Grilled Octopus is one of our favorite things to eat, and if it is on the menu at a seafood spot we always order it.  Grilling the poached and marinated octopus adds a bit of char and smokiness that really compliments the fish.  

Buying octopus – if you have a fish monger in your area, use them and their expertise.  They can help you pick out the correct amount for how many will be enjoying the recipe.  As well, they will clean it for you, which is super helpful.  I usually buy enough of the tentacles for two of us to enjoy.  If you only buy the tentacles you will not have to worry about removing the beak or eyes.  You will only need to remove any of the excess dark skin that is on it, which is easy to do with a sharp knife.  Trust me, ask your fish monger to make it easier for you.

You can also buy frozen octopus in most areas, and then it will be cleaned.  You can skip poaching and head right to marinating after you defrost it throughly and give a good pat to dry.  If it is not dry the marinade will not stick to the flesh.  

Do not buy fresh octopus from your fish monger and think you can toss it on the grill.  You can’t, well you can, but it was be tough and chewy. The first step is to lightly poach the octopus to make sure it is tender.  We season water with white wine, fresh thyme, bay leaves, lemons and salt (a lot of salt as you want the water to taste like the sea).  After bringing the poaching mixture to a boil, you will turn down the heat to a low simmer, add the octopus and poach over low heat for 60 minutes.  

Tenderizing is a hot octopus topic.  Some people will tell you that you need to massage the octopus with salt, or cover the pot while poaching, some say to rapidly boil, and others say to toss in the cork from a wine bottle.  There is all sorts of madness to it, and we tried all of those above ideas.  Nothing changed, so we just poach it and use the following recipe and we have had perfectly delicious octopus every time.  

Marinating is where all the flavor magic will happen.  We keep it simple by using a really good olive oil.  For this recipe we used a new to us Portuguese one called Wildly Virgin.  It was perfect as there is so much flavor in a bottle, from the slight spiciness to the green grassy flavors that pair well with all fish, and especially grilled octopus.  We added lemons, garlic and chili flakes to the marinade.  After poaching the octopus, pat it dry and then place in the marinade for at least 30 minutes, up to an hour.  We like to push it to a hour.  

Grilling will not take long as you have already poached the octopus.  It is really meant to add a bit more flavor as well as color to make the octopus more appetizing.  Make sure the grill is hot, between 425 and 450.  Place the octopus on the hot grill, and lightly baste with the leftover marinade until you achieve the amount of char you like.  

We like to serve grilled octopus with the Basque Potatoes that are in this photo, we did add chick peas to the recipe, or with small boiled potatoes tossed with piri piri sauce and parsley, which is Portuguese style.  

Yield: 2 servings

Grilled Octopus

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This grilled octopus recipe is inspired by many Portuguese recipes we have tried. It is great served as an appetizer or a main entree which you serve it with potatoes.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Additional Time 1 hour

Total Time 2 hours 45 minutes

Ingredients

• Poaching
• 2 cups white wine - something dry that you would also drink
• 6 cups water
• 2 large sprigs fresh thyme
• 1 large bay leave
• 1 lemon, cut in half
• 1 tablespoon kosher salt
• 1 1/2 - 2 pounds, octopus tentacles
• Marinade
• 1/4 cup good quality olive oil
• 1 lemon
• 4 garlic cloves
• pinch of chili flakes

Instructions

1. Place all of the poaching ingredients into a large stock pot, except for the octopus. Bring to boil.
2. Lower the heat to a very low simmer, and add the octopus. Cook for 60 minutes until fork tender. The tips of the fork will pierce the flesh.
3. Make the marinade by combining the olive oil, zest from the lemon as well as the juice, finely minced garlic and chili flakes.
4. Once the octopus is finished poaching, remove from the water, pat dry and then add to the marinade. It is okay if it is still hot/warm. Let sit at least 30 minutes, up to an hour.
5. Preheat the grill to 425 - 450. Place the marinaded octopus onto the hot grilll, and grill for about 5 - 7 minutes on each side while basting. You are basically charring and warming back up.
6. Serve.
7. Eat.

Notes

If you buy a frozen octopus you do not need to poach it. Poaching tenderizes the octopus which is cruical to do before grilling.

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I have been researching a pumpkin cinnamon roll recipe for a few years now, and when I say researching I mean trying them out.  I just didn’t find one that had enough “pumpkin”.  So I got to work in the kitchen.  I recently tried it out on a few people.  It passed all the taste tests, and now I am sharing it with you as peak pumpkin season kicks off!  This recipe has pumpkin puree in the brioche dough, the filling, as well as the icing.  Did I mention it is a small batch recipe compared to my other cinnamon recipes.  That being said it doubles beautifully.  

When I mention a brioche dough, please do not get scared of making as it, it isn’t as scary as you think.  Every time I make a brioche dough I am reminded of how dreamy it is to work with whether it is baked as a loaf of bread or pumpkin spice rolls.  The dough is simple, heat up liquids add to the dry ingredients and mix with your stand mixer.  Then add some sugar and butter and mix and knead.  After mixing you will need to place the dough in the fridge and give it a good slap every 30 – 60 minutes.  I try to do every 30 but realistically sometimes it is 60 or 90 minutes, and you do this until it stops rising.  Let the dough sleep overnight and then you are ready to make the pumpkin spice rolls.  

The next morning I love to wake up early, put the rolls together and then bake to lure everyone and by everyone it is usually only Lenny, out of bed to enjoy coffee and warm rolls.  That doesn’t always happen that way, and when I tested this batch recently, I didn’t get a chance to put the rolls together until the afternoon after slapping the dough around for a day.  Then I left them covered in the fridge until the next day.  Guess what it all worked out.  You can basically bake the next day or not feel bad if you want until another next day.  Very forgiving recipe!  And it all works out.  

