After we put the kids to bed tonight (good and worn out from swimming and softball), I dove into the latest Sweet Paul magazine. The online summer issue has 144 pages loaded with food and recipe ideas (including homemade dog snacks), clever and do-able craft projects, and gorgeous photos of peonies. Eye candy and inspiration galore.
So many delicious-looking recipes are featured (we’re talking cinnamon and espresso soda, gazpacho with grilled shrimp and corn, and blueberry tart with caramel sauce), but the one I really have to try is the lemon and feta dip. I’ve been a huge fan of lemons ever since I was pregnant with Andrew. Don’t know why, but I go with it. Here’s the recipe, and be sure to check out the rest of the magazine when you have a minute.
Lemon and feta dip
8 oz. feta cheese, crumbled
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 clove garlic, chopped
6 tablespoons olive oil+ extra for serving
Place feta, lemon zest and juice, garlic, and olive oil in a blender and blend until smooth.
Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme.
Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt, and thyme.
Photo by Frances Janisch