“Mealtime is a shared experience,” says lawyer-turned-food-blogger Amy Casebolt Nash (BS ’05, JD ’09). “It’s a chance to slow down and reconnect.” For Nash, food creates a “shared family history” with her husband and two adopted daughters. When she stepped out of the lawyer limelight to create her blog, House of Nash Eats, she hoped to share simple ways to make memorable meals and help others have that same experience. And her lawyer skills haven’t gone to waste as she negotiates contracts and advertisement deals for her website. “It’s a full-time career for me,” Nash says, “and it definitely brings me more joy.” Try these two recipes from her blog to taste a portion of that joy.
Greek Pasta Salad
Salad
8 oz. farfalle (bowtie pasta)
1 1/2 c. grape tomatoes, halved
1 cucumber, sliced
1 green bell pepper, diced
1/2 small red onion, diced
2/3 c. kalamata olives
2/3 c. feta cheese
1/4 c. fresh parsley, chopped
Vinaigrette
1/2 c. olive oil
1/4 c. water
3 Tbsp. red wine vinegar
2 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. Dijon mustard
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp. salt
1/4 tsp. black pepper
Bring a large pot of salted water to a boil. Cook pasta al dente according to the package directions. Drain well and rinse with cold water.
While pasta cooks, chop vegetables and add them to a large bowl.
Add the dressing ingredients to a jar with a lid and shake well to combine.
Add rinsed and drained pasta to bowl with the vegetables, olives, feta cheese, and parsley. Pour dressing over salad, toss to coat everything evenly, and serve.
Grilled Chicken Shawarma Wrap
Chicken
1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
Marinade
1/4 c. olive oil
1 Tbsp. honey
1 tsp. paprika
1 tsp. cumin
1 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. coriander
1/2 tsp. cardamom
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1/4 tsp. turmeric
2 cloves garlic, minced
Juice of 1 lemon
Garlic Yogurt Sauce
2/3 c. plain Greek yogurt
1 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
Wraps
4–5 large flatbread or naan (for a great naan recipe, check out houseofnasheats.com/homemade-garlic-naan-bread)
8 oz. hummus
1 head romaine lettuce, chopped
1 c. cherry tomatoes, halved
2 cucumbers, sliced
1 avocado, sliced
1/2 red onion, thinly sliced
8 oz. feta cheese
Italian parsley, chopped (for garnish)
In a large Ziploc bag or dish with a tight-fitting lid, combine chicken with marinade ingredients. Shake or stir to coat chicken thoroughly. Marinate in the refrigerator for 1–12 hours.
Prepare garlic yogurt sauce by combining all ingredients in a small bowl and stirring well. Store in refrigerator until ready to use.
Heat grill to medium-high heat. Thread chunks of chicken onto skewers and grill for 10–12 minutes, rotating periodically, until no pink remains inside.
Assemble each wrap by spreading hummus on flatbread or naan. Top with a handful of chopped romaine lettuce and the grilled chicken shawarma. Add toppings of choice and drizzle with garlic yogurt sauce. Sprinkle with feta cheese and freshly chopped parsley, then wrap up and serve.