The filling is made with pumpkin puree, butter, sugar and warm spices such as mace, cinnamon, cardamom, ginger and nutmeg.  I really love mace!  As well the icing has more of that flavorful pumpkin puree along with cream cheese, butter, powdered sugar and vanilla to make a creamy and flavorful topping.  It does make a little extra which I am fine with as I like to serve it alongside the frosted rolls.  People always want that little extra sweet to go with the warm pumpkin spice rolls anyhow.  

Tips and Tricks:

Pumpkin Puree – do not use pumpkin pie mix, it is not the same.  I use this brand of pumpkin puree and LOVE it.  If your pumpkin puree is a little watery, then strain it is a fine sieve before using in the filling and icing.  

Pans – I use metal, glass or even copper baking pans for my cinnamon roll inspired recipes, and they all work great.  

Baking – start at 20 minutes and then check every 5 minutes until golden brown and yummy looking.  The butter does kind of bubble up around them and this is OKAY!  Remember every oven is different as well as where we all are baking.  

Icing – sift the powdered sugar to make a lump free icing.  

Pumpkin Pie Spice – I hate the premade ones, and have yet to find one that is interesting and not over powered with cinnamon, so I use my own spices to create a warm and yummy filling.  My favorite baking spices are from Diaspora.

Baking Scale – I made this recipe using grams as the past few years that is just how I am baking now.  I am slowly converting all my recipes.  It really makes a difference.  

More Delicious Cinnamon Rolls

Old Fashioned Cinnamon Rolls

Caramel Apple Cinnamon Rolls

Maple Cinnamon Rolls

Yield: 12

Pumpkin Spice Rolls

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These pumpkin spice rolls not only have a pillowy pumpkin brioche dough, the filling and the icing are pumpkin rich too.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Additional Time 1 day

Total Time 1 day 2 hours

Ingredients

• Dough
• 7 grams yeast - I like red star
• 76 grams whole milk
• 40 grams pumpkin puree - not pie mix
• 280 grams + 3 tablespoons all purpose flour
• 5 grams salt - I like baking or kosher salt
• 40 grams sugar
• 80 grams egg - 1 whole egg + 1 yolk
• 170 grams butter - room temperature
• 1 teaspoon vanilla
• Filling
• 80 grams unsalted butter - room temperature
• 40 grams pumpkin puree, not pie mix
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• 2 tablespoons brown sugar, light
• Icing
• 50 grams cream cheese, whole fat
• 25 grams unsalted butter, room temperature
• 20 grams pumpkin puree
• 3 grams vanilla extract
• 225 grams powdered sugar

Instructions

For the dough:

Warm the milk and pumpkin puree together in a saucepan until warm to touch. Place yeast and milk mixture in the bowl of stand mixer and using a spatula, stir until yeast is dissolved.


Add flour and salt and fit the mixer with the dough hook. Turn mixer on the lowest setting to avoid flour flying up. Turn mixer on and off in a few short pulses, just to dampen the flour. Increase mixer speed to medium-low and mix 2 minutes, just until flour is moistened. At this point, you will have a fairly shaggy mass. Scrape sides and bottom of the bowl with rubber spatula.

Set mixer to low and add eggs one at a time, followed by sugar.


Increase mixer speed to medium and beat for 3 minutes, until dough forms a ball. Reduce speed to low and add butter 2 tablespoons at a time, beating until each piece is almost incorporated before adding the next.

You will have a dough that is almost batter-like in texture. Increase speed to medium-high and continue to beat until dough pulls away from sides of the bowl, about 10 minutes.

Lightly butter another mixing bowl and transfer dough to it. Cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 – 60 minutes, depending on how warm the kitchen is.
Deflate the dough by lifting up the edges and letting fall into the middle of the bowl. Cover bowl with plastic wrap and put it in the refrigerator. Repeat the same process every 30 minutes until dough stops rising. This should take about 2 hours. Leave the covered dough in the refrigerator to chill overnight.

The next morning, take the dough out of refrigerator about 30 minutes before working with it.

For the filling:

Combine the butter, pumkin puree, brown sugar and spices and mix with a hand mixer until combined and lightly fluffy.

Melt a small amount of butter. Using a pastry brush, butter one 9x9-inch baking pan - round or square, glass or metal. I used copper this time. Set aside.

Roll out the dough onto lightly floured surface into a large rectangle about 2/3-inch thick and 14 x 12 inches wide/long.

Spread the spiced butter mixture over the rolled out dough using back of large spoon.

Starting at the longest side, roll tightly into a log. Press the seam slightly into the dough to form a seal.

Using a long piece of unflavored dental floss, loop under the log of dough and pull up and criss-cross ends to cut into 1/2-inch thick circles.

You can cut the rolls into larger circles if you want bigger rolls. Place into baking pan, barely touching. You may need to adjust a bit.

Cover with plastic wrap and drape a couple flour towels over the top of the plastic wrap.

Set aside in warm room and let rise until doubled, about 30 – 60 minutes. The time depends on how warm your kitchen is.

Preheat the oven to 350 while the rolls are rising.

Once the rolls have risen, bake them for 20 – 30 minutes or until golden brown. Remove from the oven. Let sit for 15 minutes and then frost and serve.

For the frosting:

In mixing bowl, beat cream cheese, butter and pumpkin together until light and fluffy. Add sifted powdered sugar and mix well. Then add vanilla and mix until smooth. Place in the refrigerator for a few minutes to help it firm up a bit as I find it spreads better over the warm rolls. It will begin to melt immediately when frosting the rolls.

Notes

Brioche dough takes a while to make but the results are so worth it. This dough comes together like a dream.

You can bake these rolls in a glass, metal or copper baking pan.

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I am by no means an expert on the lymphatic system and will not ever claim to be.  I am mostly interested in learning how to keep ours healthy as we age since it does help combat illnesses.  In a nutshell the lymphatic system is made of millions of little vessels that move plasma around your both.  It removes toxins, waste and pathogens, which are the things that get into our bodies from the food we eat all the way to the air we breathe in.   A body that is clogged with toxins that cannot be removed, breaks down the cells which makes us more likely to get sick.  Think of a cold when your lymph nodes swell?  There are many techniques from exercise to massage as well as diet that help keep the system “unclogged and flowing”.

