Weekend Reading

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I'm out in Dallas spending the weekend with family.  Hope you all are having a wonderful weekend enjoying spring and all of the beautiful things it brings--great weather, fresh flowers, and delicious produce!

Antitrust issues + coffee = news about two of my favorite topics

What to do with Passover/Easter leftovers: 9 ways to use hard-boiled eggs

My dessert bucket list for the next time I'm in SF

My favorite home store in DC, Salt & Sundry, is opening a second store on 14th St (where all the cool kids are)

Yes, there really is a gefilte fish shortage

Chobani is getting back at Whole Foods and releasing three new product lines, including savory yogurt dips

Mix up your matzo brei with these three recipes

DC favorite Jose Andres is going to blog for National Geographic about food security and climate change. Let's hope he includes some recipes!

Grocery delivery service Instacart promises to bring you food from all of your favorite stores, including Whole Foods and Costco

Around the world in 20 photos

Coconut Macaroons

Chag sameach ("happy holidays" in Hebrew) to all of my readers celebrating Passover! Growing up, Passover was a joyous holiday, even though it means sacrificing delicious things like pastries, pasta, and bread for eight days. 

Passover always starts with two nights of festive meals, filled with family and friends, as we recount the story of how the Jews were enslaved in Egypt, and how G-d rescued us from slavery. Though it is a serious holiday, the Passover Seder is also supposed to be engaging for all members of the family.

Being so far away from home this year, I am lucky to have the opportunity to attend three very different and unique Seders. One Seder with family in Maryland, one with new friends here in DC, and another Seder coming up this weekend with both my family and my boyfriend Zach's family. None of them are "traditional" per se, but they certainly made me feel at home for the holiday.

Every year during Passover, I rely on desserts that do not require any flour, like these coconut macaroons. Why bother with cakes and cookies made with potato starch instead of flour? These macaroons are so simple and easy to make--I can't believe I spent years buying them from the store! 

They are a perfect addition to your spring holiday table, whether you are celebrating Passover or Easter! 

Coconut Macaroons

From Ina Garten

Makes 20-24 cookies

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt

4-6 ounces of chocolate melted 

Preheat the oven to 350 degrees F. 

Combine the coconut, sweetened condensed milk, and vanilla extract in a large bowl. 

Whip the egg whites and salt on high speed in the bowl of an electric mixer (I used a hand mixer) until they make medium-firm peaks. Medium firm peaks are just stiff enough to stand up firmly when the mixer is removed from the bowl, but they have a slight curl at the tips.

Carefully fold the egg whites into the coconut mixture. You can check out these photos from my Chocolate Mousse to see how to fold. 

Drop the batter onto sheet pans lined with parchment paper using two teaspoons. Bake for 25-30 minutes, until golden brown. Once cooled, drizzle with the melted chocolate. 

Goat Cheese Stuffed Dates

Goat cheese stuffed dates is my new go-to snack/salad addition/appetizer. It can be your new favorite too.  Yes, they sound very impressive. Yes, I promise they are easy to make. Yes, your friends will be jealous impressed with your new-found cooking skills. 

I love finding out that my favorite restaurant treats (like these dates during happy hour) are simple enough to recreate at home. Why not have our own happy hour right at home with some great drinks and these dates?

Goat Cheese Stuffed Dates

Serves one
Recipe from Dash and Bella

8 pitted dates

1/4 cup goat cheese

Splash of balsamic vinegar

Splash of olive oil

Preheat your broiler. Fill each date with goat cheese--no need to be perfect here! 

Set the dates on a baking sheet. Splash with olive oil and vinegar. 

Place under the broiler for approximately four minutes. You want the dates to be warmed thoroughly, the cheese to turn a little brown, but make sure the dates do not burn.

Serve alone, in a citrus salad, or any other way you please!

Weekend Reading

Blue Bottle Coffee is headed to LA!

Karl the Fog's Twitter account is just too good.

Urban Turf reporting Eataly might make its way to the Nation's capital...hurry up and get here soon!

One Rejuvinator please, minus the hair fiasco! Silly Portlandia.

Must get my hands on these three books: Delancey, My Paris Kitchen, and The Flower Recipe Book

14 great peanut butter recipes.

Dying to check out the After Peacock Room for a spring tea time date. 

And in case you cannot be in DC to see them yourself, check out the cherry blossom trees via this live feed camera!

Hope you all have a wonderful weekend filled with sunshine, great coffee, the Sunday New York Times, and of course, good food. 

Greek Turkey Burgers

Thanks to this gorgeous weather, it finally feels like spring! I went out and saw the cherry blossoms last night, and I must say, they were stunning. This warmer weather is getting me so excited for the weekend! I cannot wait to spend all day Saturday outside.

Follow me @hilstone on Instagram for more updates!

And with the warmer weather, I am more inspired to cook lighter, healthier, food. I already shared my healthy Greek yogurt dip which I love paring with veggies. It also works as the perfect sauce for this Greek-inspired Turkey burgers! 

I love the feta, dill, and red onion filling in these turkey burgers. I made the burgers without spinach, but feel free to add it in for an extra iron and vitamin boost. 

Check back tomorrow for some interesting weekend reading links! 

Greek Turkey Burgers

Serves 4

From Ellie Krieger

2 teaspoons olive oil

1/2 small onion, chopped

2 cups lightly packed baby spinach, roughly chopped

1/4 cup crumbled feta cheese

1 tablespoon chopped fresh dill

1/2 teaspoon freshly ground pepper

1 1/4 lean ground turkey breast

1/4 teaspoon salt

Greek yogurt dipping sauce

Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat. Add the onion, and cook until translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill, and 1/4 teaspoon of pepper. 

Divide the turkey into 4 equal-sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. 

Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties, and seal the edges of the burgers closed. Season the burgers on both sides with the remaining salt and pepper.

Spray a nonstick pan with cooking spray, and heat over medium high. Grill patties until cooked thoroughly, about 5 minutes on each side.

I served mine on a slice of toasted whole wheat bread with avocado, roasted red peppers, and the Greek yogurt dipping sauce.  Enjoy!