thrilled. Embarrassed because this is truly SO simple that it hardly qualifies as a “recipe”. But thrilled at the same time because it totally blew my expectations. So simple, so tasty. Even next day, and you know how much I go crazy for leftovers.

BAKED ZUCCHINI TOMATO STACKS
(from The Bewitching Kitchen)

1 zucchini, sliced 1/4 inch thick
olive oil
salt and pepper
Fresh tomatoes, sliced (about the same diameter as the zucchini)
grated mozzarella cheese
Herbes de Provence to taste

Line a baking sheet with parchment paper.

Lay one slice of zucchini, brush both sides with olive oil, season with a little salt and Herbes de Provence.

Place a slice of tomato on top, season with a little salt. Add shredded mozzarella on top of the tomato.

Bake at 400F for 15 to 20 minutes, until cheese is melted and golden.

ENJOY!

to print the recipe, click here

Comments: This was such a delicious side dish, I just know I will be making it again and again. Leftovers were perfect warmed up in a hot oven for just a few minutes. Zucchini tends to get a bit mushy, but for some reason, with the tomato and the cheese on top, it all works well. Give this recipe a try, I believe you will love it too…

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12Jun2025

ZUCCHINI FRITTATA

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I might be on a roll concerning special gadgets. Case in point, I have a pan that is designed to make Tarte Tatin (!!!), but today I am incredibly proud to show you how to use it to make a nice frittata. Do you need that pan? No. But are you going to be the coolest cook in town if you use it? YES, YOU ARE.

ZUCCHINI FRITTATA
(from The Bewitching Kitchen)

2 Tbsp. olive oil or unsalted butter
2 shallots, minced
2 medium zucchini, sliced and each slice quartered
4 large eggs
1/4 cup whole milk
4-6 pieces of fresh mozzarella
1/2 tsp salt
1/2 tsp Herbes de Provence
¼ tsp. freshly ground black pepper

Place rack in middle of oven; heat oven to 350°. Heat 2 Tbsp. olive oil or unsalted butter in an oven-proof skillet. Add the shallots and zucchini, sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk the large eggs in a medium bowl with the milk, salt, pepper and spices mix.

Pour egg mixture into the skillet. Add the pieces of mozzarella. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes. Serve immediately or at room temperature within an hour or so.

ENJOY!

to print the recipe, click here

Comments: You can flip the frittata off the pan and serve it with the brown side up, or cut it straight in the pan, anything works. It turned out creamy, light and fluffy. The pan makes it a breeze to invert and flip the frittata onto a serving plate. We will be enjoying this type of meal in many variations on a regular basis… Mushrooms, red bell peppers, maybe even some smoked salmon in the mix.