I am a firm believer that we are what we eat, as well that foods can help heal.  We usually do a detox cleanse the beginning of the year but the last couple of years we have started doing them every 3 to 4 months and especially after traveling when we really let our guard down with eating.  Bottom line, as you can read more about it on her site,  a healthy lymphatic systems creates a healthy immune system.  Eating the rainbow is a great place to start.  

Rainbow Veggie Breakfast Hash came about when I started adding whatever left over vegetables I had in the fridge, it has became a cleaning out of the week to start new.  I usually always have all of these ingredients on hand so it is fairly easy to make for breakfast.  That being said it is also great as lunch or dinner.  The egg addition adds protein and makes if feel more like breakfast. When I make it for lunch or dinner I add grilled salmon another omega 3 fish.  Let’t talk about the ingredients and why they are great for your lymphatic system.

Olive Oil – is great for reducing inflammation which helps your system drain properly.  Avoid seed oils.

Onion – I use red or yellow depending on what is in the pantry or the fridge.  This wonder ingredient is good for circulation as well as breaking up infection such as mucus or congestion when you have a cold.  

Peppers – I use all the colors except green, we hate green bell peppers.  Usually always have red peppers on hand but if I have yellow or orange I throw those in.  As well as either serrano or jalapeño for some spice.  The pepper is also an inflammation reducer.  

Ginger –  I feel like the ginger really makes this recipe sparkle.  I just does not taste the same without it, trust me, it goes great with all the veggies and that soft yolky egg.  Ginger is great for digestion as well as circulation, both are connected to the lymphatic system.  

Purple Cabbage – is a cruciferous vegetable, and all cruciferous vegetables are great for the lymphatic system.  Denise cannot eat some of these veggies as they cause her to breakout but not purple cabbage.  Cruciferous veggies contain sulforaphane which has anti-inflammatory properties that are great for our immune systems.  Some studies show if you eat 1 1/2 – 2 cups a day it decreases the inflammatory markers int he blood.  

Spinach – it is like the ginger, you have to add it to this recipe as it is so good.  It is a chlorophyll rich leafy green that detoxes and purifies the blood which is a hug support for the lymphatic system.  You can also use kale, which we don’t eat much of because it also causes Denise to break out.  

Mushrooms – you can use your favorite ones but we tend to grab shiitake, wild ones like chanterelles or lions main when making this recipe.  Mushrooms are a great source of ergothioneine which is an amino acid that slows down cellular damage.  

Yield: 2 servings

Rainbow Veggie Breakfast Hash

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This rainbow veggie breakfast hash is loaded with healthy and delicious vegetables that are great for reducing inflammation in our bodies. It can also be enjoyed for lunch or dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup yellow or red onion, small dice
• 4 ounces mushrooms, any kind you like, thinly sliced
• 1/2 (3.5 ounces) red, orange or yellow pepper - thin strips or small pieces
• .10 ounces serrano or jalapeño pepper, finely minces
• .85 ounces ginger, finely minced
• 8 ounces purple cabbage, thinly sliced
• 4 ounces spinach
• kosher salt, to taste
• black pepper, to taste
• poached eggs - optional - you can add any sort of egg

Instructions

Place a large deep drying pan onto the stove and heat over medium low heat.

Add the olive oil.

Add the onion, stir and cook until soft, about 3 minutes. Stir in the mushrooms and red pepper, stir and cook for about 5 minutes until the pepper is slightly soft and the mushrooms are almost cooked.

Add the cabbage, along with the ginger and serrano or jalapeno, stir and cook until the cabbage is wilted but slightly crisp. If you like your cabbage softer than cook a little longer.

Stir in the spinach and cook just until wilted; about 1 - 2 minutes.

Season with salt and pepper. Optional to serve with a poached egg but it is great if you decide to!

Notes

To make this more breakfast we add poached eggs. I also serve this as lunch or a light dinner served with grilled salmon or trout.

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What makes our recipe so special?  A few differences from other recipes that you may find online are that I grill some of the corn, and keep the other kernels raw which adds an unexpected crispness to each bite.  I only use fresh corn, which means this is a salad to enjoy in summer, as I find canned or frozen corn can be a bit watery or soggy.  For us that does not make for a favorable salad experience.  

The other thing is that I do not use mayo or other added oils, I like to lighten the recipe up by only using sour cream along with fresh lime juice and serrano chili for the dressing.  Note, I said fresh lime juice, not the kind that is already squeezed for you.  A friend made this recently, and used the pre-squeezed lime juice that comes in that cute little green plastic container, you know the one.  She wondered why her recipe didn’t taste like mine, and the only difference was the lime juice.  Friends, it only takes a few seconds to squeeze your own lime juice, and it is cheaper.  Make the extra effort for great!

This Esquites Mexican Street Corn Salad is going to be fantastic served alongside grilled chicken or steak at your next cookout.  It would even be good served alongside some street tacos and cold margaritas for a Mexican inspired menu.  

Enjoy! 

Yield: 6 - 8 servings

Esquites Mexican Street Corn Salad

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This easy to make Esquites Mexican Street Corn Salad recipe combines all the delights of Mexican Street Corn - smoky grilled corn along with tangy sour cream, serranos, cheese and tart lime juice. Perfect served with grilled chicken to make a complete meal.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

• 6 ears of fresh corn, yellow, white or assorted
• 1/4 cup +1 tablespoon sour cream
• 3 tablespoons fresh lime juice, about 2 limes, I keep the squeezed limes
• 1 serrano chili (about .60 ounces), seeds removed, and cut into small pieces
• 6 ounces cotija cheese, crumbled (using your hands)
• 1 cup chopped fresh cilantro
• 6 green onions, thinly sliced
• 1/2 - 1 teaspoon ancho chili powder
• kosher salt to taste
• fresh cracked black pepper to taste

