苹果的梯子

First of all, it's fried, and crispy and crunchy. Second of all, it's fried and cheesy. Third of all, it's fried, lemony and tangy. Try and top that!

What you'll need to make this delicious Greek staple is,

Green beans, Halloumi cheese, lemon, flour, cornstarch, parsley, lemon zest, garlic, salt and pepper, soda water, olive oil, and oil for frying. 

According to the notes in the cookbook, the flat Romano beans are ideal for this but the Blue Lake beans will be fine. The batter is also good for young fava beans, the entire pod, and squash blossoms. 

In a large bowl combine the flour, cornstarch salt, and pepper. 

To the flour mixture, add the parsley, lemon zest, and garlic. Add the soda water and olive oil and whisk until most of the lumps are gone. 

After a quick toss with flour, the beans, cheese, and lemon are dipped into the batter then, 

into the 360* spa. It's important to fry a mix of them together, don't fry just the beans or cheese or lemon separately. You'll need the lemon essence imparted into the oil. There was a big improvement in the flavor of the beans that were fried with the lemon slices. Also, I noticed the lemons were a bit sweeter after frying, still tangy but a bit sweeter. 

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Just for fun Google water-hot oil reaction. I had that happen to me once, and that was one time too many. 

And that's that!

Piperade sauce,  perfectly cooked vegetables, and a herbal vinaigrette. 

I don't think I could prepare these vegetables any other way and enjoy them as much.

Let's start with the Piperade sauce. You'll need 

Olive oil, bell peppers, tomatoes, onion, garlic, fresh thyme, parsley sprigs. The recipe calls for different colors of peppers. I used all red, they were on sale.  

I was tempted to use some of the jarred roasted red bell peppers I have in the cupboard but I'm glad I didn't. These little blackened bits add a lot of flavor. 

After the onion and garlic are cooked until the onions soften but not brown, add the tomatoes, their juices, and the herbs. After this cooks down a bit add the peppers, salt, and pepper and cook until the peppers soften. Take out the herbs. 
My tomatoes weren't very juicy so I had to add a splash of water. Also, don't do what I did and forget to set aside some of the sauce for the vinaigrette. 

Speaking of which, for the vinaigrette, you'll need olive oil, garlic and I added a pinch of fresh thyme, salt, and pepper. 

Now let's get the vegetables ready. 

The vegetables needed are tomatoes, Japanese eggplant, yellow squash, and zucchini.  I wasn't going to run all over town looking for Japanese eggplant so I bought the one and only eggplant Smith's had. It was a nice one too. 

I used the spiralizer for the squash. The one I have slices, peels, and cores. All I had to do was slice down one side of the "slinky" and I had nice even pieces. Easy Peasy

I used the mandoline for the tomatoes and eggplant. Since the eggplant was so big I had to cut the slices in half and that worked just fine. 

Spread the piperade in the bottom of an 8" square baking dish and arrange alternating slices of the vegetables over it and sprinkle the vinaigrette over the vegetables. Cover tightly with foil and bake

Hot out of the oven and it's as delicious as it looks. 

What would I do differently next time you ask?
I would peel the tomatoes for the ratatouille as well as the piperade, and I would peel alternating strips off of the eggplant. 
Have you tried peeling a tomato with a potato peeler? It works a charm, you don't have to go through the boiling water routine. 

I'm posting the original recipe but I'm also including the other recipe I mainly followed from the blog Just As Delish. 

I strongly encourage you to read through both recipes. The main idea is there, just some little differences. 

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Citrusy, crunchy, and spicy with cooling watermelon and cucumber. 

Let's start with spicing up the pepitas.

Just a bit of ancho chili powder, cayenne pepper, salt, oil, and fresh lime juice. 

Combine them all in a bowl and mix well. 

The recipe calls for raw pepitas and toasting the spiced pepitas in the oven. Since the pepitas I have are already roasted and salted, I just gave them a little sauté in a non-stick skillet to bloom the spices and get a little more color on the seeds. 

While the seeds are cooling let's attend to the melon. 

In the bowl are the watermelon, cucumber, and red onion slices that had been chilling out in some ice water. To that, you are going to add the oil, ancho chili powder, cayenne pepper, salt, lime zest, and juice.  

Sprinkle on the spiced pepitas and chopped mint right before serving. 

Make it, you'll be happy you did 

And that's that!

Havasu Olive and Garlic was high on my list of places I wanted to check out when I moved here to Lake Havasu City. It took a few months, but I was finally able to check it out this week. 
 
It's a family-owned business and soon they will be celebrating 10 years in business. 

The first thing that hit me when I walked in was the wall full of vats of olive oil. 

If I counted right, there are 30 different types.

Then there are the olives and garlic, and the olives stuffed with garlic and other things. 

Not to mention the wall of different flavored pasta and even some gluten-free offerings. 

Have I told you about the variety of pickled veggies like okra, asparagus, pearl onions, etc...

Then there are the flavored salts, BBQ sauces, and other condiments. I think I'm getting dizzy with all the options available. 

I really wanted to buy one of everything they have, I probably eventually will but for now, this is what I bought. 

I have never seen gluten-free orzo so of course I have to try it. I love the shape of Mafaldine and decided to Google it. It's a sad story but there's a great recipe attached to it.

I haven't met a gadget yet that I didn't like so, of course, I had to get the olive stuffer. I'm thinking I could use it for stuffing garlic slivers into lamb and pork roasts too, why should only the olives have all the fun. The black truffle oil is going into the safe along with my treasured saffron. I've not seen green pea pasta before so I have to give it a try. 

I'm surprised I have any olives left, I could eat them all in one sitting if I let myself. They are garlic stuffed gordal olives I'm going back for more.

I picked up 3 bottles of olive oil, two flavored, and one unflavored. the unflavored is made from Cobrancosa olives.
I did a taste testing of the oils and the first words that came to my mind were rich and buttery. It will be really hard for me to get an olive oil off the grocery store shelf now that I'm spoiled.

Next oil I get will be one of the savory ones, I'm leaning toward the wild mushroom and sage. We'll see. 

I'm sure I'll be posting a pasta recipe pretty soon, I'm already working out some recipes in my head.

And that's that!