We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

greek-style farro salad

from Blue Apron. ingredients 1 3/4 cups or 15.5-ounce can chickpeas, drained and dried1 cup semi-pearled farro1 clove garlic, grated4 ounces sweet peppers, cored, seeded, and sliced into rings1 large zucchini, cut into 1/2"-thick rounds4 ounces grape or cherry tomatoes, halved1 bunch parsley, leaves and tender stems roughly chopped1½ ounces feta, crumbled1 Tablespoon red wine vinegar½ cup tzatziki method Place an oven rack in... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

caramelized zucchini flatbread

adapted from Bon Appétit. ingredients 1 pound pizza dough1½ pound zucchini (about 3 medium), sliced crosswise into ¼"-thick coins1 large red onion, thinly sliced crosswise into ¼"-thick rings6 Tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt1 lemon1 cup fresh ricotta½ cup fresh mozzarella, ripped into pieces½ - 1 cup feta (about 2-4 ounces), crumbled¼... Continue Reading →

fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

couscous with creamy feta and chickpeas

very slightly adapted from NYT. ingredients 12-16 ounces cherry tomatoes, halved ¼ cup sliced scallions 2 Tablespoons extra-virgin olive oil, plus more for drizzling 1 Tablespoon balsamic vinegar, plus more for serving 2 fat garlic cloves, finely grated or minced 1 ½ teaspoons kosher salt, plus more as needed ½ teaspoon black pepper, plus more for serving 3 oregano, rosemary... Continue Reading →

fiesta kale salad with avocado

from Cookie and Kate. ingredients SALAD 1 large bunch of kale (about 10 ounces) 1 14 ounce can black beans, rinsed and drained optional, omit if vegan: ½ cup feta crumbles handful of dried cranberries 1 avocado, diced ½ cup fresh cilantro leaves, chopped ¼ cup pepitas 3 corn tortillas (or a couple handfuls of crumbled tortilla chips) JALAPEÑO-LIME DRESSING... Continue Reading →

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