This week's meal includes Falafel w/ Flatbread and Tzatziki, Sun-dried Tomato Pasta Salad, and Lemon Olive Oil Cake. It's a perfect Mediterranean summer meal for two.
I am also introducing add-ons! This week's add-on the crowd favorite, Rosemary Cashews. The perfect little snack for baseball games, pool time, or with drinks after work.
The Falafel are handmade with chickpeas, onion, garlic, parsley, lemon, cumin, and coriander. I fry the falafel until they are golden brown on the outside and are light and tender on the inside. They are little flavor bombs. I serve the falafel on handmade flatbreads with tzatziki sauce. I make the tzatziki with Greek yogurt, cucumbers, garlic, and lemon. It is cool and refreshing and keeps the whole meal tasting fresh and summery.
The Sun-dried Tomato Pasta Salad has sun-dried tomatoes, cherry tomatoes, feta cheese, and kalamata olives. I make the vinaigrette with sun-dried tomatoes, garlic, red wine vinegar, and olive oil. Ina Garten inspired the recipe, and it's my favorite pasta salad out there.
The Lemon Olive Oil cake an ultramoist lemon cake with a subtle olive oil flavor. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! The recipe comes from Yossy Arefi's wonderful book Snaking Cakes.
I hope you enjoy this week's meal as much as I do!