Spicy Feta Honey Dip

Anyone thinking of throwing some pork, chicken, or veggies on the barbeque this weekend? Or maybe just considering serving a dip alongside some tasty cocktails? Either way, this spicy feta sauce/dip is just the thing with its balance of sweet and spicy…one of my current favorites in fact. And comes together in no time at all.

Bring 8oz. of feta, 4 oz. of ricotta, and 2 oz. of sour cream or yogurt to room temperature then blend smooth with a tablespoon of extra virgin olive oil, a couple tablespoons of fresh lemon juice, a quarter teaspoon of red chili flakes, and a bit of salt and pepper.

After a minute or so, when it’s real smooth, stop and taste to see if it needs anymore salt, pepper, or chili flakes. Once, you’re happy with the flavor, scrape it into a bowl and stir in about five tablespoons of honey. Cover with saran, then refrigerate until you’re ready to go.

As a sauce, puddle it under your grilled meat or veggies. As a dip, garnish with some sesame seeds, za’atar, harissa, or chili flakes and serve with some toasted pita chips.

Happy September!

Thai Jicama Pineapple Slaw

Crunch, sweet, spice, sour, this slaw has it all!

For the dressing, combine the juice from two limes with an equal amount of rice wine vinegar, a quarter cup of extra virgin olive oil, three tablespoons of fish sauce, a tablespoon of honey, and salt and pepper to taste.

Cut the skin from half of a ripe pineapple, remove the core, cut into quarter inch slices, then chop into smallish bite-size pieces. Combine with a quarter to a half of a thinly sliced green cabbage depending on the size, some coarsely chopped jicama, scallion, finely minced Thai or serrano pepper, and a generous amount of finely chopped mint or cilantro.

Add the dressing, toss, and salt and pepper to taste. If it seems dry, you can always add some more lime juice.

Happy August!