When I plan summer gathering with friend and family during the 90-degrees days, the first idea that comes to me is “simple” and “casual”. I love prepping my vegetables in advance when I want to make beautiful salads, sandwiches and dips. Stop & Shop offers the freshest fruits and vegetables. Less is more when it comes to entertaining specially in the middle of the summer when I want to be able to spend less time in my kitchen and more time outdoors.
@stopandshop offers a large selection of delicious desserts to end a beautiful summer gathering.
1 frozen pie crust
1 cup of fresh mushrooms sliced
1 large tomato sliced
1/2 cup of shredded mozzarella
1/2 cup of milk
1 tsp salt
1 tsp pepper
1 tsp of dried basil
In a large bowl, beat the eggs. Add the spices, the cheese and the mushrooms. Pour the mix in a pie crust. Arrange the tomatoes on top. Bake in the oven on 375 for 45min.
This White Bean Stew with Goat Cheese recipe is an easy weeknight meal that everyone loves. The stew combines delicious winter flavors that are slow cooked in tomato sauce and infused with a touch a cumin. The goat cheese on top brings the final touch to the dish to add a deeper flavor.
2 cups of cannellini beans
5 large tomatoes diced
4 garlic cloves grated
1 tablespoon of olive oil
1/3 cup of fresh chopped cilantro
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cumin
1 tablespoon of paprika
1/4 cup of goat cheese
In a large pot, heat up one tablespoon of olive oil. Add the garlic and the tomatoes. Cook for 5 minutes and puree with a potato masher. Add the spices, the beans and the cilantro. Add two cups of water and cover. Simmer for about 45 minutes. If the liquid reduces too much, add water to prevent the stew from burning. Top with goat cheese.
Maakouda. What is it? More commonly known as potato galette, Maakouda (pronounced ma-ah-koo-dah) is a very tasty side dish often made in Morocco for the holidays. This delectable side also uses the finest spice in Moroccan cuisine – saffron. And yes, that’s a good thing!
Yields: 12 maakouda
10 medium size yellow potatoes, peeled
1 tbsp of salt
1 tbsp of pepper
Juice from a lemon
2 tbsp of olive oil
1 tsp of all spice
2 egg yolks and 2 eggs beaten
A small pinch of saffron
1)In a large pot, boil the potatoes with a pinch of salt. Insert a fork after 15 minutes if they are ready.
Remove from the fire and let them cool down.
2)In a large bowl, mash the potatoes, add the salt, pepper, all spice, saffron, lemon juice, egg yolks and olive oil. Adjust seasoning if needed.
Cover the bowl and refrigerate for about an hour. This step is very important as it will prevent the maakouda to open during the cooking process.
3)With wet hands, form small balls and flatten them gently to form a thick galette. Heat up 1/4 cup of vegetable in a large deep pan, coat them on both side in the beaten eggs.
4)Fry them for about 2 minutes on each side. Serve warm.