Food Lust People Love: Search results for strawberry

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Wednesday, July 22, 2026

Marinated Apéro Olives

A little spicy and full of flavor from garlic, lemon zest and herbs, these marinated apéro olives are perfect for serving with cocktails, beer and wine.

If you read my post from last Sunday, you saw the inspiration for this recipe in the photo of our shopping when we were in France last month. My husband chose some mixed marinated olives at a local market because when you are in France, you have to have l’apéro, short for l'apéritif - an aperitif, a drink that is meant to spark the appetite - in the evening.

L'apéro is a daily tradition there and includes getting together for drinks and nibbles with friends and family to unwind at the end of each day, usually taking place between 5-7 p.m. The supermarkets all have generous sections devoted to l’apéro, with cold cuts, sausages, crackers, cheese cubes, olives, pickles and other snacky food. One of my favorite areas of some of the best supermarkets in the world.

Marinated Apéro Olives

I’ve given the amounts of olives I used for this below but you can certainly mix and match more than one type of green and black olives. Use your favorites. My one strong recommendation is to use unpitted olives. They always taste better than already pitted ones. Simply set out a small bowl for the discarded pits when serving.

Ingredients

1 lb or 450g good quality unpitted green olives

8 oz or 225g good quality unpitted black olives

2-3 small chili peppers

3 cloves garlic

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 lemon

1 large chili pepper

½ cup or 120ml good quality extra virgin olive oil

Method

Mince the garlic and the small chili peppers and put them in a bowl that will be large enough for all of the olives.

With a sharp knife, pare the zest off of the lemon, taking care to leave the white pith behind as best you can.

Add it to the bowl. Cut the lemon in half. Squeeze the juice from lemon halves into the bowl.

Strip the leaves off of the rosemary and thyme. Chop them roughly.

Slice the large chili pepper and add it to the bowl along with the herbs. Give it all a good stir.

Gently warm the olive oil to about 100°F or 38°C. Pour it in the bowl and leave to infuse and cool for a few minutes.

Add in the olives and give the whole thing a good stir.

Leave to marinate for an hour or two unrefrigerated, then store in a glass jar or airtight container in the refrigerator for up to 3–4 weeks. I put mine in a container and tossed it around to mix again the next couple of days, when I thought about it.

Best served at room temperature with drinks of your choice! L'apéro at home!

Enjoy!

Welcome to the 15th edition of Alphabet Challenge 2026, brought to you by the letter O. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the O recipes below:

Apple Cider Old Fashioned from A Day in the Life on the Farm
BBQ Deviled Eggs with Crispy Fried Onions from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Gumbo-laya Stew from A Messy Kitchen
Marinated Apéro Olives from Food Lust People Love
Olive Oil-Cured Chevre-Filled Cigarillos from Culinary Cam
Onion and Olive Oil Focaccia with Sea Salt from Sizzling Tastebuds
Onion Swirls from Magical Ingredients
Orange Blueberry Waffles from Jolene’s Recipe Journal
Pumpkin Olan from Mayuri’s Jikoni
Rhubarb and Strawberry Baked Oatmeal from Karen’s Kitchen Stories

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing

C. Traditional Cullen Skink

D. Coconut Cream Date Caramel

E. Edamame Summer Salad

F. Lamb Feta Mint Patties

G. Ricotta Gnocchi à la Poêle

H. Hazelnut Vodka

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup

K. Easy Chicken Kapama

L. Easy Lamb Shoulder Roast

M. Miso Chocolate Cookies

N. Duck Egg Narjissiya

O. Marinated Apéro Olives - this post!

Pin these Marinated Apéro Olives!

Sunday, May 17, 2026

Watermelon Strawberry Feta Salad

Sweet and savory, fruity and refreshing, this watermelon strawberry feta salad is tossed with honey and balsamic vinegar and fresh mint leaves. Don't forget the black pepper as well!

Growing up in my home of origin, we always sprinkled salt on watermelon. Is it a Louisiana thing or maybe a southern thing? I don’t know! But I can tell you that the addition of a little salt brings out the innate sweetness of ripe watermelon and even helps the less than perfectly ripe ones taste sweeter somehow.

Next let’s talk about the strawberries. Not something I grew up with, but there is a contingent of the general population that swears by adding freshly ground black pepper to enhance their strawberriness. Apparently, according to Google, “the piperine in black pepper neutralizes the fruit's natural acidity while elevating its inherent sweetness.” Many claim the same effect from adding a touch of balsamic vinegar.

