Summer time brings warm weather and that means eating plenty of cool foods in our household. One of my favorites is tabouli (or taboulli or taboulleh- depends who you talk to). This is my simple homemade tabouli recipe that is an easy salad and always a crowd pleaser. I’m here to tell you that it is SO simple to make. It’s also super delicious! Try eating it plain or scooping it up with pita chips.
Overnight, it seems we are pulling cucumbers out by the dozen these days. That can only mean one thing, it’s pickle making season here at Tilly’s Nest. I love to make these simple refrigerator dill pickles. There is no canning or hot water bath to immerse these babies in. Simply wash your jars and lids with hot soapy water and you are ready to get to work.
A couple of nights ago, I finally did something that I had been wanting to do for years. I attended a jam making workshop at the Green Briar Nature Center and Jam Kitchen in Sandwich, Massachusetts. For years, I had been intrigued by this kitchen’s rich history dating back to the early 1900s.
I was craving beach plum jam. A few days ago we went searching for wild beach plums on the shores of Cape Cod. I had never heard of beach plums until I moved here and I was told that they are incredibly difficult to find due to the loss of their natural habitat. Beach plums are indigenous to the coast and were used by the Native Americans. Each year the crops vary. Some years their numbers are fantastic and others years bring very small yields. The wild birds and local animals also love to dine on the plums.
1 rustic ciabatta flatbread
1/2 cup of olive tapenade
1/2 cup feta cheese
1/4 cup of capers
1/4 cup of kalamata olives
1/2 cup of sliced tomatoes
pepper to taste
Preheat the oven to 400 degrees F.
Place the flat bread on a large baking sheet. Just as you would make a pizza, spread the olive tapenade onto the flat bread. Layer on the tomatoes. Sprinkle with olives, capers and feta cheese.
Bake approximately 10-15 minutes until the flatbread crisps a bit and the feta begins to turn a golden brown.
Photo Credit: Tilly’s Nest
|Arugula dressed with relish and feta cheese|
If you are like us, you now have an abundance of cucumbers and tomatoes from your garden. One thing that I like to do is make this relish. It is so quick to make, versatile and delicious. We use the relish in many ways including:
As a side dish
Place it on top of a bed of mixed greens sprinkle it with feta cheese and make a salad.
Use it on sandwiches
Serve it with fresh crusty bread
Use this instead of salsa with tortilla chips
Toss with fresh pasta-serve hot or as a cold pasta salad
Add a generous spoonful to the top of grilled meats prior to serving
The best part is that it takes no more than ten minutes to create!
Three medium tomatoes-diced
1 cucumber cut into bite size pieces
1/4 cup chopped red onion
2 tbsp of fresh basil cut as chiffonade
2 tbsp capers
3 tbsp diced kalamata olives
drizzle of your favorite balsamic vinegar
drizzle of Extra Virgin Olive Oil
salt and pepper to taste
Combine the tomatoes, cucumber, onion, basil, olives, and capers in a medium sized bowl. Drizzle the vinegar and oil over the top. Add salt and pepper (don’t skimp on this one) and mix well. Store in the refrigerator for up to four days.(but it probably will not even last that long once you try it).
Photo Credit: Tilly’s Nest
Sometimes it is just too hot to cook. No one feels like eating anything too heavy and we certainly do not feel like cooking in the house. This is when we take our cooking to the grill. It is very easy to make a wonderful light meal for warm summer nights that is both easy delicious and keeps the kitchen clean! Who doesn’t love that part!? One thing that we find incredibly delicious and simple is a rustic crusty bread with fresh from the garden tomatoes and basil, and a drizzle of olive oil. Some days, this serves as our main course paired with an assortment of summer salads. Other days it’s a side. Either way, it is fast, delicious and easy!