When I dip, you dip, we dip… our cucumber slices into a big bowl of feta, lemon and dill dip. Okay? Okay.
This dip came to be much in the way anything I make does… I surveyed my pantry and fridge, got a little heavy handed with the garlic, threw everything in the blender and hoped for the best. And I got just nearly that. I brought some to my nephew’s first birthday party (he preferred cake and I don’t blame him) and will be making another batch for Labor Day Weekend.
FETA, LEMON + DILL DIP
Vegetarian, gluten free. Serves a crowd.
- 2 cups crumbled feta
- 2 large garlic cloves, chopped
- 2 tbsp fresh dill, chopped
- 1/4 cup extra virgin olive oil
- juice from 1 lemon
- zest from 1 lemon (like, the same one you juiced…)
- 1 tsp red pepper flakes, plus more for garnish
- 1 cucumber, sliced
- Set aside half of the lemon zest.
- Combine feta, garlic, lemon juice and red pepper flakes in high speed blender, adding olive oil slowly, and blend until smooth.
- Put your dip in a bowl and garnish with fresh dill, remaining lemon zest, additional red pepper flakes (and more olive oil, if desired).
- Serve with cucumber slices or other veggies or a good, sturdy pita chip.
- Yes, it’s that easy.
I use this crinkle cutter for cutting crudite and kind of love it. It’s one of those things you don’t know you need (though, honestly, you don’t) until you have one (taking up extra space in your utensil drawer).
Here are a few more recipes you might enjoy for Labor Day Weekend:
And last, but not least… S’mores on a Stick. Maybe make those first.
Also On Tap for Today:
What are you making this Labor Day Weekend?
Sometimes (like… very rarely) I make something worth sharing with both my family and the entire internet. This farro salad with tomatoes + herbs is one of those things. I planned to make tabouli the other day, but was missing 80% of the ingredients. So, I threw this together instead and the rest is
history in my fridge.
Cooking farro does require the use of the stove, which I know is not ideal when it’s 900 degrees out… but hey. Grab a wooden stirring utensil with one hand, and an ice cold beverage with the other and you’ll be just fine.
This farro salad makes a great (and easy, per usual for my recipes) side dish for summer parties and I can personally attest to its worthiness as a leftover lunch. Nick and I split a serving at the beach today and it was really good… until he reached a very sandy little hand directly into the bowl. Related: His new favorite phrase is “a bite please, mama!”
FARRO SALAD WITH TOMATOES + HERBS
This recipe is vegetarian and serves 8 (-ish). Substitute quinoa for farro to make this salad gluten-free and omit the feta to make the recipe vegan.
- 2 cups organic farro
- 4 cups water
- 1 tsp salt
- 2 cups cherry tomatoes, quartered
- 1 small yellow onion, diced
- 1/2 cup parsley, chopped
- 2 garlic cloves, chopped
- 1/4 cup crumbled feta cheese (or more… YOLO)
- Juice from half a lemon
- 1/4 cup olive oil
- Black pepper, to taste
- Rinse farro under cold water.
- Combine water, farro and salt in a medium saucepan. Cover and bring to a boil.
- Reduce heat to medium and simmer for approximately 20 minutes (until the farro is tender), stirring occasionally.
- While the farro is cooking, combine tomatoes, onions, garlic, parsley, feta and olive oil in a large serving bowl.
- Sip your cold beverage.
- Add farro and additional olive oil and/or lemon juice, if needed. Add freshly cracked black pepper and salt, if you wish. Chill or serve warm.
I hope you and yours are enjoying plenty of summer fun + plenty of delicious summer food.
Also On Tap for Today:
- Celebrating the 4th …with gratitude to everyone who is working to make our country a kinder, more peaceful, more inclusive place to raise our children.
- Making tie dye shirts with Grace (there is a reason why the kit included gloves… and I have the tie dyed hands to prove it)
- While you’re in the kitchen: 29 things to get rid of (donate, if possible!) from Apartment Therapy
What ingredients do you always have on hand?
The Polar Vortex is baaaa-aaack. So I made it some chili (vegetarian, obvi). In my opinion, it’s what to eat when it’s freezing.
You can find my original recipe (a term I use lightly, mostly because it’s just like… sauté onions and garlic, add beans, add tomatoes, add whatever spices you have on hand, simmer, eat) here: vegetarian chili for lazy people.
I topped today’s piping hot bowl with a handful of tortilla chips, some Fire Roasted Corn + Black Bean Salsa from Nola’s Fresh Foods. Nola’s is made minutes from our place in Southie and is a 2015 Martha Stewart American Made award winner. After receiving a complimentary sample a few weeks ago (delivered to my doorstep, no less), their salsa keeps ending up in our shopping cart.
As for the lime wedge and the useless miniature wooden spoon… they’re mostly there because chili looks like, you know… chili. And I wanted to distract you from this. Did it work?
But seriously. Make yourself a bowl.
Also On Tap for Today:
How are you showing the Polar Vortex who’s boss? Or like… what’s for dinner tonight?