roasted potatoes with feta & artichokes

this is one of my favorite side dish recipes. one i get asked for a lot.
it contains two things that are high on my happy list: feta cheese and artichokes.
and it came from a pretty random place.
when my husband and i lived in st. louis, we were at a fundraiser at a really nice retirement home. this was served along with a wonderful holiday dinner. i was so smitten with this dish that i snuck to the back to the kitchen and found the chef! i begged him to tell me his recipe and he very kindly obliged. i recited it to myself over and over until we got home and i could write it down.
so here it is, a rich, buttery treasure smuggled from st. louis and taken with me everywhere we’ve been.

roasted potatoes with feta & artichokes


2 lbs red potatoes

1 lb artichoke hearts

2 oz crumbled feta cheese

½ tsp thyme

½ tsp salt

¼ tsp pepper

¼ cup butter, melted


preheat oven to 375.

cut potatoes into 1-inch squares and place in a large mixing bowl.  add the rest of the ingredients to the bowl except the feta.  mix well.

spread mixture out on a large baking sheet and put it into the oven.

cook until potatoes are brown & soft, about 40-45 minutes, tossing every 10-15 minutes.

add feta and serve warm.

about 4-6 servings

photo via

savory cheddar, green onion, + buttermilk muffins

cheddar, green onion, + buttermilk muffins via she likes to eat

these muffins are great with any southwestern-leaning dish, but are the most perfect when paired with chili. they have become my go-to, over cornbread. the Mr loves to crumble them right over the top of a large, steaming bowl of said chili, or he’ll spread a little butter on the inside of a warm muffin and have a few for lunch on a rainy saturday.

adapted from an old issue of cooking light magazine, so they’re basically a super food.

cheddar-green onion buttermilk muffins
makes 24 muffins

3 1/2 cups all purpose flour

1/2 cup yellow cornmeal

2 tsp baking powder

1 1/4 tsp salt

1/2 tsp baking soda

1/2 tsp freshly ground black pepper

3/4 cup plus 1/2 cup shredded extra sharp cheddar cheese, divided

6 tbsp cold butter, cut into pieces

2 1/2 cups buttermilk

1/4 cup chopped green onions

2 tsp minced garlic (about 4 cloves)

2 eggs, lightly beaten

cooking spray or paper muffin cups

1. preheat the oven to 375.

2. combine flour, cornmeal, baking powder, salt, baking soda, and pepper in a large bowl; whisk to combine. add the butter and cut in with a pastry cutter or large fork, until mixture resembles coarse crumbs. add 3/4 cup of the shredded cheese and cut in a bit to combine.

3. in a separate large bowl, combine buttermilk, onions, garlic, and egg; stir with a whisk. add to flour mixture, stirring with a spatula just until moist.

4. spoon batter into two 12-cup muffin pans coated with cooking spray or paper cups, about 3/4 full each. sprinkle each muffin evenly with a generous pinch of the remaining 1/2 cup shredded cheese. bake for 16 minutes or so, until a wooden toothpick inserted into the center comes out clean. best served warm.

halibut with artichoke & olive caponata

halibut with artichoke & olive caponata

when i made this recipe last week, it received a 10. from me.

now i like food. a lot. maybe more than most people (or more than most humans should). but for it to get a perfect 10 rating by yours truly, that is exceptional.

i made this for girls night (sadly, the hubby does not like fish – his loss) last week and we barely spoke as we devoured this dish. as i ate, i am sure i made some noises that might have been awkward if i had been amidst other company.

this recipe is so full of flavor and wonderful texture. i love the combination of the olives and the artichokes mixed with the red wine vinegar and the crunch of the celery (which is usually not my favorite vegetable) is fantastic. also, i ended up having some of the caponata left over and it was great served as bruschetta on crispy french bread.

halibut with artichoke and olive caponata
serves 3-4

ingredients for the caponata:

3-4 tbsp olive oil

1 small red onion, chopped

2 small celery stalks, chopped

8 oz. artichoke hearts, chopped (you can use jarred whole or frozen that you have thawed)

1-14.5 oz. can diced tomatoes, with juices

1/3 cup pitted kalamata olives, quartered

1/4 cup red wine vinegar

1/4 tsp sugar (if you like less vinegar taste, up the sugar to 1/2 tsp)

1 tbsp capers

coarse sea salt & freshly ground black pepper

for the halibut:

3-4 four or five ounce halibut or tilapia filets, about 1-inch thick

extra virgin olive oil

salt & freshly ground black pepper


to make the caponata:
in a large skillet, heat the olive oil over medium heat. add the onion and cook until translucent, about 3 minutes. add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3-4 minutes. add the tomatoes with their juices and olives to the pan. simmer over medium-low heat, stirring frequently, until the mixture thickens, 15-20 minutes. stir in the vinegar, sugar, and capers and season with a pinch of sea salt & a few grinds of pepper, to taste. let cook another 5 minutes or so.

to make the fish:
preheat the oven to 400. pat the fish filets dry, then place on a rimmed baking sheet (or dish) lined with foil. drizzle the fish on both sides with olive oil and season on both sides with salt & pepper. roast in the oven for 10 to 12 minutes. (you can also cook the fish on a grill. grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.)

arrange the fish on a serving platter or individual plates and top generously with the caponata.

adapted from the lovely giada de laurentiis