Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

Jump to recipe

Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Jump to recipe

Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This refreshing and flavorful watermelon cucumber salad is the perfect side dish for BBQ and grilling all summer long.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Jump to recipe

This salad might be the culmination of things my husband dislikes – watermelon and cucumber. Unfortunately for him, watermelon has no flavor (it’s predicted to be genetically linked). The same goes for cucumber but he’s all about pickles, and pickled anything for that matter. Meanwhile, I will only eat pickles if they are fried (aka frickles). So while he was a good sport and tried a little bit this watermelon cucumber salad was essentially just for me.

The first time I had a watermelon cucumber salad was at a restaurant called MELT Bar and Grilled in Ohio specializing in over-the-top grilled cheese. On one visit sampling their spring menu, I was introduced to their watermelon salad. Not something I would normally order but hot damn it was my favorite this of the day.

Fast forward to #BBQweek and I knew I had to recreate it as a side for my smoked burgers. This simple salad is easy to put together and is a light and refreshing side dish for any summer cookout. If you don’t like watermelons you could make a similar cantaloupe salad with feta instead.

If you’re looking for more ideas, check the list below and don’t forget to enter the giveaway using the widget located at the bottom of this post.

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Garlic and Lime Grilled Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor’s Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy’s Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene’s Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen’s Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D’s Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

WATERMELON CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/4 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch salt
• 1 tsp black poppy seeds
• 1 tsp Rainier Blackberry Smoky Honey Seasoning & Rub (optional)

WATERMELON CUCUMBER SALAD

• 2 cups quartered cherry tomatoes
• 2 cups seedless watermelon cut into 1/2-inch cubes
• 1 cup sliced and quartered English cucumber (about 1/2 of one)
• 1/2 cup crumbled feta
• 1/4 cup thinly sliced red onion
• 1 Tbsp chopped fresh basil

Directions

1. In a small bowl or jar with a lid, add olive oil, balsamic vinegar, honey, lemon juice, and mustard and whisk/shake until emulsified. Season to taste with salt. Stir in poppy seeds and seasoning (if using). Set aside.
2. In a large bowl, toss all the salad ingredients. Drizzle dressing over the mixture and lightly toss. Season to taste. Refrigerate until ready to serve.

Source: Inspired by MELT Bar and Grilled, adapted from The Modern Proper.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

Jump to recipe

Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Thai cucumber salad is quick and easy to toss together and the perfect side dish to just about anything.

Jump to recipe

Memorial Day seriously snuck up on me, as I sure it did for a lot of people. It didn’t occur to me that it was on the horizon last week when I participated in #BBQweek. Good thing I have festive food blogger events to keep me prepared.

Another way I am prepared is making recipes, taking photos of them, and subsequently forgetting to ever post them. This cucumber salad happens to be one of them!

It’s super easy to literally toss together so I figured now was a great time to finally unleash it in case you are looking for an quick and easy side dish for your social-distance approved mini cookout this weekend. May I recommend serving it alongside some Oven Baked Teriyaki Chicken Thighs?

I originally made this side dish for our Thai-inspired Easter dinner. Because there’s nothing I love more than spicing up otherwise traditional meals.

We smoked the ham and served it topped with a chile-lime sauce. On the side was obviously this cucumber salad and roasted carrots with a creamy nuoc cham dressing. And for dessert was the sweet coconut sticky rice I shared earlier this week!

Like the carrots, the cucumber salad would be a great side dish for just about anything. Especially some grilled meats. We are making burgers and I think this may need to make a reappearance for the occasion.

One year ago: BBQ Grilled Corn on the Cob

Three years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)

Four years ago: Weekly Meal Plan: May 23-29

Five years ago: Grilled S’mores Packets

Six years ago: Michael Symon’s Spicy 50/50 Burger

Seven years ago: Almond Toffee Applesauce Bread

THAI CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup rice vinegar
• 1 Tbsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

SALAD

• 2 large cucumbers, sliced or spiralized
• 2 shallots, diced
• 1/4 cup chopped peanuts

Directions

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set aside.
2. In a large bowl, toss together the cucumber and shallots.
3. Pour dressing over the cucumber mixture and toss until coated.
4. Serve immediately or cover and store in fridge until ready to serve, topped with chopped peanuts.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Picnic food is all about packing the freshest flavor into an easy, portable form. These Greek chicken skewers are exactly that with the help of Smithfield Prime Fresh Lunch Meat!

