Posts by moulton
Spiced Lamb and Hummus Pita Pizzas with Herb Salad
Start to finish: 35 minutes Hands-on time: 20 minutes Servings: 4 1 tablespoon extra-virgin olive oil, plus extra for brushing the pitas 8 ounces ground lamb, beef, pork or turkey Kosher salt 1/2 cup finely chopped onion 1 cup chopped plum tomatoes, with the juice and seeds 1 tablespoon minced…
White Bean and Red Onion Salad
Servings: 6-8 portions (as a side dish) 1 cup dry white beans 2 small red onions, sliced thin Zest and juice of ½-1 lemon or to taste 1 bunch parsley, finely chopped (about 1 cup) About ¼ cup extra- virgin olive oil or to taste Salt Pepper In a large…
Zucchini Pie
¼ cup olive oil plus extra for brushing the filo 2 cups sliced scallions 3 large eggs beaten 12 ounces feta, crumbled ½ cup ricotta cheese 5 medium zucchini, grated on the course side of a grater and drained for 1 ½ hours (or grated, lightly salted and drained in…
Zucchini Pie on the 1st Show of Season 14!
I travel to Lesvos Greece and cook with a local in her family’s 100 year old house. Season 14 starts airing around the country on October 1. Where do you find the listing in your town? Go to the home page on this website and click on “Sara’s Weeknight Meals”…
Toasted Pumpkin Seeds – Plain or Spicy
When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash itself, so why not turn them into something delicious instead of tossing…
“Sara’s Weeknight Meals” Season 14 starts airing on Oct 1!
Here I am with the owner of La Bodega, a delightful little tapas place in Barcelona. In Season 14, I travel and cook in Barcelona, Istanbul, Kusadasi, Lesvos, and Rome, share some of my own recipes and also answer viewer’s questions. Stay tuned for info about how you can find…
My Kind of Dessert: Peach and Blueberry Crostata
We made this with local peaches and blueberries while we were on vacation at the family farm a few weeks ago. It is a recipe from “Cucina Simpatica,” the Al Forno Restaurant cookbook and couldn’t be simpler – you make 9-10 ounces of pie dough, let it rest for an…
Warm Steak and Potato Chip Salad with Blue Cheese Dressing
Start to finish: 1 hour 40 minutes (40 hands on) Servings: 6 2 tablespoons extra-virgin olive oil plus extra for brushing on the potato slices 1 large russet potato (about 12 ounces), scrubbed but not peeled Kosher salt 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire…
My Favorite Summertime Lunch!
Here it is: salted tomatoes, red onion, extra sharp cheddar, (this year’s new addition – sliced pepperoncini), all arranged on sourdough toast and melted. The Husband calls it The Air Sandwich, but I find it very satisfying.
Green Chile Cheese Portobello Burger
Some of the greatest chiles you’ll ever eat hail from New Mexico’s Hatch Valley, which is why – naturally enough – tiny Hatch, New Mexico is known as “The Chile Capital of the World.” This being the season for Hatch chiles, I thought it might be fun to showcase them…