Sundries
Mint and Pistachio Whipped Feta
A person's footsteps and their impact on the lives of others provides a lens into the importance of being grateful. When Weston Table was little more than a concept, it was so crucial to surround ourselves with experts who knew what we needed to know and with joy and purpose those individuals sought to teach others their wealth of skill and knowledge. Eva Kosmas Flores, teacher, photographer, writer, cook, and friend to so many, leaves an indelible trail of admirers and students. I was so fortunate our paths crossed. As her student, I learned what I needed to in order to hone Weston Table's aesthetic. Where I failed in technical skills after working with Eva in Portugal, Ireland, Croatia and her own Columbia River Gorge stomping grounds, I knew exactly the talent we needed on our team to build a brand that would set us apart and deliver our promise of a values-based beautiful retail escape. We all need mentors and we all need to surround us with an Eva throughout life's journey. For years, my family has enjoyed Eva's Adventures in Cooking blog and her cookbooks. This recipe is one of the many on repeat at our table--a place where magic and life takes place in its best and most beautiful form. Sharing this recipe with you all is our way of thanking Eva for all that she is to so many. It is at once healthy and beautiful to serve anytime of year. In spring, we serve it with homemade pita chips and seasonal crudité. Its bright refreshing green color adds an eye-catching touch to the tablescape perfect at Easter and for spring garden entertaining. In the fall and winter when carrots, squash, beets, kale and sweet potatoes are abundant, we thin the spread with a bit more lemon juice and olive oil (a tablespoon or two of water works too) and drizzle over the roasted vegetables and salad greens for a luxurious change of pace.
