apartment therapy changing the world, one room at a time

I am semi-obsessed with David Lebovitz's recipe for socca, this simple chickpea pancake you make under the broiler. It is a perfect food.

The chickpea salad from Orangette: I've gone through at least six cans of chickpeas in the past two weeks.

And iced coffee, cold-brewed: that's essential.

shepherd's salad! i am so obsessed with it. i bought a bucket of feta so insanely huge.......... mmm mmm good!

Cobbler. Any kind of cobbler. Om nom nom.

Asparagus, blanched then seared in butter with lemon and a pinch of salt. Also seconding the om nom nom cobbler.

Ina Garten's gazpacho. I made it for a BBQ at the beginning of summer and it is so easy and so good that I have made it 4 times since, and will probably make it another few times before summer is over.

greek salads.... the authentic version (no lettuce!)... just tomato chunks, thinly sliced pepper, onion, and cucumber, olives, greek feta, olive oil and oregano.

soooo yummy!

Not particularly high-brow but we've been addicted to a chopped salad made from iceberg lettuce, roasted red peppers and sun-dried tomatoes.

Tomato, Basil, Garlic, Olive Oil, S & P, toss with bow-tie pasta and top with grated parmesean. Can't. Stop. Must. Make. Now.

http://www.paintedpeach.blogspot.com

sweet corn (blanched and cut off the cobb), feta, chopped tomatoes, red onions, fresh basil, s&p, balsamic and olive oil. so incredibly good. I can eat it for days...

I know it's not a traditional summer dish, but I cannot stop roasting tomatoes. I eat them with everything or plain. They are amazing!

Gazpacho! i mix it up each time & add something different, but i can't get enuf of it!

Chickpea salad with red onion, italian parsley, balsamic vinegar and a tiny bit of olive oil. It's perfect for hot weather and it's great by itself or on a pita or chips.

Israeli salad, thai noodle salad, avgolemono, fish tacos are in regular rotation over here :)

Tomatoes mozz cheese black olives oregano balsamic vinegar!

Bow tie pasta with cherry tomatoes, yellow pepper, onion, and sliced olives, coated with a bottled creamy vidalia onion dressing. Bit of parmesan cheese grated on top.

Sweet corn, with butter and salt.

Jam--I thought we were done but the peach-plum-ginger was so good I want to make more to have through the winter.

Pasta with Roasted Summer Vegetables and Basil with most of the ingredients from my garden! I've also been "stealing" sweet peas from the garden on a daily basis. :) I love summer!

Quinoa with spinach and grape tomatoes cooked in a bit of olive oil, sea salt and pepper. I'll either crack an egg on top of the greens to cook briefly, or toss in some tuna. It's not really a 'recipe', but I've been making this a lot for lunch lately.

Salmon mango salsa

Quinoa with cherry tomatoes, baby spinach and feta has been a staple this summer. I've also grown to appreciate morels tossed with nearly anything.
Any leftover veggies are always mixed with cheese and thrown into a frittata and topped with sriracha to make a nice fluffy lunch.

Mine would have to be the greek salad in different variations: with or without kalamata olives; feta; mint; basil; torn up bread (yes, I know that would be a panzanella).

Am I the only one who doesn't repeat recipes? I mean, really, truly, very rarely repeats? The most consistency in my culinary reperatoire is the year-round "Scrambled Egg Surprise", in which any certain leftovers are cooked with scrambled eggs; but it's always different (depending on what leftovers there are).

The idea of making a specific recipe again and again seems appealling, don't get me wrong; but there are so many I want to try! How can you ever limit to just one? Even if I started cooking something totally different three times a day, I'd never get through them all in my lifetime. I look through my (necessarily carefully orgainzed) torn-out recipes, and say, "I just want to cook everything!" And that's not counting all the million bookmarked recipes from teh interwebs. It's a bit overwhelming, sometimes.

I find myself just pulling out recipes that speak to me on any given day, mainly based on what's in the kitchen at the moment, cooking those, and filing away carefully. Repeat ad infinitum. It's precious few recipes that ever see the light of day again. One meal inspires the next, because of leftover ingredients and such, but they are all different. Can I seriously be the only one doing this?

http://www.abreadaday.com

ina garten's corn salad; a similar uncooked tomato sauce w/pasta that i've been calling "caprese pasta"; cobblers; zucchini pasta; and a million variations on a green salad w/a lemon shallot dressing and grilled chicken or fish.

Sprouted Kitchen's Veggie Pesto Melts, with a few variations. Summer in your mouth.

Curious: how do you cold-brew iced coffee, and why is it better this way?
Chickpea salad, tomato/basil/arugula/mozzarella/EVOO, corn on the cob, asparagus, grilled salmon w/sweet soy sauce, creme caramel w/fresh fruit...

cucumber, tomato, and onion salad. tastes like the farm...
http://sustainablediet.blogspot.com/2009/07/cucumber-salad-clean-kitchen-and.html

Mark Bittman's recipe for spanish tortillitas. Kind of like socca, so good.

http://www.nytimes.com/2009/04/01/dining/011mrex.html?ref=dining

I make it with all chickpea flour, or a mixture of 3/4 cup chickpea flour and 1/4 cup glutinous rice flour, to avoid the gluten found in wheat flour.

So easy and tasty, whole wheat pasta with chopped garlic fried in olive oil and fresh tomatoes, or fancy additions like chard, onion, shrimp etc. Always summer fruit cobblers.

Last week I roasted corn on the grill for dinner and forgot all about it until after dinner was over. So the next day I sliced it off the cob and put it in a salad with kalamata olives, goat cheese, grape tomatoes, cucumber, and creamy balsamic and I've had it literally 4 times this week... can't stop eating it!