Budincă de Dovlecei (pronounced boo-deen-kuh deh dov-leh-chay) leans more into the realm of a pie than a pudding. However, regardless of the sugary terminology used, this dish is far from being a dessert!
As summer draws to a close, those who planted zucchini this year might find themselves inundated with this bountiful summer squash. Enter the recipe that lets you make the most of your harvest: Budincă de Dovlecei. Much like a crustless quiche, this dish offers a swift and simple way to prepare a delightful breakfast, brunch, or dinner!
↓ Recipe below ↓
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Contrary to what you might think, this soup, in particular, is a staple of summer and not the bitter cold of winter. Take a second to let that sink in. I still haven’t convinced my husband of it, but it’s true! We’ve been so engrained to think soup = cold, but in Romania, this Transylvanian Green Bean Soup is often made during the warm months. No, it’s not cold like gazpacho; it’s served warm, with a dollop of sour cream (or my alternative: Greek yogurt). You’ll love how the cream/yogurt plays off of the beans, turning a broth-based soup into creamy goodness (with less calories!).
This is the type of soup you can set and forget. I’ve made it early in the day, simmering until dinnertime. Of course, you can eat it right away, too, but the longer it’s cooking, the more the flavors marry together. I love when flavors marry!
↓ Recipe below ↓
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