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Karista Bennett

Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

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Everyone is home for the week and I couldn’t be

Everyone is home for the week and I couldn’t be happier to have my family under one roof. Until recently, my kids have been living in various parts of the US. Although, in July, my oldest gal moved back to Portland for a new job as a hospice nurse; a position that she absolutely loves.

So this week, I’m going to take some much needed time to hang out with my family and soak up all the love and goodness before they have to leave again. I’ll share some of our outdoor fun on insta stories. 😜

Until then, enjoy this sumptuous summer recipe! 😘

Greek Stuffed Tomatoes with Rice and Feta
Serves 6
Ingredients
1 ½ cup water
1 cup basmati rice
2 tablespoons extra virgin olive oil
½ medium to large onion
3 cloves garlic minced
1 tablespoon chopped parsley
1 tablespoon fresh mint
1 teaspoon chopped oregano
½ teaspoon ground cumin
¼ teaspoon all-spice
¼ teaspoon nutmeg
½ teaspoon salt
½ cup Pine nuts
1/3 cup currants or golden raisins
½ cup crumbled feta
6-8 medium to large tomatoes
Directions
Pre-heat the oven to 375F.
Add the water to a medium pot. When the water begins to boil add the rice. Bring the water
back to a boil and then turn the heat down to low and cover with a lid. Cook for about 20-25
minutes or until the rice is almost done.

While the rice is cooking, slice the tops off (reserving the tops) the tomatoes and scoop out the
inside seeds and flesh. Place the tomatoes in a baking dish.
In a skillet over medium heat, add the oil. When the oil is hot add the onion and cook until soft.
Then add the garlic, parsley, mint, oregano, cumin, all-spice, nutmeg and salt. Cook for one
minute.
Take the skillet off the heat and stir in the pine nuts and raisins. When the rice is done, stir in
the rice. Once the rice is combined with the onion mixture, stir in the feta cheese.
Stuff each tomato with the rice mixture, packing it down if needed. Place the tops back on each tomato and then place the baking dish in the oven and bake for about 30 minutes or until the
tomatoes are soft and wrinkled.
Remove the tomatoes from the oven and let them cool for about 5 minutes and then drizzle with olive oil before serving.

Staying comfy while watching the sunrise. 😉😆

Staying comfy while watching the sunrise. 😉😆 #morningvibes #gusthecattledog #sillygus #sunrise #wednesdaymorning #photooftheday

This is one of Mr B’s favorite salads. I’ve be

This is one of Mr B’s favorite salads. I’ve been making it every summer for at least the last five years. Zucchini, Tomato and Burrata Salad with Lemon Balsamic Vinaigrette.

This is one of those salads that sort of happened out of necessity one year. It was the year I thought I’d planted cucumbers and zucchini, but instead I planted zucchini and zucchini. As you can imagine, we had zucchini everything that summer.

I love the fresh flavors of the diced zucchini with sun ripened cherry tomatoes and big fat scented basil leaves. I toss it in the most luscious lemon balsamic dressing.

The recipe follows! 💕

Zucchini, Tomato and Burrata Salad with Lemon Balsamic Vinaigrette

For the vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons golden balsamic vinegar
1 teaspoon sugar
1 teaspoon lemon zest
1 clove garlic, minced
Salt and pepper to taste

For the Salad
3 medium zucchini, washed slightly peeled and diced into 1/2 inch cubes
1 pint cherry tomatoes halved
6-8 medium to large basil leaves cut into chiffonade (ribbons) or torn
1 8-ounce Burrata cheese or 2 4-ounce
Salt and pepper to taste

To assemble
Whisk together all the vinaigrette ingredients and season to taste with salt and pepper.
In a large bowl combine the zucchini and tomatoes and season with a pinch of salt and pepper. Dress the salad with 1/2 of the vinaigrette. Then lightly fold in all the basil reserving 1 tablespoon for garnish

To serve
Plate the salad on a platter or individual plates and then gently slice or tear the Burrata and add bits of the cheese to the top of the salad, using as much or as little as you like.
Garnish with remaining basil and some of your best course salt.
Just for fun, sometimes I sprinkle toasted pine nuts over the top.

