Monday, August 15, 2016

Feta and Fresh Herb Quick Bread

(recipe from

a pat of unsalted butter
2 Tbsp. sesame seeds
1 1/4 cups all-purpose flour
1 Tbsp. baking powder
3 large organic eggs
1/4 cup olive oil
1/2 cup plus 2 Tbsp. plain unsweetened yogurt
1/2 tsp. fine sea salt
1/2 tsp. freshly ground pepper
7 oz. sheep's milk feta cheese (or substitute goat cheese)
1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint - preferably a mix!), about 1 cup loosely packed, roughly chopped

Preheat oven to 350F.

Butter a 9x5-inch loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.

Combine the flour and baking powder in a bowl.

In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper.  Stir in the cheese and herbs.

Fold the flour mixture into the egg mixture.  Don't overmix the batter, it's okay if a few lumps remain.

Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.

Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean.

Allow to cool for a few minutes and run a knife around the pan to loosen.  Unmold and transfer to a rack to cool.

Cut into slices or cubes just before serving, slightly warm or at room temperature.  The bread can be made a day ahead.  Wrap tightly and keep in the fridge. 

(Comes together easily.  A nice way to use up any leftover herbs in the fridge.  Tangy and refreshing - especially with mint!)

Tuesday, August 9, 2016

Quinoa Tabbouleh

(recipe from the book Clean by Alejandro Junger, M.D.)

2 cups cooked quinoa
1/4 cup currants
1/4 cup raw almonds, chopped
1/2 cup carrots, diced
1/4 cup mint, chopped
1/4 cup scallions, diagonally cut thinly
1/4 cup parsley, chopped
1/4 cup lime juice
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for 20 minutes before serving to allow flavors to blend.

(Easy and delicious!)