Sicilian Strawberry Pudding (Gelo Di Fragole!) Gelo di fragole, or Sicily’s version of strawberry pudding, is light, refreshing, and just sweet enough! This easy, make-ahead dessert takes only 7 ingredients, zero specialty equipment, and 15 minutes or less of hands-on time. Make it the night before your next dinner party or date night in! This strawberry pudding recipe feels fancy, but all of the ingredients are easy to find. You’ll need: ▢5 tablespoons cornstarch ▢1 pound strawberries, stems removed and quartered ▢5 to 6 tablespoons raw sugar turbinado ▢1 lemon, zested and juiced ▢¼ cup Crème fraîche, for serving (optional, see note) ▢¼ cup honey, or more to your liking, to finish ▢Basil leaves, small or torn, for garnish 1. Dissolve the cornstarch. In a medium mixing bowl, whisk together the cornstarch and 1 cup of cold water. Mix until well combined, then set aside. 2. Make a strawberry puree. Add the strawberries to the bowl of a large food processor fitted with a blade. Sprinkle the sugar and squeeze the lemon juice into the food processor with the strawberries. Close the lid and puree until the mixture is smooth. Taste, and if needed, add a little more sugar and run the processor again to combine (remember you will add honey at the end). 3. Thicken the pudding. Transfer the strawberry puree to a saucepan set over medium heat. Pour in the dissolved cornstarch mixture and stir constantly as the mixture gently bubbles and thickens, about 5 to 7 minutes. (Manage the heat to avoid fully boiling or burning the mixture). 4. Chill. Remove from the heat and pour the thickened strawberry mixture into dessert cups or small dessert bowls. Set aside to cool, then transfer to the fridge to chill for at least 2 hours (or overnight). 5. Finish and serve. Add a dollop Crème Fraîche on top (if using) and drizzle with honey. Garnish with the lemon zest and basil leaves. #strawberrypuddingrecipe #strawberryrecipe #strawberryrecipes #puddingrecipe #pudding

Roasted Potatoes with Whipped Feta - The best roasted potatoes recipe (don't skip the whipped feta!) These potatoes are boiled then roasted in the oven until crispy and then topped with creamy whipped feta (made with feta, Greek yogurt, garlic and salt.) #roastedpotatoesrecipe #roastedpotatoes #roastedpotato #whippedfetadip What to serve with this potato recipe: Meat and potatoes is a classic pairing for a reason, and the feta sauce goes particularly well with grilled dishes. Ingredient Spotlight: Aleppo pepper is the one lesser-known ingredient in this simple recipe. It’s a chili pepper with a deeper flavor profile than your average red pepper flakes: fruity, mild, and tangy. Pretty much any time you would use ground black pepper you can use Aleppo pepper in its place for added depth of flavor. RECIPE: ▢4 large Yukon Gold potatoes, scrubbed well ▢Kosher salt ▢Extra virgin olive oil ▢4 ounces block feta cheese, torn into large pieces ▢¼ cup plus 2 tablespoons Greek yogurt ▢½ teaspoon Aleppo pepper ▢1 small lemon ▢2 tablespoons finely chopped fresh parsley 1. Boil the potatoes. Add potatoes and salt to a saucepan and cover with water by about 2 inches, bring to a boil, reduce heat to medium, cook about 20 minutes or so. 2. Prepare the whipped feta. Add feta, Greek yogurt, and Aleppo pepper to a blender. While blending, pour in a drizzle of olive oil (about 1 to 2 tablespoons). Blend until the feta is whipped to a fluffy, smooth consistency. 3. Drain and cut the potatoes. Drain the potaotes and cool briefly. Using a sharp knife, carefully make a large cross cut through each potato (do not fully slice through.) 4. Broil. Drizzle olive oil on the potatoes and broil for about 3 to 5 minutes until the potatoes are crisp and golden brown. 5. Assemble and serve. Remove the potatoes from the oven and spoon the whipped feta in the center of each potato. Zest on the lemon and sprinkle the parsley on top to finish. Serve immediately.

Mediterranean Olive Salad - This olive salad recipe is made with fresh herbs, bell peppers, and a sweet-tart pomegranate dressing. It’s an easy Mediterranean salad that is ready in 10 minutes or less! Plus if you are wanting to follow the Mediterranean diet, this healthy plant-based recipe is a great addition to your meal plan (it’s easy to make in advance and use for meal prep.) And while olive salad may have you thinking of Muffaletta sandwiches, you’ll want to eat this one all on its own: briny, lemony, bold but not too overpowering, and completely addictive. For The Dressing ▢ 3 tablespoons pomegranate molasses ▢ 1 lemon, juiced ▢ 1 teaspoon Urfa Biber ▢ ½ teaspoon paprika ▢ ½ teaspoon cumin ▢ Extra virgin olive oil For The Salad ▢ 2 cups pitted Castelvetrano olives ▢ 2 shallots, chopped ▢ 1 tomato, chopped ▢ 1 yellow or orange bell pepper, chopped ▢ ½ cup chopped fresh parsley ▢ ½ cup chopped fresh mint ▢ ½ cup chopped walnuts #olivesalad #olives #mediterraneansalad #mediterraneandiet #mediterraneanrecipes #muffalettasandwich #muffalettas #salad #saladrecipes #healthyrecipes #plantbased #plantbasedrecipes

