If you pay any attention at all to cooking shows, food blogs, Twitter or Facebook you know that there are people in the world that are, shall we say, somewhat fanatical about bacon.
I’ve seen bacon added to bread, vegetables, salads and pasta dishes…. All of which I do.
I’ve seen it added to cookies, cakes, frosting and ice cream…. None of which I do.
I’ve seen it added to candy, drinks, mayonnaise and wrapped around hot dogs…. None of which I would consider.
All that being said….
I rather like the combination of feta and Greek olives.
It gives the salty ‘umami’ that bacon adds while adding some depth and complexity to a dish that I don’t think bacon does.
Sautéed Zucchini (Courgette) with Tomatoes and Feta
Preparation and cooking time: 20 minutes
- 1 medium zucchini (courgette)
- 1 large tomato
- 1 small onion
- 2 cloves garlic
- 3oz (90gr) feta
- 1/3 cup dry-cured Greek olives
- 2 tbs fresh oregano
- 1 tbs olive oil
- Slice zucchini the long way into quarters, then in thick slices.
- Cut tomato into chunks.
- Slice onion.
- Mince garlic.
- Pit olives and cut in half.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion and sauté for 5 minutes.
- Add garlic and zucchini, sauté until zucchini is tender, 5 – 8 minutes longer.
- Add tomatoes, oregano, olives and heat through.
- Crumble feta, stir in and serve.
What is your secret / standard / go-to addition to food to jazz it up a bit?
I also like the combination of Balsamic vinegar and soy sauce. but that’s more for winter cooking.
As long as I’m picking a basketful of tomatoes every day, they’re going into just about everything…. and with the tomatoes goes the feta.
Maybe my Norwegian ancestors spent time on the Greek Islands…..