Besides food (charoset, latke batter, applesauce, a bit of lamb, etc, etc), I had a lot of ingredients left over from our Jewish food extravaganza the other day. I already told you about the chicken curry salad I made to utilise the chicken that went into our stock, but I still had feta, greens (pea shoots, spinach, kale), yogurt, and dill sitting in the fridge. As I’m trying to waste less food at the moment, I consulted Epicurious (who else?) for recipe ideas.
Searching “feta greens” turned up this recipe for penne, green olives and feta as the third option, so I went with that. I don’t eat much pasta these days (I think my days carbo-loading as an athlete put me off the stuff), but I find fresh spring pastas more appealing. I made some modifications to the recipe, namely leaving out the green olives because I hate them and all their relatives. I also didn’t use parsley because I didn’t have any, and a quick internet search persuaded me I couldn’t use coriander in its stead (digression – who are all these people who apparently harbor a deep hatred for coriander? It’s such goodness). The result was easy, healthy, and tasty. My one recommended change would be to chop the spinach.
The Kitchn then fortuitously posted a recipe for biscuits made with yogurt and dill, which killed my two other leftover birds with one stone. Before our British readers get too disgusted, American biscuits are savoury. I was able to whip up the dough in no time flat, thanks to the food processor. I had to add a bit of milk to the yogurt specified in the recipe to make the dough wet enough to totally combine. I’ve cooked the biscuits in small batches as I wanted them and left the rest of the dough in the fridge so I can always eat them piping hot. Yum!