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Posts Tagged ‘feta’

by Caitlin Saniga

Barley salad with feta-lemon dressing

This fresh salad is the perfect liaison between spring and summer. Use whatever grains you have handy. I chose barley, but rice or orzo would make nice substitutes.

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Caitlin Saniga

Lentil salad with roasted red pepper and chickpeas

This light and flavorful meal packs a lot of protein. If red peppers aren’t in season when you make this recipe, use canned peppers instead.

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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by Caitlin Saniga

This soup made me a believer in beets! And I think it could do the same for anyone! While beets provide some subtle undertones and a very vibrant color, they’re nicely balanced with a lot of other flavors: orange, garlic, toasty almond and rosemary. Sounds like an unlikely combination, I know. But it’s brilliant. Promise.

  • 7 medium beets, peeled and sliced thinly
  • 5 cloves garlic, peeled and trimmed
  • 1 spring rosemary
  • 1/2 quart heavy cream
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange zest
  • 1/4 cup toasted almond slices
  • 1 orange, peeled and sliced thinly
  • 1/4 cup crumbled feta cheese
  • rosemary sprigs, for garnish, optional

Place the beets in a pot withe garlic and rosemary. Cover with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 6 minutes.

Strain the beets and garlic and set aside the liquid. Discard the rosemary. Place the beets and garlic in a food processor and puree, adding the reserved liquid a little at a time until it is almost soup consistency. Add the cream, honey, vinegar and orange zest and pulse. Refrigerate for at least 1/2 hour before serving.

Serve chilled and garnish with toasted almonds, oranges, feta and rosemary sprigs.

Makes 4 servings.

Recipe adapted form: 202 Market recipe in The Roanoke Times

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by Caitlin Saniga

Day-old bread (or older) is best for bread pudding. The dryer the bread, the more egg mixture it absorbs. And use whatever leftover bread you have on hand. Some ideas: baguette, sourdough, rye, cornbread, etc. And kale, chard or beet greens can stand in for the spinach.

  • 3 tablespoons extra-virgin olive oil, plus more for greasing the dish
  • 8 ounces dense bread, cut into 1/2-inch cubes (I used a sun-dried tomato bread from a local bakery.)
  • 5 ounces baby spinach
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 5 large eggs, beaten
  • 2 cups milk
  • salt and pepper

Preheat the oven to 350 degrees. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.

In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.

Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

Makes 8 servings.

Recipe adapted from: Food & Wine

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by Sarah Steimer

This is a very simple recipe, but sometimes it’s good to have a quick standby — especially for lunch. Plus, I’ve had a few people tell me they’re never quite sure of what to do with kale so I wanted to share something that is easy on the taste buds but still really healthy.

  • 2-3 large leaves of kale
  • water
  • olive oil
  • 2 small soft corn tortillas
  • 4 tablespoons or so of crumbled feta cheese
  • salt and pepper, to taste

Rinse the kale and finely chop. Toss the kale in a small sauté pan over medium- low heat with salt and pepper, adding a few tablespoons of water as you go so the kale may wilt. Remove the kale from the pan and set aside.

While the pan is still hot, add enough olive oil to coat the pan. The heat should still be medium-low. Wipe one side of one of the tortillas in the oiled pan and set the tortilla aside. Place the other tortilla in the pan and top with half of the feta cheese, the kale and then the rest of the feta. Place the oiled tortilla on top, oiled side up.

Let the bottom tortilla crisp and brown, about 3-4 minutes. Pick the quesadilla up with a spatula and flip over. This is a little easier if you lean the pan on an angle when you flip it. Cook for another 3-4 minutes or until this opposite side is browned and crisp.

Remove from the pan and cut into four pieces. Serve with fresh salsa or guacamole.

Makes one serving.

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by Caitlin Saniga

What a wonderful surprise to see beets and figs at the farmers market this weekend. (And that’s Roanoke, ladies and gentlemen!) I didn’t have a recipe in mind for either the beet greens or the figs, so I whipped up this little salad.

As you can see, beet greens aren’t entirely green. They’re a bit purple, too. And they’re absolutely brimming with vitamins (including vitamins A, C, E, K and B6, along with calcium, iron, manganese, potassium and fiber). Talk about a superfood!

