Anel and I had an amazing Greek dinner at Trata last weekend. We ordered half the menu and ate like kings! After courses of fried saganaki cheese with fig preserves and Greek meatballs with yogurt sauce, an underdog side dish arrived at the table and ended up being my favorite dish: Gigantes. Gigantes are Greek giant white beans that are usually served hot with a tomato, dill, and garlic sauce.
Sorry for my lack of posts last week! I was busy indulging myself in a week-long vacation in Martha's Vineyard and Southern California. I have many insights to come as soon as I settle back in at home. In the meantime, I'll leave you with this "juicy" tidbit.
Our beach-hopping holiday involved four flights and lots of potential for disgusting airplane food.
This weekend I was on Martha's Vineyard with my family for some beaching, sleeping, and serious eating. We cooked some of the most amazing food I've had all summer. My favorite meal of the weekend was a Mexican-inspired dinner consisting of enchiladas, tacos, chips and guacamole, and white sangria. After a long day of treacherous mountain biking and working extremely hard on our tans, we had the appetites of 18 year old linebackers so we needed all of these options.
This is an article that I wrote this winter for "Remedy Quarterly", a quarterly magazine based on health, wellness, and awesome recipes. I added a recipe at the bottom for a guilt-free sweet treat. This is Anel's favorite thing in the world and he actually had me make it for him instead of a birthday cake!
At this point, I write about pasta so much, perhaps I should dedicate this whole blog to pasta recipes! It's what I grew up with, it's my comfort food, it's what I know.
For my birthday, Anel took a cooking class from the lovely Chef Karolina so for once he could cook dinner for me. Together, they made homemade arugula pasta.
