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Lemon Garlic Shrimp Salad with Radishes and Arugula

August 12, 2021

imageI know I already wrote about my summer salad love in my last post. But it is still going strong. We’ve been growing fresh romaine and red leaf lettuce in our back yard, and I’ve been making big batches of this homemade Panara Greek Dressing.

But this salad is AH-mazing. Get ready for a flavor blast of lemon, garlic, and feta along with a texture explosion of crunchy radishes and nuts, creamy avocado, and meaty shrimp. You can make this for a party, or you can make it for yourself and halve the recipe. Either way, you’re going to wanna make it. Because it’s change-your-life good.

I think I was laying by a pool while my kids swam when I dreamed it up. Most likely it was the lingering effects of Tamara Adler and her urge that a salad have something crunchy, creamy, acidic, and oily. Plus I totally crave shrimp in the summer for some reason – it cooks so fast so the kitchen doesn’t get hot and the lighter protein is my jam.  If your people don’t love shrimp you can totally substitute two cubed chicken breasts. 

I was having lunch with my mom and sister the next day, and had a bottle of my favorite Sancerre and wanted to bring something to go with it.

The garlick-y lemony dressing, and the crunch, not to mention how pretty it is, made us so happy.


I used some of the flavors from the dressing to marinate the shrimp. (A garlic spicy kick on shrimp makes me swoon). I made a marinade from the juice from 1 lemon, 1/2 olive oil, 2 cloves of garlic, 1/2 teaspoon red pepper flakes and salt and pepper. I put the raw shrimp in a zip lock bag with this and let it sit for a half hour. (You can do longer).

I started the dressing right after since it is very similar, and the longer the garlic hangs out with the lemon the more flavorful it will be so you want to give it some time to mingle. Combine lemon juice, Dijon mustard, minced shallot, 1 small grated (or minced) garlic clove. Let it hang. Go listen to some music. 


When you are ready to start the salad, put some sliced almonds (or whole almonds or another favorite nut) in a pan and toast them. For some reason, I feel compelled to toast nuts in my cast iron skillet. It heats them so evenly.

Here is where you can choose your own adventure: I kept feeling like couscous would be a great texture to this salad. But when I assembled it, it looked too pretty to add it! So I served it in a bowl with a bed of couscous underneath and it was amazing. So experiment! Maybe put it under the arugula in a big bowl if you were taking it to a party. Or leave it out. The couscous does such a great job of soaking up the yummy dressing so it is a thumbs up, but the salad is great on its own too.

While everything is marinating and toasting and couscous is (optionally) fluffing up, start slicing your radishes. I can’t get enough radishes these days, so in they went. And I wanted a creamy element, so in went avocados too.

This dish comes together fast, because although there are a lot of steps you can do them at the same time. The only thing that this salad requires one you get past cooking the shrimp is assembly. Yay for some easiness.

Whether you are headed to a big Labor Day bash, or some relaxed get togethers with friends and family, delight everyone and make this. (But even if you eat it at home with Netflix, it’s still pretty great.)


You will thank me when you make this! I promise.

Happy Eating, xoxo Katie

Lemon Garlic Shrimp Salad with Radishes and Arugula (Printer Version Here):

For the Marinaded Shrimp:

1/4 cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

½ teaspoon red pepper flakes

½ cup olive oil

½ teaspoon salt

½ lb. raw shrimp, peeled

For the Salad:

2 cups arugula, thinly sliced

1 avocado, sliced lengthwise

1 cup radishes, sliced

½ cup toasted almonds

½ cup crumbled feta (I used low fat)

For the Dressing:

¼ cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

2 teaspoons chopped parsely

½ teaspoon salt, pinch of black ground pepper

½ cup extra virgin olive oil


If shrimp is frozen, soak in warm water until it is thawed (about 5-10 minutes.) Peel and removed tails. Mix marinade ingredients together, then pour over peeled raw shrimp in a ziplock bag. Let sit in fridge for 30 minutes-4 hours.