Instructions

1. Preheat grill to 425.
2. Remove husks and silk from corn.
3. Place 4 of the corn onto the hot grill. The other 2 corn will be added to the salad raw.
4. Grill until charred, rotating every few minutes, the entire process will take about 22 - 25 minutes. Once finished, remove from the grill and set aside to cool
5. In a medium sized bowl, add the sour cream, lime juice and the serrano chili. Stir to combine.
6. Using a bread knife, take a corn cob into your hand, and place one end onto a cutting board or into another bowl. Cut downward with the knife close to the cob to remove all of the kernals. Repeat this process with all of the grilled corn as well as the 2 raw ones.
7. Add the corn kernals to the bowl with the dressing along with all of the cilantro except for 1 tablespoon, the green onions and cotija cheese. Fold to combine.
8. Season to taste with some kosher salt and black pepper.
9. Squeeze the leftover limes from juicing over the top of the salad to add a little extra brightness to the salad.
10. Garnish with the remaining cilantro and the ancho chili pepper.
11. Serve.
12. Eat.

Notes

Use fresh corn as it makes or breaks this salad recipe. You can use 2 serrano chilies if you want more heat; we are comfortable using 1. I have also been known to toss in some diced red onion if I have leftover sitting in the fridge. Lastly do not use the pre-crumbled cotija cheese as it doesn't taste the same as the one you crumble yourself.

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What are Romano beans?  They are a long flat green bean from Italy.  I have heard there are yellow as well as purple varieties of Romano beans, I have yet to find them at my farmer’s markets.  Just to clarify Romano beans are NOT fava beans;  I have had discussions with people about this many times.  Romano or as Lenny calls them Ray Romano beans might look similar to a fava; but they are not the same.  Romanos are Italian flat beans while Favas are Italian broad beans.  How to tell the difference?  Romanos are flat, usually juicy (especially early season ones) and sweet, I enjoy snacking on them raw with dips.  Favas are big, bumpy green pods that need to be removed to find the inner bean whose tough skin also needs to be removed, though Lenny’s Portuguese family doesn’t believe in peeling the inner fava bean.  Also, Favas come out in the spring time.  

How do I use Romano beans?  Most people prefer to braise Romano beans as they can be a little tough at times.  That being said if you can pick out the smaller beans I find they are more tender, this is what I like to do.  I have braised them, roasted them, grilled them, blanched them and as I mentioned above enjoy them raw with dips.  This recipe is a two step cooking process but is not hard and you can still have them on the table within 40 minutes.  I lightly blanch them before throwing onto the grill.  Grilling vegetables is one of my favorite summer past times, and grilling the Romano beans gives them a nice smoky depth of flavor.  They pair so well with the tomato vinaigrette once charred;  I tried serving  just blanched and the recipe really flopped.   

This Char Grilled Romano Beans with Tomato Vinaigrette recipe can be enjoyed warm off the grill or chilled for an hour or two.  It can also be enjoyed as a side dish or as a salad.  We prefer it off the grill, room temperature which means sitting dressed for about 20 – 30 minutes while preparing rest of the meal, and as a salad.  It really stands alone when served with a beautiful piece of grilled salmon or trout.  It only keeps for about a day, if you have some leftovers enjoy the next day for lunch.  

More Bean Salad Recipes you may enjoy:

Fava Bean and Fennel Salad

Three Bean Salad

Spicy Harissa Chickpea Salad

Yield: 4 servings

Char Grilled Romano Beans with Tomato Vinaigrette

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Blanched and then char grilled romano beans are dressed with a summery cherry tomato vinaigrette to make this perfect summer salad. Great served alongside your favorite grilled meat. We think it goes really well with grilled salmon or trout.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

• 1 lb fresh Romano beans
• 5 ounces cherry tomatoes, cut larger ones in half and keep smaller ones whole
• 4 tablespoons red onion or shallots, small dice
• 2 cloves (small) of garlic, finely minced or smashed
• 3 tablespoons olive oil
• 1 tablespoon red vinegar
• 1 tablespoon dijon mustard
• handful of basil, thinly sliced
• salt and pepper, to taste

Instructions

1. Bring a large pot of water along with a tablespoon of salt to boil.
2. Add the beans, push down with a spoon and blanch for 3 minutes.
3. Pour immediately into a colander placed in the sink and begin rinsing the beans with very cold water. Top the beans with a couple of cups of ice and let sit to stop the cooking. You want them crisp and bright. Not soggy and faded.
4. Preheat the grill to 425.
5. Pat the beans dry with paper towels. Place onto a baking sheet and lightly drizzle with a little olive oil.
6. Place the beans onto the grill and char until desired char marks. I like some golden brown and some chared black. It takes about 4 - 5 minutes per side to get the romano beans the way we like them
7. While the beans are grilling make the dressing. In a small bowl combine the cherry tomatoes, red onion, garlic, olive oil, red vinegar and dijon, along with a sprinkle of salt this helps release the tomato juices. I prefer maldon salt. Stir and slightly smash the tomatoes. Let sit.
8. Once the beans arre finished grilling place onto a serving plater and top with the dressing. Let sit at least 20 minutes to marry all the flavors together.
9. Sprinkled the thinnly sliced basil over the top.
10. Serve.
11. Eat.

Notes

If you have the option of picking out the beans, grab the smaller romano beans as we find they are a bit more tender as well as sweeter and juicer.

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Definitely geared for those going off to school who will have access to a full kitchen, the recipes are budget friendly as well as easy to make.  I polled the young adults aged 16 – 30 in our lives, and asked them what they would want to cook and these are their ideas and wishes.  The cookbook is personal as it is filled with love.  You will also find some of Lenny’s witty humor throughout the book as I couldn’t have done it without his expertise with layout and graphics – yay, Lenny.  

There are 5 categories:  Breakfast, Snack Food/Lunch, Dinner, Sweets and Extras (think easy to make salad dressings, salsas, etc..).  Many of the recipes are interchangeable as well.  Left over roasted chicken can be used in tacos or rice bowls.  Our favorite spicy mayo can be used as a dip or served with our veggie heavy quesadilla.  Quick and easy eggs for breakfast or leisurely weekend French Toast.  And this smoothie bowl is so good and full of brain powered foods!

