Spanakopita, Almost

OK, it's not really spanakopita, because I used ricotta instead of feta. But that's what I had on hand, and the end result was delicious.

Making this reminded me how much I dislike phyllo dough. Super-thin sheets of dough that crack if you look at them wrong.

But, it was worth it. Crispy flaky layers, rich cheese and spinach with a hint of nutmeg.

Pierogi with Squash Blossoms

I picked up a couple bunches of zucchini flowers from the farmers market the other day. I could've stuffed them with ground beef, breaded and fried (like my parents do). I could've made a quesadilla. Or tossed them to pasta. But instead, I decided to add them to pierogi.

First, start caramelizing an onion. Low and slow, this takes about an hour. While that's happening, cook up some bacon and crumble it. Cut the squash flowers in half lengthwise and crosswise, removing the reproductive part of the flower. Briefly sauté (more of a wilt, really) the flowers in a little butter. Boil your pierogi, then pan fry them until crispy. Top the pierogi with onions, squash blossoms, bacon, and sour cream.

Heaven in a bowl. Pierogi by themselves are good. With onions, bacon and sour cream, even better. Adding squash blossoms cuts through all the carb and dairy richness, lending a brightness to the dish, "almost like peas", the Husband says. I'm not sure if they taste like peas, but they definitely have that green taste that is a welcome addition. So the next time you have pierogi, add some squash flowers. That way you can say you ate your vegetables.

Tonkatsu Curry

My Youngest is enamored with all things Japanese, and asked for curry. Instead of making my typical curry with veggies and meat, I decided to make an all veggie curry with tonkatsu (panko-breaded pan-fried pork chops).

Tonkatsu couldn't be easier - salt and pepper the pork, coat in panko crumbs, and pan-fry.

Serve with white rice and boxed curry, and you've got a quick dinner that even your picky teenager will love.

Side note: I keep thinking of making curry from scratch, but the Japanese lady I work with says "Why? Too hard. Use box." And since I think she's secretly a ninja, I'm following her advice.

Savory Scones

If you all couldn't tell by now, I'm much more likely to reach for something savory over something sweet. So when I came across Bite My Thumb's recipe for rosemary, parmesan and black pepper scones, I knew I had to make them. (Also, I have about 100 pounds of fresh rosemary that I need to do something with.)

These are delicious just out of the oven slathered with good butter. If you've never had black pepper in a baked goodie before, you're missing out. And, if rosemary's not your thing, you could easily switch it out with dill, oregano, basil, tarragon, whatever.

Now, if you'll excuse me, I hear a scone calling me from the kitchen.