Katya Kosaya
New York, weekly fridges of seasonal food #lublyoumyfridge, and my urban jungle 🌿 Greek Fava Recipe 👇

How to Make Homemade Cold Brew

My Recipes
Pear Donuts With Blueberry Glaze
I did it again! 🙈 I baked more pear donuts with blueberry glaze. This time I posted the recipe on the blog for anyone who just like me also eats donuts in summer. Link in profile! // Больше пончиков ягодных и фруктовых! Если в тесто добавить груш, а в глазурь - голубику, то десерт получится по-летнему полезным, правда? 😄 #inthekitchen #onthetable #feedfeed #f52grams #yahoofood #eeeeeats #sweeeeets #buzzfeast #baking #donuts #doughnuts #blueberry #pear #bakeddonuts
One of the things that definitely helps me with productivity during the week is having enough options pre-planned for quick and healthy meals. I get bored and depressed easily if my food feels restricting so last night I spent about 20 mins chopping things up and then the oven did the rest of the work for me. Today I just grab a bowl, fill it with greens and any combo of the toppings above, and I’m ready to roll.... back to my desk and work, right?! 😂 So, here’s what I made last night: curry spiced purple cauliflower, beets with brown butter, turmeric sweet potatoes, garlic broccoli, — all roasted at 365F for 30 mins. I also used the beet leaves to make a nutless pesto with garlic, Parmesan, olive oil, and sun-dried tomato. And there is a roasted eggplant and pepper sort of dip that I blended with garlic, oil and salt. Of course, I also have baby kale, pea sprouts, kumato tomatoes, and an avo 🌱💚
Greek vibes in my bowl tonight: a bed of baby kale topped with lentils, pan-roasted fairytale eggplant with garlic and yoghurt-tahini sauce, crumbled goat cheese, fava with shallots and capers, pea sprouts, and kumato tomatoes 🙌
My kind of a table 🙌 Today's favorite is "Sfoliata" Feta Honey: a traditional puff pastry filled with feta and drizzled with local Greek honey. #lublyougreece Special thanks to @smalleleanor and @carolina_doriti for recommending this cozy spot!
We're currently at our gate waiting for the flight to Athens and I'm seriously wishing I saved some of this fig and goat cheese phyllo galette from last night: the food selection at Newark's Terminal B could use some serious help. The beauty above took me 30 mins MAX: used leftover sheets of frozen phyllo dough, topped them with slices of figs, crumbles of goat cheese, wrapped all the edges of the dough around the filling, drizzled with some maple syrup, sprinkled with sugar, then on the second thought added more syrup because why not (I already discovered the most important word in Greek - γλύκο - sweet 😂), and baked the galette at 360F for about 20 mins till golden brown. Served with Greek yoghurt, still wish I had leftovers. Talk to you soon (hopefully), from Greece! 💙
(Swipe left 👈) I got a lot of beautiful eggplants of all sizes before the weekend for the Greek fridge, and I decided to stuff the little ones with goat cheese and parsley! The full recipe is below if you want to make some too 👇 and there are more photos and info on the blog, at 🍆🐐🌿 Ingredients: 8 small eggplants 2 Tbsp goat cheese 1 Tbsp fresh parsley, chopped Salt to taste 1 1/2 Tbsp ghee or oil for sautéing 🍆🐐🌿 Directions: 1. Wash the eggplants and cut an "X" on each bottom about halfway through. 2. In a small bowl, mix together goat cheese and parsley. 3. Carefully holding an eggplant in one hand, use a teaspoon or a butter knife to stuff it with the cheese. Set aside and repeat with the rest of the eggplants. 4. Over medium-high heat, preheat a large pan with ghee or oil and add the eggplant, sprinkle with salt to taste. Cook for about 12-15 mins, carefully turning the eggplant once, until soft inside. 5. Serve hot or cold, sprinkle with extra goat or feta cheese if desired. P.S. You can also bake or grill these eggplants!
Hi guys!! How is your Labor Day weekend going? I see some great camping, pools, road trips, family hangouts, and food in the insta stories today, it makes me all happy and warm inside too! I'm dedicating this rainy New York Sunday to eggplants 🍆, packing ✈️, and dreaming of all the Greek food I hope to discover next week 💙 More on the eggplants coming soooooon!
Can you believe today is the very last day of August?! 🙆 I'm spending it finishing up leftover summer projects, prepping for the next month and FALL (so exciting!), and literally cleaning up my phone memory, notes, idea lists, and the planner. I took a swing at the fridge too, trying to use everything up before tomorrow's restock. This is a super quick lunch bowl of baby greens, farro, dill, roasted beets, turmeric cauliflower, garlicky broccoli, teriyaki pineapple, and cherry tomatoes. Feeling ready to conquer September! 💪