Each month, the Southern Living Test Kitchen scrolls through platefuls of home-cooked recipes to be featured on our Community Cookbook page in the magazine—all Southern-inspired and straight from our virtual community of food bloggers. This month, Lindsay Landis of Love & Olive Oil offers up a colorful plate of summer-fresh flavor to enjoy all season long.
Roasted Vegetable Couscous
“You can use any grain or mix of grains, such as quinoa or barley, instead of couscous,” says Lindsay. “Summer peaches add a juicy sweet finish.”
Preheat oven to 400°. Peel 3 medium-size fresh beets and 2 carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook 1 1/2 cups uncooked Israeli (pearl) couscous according to package directions; toss with 1 Tbsp. each olive oil and balsamic vinegar, 2 tsp. chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, 3/4 cup diced fresh peaches or mango, 1/2 cup crumbled feta cheese, and fresh thyme sprigs. Makes 4 to 6 servings
Meet the Blogger: Lindsay Landis
Where did you grow up? Have you always lived in Nashville?
My husband Taylor and I both grew up in the Colorado mountains. Sick of the snow and 8-month-long winters, we went to school out in Northern California, and then unknown forces seemingly drew us to Nashville after that. We’ve been here for just about 6 years now and don’t plan on leaving any time soon!
How long have you been cooking? Who inspired you?
I grew up baking with my mom, but didn’t really start cooking until college. Taylor (then boyfriend) and I both lived in student housing that had available kitchens, so we chose not to purchase the normal cafeteria meal plan. So we were basically forced to cook. Otherwise, we’d starve. That’s how we really got started cooking—and cooking together.
What led you to start writing your blog?
It started really as just a way to keep track of what we were cooking, and to share those recipes with friends and family (and an excuse to play with my fancy new camera). Never did I think it would grow to what it is today.
What is life like as a blogger?
Blogging is still a side job/hobby for me as I work full-time with our web & graphic design business, Purr Design. But evenings and weekends I love getting into the kitchen and making a big old mess (although Taylor might disagree with that part – he’s a saint for how many of my dishes he’s dealt with). But the actual cooking is still only part of it—there’s the photography and the writing that need to be done before it transforms from just a recipe to a full-on blog post.
What recipes do your readers love?
Like me, my readers have a sweet tooth. While I do post a good variety of sweet and savory recipes, I think the creative desserts tend to get people excited. It’s always interesting to me how each food blog (and there are millions!) has such a distinct food personality, and they tend to attract other like-minded foodies. I love knowing that the people reading my blog have the same tastes and preferences, for the most part, that I do.
Summer is almost here: How do you take your tomato sandwich?
Olive oil on toasted crusty bread spread with warm goat cheese, fresh sliced heirloom tomatoes, chopped kalamata olives, ribbons of fresh basil, and a sprinkling of sea salt and pepper. I tell you, the tomatoes here are incredible. I didn’t like tomatoes (at all) before I moved to Tennessee. Now I can’t get enough of them.
How do you describe the South to someone who’s never visited?
Fried and friendly!
|FOOD BLOGGERS, PARTY HOSTESSES, AND BUSY COOKS! We want to taste what you’re dishing out. Share your favorite recipe at southernliving.com/recipeswap. If we feature it on our Community Cookbook page, we’ll send you a cookbook. Your recipe could also appear in other SL publications. And if you are pinning, we’ll also send you an invitation via Pinterest to join our network.|