Start the dressing by mixing all the ingredients except the olive oil. Let sit to allow flavors to blend.

If serving with couscous, prepare according to package directions.

Toast almonds by pouring into skillet or pan, shaking to evenly distribute in one even layer in pan so they toast evenly. Checking for doneness every few minutes (set a timer if needed) shaking pan to toss and redistribute nuts. Repeat as necessary until toasted. (Note: you can tell when they are done by noticing when there is a toasted nut smell, but the timer is more reliable, which is helpful since they burn easily). Remove from heat when done and let rest until use.

When shrimp is done marinating, heat large pan on medium-high heat. Pour shrimp in pan, give one small sprinkle of salt and pepper, turning after cooking 1-2 minutes or when pink. Let cook for 1-2 minutes on the other side, then transfer to a plate to cool.

Meanwhile, place arugula in large bowl. Slice radishes and scatter around the top. Slice avocado, squeezing with lemon juice to prevent browning, then lay on top of salad. Scatter evenly the feta, nuts, and shrimp around top.

When read to eat, pour dressing evenly over top. Serve immediately.

Rustic Marinated Greek Salad (aka My Everyday Salad)

July 29, 2021

It seems like every summer I find one salad that I make over and over. They tend to be simple, made with the season’s best ingredients, and delicious. Last year it was a simple tomato, avocado, balsamic salad similar to this one. A few years ago it was David Lebovitz’s Corn, Tomato, Avocado and Basil salad. 

But this summer I have had a huge container of this Rustic Marinated Greek Salad in my fridge. I made it a few days ago when I made my Sheet Pan Lemon Greek Chicken for a family get together (also something I have made a lot this summer at the lake because my kids love couscous).

The beautiful thing about this salad is it gets better the next day or two as the veggies marinate in the dressing.

It makes me so happy to have a big container in the fridge. I just took some of the leftovers to a picnic with my kids at a park, three days after I made it, and it was so good. It’s easy (just some chopping!), refreshing, and I feel great after I have it. And it is so fast to make. 


Rustic Marinated Greek Salad


2 large tomatoes

1 English cucumber

1 pepper

1/4-1/2 cup kalamata olives (I love them so I use a lot) oz. feta cheese, cubed (use the kind sold in brine if you can)

For the dressing:

¼ cup extra virgin olive oil

1/4 cup red wine vinegar

½ teaspoon dried oregano, more for sprinkling

¼ teaspoon Dijon mustard

¼ teaspoon sea salt

Freshly ground black pepper



Combine all ingredients for the dressing well, then set aside.

Cut cucumber in half lengthwise, then in big diagonal chunks. Cut the tomatoes and peppers in big chunks also.

Toss dressing well through veggies, then gently stir in the feta and olives. Add seasoning to taste. Refrigerate up to 4 days,  taking care to drain off any excess water.

Sheet Pan Greek Lemon Chicken Bowls

June 25, 2021

We are sliding into summer with trips to the pool and popsicles, and are busy getting kids ready for sleep away camp. It still feels a little busy and we are looking for all the short cuts in the kitchen.

Enter this great sheet pan dinner which transforms into totally customizable bowls that our kids loved (thanks to the couscous and the tzatziki).

First you start with a lemon & Greek seasoning marinade, and toss the chicken into the fridge before you leave for the pool or fun outing.

When you get back, dinner is ready in a half hour. Preheat the oven, and roast the chicken with potatoes and lemon slices at 425 for 25-30 min. or until the potatoes blister a little bit.

While this is roasting, prepare the couscous which is also known as ‘boiling water’ because that is all you have to do, then stir in the couscous and seasonings and cover for 5 min. My little kids love couscous and I love that it only takes 5 min. to make.

This dinner is so great for entertaining! You could easily grill the chicken instead of roasting it, and lay out all the toppings for people.