Ladenia Recipe - Greek Pizza🙌 This is better than deep dish pizza! Ladenia, better known as Greek Pizza in the U.S., is a delicious homemade pizza with tomatoes, onions, olives, and feta cheese on a baked focaccia-style crust. Learn how to make this pizza recipe with and how to make the homemade pizza crust! For The Dough ▢ 1 tablespoon instant yeast ▢ 1 teaspoon castor (superfine) sugar ▢ 1 ½ cups lukewarm water ▢ 2 ½ cups (410 g) all-purpose flour ▢ ¼ cup extra virgin olive oil, plus more for greasing the pan ▢ 1 teaspoon kosher salt For The Topping ▢ 2 medium tomatoes, thinly sliced ▢ 1 medium red onion, thinly sliced ▢ 1 tablespoon oregano, ground in a mortar and pestle or spice grinder ▢ ½ cup extra virgin olive oil ▢ ½ cup Kalamata olives, pitted and sliced (optional) ▢ ¾ cup (3 ½ ounces) crumbled feta cheese (optional) 1. Make the dough. In a large bowl, gently whisk the yeast, sugar, and warm water until combined. Set aside until the yeast starts to bubble, at least 5 minutes. Add the flour, ¼ cup oil, and teaspoon of salt and mix the ingredients with a wooden spoon to form a soft, pliable dough. If the dough is too dry, add a little more water; if it is too wet, add a little flour. 2. Stretch the dough. Grab a round baking pan, 12-inch cast iron skillet with 2-inch sides or a round cake pan. Add olive oil so it's 1-inch deep. Transfer the dough into the skillet and use your fingertips to gently press, jiggle, and stretch the dough to the edges of the skillet (like a focaccia). It may keep bouncing back slightly. Don't worry too much if it does not stretch to the edge of pan; you will stretch the dough again after proofing. 3. Proof the dough. Cover the dough with a damp tea towel and allow it to rise for 30 minutes. 4. Meanwhile, make the topping. Place the tomatoes, onion, dried oregano, ½ cup olive oil, and olives into a bowl. Season with a bit of salt and mix to coat with the olive oil, being careful not to break up the tomatoes, and set aside. 5. Get ready to bake. Preheat your oven to 400°F. After 30 minutes, remove the tea towel. Use your fingertips to gently stretch and jiggle the dough toward the edge of pan. When finished the dough should have lots of dimples and indentations. 6. Build and bake. Add the crumbled feta cheese over the top of the dough, then spread the tomato mixture over the feta cheese, distributing it evenly. Spoon any accumulated juices from the tomatoes and olive oil over top. Bake for 30–40 minutes, or until the base is cooked and the top is golden. 7. Serve. Remove from the oven, cut into pieces, and serve warm or at room temperature. #greekpizza #greekrecipe #greekfood #ladenia #pizza #pizzarecipe #homemadepizza #homemadepizzarecipe #deepdishpizza #foccacia

Turkish Poached Apricots With Ricotta (Kuru Kayısı Tatlısı) - the easiest dessert ever! This Turkish apricot dessert recipe is delicious and so easy to make. This easy dessert recipe is traditionally made with dried Turkish apricots poached in simple syrup. They’re typically stuffed with kaymak, a thick cream made from the milk of water buffalo. Since this is difficult to find outside of Turkey, I have substituted whole milk ricotta cheese. This is a light, delicious and easy dessert for entertaining! #apricot #apricotdessert #stuffedapricot #turkishdessert #turkishdesserts #turkishrecipe #dessertrecipe #desserts #easydesserts Recipe: ▢ ⅔ cup raw or granulated sugar ▢ 2 scant cups (15oz) hot water ▢ 1 tablespoon fresh lemon juice ▢ 9 ounces soft dried apricots ▢ 4 ½ ounces (heaping ½ cup) whole milk ricotta ▢ 2 tablespoons finely chopped unsalted pistachios 1. Make the syrup. In a medium saucepan over medium-high heat, stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves. Once boiling, turn to medium-low heat to simmer. 2. Poach the apricots. Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes over a medium-low heat. The apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. Turn off the heat and set aside to cool completely. 3. Stuff the apricots. Once cool, gently open the split of the apricot. Use small spoons to fill each with ricotta until full and just slightly over-stuffed, placing the stuffed apricots on a large, deep serving platter as you go. 4. Finish and serve. Spoon the syrup around the poached apricots. Sprinkle with crushed pistachios to finish. To make vegan: Instead of whole milk ricotta, you can stuff the poached dried apricots with ⅔ cup chopped walnuts. You can poach the dried apricots in syrup 1–2 days ahead. Once cool, keep in a container, covered, in your refrigerator.