SHOP – Makes a great gift for Graduates, those moving to their first apartment or even as a stocking stuffer. 

The post You Can Cook It College Cookbook appeared first on Chez Us.

Summer is finally here in the Bay Area, and the farmer’s markets are popping off with gorgeous veggies.  It took a little longer than usual, this year, with all the wacky weather that has been happening, and not cooperating with farmers.  It is here and we are embracing all of the goodness.  Summery dips such as this recipe are a perfect way to showcase all of their deliciousness.  

Let’s talk about the simple ingredients that are used in this Whipped Garlic Labneh Dip: 

• Labneh is a Middle Eastern strained yogurt.  You can now buy it in the market but you can also make it.  We prefer to make it as it is super easy to do, and we find it is less salty than the premade ones.  Takes a little longer but worth it.
• Feta, do not use the brands that are crumbled in a little container at the market.  The texture is dry, and they are the least flavorful.  Feta in a brine is king.  We are lucky that we have a cheese market in our grocery store that sells it fresh.  When in a pinch Belfiore Cheese makes a great one, and it can be found in most grocery stores.  I have even found it in out of the way places when we are out camping, and least expected.  FYI, this is not sponsored, we just like their cheese.  
• Olive Oil we use Cobram Estate, their California Select for finishing, salad dressings and dips such as this.  It is robust and flavorful.  Again, not sponsored, we just like it. 
• Lemon, when using zest from a lemon be sure to use organic and lemons that are not sprayed.  And wash and dry it before zesting. 

Hot summer nights I like to serve what a friend of mine calls as snacky food, this dip is the perfect snack food.  It can be enjoyed before dinner or even as a light dinner or lunch on those big Heat Dome days of summer.  To make it a meal I serve a salad alongside, such as Greek Salad or even our Chopped Green Salad.  

Stay cool this summer, and enjoy all of the dips alongside your veggies!

Yield: 1 1/2 cups

Whipped Garlic Labneh Dip

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A thick and creamy dip made with strained yogurt (labneh), garlic, lemon zest, olive oil and garnished with fresh herbs. Great served with veggies and toasted crostini or crackers.

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 8 ounces labneh
• 4 ounces feta, preferably from a brine, drained and cut into small pieces
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced into a paste
• lemon zest from one lemon, about 1 teaspoon
• kosher salt to taste - see notes below
• fresh ground black pepper
• fresh herbs - we like mint and dill
• assorted favorite fresh veggies
• toasted baguette slices, seeded crackers or pita torn up

Instructions

1. Place the labneh into a medium sized bowl, and whip until creamy using a hand mixer; about 1 minute. Add the olive oil, garlic and zest, and mix for 30 seconds. Crumble in the feta, and a generous grind of black pepper, and mix for another minute or two until creamy.
2. Place into a glass bowl, cover and place into the fridge for at least an hour to blend the flavors.
3. To serve - place into a serving bowl and onto a serving place. Finely mince herbs and scatter over the top. Drizzle with a little olive oil.
4. Serve with your favorite veggies and/or toasty bread or crackers.

Notes

You can buy labneh or your can make your own. Our homemade labneh recipe is super easy, creamy and delicious. I don't salt as I find the feta has enough for our taste. If you like a saltier dip use maldon or kosher to season to taste.

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At first I wasn’t sure which one she was talking about until she mentioned the fresh herbs and especially mint, that there was lots of mint.  I could tell from the smile when she spoke of it as well as the sparkle in her eye that she loved this recipe.  As soon as she mentioned the summers we spent at Lake Tahoe together, I knew it was this Greek Salad recipe.  I use to make it all the time.  Something I completely took for granted all these years, thinking that most people would not care about making, had left a lasting impression on someone else.  One of the funny things about food blogging is that we get wrapped up in making trendy food that is popular recipes instead of sharing ones that people will make over and over again, like we do at home. I felt completely honored, my every day Greek Salad recipe was  Sydney’s food memory. 

This week I decided to buy all the ingredients, and take my time making it for Sydney.  I noted down the tastes, the measurements of what worked and what didn’t work, instead of just tossing everything into a bowl.  It made me smile, as well as slow down a bit.  Those bright fresh flavors took me back to those lazy summer days by the lake with the kids as well.  Gosh, I miss time, and those days.  All of the kids are grown up now, as the adults stay the same age reliving those memories.  I hope this recipe gets passed down to her children after she makes this Greek Salad for them, saying it is the one Miss Denise use to make for us in Lake Tahoe when you were small, and maybe they will make for their families and pass it down.  Thank you, Sydney for provoking me to take my time with a recipe and relive a lovely moment in time.  I am more than happy to share it with you, and hope you enjoy often.

A few tips to make your Greek Salad as bright as my recipe:

• Lemon Juice, you have to use fresh squeezed lemon juice.  I learned this from a Greek friend in my 20s, he said it was key to the perfect salad dressing in Greece and his home.
• Red Wine Vinegar and Olive Oil, I do not go cheap on my vinegars or the olive oil I use in salads.  Splurge on them a bit.  Vinegar lasts awhile, and a robust flavorful olive oil makes a huge difference in your dressings.  For Vinegar I buy red as well as white that is made by Castello di Volpaia.  There are a couple olive oils I really like, this one from Flamingo Estates, it is a bit of a splurge (I was gifted a bottle), but so good as well as memorable.  This one from Cobram Estate in California, is reasonably priced and the one I usually buy.  
• Dried Herbs work better with this salad dressing. I am all about fresh herbs all the time but not with this dressing.  I love this company which happens to be out of Greece.  Luckily you can find their herbs in the states now.  If you order online from them the shipping is very fast as well as reasonable if you stock up on a few of the items.  I find their dried herbs last a long time as they are so fresh and flavorful.  I have had the oregano for almost two years now.  The one I used in this salad is the Taygetus oregano, I find it pairs really well with the feta. 
• Feta use the one that comes in brine as it is fresher and more flavorful than the crumbles you find in the cheese section of the grocery store.  The crumbles tend to have the texture of saw dust and are treated with chemicals that help keep them separated.  The brined version is so much better.  I like Belfiore Cheese as it is easy to find in most grocery stores.  
• Protein can make this salad a meal.  If I have leftover grilled chicken or fish (salmon and trout are great) I add it to the salad.  Also roasted chickpeas are a great addition if you want crunch and veggie protein.  