Note: the dressing can be made the day before and held in the fridge. But the salad is best prepared right before serving. #lunchvibes #summersalas #zucchinirecipes #zucchini #oregonfarm #locallysources #buylocal #supportyourfarmer #recipeshare

Instagram post 17856387680095800

Instagram post 17856387680095800

Good Monday morning 💕 I’m thinking about you

Good Monday morning 💕

I’m thinking about you today. My heart feels a little heavy this morning. I know things aren’t going smoothly for some of us due to the current state of things. There are continuing challenges to face, and although I’m here, posting recipes and photos (hoping they help you in some way), I’m always thinking of you, sending you love and 🙏🏻

This is a fun and delicious way to make morning oats -My Blueberry Cardamom Overnight Oats. A simple recipe that is filled with creamy, luscious flavor. A great recipe to have the kiddos make! Recipe is below. 🤗🤗🤗

Blueberry Cardamom Overnight Oats
Makes one serving
Ingredients
½ cup old-fashioned rolled oats, not steel-cut oats or quick oats
2 teaspoons Chia seeds
1 teaspoon ground cardamom
1 tablespoon maple syrup
¼ teaspoon salt
1 ¼ cups milk or non-dairy milk
½ cups fresh blueberries
Sliced strawberries for garnish
Chopped walnuts for garnish
Additional garnish ingredients: sliced bananas, sunflower seeds, toasted coconut flakes
1 16-ounce Ball Mason Jar
Directions
Place the rolled oats, chia seeds, ground cardamom, maple syrup and salt in the bottom of the
Mason jar. Then add the milk or non-dairy milk and place the lid on the jar. Shake vigorously
until the oats are well combined. Put the jar in the refrigerator overnight.

To serve, remove the jar from the refrigerator and give the oats a stir. Stir in the ½ cup of fresh
blueberries and then garnish with sliced strawberries and chopped walnuts. Add additional
warm milk or non-dairy milk for thinner oats.
Additional garnishes that compliment these oats are sliced bananas, sunflower seeds, toasted coconut flakes and sliced almonds. #overnightoats #easyrecipes #recipeshare #morningoats #oatmeal #breakfast #foodphotography #photooftheday #mondaymorning

This is Saturday night dinner with fresh Oregon se

This is Saturday night dinner with fresh Oregon seafood! I’ve been making this Red Snapper Provençal from Chef @virginiawillis cookbook, Lighten Up, Y’all for at least the last 5 years. I love the blend of fresh ingredients which makes this dish so perfect for summer, and all the garden tomatoes beginning to ripen.

Chef Virginia pairs this fish with creamy and sweet onion filled grits that are so delicious I could lick my plate. If you’ve never had grits, they’re much like Italian polenta.

I use my local Pacific Northwest Rockfish, Ling Cod, Black Cod or Halibut in this recipe which make tasty substitutes for Gulf Red Snapper.

You’ll find this recipe and more in Chef Virginia Willis’s book, Lighten Up Y’all. It’s available in hardcover and on kindle at most online book shops. #happysaturday #saturdayvibes #saturdaynightdinner #seafood #lightenupyall #cookbook #oregonseafood #healthyliving #healthyfood #eatfromtheearth

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I will be LIVE on Facebook over at @lauriepfalzer

I will be LIVE on Facebook over at @lauriepfalzer at 3pm PST and we will be talking all things summer berries!

Chef Laurie Pfalzer is the author of the book, Simple Fruit. You don’t want to miss this fun and lively conversation about preparing, storing and using fresh summer berries. And hint... I just might share one of my fave berry recipes from my upcoming book, THE OREGON FARM TABLE COOKBOOK. 😉 See you soon!
#facebooklive #simplefruit #livedemo #fooddemo #berries #chef #foodwriter

I decided to post something a bit more adorable fo

I decided to post something a bit more adorable for #tbt. This is puppy Gus on his first camping trip. He was such a little trooper and loved every hike that week. Little did I realize that the next three years of training a cattle dog would be so challenging. 😬 #cattledogwrangler #cattledogsofinstagram #heelersofinstagram #blueheeler #puppylove

This recipe is a family treasure and I love sharin

Blueberry Coconut Milk Ice Pops are on the dessert

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