I threw this together quick as a way to use up the last of the cherry tomatoes and basil in the front garden (which, with the way the temps have been dropping at night, are pretty much dead now). Caprese is one of my favorite things to do in the summer months, so getting to translate it to yet another form is even more fun.

Caprese Couscous

Ingredients

  • 1 c water
  • 2 T olive oil
  • 1 c couscous (I used pearl)
  • 1 c cherry tomatoes, quartered
  • 1 8 oz ball mozzarella, cubed
  • 2 T basil, torn
  • 2 large cloves garlic, minced
  • Sea salt and pepper

Quarter your tomatoes, and put them in a small baking dish, drizzling olive oil over them. Roast at 400 for 25 minutes. To the roasted tomatoes, add your cubed mozzarella (to do so, take your ball, and, if pre-sliced, slice into strips horizontally, then vertically. If not sliced, slice a half inch thick, and then do the same.), torn basil, and garlic. Mix, and let sit.

Bring a cup of water and the 2 T olive oil to a boil. Remove from heat, stir in your cup of cous cous and a touch of sea salt, and cover again, cooling for 10 minutes.

Remove the lid, fluff with a fork, and stir into the caprese mix, sprinkling pepper on. And then, enjoy your caprese cous cous!

Basically, the moment this recipe went up on Smitten Kitchen a few weeks ago, I knew I had to try these ASAP.  Made these right before tonight’s episode of Hannibal, and snacked a bit on them throughout; fast tracking these was definitely an excellent decision.  

I got to use the herbs at the least fresh from the garden (which’ll get its own post on here eventually), so the amounts used were changed slightly there.  I also didn’t have the patience to zest a lemon, so lemon juice was used instead. Otherwise, this recipe was followed pretty closely to the original.

Lamb Meatballs with Feta, Olives, and Lemon
Lasts 5 to 6 meals, depending on # of meatballs

Ingredients

Meatballs:

  • 2 lbs ground lamb
  • 1.25 c panko
  • 1 large egg
  • 3 T water
  • .5 c crumbled feta cheese
  • .75 t salt
  • pinch red pepper flakes
  • 3 large cloves garlic, minced
  • 2 T tomato paste
  • appx 4 T lemon juice
  • 2 T olive oil

Sauce

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 glugs red wine (I used part of the large bottle of Yellowtail Sweet Red Roo I had in the fridge)
  • 28 oz crushed or pureed tomatoes
  • 1 T fresh oregano, torn
  • 1 t salt
  • .5 c kalamata olives, pitted, drained, and chopped
  • 1 T fresh peppermint, torn
  • lemon juice
  • feta cheese crumbles (I used what I had leftover in the cup after using the rest)

Take all of your meatball ingredients and combine them using a fork in a large bowl, until you have one big coherent ball of meat.  Once the Allmeat is combined, break off small chunks and roll until you have the size of meatballs you want (I went with about medium sized). While you start to make the balls, heat up your olive oil in a pan on medium heat.  Add the balls once rolled ot the pan, and roll them around with a chopstick in the hot oil to brown completely.  This may take more than one batch of browning.  Once the balls are browned (lol), remove them to a small dish.

Take the remaining fat and add your garlic and onion from the sauce ingredients, cooking until soft (about five minutes). Then, add your red wine, scrape up anything that might’ve stuck to the pan, and cook it down until it’s almost gone.  Then, add your remaining sauce ingredients (except for the feta and lemon juice) to the pan, and bring to a low simmer.  Once simmering, add the meatballs back in, and simmer for another twenty minutes.

Sprinkle the lemon juice and feta over the meatballs, and then nom!

Summer means that it’s a great time for dishes that feature fresh tomatoes, and seafood.  So, why not combine all of these with some awesome cheese?  Why not, indeed.

Roasted Tomatoes with Shrimp and Feta
Lasts appx 4 meals

Ingredients

  • 5 large tomatoes, cut into eighths
  • 6 cloves garlic, minced
  • 3 T olive oil
  • dash salt and pepper
  • 1 pound medium shrimp, deveined and peeled (the package I got came that way, except for the tails)
  • 4 oz crumbled feta
  • 2 T lemon juice

Preheat your oven to 450 (mine was at 425 due to its tendency to run hot), and put your tomatoes, garlic, olive oil, and salt and pepper in your baking dish.  Toss, put the cover on, and put in the oven for 20 mins.  Then, remove from the oven, and add the shrimp, feta, and lemon juice, and toss.  Put back in the oven for another 12 mins or so, until the shrimp is fully cooked).

Eat with some crusty bread to soak up the extra juices.  😉