I can't say how happy I am that it's finally nice out! Summer is great for so many reasons, but I think one of the things I'm most excited about is how there is just so much more to do outdoors when it's warmer out! Baltimore doesn't have that many outdoor destinations, but a few friends and I have made a pact to try to do some more exploring of the greater-Maryland/Chesapeake area this summer. Just after getting back from New York a couple weekends ago, I got a random text saying one of the friends would pick me up between 4:30 and 5 and asked me to guess where we were going. I had no idea haha. I thought maybe a hike somewhere but the weather was pretty cold and it was kind of drizzling... Turns out he ended up driving us to Annapolis to explore City Dock a bit! I had never been to Annapolis before but it was a great beginning to all of our anticipated summer explorations! One of my favorite parts of the trip was visiting a little spice store. I'd been looking for sumac so that I could make za'tar for quite some time so I was really excited when I saw that they carried the spice. There are a lot of recipes I've been wanting to make that call for za'tar, but this made the top of the list because we used to make it in college and one of my old housemates just visited and reminded me of how much I miss cooking with all of them in St. Paul! Plus, I guess it's the week of quick breads! Banana bread covers the sweet side of the spectrum and this covers the savory side:) Yummm. The sun-dried tomato and feta are perfect ingredients for summer baking!

feta, za'tar, and sun-dried tomato whole wheat quick bread

2 1/2 cups white whole wheat flour
2 tablespoons za'tar (recipe to follow)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 eggs
2 tablespoons olive oil
1 1/2 cups crumbled feta
2 tablespoons diced sun-dried tomatoes

Preheat your oven to 350 degrees. Combine the flour, za'tar, baking powder, baking soda, and salt in a large bowl. Combine the milk, eggs, and olive oil in a separate bowl. Whisk to combine, then add to the dry ingredients and mix just until incorporated. Fold in the crumbled feta and diced sun-dried tomatoes and pour into prepared bread pan. Bake for 40-45 minutes until golden brown. Let cool in the pan for 10-15 minutes, then remove the loaf and let cool on wire rack until ready to serve. 


2 tablespoons toasted sesame seeds
2 tablespoons thyme
1 teaspoon sumac
1/2 teaspoon sea salt

Just combine all ingredients in an old spice jar! You can use this for lots of Middle Eastern recipes!

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