It’s the start of picnic and grilling season and I could not be more excited! Especially now that we finally get to use our new giant backyard deck because we bought our house in January and obviously were not too keen to bask in the sun reflected off the snow. But now the patio furniture and grill are ready and waiting.

As the temperatures start to rise, the desire to cook anything inside declines in opposition. Which is where the grill saves the day. But sometimes you want some non-grilled items on your menu, preferably things that are low maintenance to make, and often easily portable, especially if you are headed out to a picnic or cookout at a park or something else’s house.

You know what’s easy to make but still looks great when you serve it? Food on a stick! Just stab your favorite things on a skewer and it’s doubles as an option that requires no plate as well. So I made a Greek version using cucumber, red onion, tomatoes, olives, a feta dressing, and Smithfield Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat. It’s a skewer full of fresh ingredients, including the Prime Fresh lunch meat which can be found in the refrigerated packed lunch meat section of your grocery store. Heck these would make for a great packed lunch option as well.

What makes Prime Fresh lunch meat so great? You’ve heard (read?) me talk about it several times already but just to remind you, this is the closest to freshly sliced deli meat you can find without actually going to the deli. It comes in six flavor varieties, is always gluten-free with no MSG, packs at least 10 grams of protein per serving, and comes in resealable zip-top packages to keep it fresh for longer. Want more info? Head to their website at SmithField.com .

One year ago: Spinach Artichoke Potato Salad

Two years ago: Bacon Cheddar Burger with Jalapeno Aioli

Three years ago: Mini Lime Cupcakes with Blueberry Frosting

Five years ago: Strawberry, Rhubarb & Pear Salad

Six years ago: Strawberry Basil Gelato

Seven years ago: Apricot White Chocolate Granola Bites

Eight years ago: Chicken and Veggie Nuggets

EASY GREEK CHICKEN SKEWERS

Makes 16 skewers

Ingredients:

DRESSING

1/2 cup extra virgin olive oil

Juice from 1 lemon

1/4 cup red wine vinegar

4 garlic cloves, minced

2 tsp dried oregano

2 Tbsp crumbled feta

SKEWERS

16 skewers

24 slices (1-1/2 lbs. or 3 pkgs.) Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat, cut in half and folded accordion-style

1 red onion, cut into 1-inch wedges

1 large cucumber, cut into 1/4-inch slices and halved

1 cup grape tomatoes

1 cup pitted Kalamata olives

4 oz. crumbled feta

Directions:

1. In a small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Set aside or refrigerate until ready to use.
2. On each skewer, alternate ingredients so that each has 3 pieces of chicken, 2 wedges of red onion, 2 tomatoes, 2 cucumber half-moons, and 2 olives.
3. Place on a platter and top with crumbled feta. Refrigerate until ready to serve, and pour the dressing over skewers.

Source: Dressing from my Kofta Platter.

What if I told you I swapped out the tempura coating on sushi for crushed cheese doodles? Because that’s exactly what I did for this cheese doodle sushi!

I don’t like sushi, at least not the traditional type because I don’t like seafood in general. So why am I posting a recipe for sushi? Because this version has no seafood. After discovering tofu and even chicken sushi at a local establishment I have been converted. Scoff if you must, call it not real sushi, but it looks like sushi and I like it so there.

To push you over the edge even further, I skipped the tempura coating and opted for crushed cheese balls instead. It’s National Cheese Doodle Day after all! After sharing a recipe for Cheetos Cookies last year I couldn’t just share any old cheese puff encrusted recipe. I even wrangled up a few friends to share their own recipes which you can find just before this recipe!

I would be lying if I didn’t say I took a trip down memory lane and ate a bunch of the leftover cheese balls that I used in the recipe, letting the cheese dust slowly accumulate on my fingers, waiting until the last one before licking my fingers clean. Sorry if that grossed some of you out, but I know the rest of you totally get it! And this is also the reason I cannot have Cheetos in my house on a normal occasion.

But back to this recipe… I was actually slightly disappointed that the cheese flavor wasn’t more prominent but the color certainly was vibrant! Not to say that the crushed cheese balls didn’t add some tasty flavor, it just wasn’t the main component which might be for the best, allowing the other flavors to play a role as well!