Hope you enjoy this Geek Salad as much as we do.  Here’s to hot summer days enjoying crisp and flavorful salads.  

Yield: 2 - 4

Greek Salad

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This Greek Salad can be served on it's own as a heart meal for two or as a side dish for four. It is made with fresh flavors of lemon, mint, oregano and creamy feta. Perfect served with grilled fish or chicken.

Prep Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• Dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/4 cup high quality olive oil
• 3 grams garlic - after peeling, finely crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram 
• generous grind or two of fresh black pepper
• Salad:
• 2 ounces sliced red onions
• 12 ounces romaine, torn or chopped
• 6 ounces Persian cucumber, sliced into small bite sized pieces
• 8 ounces cherry tomatoes, half the tomatoes and then half again into bite sized pieces
• 2.5 ounces pitted Kalamata olives 
• 2.5 ounces pepperoncini, thinly sliced 
• 6 sprigs fresh oregano - leaves only
• 1 ounce fresh mint - leaves only
• 3 ounces feta - brined is the best - crumble with your hands

Instructions

Combine all of the dressing ingredients in a small jar, tighten the lid and shake to combine.  Set aside for at least 30 - 60 minutes before using as this softens the dried herbs and enhances the flavors.

Thirty minutes before serving, place the red onions into a bowl of ice cold water and let sit.  This removes the bitterness, and softens the taste of the onion a bit.  Before using, drain and dry in a paper towel. 

Place the lettuce,  half of the cucumbers, tomatoes, olives, pepperoncini, oregano and mint into a large bowl.  Drizzle half of the dressing over the salad and toss.  I find using my hands for this really works the best to mix the ingredients..

Top the mixture with the remaining ingredients that were mixed in, along with the red onion and feta cheese.  Sprinkle with fresh pepper, and drizzle the remaining of the dressing over the top.

Serve.

Eat. 

Notes

I do not salt my salads when I am adding ingredients that can be a bit "salty" such as olives and cheese. If you feel like it needs salt then use a finishing salt such as Maldon.

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Typically we do not fry food at home, but using olive oil over a medium heat, while quickly cooking, the zucchini does not feel greasy or “fried”.  Instead they are crisp and delicious.  I like to cook each side until it is golden brown which only takes about 1 – 2 minutes per side depending on how hot your stove is.  This gives great color while holding their shape with a slight bite (that crispy taste).  

I have found that small to medium sized firm zucchini work better for this recipe.  Larger ones have bigger seeds in the middle and I find they get soggy as well as tasting bitter.  Super simple;  wash the zucchini, dry with a clean towel and cut into 1/2″ circles.  

Use a thick bottomed frying pan with shallow sides to allow the moisture to release from the zucchini as they hold a lot of liquid.  I use either a carbon steel pan or a copper one as both are thick bottomed as well as seasoned which helps prevent any sticking for sautéing.  Add a small amount of olive oil, evenly distribute the cut zucchini in the pan and start cooking.  Do not crowd them in the pan, you want to be able to move them around easily as this helps to release the liquid and caramelize the circles evenly.  Crowding the pan creates a soggy experience as the liquid builds up, and basically steams the zucchini.

Once the zucchini are golden brown they are ready to be plated and seasoned.  I always sprinkle a little malden salt and fresh cracked black pepper along with minced fresh mint over the top;  mint adds so much brightness to a dish.  You can mix it up by using any combination of fresh herbs adding a sprinkle over the top as they come of the pan, while they are still hot enough to release the flavors of the herbs.  A zest of fresh lemon is nice too.  Or sprinkle with a little parmesan or feta cheese;  super delicious.  It really is a make it your own kind of recipe, so have fun with it!  I have a feeling this recipe for easy sautéed zucchini is about to become one of your favorites too.  

Tips for Success:

• use small to medium firm zucchini cut into 1/2″ circle
• a well seasoned heavy bottomed frying pan works the best for great caramelized color
• do not crowd the pan with a lot of zucchini as this will only disappoint you with a platter of steamed and soggy zucchini (even I do not like that)
• play with the seasonings, be creative and have fun after all that is what cooking is all about.

Yield: 2 servings

Easy Sautéed Zucchini

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Easy to make sauteed zucchini recipe that can be seasoned with your favorite fresh herbs to make it your own. Great served alongside grilled chicken or a big bowl of pasta with summer tomatoes.

Prep Time 3 minutes

Cook Time 15 minutes

Total Time 18 minutes

Ingredients

• 4 small zucchini, cut into 1/2" circles
• 2 teaspoons olive oil
• handful of fresh herbs
• maldon salt
• fresh cracked black pepper
• feta or parmesan cheese - optional
• lemon zest - optional

Instructions

1. Wash and dry the zucchini, then cut into 1/2" circles.
2. Heat a heavy bottomed pan over medium heat (about a 5 on our gas stove).
3. Add olive oil, I start with 1 teaspoon and go from there.
4. Evenly distribute the zucchini circles in the pan, do not crown, cook in batches.
5. Cook for about 1- 2 minutes until golden brown, then flip and cook for another 1 -2 minutes. Remove from the pan and place onto a serving plate.
6. Repeat until all the circles are cooked, and placed onto the serving plate.
7. Sprinkle with a little salt and pepper to taste, as well as a sprinkle of fresh herbs and any other additions you may want to add.
8. Serve.
9. Eat.

Notes

This is the perfect summer recipe and it wonderful served hot or at room temperature.

