Mezze sabzi

The great part about having friends who love food as much as me is A. they feed you and B. share their recipes. Avis readers let me introduce you to Sami, one of my guest bloggers.

By day Sami works in events and conference services for a big finance institution in one of the most exciting cities in the world. But when it's time to play she's a foodie at heart: always trying new restaurants and making new recipes. Her international background has heavily influenced her interests in traveling to new cities and soaking up art and music. She sees her future moving into food media and marketing, but for now perfecting her Mediterranean cuisine.


Baked feta

All proportions to taste
fresh block of feta
scallions, chopped
capers
thinly sliced garlic
chopped fresh parsley
olive oil
crushed red pepper flakes
black pepper

1. Preheat oven to 350˚. Slice the block of feta into slices approximately 1/2 inch thick, laying them out on large individual pieces of foil.
2. Top with the rest of the ingredients, using whatever proportions you would like.
3. Seal the foil packets by folding over the flaps on all sides. Place on a baking tray and bake for 15 minutes.
4. Transfer to a plate and enjoy with fresh bread or crackers.


Lemongrass edamame hummus
Makes 2.5 cups

1 package/12 oz. frozen shelled edamame
2-3 cloves of garlic
1/2 cup flat leaf parsley
3 lemons
1 tsp. fresh chopped ginger
2 tbsp. olive oil
3-4 green onions
Crushed red pepper flakes to taste (optional)

1. Thinly slice green onions, separating the green and white parts.
2. Cook edamame according to package. Grate the lemons, setting aside the peels, and then juice.
3. In a food processor combine and process the white parts of the green onions, parsley, lemon juice, lemon peels, olive oil, garlic, ginger, and edamame (save some for the garnish).
4. Manually stir in he green parts of the green onions. Transfer to a serving bowl and garnish with edamame, a few sprigs of parsley, and a few crush red pepper flakes.
5. Serve with pita chips, dipping vegetables, or fresh baguette slices.