Take all that together and that’s why I knew that salty feta cheese and aromatic black pepper would be a great addition to a fruit salad made with watermelon and strawberries and dressed with honey and balsamic.

Watermelon Strawberry Feta Salad

This served two hungry, greedy people but if you have other dishes, it would absolutely stretch to four. That said, it’s also easily doubled AND the weight of ingredients you use is flexible. I give my amounts below as a guideline. This fruity salad is the perfect breakfast, brunch or lunch dish.

Ingredients

8 oz or 225g strawberries, weight after hulling

10 2/3 oz or 300g watermelon, cut in chunks

Big sprig fresh mint

1 oz or 28g goat or sheep milk feta

Freshly ground black pepper

1 tablespoon honey

2 teaspoons aged balsamic vinegar

Method

After hulling, slice the strawberries in pieces.

Give them a quick rinse and gentle spin to dry them.

Cut the watermelon into small cubes.

Pick the leaves off of the mint stem and give them a wash and spin.

Add the watermelon and strawberries to a large bowl.

Crumble in the feta and add the mint leaves, along with a few generous grinds of black pepper.

In a small bowl, whisk together the honey and balsamic vinegar.

Drizzle the mixture over the salad. Toss lightly to combine.

Serve immediately at room temperature for best flavor but chill if you aren’t ready to serve right away.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes with strawberries in celebration of Pick Strawberries Day which is 20 May. Many thanks to Camilla of Culinary Cam for the theme and to Sneha from Sneha's Recipe for hosting in her stead. Check out the links below.

Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
Iced Strawberry Basil Hand Pies from A Messy Kitchen
Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
Strawberry Butter from Making Miracles
Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
Watermelon Strawberry Feta Salad from Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Watermelon Strawberry Feta Salad!

Sunday, February 1, 2026

Chunky Avocado Egg Salad

Scooping the avocado out with a spoon keeps the pieces nice and large for this chunky avocado egg salad made with yogurt, whole-grained mustard and grated shallot. It’s perfect for breakfast, lunch or snack time.

Often, I take an avocado, split it in two, then remove the pit so I can fill the holes with ranch dressing. I eat it with a spoon, scooping out the avocado along with a bit of the dressing in each bite. It’s truly the easiest meal/snack ever.

But a few weeks ago, we were preparing for a trip so I was emptying the refrigerator and I realized there were a few boiled eggs that needed to be used up as well as a couple of just-right ripe avocados. Avocado egg salad was suddenly on the menu!

Chunky Avocado Egg Salad

I deliberately made the avocado pieces chunky because as you fold them into the egg mixture, they do sluff off their edges and I wanted to be sure they didn’t mash completely. You want still visible chunks of avocado! I give the weight of my avocado below but know that if yours is a little bigger or smaller, it’ll be fine.

Ingredients

3 hard-boiled eggs, peeled

3 tablespoons low fat Greek yogurt

1 tablespoon whole mustard

1 small shallot or 1/4 small onion, peeled (about 3/4 oz or 20g whole)

1/4 teaspoon fine sea salt

1/4 teaspoon cayenne pepper, plus extra for garnish

Several generous grinds black pepper or to taste

1 tablespoon lemon juice

1 large avocado, pitted (8 2/3 oz or 245g whole)

Method

Separate the egg whites from the yolks.

In a large mixing bowl, mash the yolks with a fork then stir in the yogurt and mustard till well combined.

Grate in the onion or shallot with the smallest side of your grater. I like to use a microplane.

Stir in the salt and two peppers.

Add the lemon juice to another bowl and then use a spoon to scoop out bites of the avocado into the juice, tossing occasionally to coat as you scoop.

Chop the egg whites and add them into the large mixing bowl with the avocado.

Fold until well combined.

If not serving immediately, cover the avocado egg salad with cling film and store in the refrigerator until ready to serve.

This is delicious on whole wheat crackers (my favorites are Triscuits!) or sliced bread or toast.

Enjoy!

It’s Sunday FunDay and today we are celebrating National Avocado Month. Since it’s only the first day of February, you have plenty of time to join in! Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the many avocado-full recipe links below.