And those potatoes? They could be their own appetizer or side dish:

Dipping these into the tzatziki sauce with their lemony goodness is so good. And for sure squeeze those roasted lemons onto these and the bowls for a flavor bomb. Ridiculously good.

You can buy your tzatziki (I did!) but it is really easy to make too. Here is a great recipe for tzatziki sauce.

When you assemble the bowl, layer the couscous on the bottom, add the super flavorful chicken, and then pile all of your favorite add ons. Then add these potatoes and tzatziki.

Easy, healthy, pretty and delicious.

Summer,  we’re coming for you.

Happy Eating! xoxo Katie

Sheet Pan Greek Lemon Chicken Bowls


  • 4 T. of Greek seasoning (or Souvlaki seasoning)
  • juice of 2 lemons
  • 1/4 cup of olive oil
  • 2 lb. chicken
  • 4 potatoes, halved and sliced
  • 1 lemon cut into slices
  • olive oil

Bowl Options: 

  • 2 tomatoes
  • 1 English cucumber
  • 2 packages couscous, cooked according to package
  • Tzatzkiki
  • 2 packages Naan Bread
  • Feta
  • Olives
  • Humus
  • Baba ganoush

Directions: Mix olive oil, lemon and Greek seasoning together to make the marinade. Put chicken (I used breast & drumstick) in a ziplock bag and pour marinade over it. Refrigerate for 2-3 hours.

Preheat oven to 425.

Arrange chicken and potatoes on sheet pan. Cook for 30 min. or until potatoes are brown.

Cook couscous, cut up veggies and Naan bread, and arrange bowl components on a platter. Serve into bowls, squeezing lemon slices on top.

Easy Savory Summer Tarts

June 15, 2021

The world feels like it’s coming to life again, and lots of people have been hosting get togethers. Sitting around sipping Rose and chatting with friends might be my favorite thing to do, and it is next level when we have delicious snacks. I didn’t even know how much I missed making party food until I started again. But I was reminded how much I appreciate it when it is as easy as it is delicious.

Enter these summer tarts:

They are such a great way to showcase fresh produce and herbs of the season, and let your creativity go. I made these two –

Sun-dried Tomato Pesto with Goat Cheese


and Balsalmic Blue Cheese and Apple with Sage

Both of them require just a handful of ingredients and some kind of dough. I used pizza dough because I always keep some on hand, but puff pastry works beautifully too and is also easy to keep on hand in the freezer.

Next, each of these uses a big flavor vehicle. For the balsamic tart, I used a jam meant for cheese boards with shallots and garlic like this one or this one, but you could use fig jam or other savory/sweet spread.

For the tomato tart I used sun-dried tomato pesto like this one but basil or other pestos would work, or you could just blend sun-dried tomatoes with olive oil to make a paste to spread.

Then you add cheese, fruit and herbs. And that’s it. It is a pretty basic template:

dough + flavor spread + cheese + produce + herbs

Other variations that sound delicious to me include:

1. Dijon + Gruyere + Prosciutto + Thyme 

2. Honey + Burrata + Peaches + Basil, Mint or Thyme 

3. Basil Pesto + Mozzarella + Tomatos + Basil 

4. Balsalmic Jam + Goat Cheese + Summer Squash + Herbes De Provence

5. Balsalmic Jam + Smoked Gouda + Zucchini + Bacon 

6. Balsalmic Jam + Brie + Pear + Sage 

There are so many options, so little time, but I promise with all these flavor combos, whatever you choose will be a hit at your next summer outing.

There is something very European about these, and I felt like I was sitting outside at a cafe as I nibbled on these with a glass of wine. (The kids running through the yard did not deter my daydream). They are the perfect equation for summer nibbles: quick, easy, and full of flavor.

Let me know if you make one of these soon! I hope you love them.

Happy Eating! xoxo Katie

Sun-Dried Tomato Tart with Goat Cheese and Basil


1 pizza dough or box of puff pastry (2 sheets)

1/2 cup sun-dried tomato pesto

1 cup cherry tomatos, halved

4 oz. goat cheese

5-8 big leaves of basil (it’s easiest if you chiffonade them but torn is fine)

2-3 sliced of onion, separated

olive oil, salt and pepper


Pre-heat oven to 400 degrees.

Lay out dough and prick with a fork so it doesn’t bubble up. Spread with a tablespoon of olive oil. Then spread pesto. Then add crumbled goat cheese, sliced tomatoes and onion. Season with salt and pepper and bake 10-12 minutes or until dough is golden brown. Sprinkle with fresh basil.


Balsalmic Blue Cheese & Apple Tart 


1 pizza dough or box of puff pastry (2 sheets)

1/3 cup balsamic jam

1 green apple, thinly sliced

2-4 oz. blue cheese

3 big leaves of sage (it’s easiest if you chiffonade them but torn is fine)

2-3 sliced of onion, separated

olive oil, salt and pepper


Pre-heat oven to 400 degrees.

Lay out dough and prick with a fork so it doesn’t bubble up. Spread with a drizzle of olive oil. Then spread jam. Then add crumbled blue cheese, sliced apples and onion. Season with salt and pepper and bake 10-12 minutes or until dough is golden brown. Sprinkle with sage and slice.

Fairy Tale Eggplant with Goat Cheese and Mint

June 3, 2021

Hi friends, I have been MIA as I was finishing a draft of my novel, and now it is in the hands of readers so I have a second to breath and think about food of course. We are less than two weeks away from school ending, and I can’t wait for summer get togethers! We just had our first pool party and we were all so filled up the next day, it reminded me why I love summer. And parties. 🙂

I’m always searching for very simple recipes to make either for parties or up at the lake. I am usually toweling off kids and making burgers and sipping something cold with friends, so very fussy recipes detract from the easy breezy feeling of get togethers.

When I was dreaming about get togethers and trying to find new recipes, I turned to  one of my favorite get-together cookbooks, ‘See You on Sunday’ by Sam Sifton. I was drawn to this recipes for Fairy Tale Eggplant with Goat Cheese and Mint because it only has a few ingredients, they are super easy to prepare (split in half, add salt and olive oil and roast). It also uses one of those ubiquitous summer vegetables, eggplant.

I went ahead and experimented with eggplant that are a bit weathered as I bought them a while ago, and turns out they are still delicious and you don’t even see the skin. You’re welcome.

Though the recipe calls for Fairy Tale Eggplant, the lovely variety that is purple and white and are just the right size to make this dish finger food, you can use any eggplant. It made me think that slicing them into disks and topping with goat cheese (or feta) would be a fun party food too.

These are definitely a winner! They are so good and I love how goat cheese puffs up and becomes a different texture when it is baked. And the texture of eggplant turns into something amazing when it is roasted. Like a silky, buttery pillow.

The simple notes of mint and za’atar seasoning make this dish so satisfying and different. I think feta and other herbs would be good too, as would Herbes de Provence. Last summer I was on a big kick of roasting summer squash with feta and Herbes do Provence which is probably why I am thinking about them…

(Also, anyone else love having mint growing in their herb garden?)


If you need more ideas for great summer sides, here is a post I did last year and here is a post I did a while ago. And last summer’s favorite veggie side also came from Sam Sifton, here is Roasted Cauliflower with Lemon Caper Sauce, a huge hit and much like these eggplant, so easy to roast while I’m out hanging by the grill.

