Pan Seared Zucchini with Whipped Lemon Ricotta & Feta

Somehow, at the end of every summer, I end up with an ABUNDANCE of zucchinis in the house. In the month of August, zucchinis are plentiful and inexpensive, hence the attractiveness of overbuying. Sure, I might not be buying much clothing or home goods any more, but somehow overbuying something is still in the addiction cards. I guess it could be worse than zucchini. The seniors in the house love zucchini, but I wanted to do more than pan fry, roast or grill it to serve it as a side or over pasta.

sides, lunch, dinnertina corradoSeptember 18, 2024zucchini, ricotta, lemon, fresh, light meals, vegetables, feta

Beans + Roasted Root Vegetables = Meals For Quarantine Queens

Before the quarantine and an NYC food frenzy went down my pantry was lined with beans, while the bottom shelf of my storage closet had a large bowl filled with sweet potatoes for roasting. These are and always will be two of my main cooking staples. Beans were always a staple in our home,

tina corradoApril 2, 2020beans, lentils, sweetpotatoes, dinner, lunch, easymeals, vegetarian, vegetables, rootvegetables, tahini, bowls, simple, vegan, feta

Cooking in Quarantine: Odds + Ends Bean Soup

With ½ a can of chickpeas, ½ of a lemon, ½ an onion, garlic, a few baby carrots and tomatoes lingering on my countertop, I decided to make a single serving soup for lunch. The spice cabinet is loaded and I’ve feta in the fridge from my trip to the Mediterranean market over a week ago.

Tina To Table