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I use a lot of fresh cranberries during their season as I find their tart flavor to be very refreshing.  I love biting into them, and hearing that “pop” as they release their tart juice.  They are a dream to bake with too.  Toss some into scones for an extra special treat.  This recipe for sparkly sugar cranberries is extra special as they can dress up a cocktail during the holidays or add as a garnish to meat dishes, toss into a spinach salad, garnish a yule log or even chocolate cake.  We had a few people over for drinks, and I put out a dish of them, and let everyone do as they please, which ended up being a noshing moment.  Some friends did toss them into the manhattans.  

What makes our sugar cranberries so special?  The vanilla simple syrup that coats the cranberries, and the sparkly addition of edible glitter to the sugar mixture.  After all, why not make them even more fun as it is the holidays when most people will enjoy.  

Tips for the most perfect sugar cranberries:

• Let the simple syrup cool down before adding the cranberries.  You do not want to cook them.
• Let the cranberries soak for 30 minutes, stirring every so often to really coat them.  Use a slotted spoon to remove them from the simple syrup, and then place onto a baking rack.
• Place the soaked cranberries on a baking rack that has very small spaces as you do not want them to slip through.  Let sit about 5 minutes to remove excess simple syrup.  Then mix together with the sparkly sugar before placing back onto the baking rack.  
• Let the sugared cranberries sit about 10 minutes, then coat with sugar again.  Finally removing and placing on the baking rack to let them dry for 2 hours before placing into a dry, air tight container.
• They will keep for no more than 3 days, after that they start to get a bit mushy.

Put a small bowl out during your next dinner party and see how your guests smile when they take their first bite, “what is this?”.  I should call them magical sparkly sugar cranberries, as they make people smile magically with with tiny bite.

Yield: 12 ounces

Sparkly Sugar Cranberries

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Adding edible glitter to the sugar mixture make these Sparkly Sugar Cranberries even more special.

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• Simple Syrup
• 1/3 cup sugar
• 1/3 cup water
• 1/2 vanilla bean, beans scraped out
• 1 12 ounce package cranberries, rinsed
• Sparkles
• 1/2 cup sugar
• 1 teaspoon edible glitter

Instructions

1. Place the simple syrup ingredients into a small saucepan, and cook over medium low heat until the sugar dissolves; about 5 - 8 minutes. Remove and set aside to cool.
2. Add the cranberries to the cooled simple syrup. Stir, and let sit. Stir again in 5 minutes and let sit. Remove using a slotted spoon and place onto a baking rack. Let sit 5 minutes to remove the excess syrup.
3. Mix the sugar and glitter together in a shallow bowl. Toss the cranberries in using a soup soon, and gently stir to coat. Do this in batches. Placing the sugared cranberries back onto the baking rack.
4. Let sit 10 minutes. Then repeat sugar process again - there will be enough sugar left in the bowl.
5. Place the cranberries back onto the baking rack and let dry for about 2 hours.
6. Store in an air-tight container on the kitchen counter.
7. They will keep for up to 3 days.

Notes

I love making these often during fresh cranberry season as the recipe works the best using fresh and not frozen. Fancy Sprinkles edible glitter is the best one to use as it does not clump up.

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This is going to be the fastest post ever as I have been telling a few people about it, and they have since purchased a pork prime rib to cook for the holidays.  I wanted to get this out there fast!  One quick thing if you are thinking of adding to your menu this year, be sure to ask your butcher to tie the roast for you.  This was almost a 5 pound roast with 4 bones in.  Bone-in creates a more flavorful piece of meat when cooking as well.  

The recipe is fairly simple and you do not need more than three ingredients:  pork, kosher salt and black pepper.  You do need some time as you will want to dry-brine the pork two days before cooking.  The type of salt you use makes a HUGE difference too.  Do not use Mortons, it has a thicker grain and over salts the meat.  Stick with Diamond Crystal or Jacobsen Salt, the grains will dissolve more and will not leave the meat overly salty.  

Side Dishes that would be great with this recipe:

Duck Fat Smashed Potatoes

Creamy Potatoes au Gratin

Potato and Celeriac Root Dauphine

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I grew up camping and I remember my family having an old trunk that was filled with all the camping gear.  Food and hanging out at night was one of the best parts of camping.  When we built out our current van that was our main goal, and to be outdoors as much as possible.  While we have a small kitchen that stores our day to day items, cooking outdoors is still a must.  Our stove can literally be used inside to make coffee in the morning and taken outside to cook dinner at night.  

The one thing that was really important when building out our van was that it wasn’t filled with “stuff”.  We didn’t feel the need to spend a lot of money are an expensive buildout for many reasons besides cost, but the number one reason was that it would have been too weighted down.  It was important to keep the van light for better gas mileage and to live a minimalist life in the van like we do at home.  The longest we have camped is two weeks at a time, and we basically stay at an airbnb every 3 to 4 days so we can shower, wash laundry, grocery shop and fill up on water.  It works out perfectly.  

Here is a list of everything that is packed into our van making it ready to go at any time.  I will put together a little video when we head out time week, and will share it on Instagram.  Did you know that we named our van?  Her name is Coq au Van.  Get it?  

Storage Benches – our van has a dining area that coverts to a queen size bed.  We usually only use the dining area when we are winter camping or the weather turns on us.  It consists of two benches that hold all of our camping gear, and it folds out to make the bed.  Storage cubes help keep everything organized in the benches.  The extra firm cushions for seating make a comfortable mattress for sleeping.  

First Aid Kit – we keep a small kit in the van with basics, such as different sizes of band-aids, Neosporin, A&D ointment, hydrocortisone cream, aspirin and Advil.  We also have mosquito repellant as Denise gets eaten alive by them.  This ant spray is great for keeping the van clean too.  

Lightweight Sheets – since we have an actual bed we do not use our sleeping bags any longer.  Lenny left them in Morocco with a family who needed them more than us, when he was biking there in 2019. We use some old Brooklinen linen sheets.   