This was my first time ever making sushi and I have to say it was much easier than I expected. We actually have a sushi board and serving set somewhere but haven’t found it yet since the move. But when I do I will be sure to make more! What are your favorite fillings and toppings? Would you give this version a shot? What about a breakfast sushi? Now scroll down for more cheesy recipes before grabbing this one!

Check out more creatively cheesy recipes:

• Beefy Cheeto Burrito from Palatable Pastime
• Cheese Doodle Chicken Tenders from Savory Moments
• Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
• Cheetoh Cheese Balls from A Day in the Life on the Farm
• Cheese Doodle Sushi from The Spiffy Cookie
• Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla

One year ago: Cheetos Cookies

Four years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Five years ago: Creamy Skillet Brussels and Corn

Six years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Seven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Eight years ago: Spicy Cheetos Crusted Chicken

CHEESE DOODLE SUSHI

Serves 2

Ingredients:

2 cups cheese doodle puffs (I used cheese balls)

2 sheets nori (dried seaweed)

2 cups prepared sushi rice (medium grain white rice)

4 oz. extra firm tofu (I used a marinated baked version), cut into thin slices

1/4 of a medium cucumber, cut into thin matchsticks

1/4 of a red bell pepper, cut into thin matchsticks

1 small carrot, peeled and cut into thin matchsticks

2 green onions, green part only

1/2 of an avocado, thinly sliced

Spicy mayo, for serving

Directions:

1. Place the cheese doodles in a large sealed bag and crush with a rolling pin (or in a food processor).
2. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori.
3. Peel back the top layer of wax paper and add half of the crushed cheese doodles. Add a new piece of wax paper to the top and gently press to stick to the rice. Flip the entire assembly over so the cheese layer is on the bottom. Peel off the top layer of wax paper.
4. Starting at the edge closest to you, add half of the fillings in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices and serve topped with spicy mayo.

Source: Inspired by the internet

I am sure you are wondering why I didn’t share this sooner so that you could have had it at your Fourth of July cookouts yesterday or over the weekend. But I didn’t make this until yesterday for the cookout at which I attended and thus am sharing it today. Sometimes food bloggers actually celebrate holidays on the actual day. Shocking I know.

That being said, thankfully summer is still in full swing so there’s still plenty of time to whip up this potato salad! While it has a creamy base, this isn’t your regular everyday potato salad. Granted my dad’s potato salad is my absolute favorite, but I wanted to experiment with something new. I’ve had a hankering for the Greek lemon potatoes I made awhile back and decided that would be a good potato salad flavor to work with.

I decided to create a Greek/Mediterranean-inspired potato salad because it also gave me an excuse to play with some of the flavored olive oil I’ve received from Pomora. In this case I used their lemon flavored extra virgin olive oil. Because lemon juice just wasn’t enough lemon for me, I needed layers! And no this isn’t a sponsored post, I just happen to be obsessed with their olive oil and they happen to send it to me for free with no strings attached.

After roasting the mini tri-colored potatoes (heck yea there’s purple potatoes in there), they were tossed in the Greek yogurt based creamy lemon dressing and then folded in cucumber, red onion, olives, and mint. Easy as that! And yes despite the ethnic inspiration is still was a great side to piles of BBQ in all forms from chicken, brisket, ribs, and pulled pork.

Four years ago: Chocolate Dipped Cinnamon Madeleines

Six years ago: Tropical Ice Pops

CREAMY LEMON MEDITERRANEAN POTATO SALAD

Serves 6

Ingredients:

2 lb. baby potatoes, quartered(I used a medley bag of red, yellow, and purple)

4 Tbsp extra- virgin olive oil, divided

3 Tbsp plain Greek yogurt

2 Tbsp fresh lemon juice

1/4 cup diced cucumber

2 Tbsp diced red onion

2 Tbsp diced Kalamata olives

1 Tbsp freshly minced mint

Coarse salt and freshly ground pepper

Directions:

1. Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coating with nonstick spray.
2. In a large bow, toss the diced potatoes with 2 tablespoons of oil and salt and pepper. Pour onto prepared baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until fork tender.
3. Remove from oven and let cool, 15 minutes.
4. Meanwhile, in a large bowl whisk together the remaining 2 tablespoons oil, yogurt, lemon juice, and salt and pepper. Adjust seasonings to taste.
5. Add roasted potatoes and toss to coat. Fold in cucumber, red onion, olives, and mint. Enjoy warm or refrigerate until ready to serve.

