A little leftover whipped Feta cheese and about a cup of leftover roasted tomatoes with juice intact, when whirred together makes a great salad dressing …
Ah, on the surface it looks just like your average ordinary quiche, but lurking beneath the eggs, and the spinach and the feta and onions is no ordinary crust! It’s super crust! Made with sweet potatoes, because as our dietician friends remind us every day, carbs will kill ya…
Take your trusty knife and slice your sweet potato thinny, thin, thin. I could have used my mandoline, but sometimes you just want to make sure you have all your fingertips intact for the holiday… layer the slices in an outward spiral and make sure you spiral all the way out and up the edge of the pan. Bigger slices work best. Make sure to overlap, they will shrink as they cook.
Lightly saute up some spinach
Beat some eggs and whip in some cream, maybe about a 1/4 cup. Salt ( lightly) and pepper…to taste
Layer the cooked spinach with sliced spring onions and crumbled feta cheese. Pour in the beaten eggs.
Bake at 350° for about 35 minutes and then check every 5 minutes to make sure the quiche is cooked all the way through. Let stand 10 minutes before slicing!
Totally obsessed with a recipe for whole roasted cauliflower that is “treated like a steak”…yeah, not so much. But it was delish, it’s just better to not go into these experiments with a high level of expectations.
*Note: the original recipe called for a 325 oven. Not hot enough, could have a birthday while you waited for roasted status at that temp.
Surprisingly tasty and very filling!
I started by charring the heck out of these teenage size eggplants, because they weren’t quite baby size. While the grill was going we also did some long slices of zucchini and some baby sweet peppers.
I peeled the blisters off the peppers and added some olive oil, smoked paprika, and about a quarter cup of hot vegetable broth and whazzed it up with the stick blender. Just a few seconds yields a sweet, smoky sauce. Add sautéed spinach, some oily black olives, capers for garnish, some feta cheese and a little squeeze of lemon to brighten everything up!
I found this great meal replacement salad via Martha Stewart last week and tossed it up for meatless Monday. Baby romaine, cukes, red onion, orange pepper, yellow tomatoes, lime, pomegranate seeds, sesame seeds, chopped parsley, capers, feta cheese …
Let’s look again…
Especially when you take a nice fresh flatbread…
First you start with these, Shishito peppers, which until this year, I had never even heard of. But then I had them like twice in 3 weeks and THEN I found them in Trader Joe’s!
(Do you think I spend a lot of time in Trader Joe’s? It’s a streaky thing with me…if’ I’m around one, I’ll drop in because you never know what you might find…like Shishito peppers…)
Anyway, I tossed these beauties with olive oil and blistered them on the grill. ( I forgot the photographic evidence, you’ll have to trust me)
Then I used the mandoline to cut some thinny, thin, thin pieces of watermelon…
I took the rind off carefully and then added the watermelon and blistered peppers (remember to remove seeds after cooking the pepper) to (sigh) arugula again. I added some feta, and a homemade vinaigrette with lime and honey. The original for this recipe that I had at a business dinner last month had no cheese but featured a yuzu dressing. Yuzu I have not found yet…but there’s the rest of the summer to find it!
So for a couple or five years now, many restaurants have featured a feta and watermelon salad combo during the summer. And for the same amount of time, I have ignored what could only be a tasty combo. I was so tardy to this party!
I finally decided to make this for supper last night. I wanted to have some greens, so I tossed some arugula with olive oil and salt and pepper.
Then I just squiggled some balsamic glaze on top! A cool, crisp, sweet and salty option for hot summer dining. Don’t miss out!
Let me be clear that the only reason I called these Greek is that I put Feta cheese in them!
Boiled creamer potatoes tossed with olive oil, arugula, salt, pepper, lemon juice and crumbled feta that I put in marinade last week. I also chopped up the guindilla peppers and added those to the mix. They taste like Italian pepperoncini and look like this…
I get mine at Trader Joe’s…
Anyway, they were delish and the leftovers are great if you pan fry them!
For spring….seriously struggling with cold and snow so I decided to make one of my favorite summer appys.
Marinated feta can be served hot or baked. I started yesterday by slicing a plain old block of grocery store feta and slice it up…
Top as you see with fresh ground red pepper flakes and ground black pepper. Let it “cook” in a covered dish in the fridge for a day or so. You can then wrap it all up in tinfoil and bake it for about 20 minutes in a 350 oven. Terrific on fresh bread, lavash, or in a salad even! Enjoy! And if you are paying attention, Mother Nature, we are ready for Spring!