Happy Eating!

xoxo, Katie

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Fairy Tale Eggplants with Goat Cheese and Mint

2 pounds Fairy Tale eggplants, trimmed and halved lengthwise
2 Tablespoons kosher salt
¼ tsp freshly ground pepper
½ cup of olive oil
½ pound goat cheese (8 oz.)
¼ cup freshly torn mint leaves
1-2 large pinches of za’atar (optional)

Heat oven to 425. Put the eggplants onto one or two large rimmed baking sheets and sprinkle with the salt, then drizzle half of the oil over them. Toss to coat and arrange the eggplants, cut side up.
Dot the eggplants evenly with the goat cheese and then drizzle the remaining oil over the dish.
Roast in the oven for 35-40 minutes until the eggplants are soft and caramelizing and the cheese is browned in spots. Top with the mint and if using the za’atar.

Simple + Easy Rosemary Lemon Chicken Marinade

April 16, 2021


You guys! It is almost grill season. Or maybe it already is where you are but even if it is still snowing like it is here in New Hampshire today, those sunny days and bbqs are coming. And when they do you will love, love having this easy and quick Rosemary Lemon Chicken Marinade on hand.

Quick backstory (by the way nothing makes me laugh harder than people making fun of food bloggers for really long backstories about food. But this one is really is quick): When we drive home from Boston, especially when we are tired after flying or going to a baseball game or a museum  (pre-Covid of course), we always try to stop at this restaurant called Angela’s on Rte. 1 heading north. We love it because they have a coal fired stove, and they specialize in wings and pizza. Our favorite thing to order is their rosemary lemon wings, which come out super fast and piping hot because they marinade them and flash them over the coals right when you order.

I asked them how they made them and they said it was their grandmother’s super secret marinade recipe, but I went with what I could clearly taste: lemon, rosemary and garlic. I have been dreaming of duplicate them at home. And according to my husband, this tastes just like their wings.  So maybe grandmother’s secret recipe is not so secret.

The best part? It is the easiest ratio ever.Just remember:

3 lemons, 3 Tablespoons of rosemary, and 3 garlic cloves

Chop the rosemary and garlic finely, and juice the lemons. Mix them together and then add 1/4 cup of olive oil, 2 teaspoons salt and a few twists of freshly ground black pepper.

Pour over chicken and marinade for at least a half hour, but no more than two hours. I marinaded it for two hours and the lemon was just starting to ‘cook’ the chicken a little, which can eventually make the chicken a little tough. Two hours was perfect because it was so so flavorful. But a half hour should still be enough time to let them soak in all those flavors.

I grilled them inside because of rain, and then made sure to leave them in a 450 degree oven for 10 min. so they were cooked through, but outside you will likely know how to make sure they are cooked through on the grill.

The thing is, you could marinade anything in this stuff and it would be delicious. Pork, chicken wings, zucchini, potatoes, peppers, onions, kebabs, fish, ANYTHING, and it have these simple clean flavors that sing together.

You could cube the meat and stir it into pasta, pizzas, soup, salads. You could even take this ratio – 1 lemon, 1 Tbsp. Rosemary, 1 minced garlic clove – and stir it into feta to make whipped feta, or humus, or sour cream to make a dip for chips. Or you can mix it with a little olive oil + Dijion mustard and have a wonderful salad dressing.

I feel ready to feed an army this summer – bring on the birthday parties and holidays – because I know this recipe will be simple, delicious and easy every time. Even my kids who don’t love chicken were like mom, this is delicious.

Which at the end of the day is the best critic there is.

I hope you get to cook outside with your people soon, and you try this! It is definitely one I feel like I have to share with the world so I’ll probably be talking about it a lot this summer.

Happy Eating! xoxo Katie


Rosemary Lemon Chicken Marinade

(This works for 2-3 lbs of chicken)

3 Tablespoons minced Rosemary

3 lemons, juiced

3 garlic cloves, minced

1/4 cup olive oil

2 tsp. salt

1/2 tsp. pepper


Mix all ingredients together and pour over 2-3 pounds of chicken.  Make sure they are evenly distributed and then put in fridge for 1/2-2 hours. Grill over medium high heat for 5-6 minutes per side.