ASSORTED GREENS WITH FETA, CINNAMON DUSTED PECANS AND RASPBERRY VINAIGRETTE
Now you can make the same salad that is served at many fine restaurants.
Provided by Food Network
Categories main-dish
Time 25m
Yield 5 Servings
Number Of Ingredients 16
Steps:
- Pecans: Combine sugar and cinnamon and set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Pour onto a foil lined tray. Cool completely. Can be stored in air-tight container for up to two weeks. Vinaigrette: Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives and season with pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon Dusted Pecans. Reserve remaining vinaigrette for another meal.
FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA
Steps:
- Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
- Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
GREENS AND RED ONION SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pull off and discard any tough stems of the watercress. Rinse the watercress and pat dry, then put it in a mixing bowl or salad bowl.
- Cut away and discard the core from the lettuces and trim off and discard any tough outer leaves. Break or cut the lettuces into bite-size pieces.Rinse and pat dry. There should be about 6 cups. Add this to the bowl.
- Trim off and discard the end of the endive. Cut the endive into bite-size pieces. There should be about 1 cup. Add this to the bowl.
- Cut the onion into 1/4-inch cubes. There should be about 1 cup. Add this to the bowl.
- Put the mustard in a small mixing bowl and add the vinegar. Start beating while adding the oil. Add salt and pepper.
- Pour the vinaigrette over the greens and toss to blend.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 264 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
Provided by Susie D
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4
GREEN BEANS WITH FETA
Give plain ol' green beans a wave of Mediterranean flavor with this Green Beans with Feta recipe. Green Beans with Feta is quick to make and quick to disappear off the dinner plate. Add some red onions along with the feta cheese to give this dish an additional pop of flavor and color.
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 9 servings, about 3/4 cup each.
Number Of Ingredients 4
Steps:
- Toss beans and onions with dressing in large skillet; cover.
- Cook on medium heat 10 to 12 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat.
- Stir in cheese.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
GREENS WITH FETA AND RED ONIONS
Make and share this Greens With Feta and Red Onions recipe from Food.com.
Provided by Lori Mama
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place greens in large bowl.
- Combine rest of ingredients in a container with tight fitting lid.
- Shake to combine.
- Pour dressing over greens and toss well.
- Divide salad between 4 chilled plates.
- Evenly divide onions and Feta over the lettuce.
- Serve.
Nutrition Facts : Calories 220.2, Fat 18.3, SaturatedFat 7, Cholesterol 33.4, Sodium 735.9, Carbohydrate 8.3, Fiber 1.4, Sugar 5.5, Protein 6.7
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