BFTP = Blast from the past 🙂
Happy rainy Monday everyone.
I roasted a turkey yesterday, which means that there will be a LOT of turkey meals in our house this week, all of which will be delicious, but none of which while be overly exciting. I also wanted to share a recipe that isn’t baking, although a nice loaf of fresh crusty bread goes swimmingly with this dish, hint hint.
I first made this great stew back in 2008 when I stumbled upon the Mediterrasian website. I have since enjoyed many of their recipes, including the Soupe au Pistou which I have already shared with you. I’ll let you link to their website for the recipe as I made absolutely no changes and followed their recipe as written, serving it with a loaf of whole wheat sourdough from Julien’s.
A note on feta: I love feta cheese, love love love. My favorite brand is Holmestead, which luckily is a local company. Coincidentally my mother-in-law is good friends with the owners and I got to have a tour one day to see how my favorite cheese was made (and some of the best Baklava I have ever eaten, thanks Susan!) I believe they still have a small outlet right at their farm in the Valley that sells both their product and some excellent imported Greek items…worth checking out if you are in the area.