Avocado Chicken Salad from A Messy Kitchen
Avocado Strawberry Salad from Mayuri's Jikoni
Avocado Toast with Crispy Chickpeas from Amy's Cooking Adventures
Chocolate Avocado Pudding from Making Miracles
Chunky Avocado Egg Salad from Food Lust People Love
Crab and Avocado Salad from A Day in the Life on the Farm
Creamy Avocado & Egg Salad- Keto from Sneha's Recipe
Grilled Tofu Avocado Sandwich from Cook with Renu
No Cook Avocado Spread from Sizzling Tastebuds
Pineapple Avocado Salsa from Karen's Kitchen Stories
Spicy Avocado Deviled Eggs from Sid's Sea Palm Cooking
Winter Citrus & Avocado Salad with Olive Oil and Sea Salt from Our Good Life

Pin this Chunky Avocado Egg Salad!

Wednesday, December 17, 2025

Boursin Zucchini Tart

This Boursin Zucchini Tart, baked in flakey puff pastry and scattered with toasted pine nuts, is a tasty dish that is not only delicious, it's pretty!

We first discovered the magic of Boursin when we lived in France back in the early 1990s, when it was still available in only the original garlic and herb version. Now that soft, creamy cheese comes in several flavors, including the original, Cracked Black Pepper, Shallot & Chive, Basil & Chive, and Caramelized Onion and Herbs, Fig & Balsamic and Lemon & Dill. I think there’s even one with truffles, but don’t quote me.

If you have a box of Boursin, you have the start of a good recipe! And, no, I’m not being paid to say that. In fact, I’d like to tell you that, at least in France, there are store brands of copycat cheese that I often buy instead of the real thing when I’m there, but I’ve never seen that option elsewhere. In addition to the 150g rounds, both the Boursin and store brands also come in little foil-wrapped pats, like butter, perfect for spreading on a slice of warm toast.

We do have Alouette in the US, which comes close, but no store brands that I’m aware of. Please correct me if I’m wrong! Flavored cream cheese is NOT the same consistency.

Boursin Zucchini Tart

Do not skip the salting, draining and drying steps for the zucchini. They do release a lot of extra liquid which will make your tart crust soggy otherwise. I give the weight of my zucchini below to use as a guide. A little more or less will not make a difference.

Ingredients

5.3 oz or 150g Boursin, at room temperature

1 egg, at room temperature

freshly ground black pepper

3 zucchini, approx. weight 14 1/2 ox or 411g

Fine sea salt

2 tablespoons finely minced onion

2 garlic cloves, finely minced

1/4 cup or 60ml olive oil

Ready rolled, all butter puff pastry circle, 8 oz or 227g

For garnish:

1/4 cup or 37g pine nuts, optional

Method

Whisk together the Boursin and egg then add a few generous grinds of black pepper. Chill until ready to use.

Trim the ends off then slice the zucchini thinly.

Put a single layer in a colander and sprinkle with salt. Add another layer and salt again. Continue until all of the zucchini is salted in the colander. Leave to drain for an hour or even two if you have the time.

When draining time is up, give the colander a good shake then dry the zucchini off with paper towels. Tip the slices out onto a clean cloth and spread them out. Roll up the cloth and set aside for a few minutes to dry off completely.

Add the minced garlic and onion into a large mixing bowl with the olive oil. Mix well.

Add the zucchini to the bowl and toss to coat thoroughly.

Preheat your oven to 400°F or 200°C.

Unroll the puff pastry with its baking parchment on a baking pan then roll/fold the edges up to create a raised edge.

Prick it all over with the tines of a fork.

Spread about two-thirds of the Boursin mixture inside the raised edge.

Starting on the outside, line the tart with the zucchini, overlapping as you go.

When you’ve used up all of the zucchini, sprinkle any garlic and onions left behind in the bowl on top.

Drizzle the remainder of the Boursin mixture over the top.

Bake for 10 minutes in your preheated oven then rotate the pan to ensure even baking and bake for a further 10 minutes or until puffed and golden.

Meanwhile, toast the pine nuts in a small skillet over a medium fire, if using.

Shake the skillet frequently so they don’t scorch. Remove from the heat and leave to cool.

When the tart is baked, remove from the oven and cool slightly on a wire rack.

Slide it to a serving plate then sprinkle on the toasted pine nuts.

Cut in big wedges to serve.

Enjoy!

I can hardly believe it but Alphabet Challenge 2025 is coming to an end with this 26th post, brought to you by the letter Z! Stay tuned in the New Year for the 2026 edition. Yes, we all enjoyed this so much that we are going to start over again for the third time on January 7th. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Z recipes below: