Peppers With Feta And Almonds Recipes

BABY BELL PEPPERS WITH FETA AND MINT

Baby Bell Peppers With Feta and Mint image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts image

Provided by Bon Appétit Test Kitchen

Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Steps:

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

COUSCOUS SALAD WITH ALMONDS AND FETA

Couscous Salad With Almonds and Feta image

This has been our favourite Recipe for Hot Weather so far this season. It makes a full meal, and contains a nice variety of textures and flavours. We enjoy it topped with ground fresh chili paste.

Provided by Elise and family

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup couscous
boiling water
1/2 cup parsley, chopped
1 green onion, diced
1 tomatoes, diced
1/2 red pepper, diced (or yellow or orange)
1/2 cup feta, crumbled
1/4 cup almonds, whole
3 tablespoons olive oil
salt and pepper, to taste
ground fresh chili paste, to taste

Steps:

Boil water.
Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have) and cover the bowl with a plate. Set aside for 8 minutes.
Chop parsley, green onion, tomato, and pepper.
When couscous is done (tender), scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
Add crumbled feta and whole almonds and stir to blend everything together.
Add olive oil and salt and pepper, and stir well once again.
Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!

Nutrition Facts : Calories 732.8, Fat 38.2, SaturatedFat 9.3, Cholesterol 33.4, Sodium 499.3, Carbohydrate 77.5, Fiber 8.4, Sugar 5.5, Protein 21.6

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Roasted Cauliflower With Feta, Almonds and Olives image

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

Steps:

Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Roasted Red Pepper, Almond, and Garlic Dip image

Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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