Salad:

  • olive oil
  • beet greens from 1 bunch of beets, washed and stems trimmed
  • 3 figs,  stems removed, quartered
  • 1 ounce feta

Dressing:

  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1/2 teaspoon white wine vinegar
  • salt and pepper, to taste

Lightly coat a medium pan with olive oil. Over medium heat, sauté the beet greens until they’re tender, about 1 minute. Transfer to a serving bowl. Quickly rinse out the pan, add a bit more oil and cook the figs until heated through, about 30 seconds. Add the figs to the bowl of greens. Sprinkle with feta.

My neighbor, who’s a nutritionist, also recommends steaming beet greens. I’ll try that next time!

To make the dressing, whisk together the soy sauce, honey, olive oil and white wine vinegar. Season with salt and pepper. Pour the dressing over the salad. Serve immediately.

Makes 2 servings.

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by Caitlin Saniga

I love the idea of taking a familiar summer ingredient like zucchini and basically reinventing by simply slicing it in a new way. If you like zucchini ribbons in this dish, you might like it in a throwback dish: Zucchini ribbons with Parmesan, pine nuts and basil.

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 pounds medium zucchini
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped kalamata olives
  • 4 ounces crumbled feta cheese
  • 1/4 cup lightly toasted pine nuts
  • salt and pepper

In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper

Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.

Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.

Top with crumbled feta and pine nuts, and serve immediately.

Makes 4 servings.

Recipe adapted from: Gourmande in the Kitchen

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by Caitlin Saniga

What goes better with quiche than a nice little side salad?

For crust:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup ice water

For filling:

  • 5 strips bacon
  • 1 cup chopped tomatoes, seeds removed (from 1 medium tomato)
  • 1/2 teaspoon sugar
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 teaspoon rice wine vinegar
  • 5 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 cup chopped arugula
  • 1/2 cup crumbled feta

No need to roll out the dough for this crust. Just use the palms of your hands and your fingertips to press the dough into the shape of the pan. It’s likely to be a little uneven, but don’t sweat it!

Preheat the oven to 375 degrees.

To make the crust, combine the flour and salt in a medium bowl. Use a fork to whisk together. In a separate bowl, whisk together the oil and water. Pour the liquid mixture into the dry mixture and use a fork to combine. Use your hands to press the dough into a 9-inch pie pan. Refrigerate while you prepare the filling.

To make the filling, start by cooking the bacon in a large skillet over medium heat. Reserve 1 tablespoon of the grease for this recipe. Place the bacon on paper towels until it cools, then crumble it. Cook the tomatoes in the reserved tablespoon of bacon grease for 5 minutes. Sprinkle the sugar over top. Add the onions and cook for 5 more minutes. Deglaze the pan with wine. Simmer until the wine is reduced by half. Add the chicken stock and vinegar. Simmer until the liquid is reduced by half. Remove the pan from heat. Add the herbs and bacon, and allow to cool completely.

In a large bowl, whisk the eggs. Add the cream and gently whisk together. Mix in the bacon mixture and arugula.  Pour the mixture into the pie shell. Top with feta. Bake for 35-40 minutes, or until the egg has set.

Makes 8 servings.

Crust recipe: Food.com

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

Try sprinkling crisp bacon pieces over this salad for extra crunch and flavor.

Dressing:

  • 4 ounces crumbled feta cheese
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • salt and pepper

Salad:

  • 1 pound small red-skin potato, chopped into 1-inch cubes
  • 8 ounces green beans, trimmed and cut into bite-size pieces
  • 3 hard-boiled eggs, sliced

To make the dressing, combine all but 2 tablespoons feta cheese in a blender or food processor. Blend until smooth.

To make the salad, cook the potatoes in a large pot of simmering, salted water until tender. Drain. Cool.

Meanwhile, prepare an ice-water bath. Cook the green beans in a large pot of boiling, salted water until just crisp-tender, about 3 minutes. Drain. Plunge the beans in the ice-water bath.

Toss the potatoes and green beans in half of the dressing. Arrange the egg slices over the salad. Drizzle the remaining dressing over top. Sprinkle with the remaining feta cheese and a dash of black pepper.

Makes 4 servings.

Recipe adapted from: The Columbus Dispatch

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