Source: Adapted from Bev Cooks.

Not a mayo fan? These deviled eggs are mayo free, made with hummus instead to create a Greek inspired version of one of the most popular party appetizers.

Weather wise, we were closer to spring in February than we are today, but according to the books today is the first day of spring! So I am unleashing my first recipe for the season. These deviled eggs have a Greek twist by the addition of hummus instead of mayonnaise and are then topped with all kinds of typical items: cucumber, tomato, red onion, olives, and feta. They’d be perfect as an appetizer while the masses patiently wait for Easter brunch/dinner or you know for any day.

One year ago: Weekly Meal Plan: March 21-27

Two years ago: Greek Potato Casserole

Three years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce

Four years ago: Raw S’mores Cookie Dough Bites

Five years ago: Corned Beef with Blackberry Mustard Glaze

GREEK DEVILED EGGS

Makes 2 dozen

EGGS

12 hard boiled eggs, cooled and shell removed

1/2 cup prepared hummus

1-2 Tbsp extra virgin olive oil

1 tsp Greek seasoning

1/2 tsp salt

TOPPING

1 Tbsp minced cucumber

1 Tbsp minced tomato

1 Tbsp minced red onion

1 Tbsp minced kalamata olive

1 Tbsp crumbled feta

1 tsp minced parsley, for garnish

1 tsp paprika, for garnish

Directions:

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the hummus, olive oil, seasoning, and salt. Mix with a fork until creamy. Adjust seasonings to taste.
2. Mix toppings together in a small bowl.
3. Spoon or pipe the mixture into the middle of each egg half. Add a dollop of topping and garnish with parsley and paprika. Serve immediately or refrigerate until ready.

Source: The Spiffy Cookie original

At my job, we are encouraged to have a free biometric health screen every year. The very first year I had fantastic levels for all areas – gold star for me. The second year my bad cholesterol went up a littler and my good cholesterol went down a little. Not as awesome, but still within range of happy and healthy. This year the trend continued and my bad cholesterol is literally at the very top of the limit for what is considered to be a good range. And I kind of freaked out a little even though she told me there’s no reason to be overly concerned.

At first I couldn’t think of anything different in my lifestyle/diet (other than Whole30 for the past week). But now that I think of it, I probably have eaten out more in the past year and while I still work out the same amount, I do more strength training lately and less cardio than I used to. So I’ll be going back to being more 50/50 with my workout routine. Meanwhile, I also googled the crap out of what kinds of food help/hurt your cholesterol, most of what I already eat/limit, with exceptions for Whole30 but after 30 days they’re all coming back.

Of course none of this has anything to do with this recipe today. It has spinach in the tortilla, chickpeas and olive oil in the hummus, and whole olives too so that’s good for cholesterol right? Well regardless of that, these Greek pinwheels would probably be a stellar Super Bowl appetizer! Who’s my team? Sometimes I cheer for the Bills from growing up in upstate NY. Sometimes I cheer for the Cowboys because my brother and I were born in Dallas and he’s a huge fan. And former Buckeye Ezekiel Elliott plays for them now so I’m hoping the Cowboys make it.

Two years ago: Hard Root Beer Brownies with Peanut Butter Frosting

Three year ago: Meyer Lemon Curd Cupcakes for Two

Five years ago: Broccoli Quiche

Six years ago: Pizza Dough

GREEK HUMMUS PINWHEELS

Serves 4-6

Ingredients:

4 large spinach tortillas

8 Tbsp hummus

1/2 cup roasted red bell pepper slices, drained

1 small cucumber, thinly sliced

1/4 of a small red onion, thinly sliced

1 cup crumbled feta cheese

1/2 cup chopped Kalamata (or black) olives

Directions:

1. Spread the hummus evenly over the 4 tortillas.
2. Arrange the bell pepper strips and cucumber slices along one side of each tortilla. Top each tortilla evenly with the remaining ingredients. Tightly roll up the tortilla from the end containing the bell pepper and cucumber.
3. Slice the pinwheels into 1 inch thick pieces and secure with toothpicks if desired.

Source: The Spiffy Cookie original