Pillows – while we keep a couple pillows in the van, for just in case, we always bring our favorite one from our bed.  Helps with starting to fall sleep easier that first night away in the wild.  

Lightweight down comforter as well as two blankets from Caminito.  Not sponsored just saying their blankets are the BEST as they keep us warm as well as cool, we could actually forget the down blanket but it fits in the van so we keep it in there just in case.  Everything is packed away in vacuum storage bags and they fit perfectly in the benches.  

Camping Stove – we have tried them all, and hands down the Camp Chef Everest 2 Burner is the BEST one.  To think we went through so much propane with other brands for all the years in the past.  The Camp Chef heats up water so much faster than the others, and it is light-weight and fits perfectly in the storage benches.  

Foldable Grill – we love cooking over an open fire and this foldable grill is sturdy enough to be placed over an open fire.  The flat griddle side is perfect for pancakes in the morning.  

All In One Cast Iron Cooking – we use this Barebones all-in one mostly in the winter as the dutch oven base is fantastic for stews and soups.  It is super compact so we keep it in the van year round.  

Lighting – the Barebones Forest Lantern was a gift and one of the best we have ever gotten.  It is chargeable via usb, and it lasts a very long time.  We use a Goal Zero Yeti for charging items in the car which makes it easy to keep the lantern going all the time.  We also use these Coleman LED Lantern String lights as they are adorable as well they put off a lot of light.  Or for a festive occasion disco ball lights are fun.  

Towels – we keep two Turkish bath towels as they are lighter weight than traditional bath towels, and they dry faster, in case we camp somewhere there is a shower or for swimming. 

Safety First – we have a carbon monoxide detector as well as a small fire extinguisher in the van as you never know.  

Other Items – these are things that we use every trip but they are not kept in the van all year, instead we add them just before leaving. 

Portable Toilet – okay Denise was highly against this item until Covid hit.  We camped a lot during lock-down and it just felt safer to use this instead of public bathrooms.  The only rule is that you can only go number 1, and Lenny has to be the cleaner of it.  We NEVER let it sit in the van more than a couple of days so it does not stink.  That is the number one question we get.  

Cooler vs Fridge – we use two Yeti coolers, a soft one for beverages and a hard one for food.  We thought about adding a fridge in the van but the Yeti really does keep ice frozen long enough and the extra space that a fridge would take up is not worth it.  If it will be a longer trip than a weekend, I will freeze any meat we plan on cooking as it helps keep the cooler colder longer.  It is super easy to marinade chicken or pork and freeze it.  To defrost, I either remove from the cooler in the afternoon and set out on the counter or move to the top of the food items in the cooler to defrost – think of it as a rotation of sort.   Bottom of the cooler has heavy items such as frozen meat, then dairy and lastly veggies.  

Entertainment – we keep playing cards as well as a couple games such as ring toss, to pass time during the early evening while getting dinner ready.  We just got a portable projector and cannot wait to try out some late night summer movies by the campfire.  Stay tuned for all the summer fun.  

Van Kitchen – we used a basic Ikea kitchen in the van that has two very deep drawers as well as a cabinet with a sink and a hidden drawer that is great for cooking and eating utensils.  Under the sink we have two water containers, one for every day water use, as well as one for gray water.  We also bring one extra 5 gallon cube of drinking water.  

Cleaning – we use Branch Basics for cleaning the inside of the van as well as washing dishes.  It cleans very well, and is safe for us as well as the environment.  Using clean products means we can use the gray water to put out camp fires.  

We use enamelware dishes as they are lighter in weight, and our favorite ones are these from Food52.  Opinel makes great folding knives that are perfect for the van – super sharp and they do not take up a lot of space.  Our cooking pans are definitely heavier.  We use one 2 qt Le Creuset as it is perfect for boiling water to wash dishes or making a soup, we also have one Barebones flat cast iron pan, one 8″ carbon steel pan as it is lighter than having two cast iron ones and a small Camp Wandawega enamel pan for heating up some things.  

All of our Van Camping Gear can get found here and here.  

Tips for Successful and Delicious Camping –

When we started camping together in the early days we thought it was really funny that people who joined us would car camp but live as if they were backpacking into the high country with little butane stoves and packages of dried food.  It became a running joke with us, and at times we would make a paella or even cream brulee (have to make the this before leaving, cover well and pack into the cooler then torch the brûlée at camp) while hanging at the camp fire. You are literally driving up to the campground, pitching your tent next to your car and eating a package of freeze dried food?  Funny!  

Menu Plan – this is the only time I really menu plan.  I write out all our meals when on the road as it makes it easier to not over shop.  I keep a small notebook in the van that has all my notes and recipes as well.  

Coffee – our morning ritual of having a cup of hot coffee in bed is one of our favorite things to do in the van.  We use this French press as it keeps the coffee hot.  While a glass one like the ones you see in all the van life photos is cute it is not practical as they break all the time.  We also use this OXO coffee bean grinder and it works fantastic.  

Seasonings – I keep basic spices in the van that I can use for most recipes we love and that are easy for camping, from Middle Eastern to Tex Mex.  I have the following:  cumin, fennel, and coriander seeds, urfa and Aleppo chili, kosher and Maldron salt, black pepper, pequin chilies (they make the best beans) and fiery harissa spice. 

Protecting food – from ice melting I bag everything except produce in Ziplocs.  I hate the plastic waste but have not found another way to really make things last.  I put all the dairy (butter and cheeses) into a bag, as well as charcuteries or sandwich items in another bag.  I only buy milk, cream or yogurt in glass or thick durable plastic containers as the lighter paper ones tend to fall about if the ice melts which is gross.  We learned from many broken eggs to use these nifty containers – they work like a charm.  

Camp Friendly Recipes

Homemade Cornmeal Griddle Pancake Mix

Campfire Roasted Beet Salad

Grilled Corn

Moroccan Chicken Kabobs

Campfire Mushrooms

Rib Eye Steaks with Pistachio Butter and Asparagus

S’more Brownies – have to make before leaving home but worth it

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