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This week, we would like to take your taste buds on an all-expense paid trip around the Mediterranean. So, get ready to set sail! Summer is in full bloom, and that means so are fresh herbs! Parsley, rosemary, oregano, dill and mint all make an appearance this week. Fresh herbs can really take a dish from good, to mind-blowing. So, if your garden is over-flowing with these beauties, now is the time to use them! This Week’s Recipes are all about these fresh herbs, and creating delicious Mediterranean flavors. We're talking about Spaghetti alla Puttanesca, Greek Meatball Pitas with Tzatziki, and Rustic White Beans with Garlic and Rosemary. |
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Our first stop is Naples, Italy, where we find the beloved and classic dish—Spaghetti alla Puttanesca. This bold and spicy Southern Italian dish is flavored with garlic, tomatoes, capers and tangy olives. “Puttana" roughly translates to “prostitute” in Italian, so there is a theory that this dish was invented in a bordello in Naples, also the birthplace of pizza. It's made from simple pantry items, and takes only minutes to make. Run out to your garden, and grab some fresh parsley. Now is the time to use it, in this saucy dish that packs a powerful flavor punch!
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| From there, we travel down around Italy’s boot, and head over to the Greek islands to find some Greek Meatball Pitas with Tzatziki. Our scrumptious Greek Meatballs are loaded with garlic and fresh herbs and they are super simple to make! We roll ‘em up, and bake them in the oven, and they come out with a nice, crispy crust. Then, we stuff them into pita pockets with shredded Romaine, cucumber slices, tomatoes and tangy olives, and top everything with our super flavorful and cooling Tzatziki, which you’ll want to eat with a spoon. For ultimate flavor, we use fresh herbs in both the Meatballs and the Tzatziki—dill, parsley, mint and oregano. Next level! |
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| And finally, we travel up the east coast of Italy, through the beautiful Adriatic Sea, where we head over to Tuscany for a bowl of Rustic White Beans with Garlic and Rosemary. We call this dish “rustic” because it’s imperfectly beautiful, and simple. It starts off more like a soup, but as it sits, its rich and delicious tomato broth turns into more of a stew. Snip some fresh rosemary from your garden, let it simmer with the beans, and instantly transport yourself to the rolling hills of Tuscany. |
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