Watership Down Kitchen

Summertime is generally when I feel most adventurous in my cooking.  In the winter, I generally desire my comfort classics- mac and cheese, meatballs, casseroles, etc. In the summer, I want to experiment with herbs, spices, acids- I want my tastebuds to come alive. In this dish, we enjoy the spicy and zesty za'atar paired with delicious, melt in your mouth pork, sitting atop a bed of nutty couscous, salty feta and vibrant green spinach. Yum! Ingredients: 1 1/2 ounces tumbled feta 1 1/2 cups packed spinach 3 ounces Israeli couscous 2 tablespoons za'atar spice blend 1/4 cup all-purpose flour 10 ounce pork tenderloin 1 clove garlic, minced 4 tablespoons and 1 teaspoon olive oil 1 tablespoon red wine vinegar salt and pepper Method: Pat pork dry, then rub all over with oil. Season all over with salt, pepper, and all of the za'atar spice blend, pressing to help seasoning adhere. Spread ¼ cup flour onto a plate, then dredge pork on all sides. Set aside.      Heat 2 tablespoons oil

 Is there anything more fun than experimenting with pizza toppings? I think doing so in the spring. I love salty kalamata olives, sweet and tangy sun-dried tomatoes, and vegetal zucchini paired with mozzarella cheese and red onion. Enjoy! Ingredients: 1/4 cup kalamata olive, sliced 4 ounces sun-dried tomatoes 4 ounce ball of mozzarella, shredded 1 red onion, sliced 1 zucchini, sliced 1 pound pizza dough ball olive oil, salt, pepper flour, for dusting work bench Method: Preheat oven to 500 degrees F. Place dough on a lightly oiled rimmed baking sheet and set aside to come to room temperature.  Heat 1 tablespoon oil in a large skillet over medium-high. Add onions and cook, stirring occasionally, until slightly softened. Add zucchini and cook, stirring occasionally, until zucchini is softened and onions are well browned. Season to taste with salt and pepper. Set aside. On a lightly floured surface, roll or stretch dough into an 8x12-inch rectangle. Carefully transfer to baking sheet. Top

 You know, sometimes you need to lean into the classics. Steak, potatoes, and dress them up with delicious ranch butter. Yum! Ingredients: 2 russet potatoes 1 bunch scallions 1 pound steaks 1/4 ounce ranch seasoning 1/4 ounce BBQ spice blend 4 tablespoons butter Salt, pepper, olive oil Method: Preheat the oven to 450 degrees F. Slice your scallions. Scrub your potatoes and die into 1/2 inch cubes. Set out 4 tablespoons butter to come to room temperature. On a rimmed baking sheet, toss the potatoes with 1 tablespoon olive oil and salt and pepper to taste. Roast until tender and golden brown, tossing halfway through cooking time, about 30 minutes. Pat steaks dry and season all over with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steaks; cook until medium rare and nicely seared on the outside. Transfer to a cutting board to rest. In a small bowl, stir to combine ranch seasoning and 3 tablespoons of the softened

Guess who has her Sundays back? This lady. I am never giving them up again, either. To celebrate, I thought a wonderful brunch would be perfect- mimosas and this Cheddar Cheese Chorizo Bake? Yes, please! Ingredients:  2 ounces roasted red peppers 1 bunch scallions 1/2 pounds chorizo sausage 4 ounces mascarpone cheese 1/3 cup self-rising flour 2 ounces shredded cheddar-jack cheese 1 1/4 cups milk 1 teaspoon vinegar 4 large eggs 4 tablespoons butter salt, pepper, neutral oil Method: Preheat oven to 375 degrees F; grease an 8 by 8 baking dish.  Chop the roasted red pepper and slice the scallions. Set aside. Combine 1/2 cup milk and teaspoon vinegar to make buttermilk; set aside. Heat a teaspoon of oil in a medium nonstick skillet over medium heat. Add chorizo and cook, breaking up into smaller pieces, until browned. Stir in peppers and half of the scallions and cook until softened. Place the chorizo mixture into the baking dish.  In a large bowl, whisk 4 large eggs and mascarpone until co