Whipped Feta And Pomegranate Dip

Whipped Feta And Pomegranate Dip

Creamy whipped feta served on crunchy chicory leaves.

Ingredients:

100g strained Greek Yogurt
200g Feta
60g walnuts, roughly chopped
1 tablespoons honey
1/4 teaspoon salt flakes
2 cups red chicory
Seeds of extra large pomegranate
1 1/4 small mint leaves picked

Directions:

Pulse the yogurt and cheese in a food processor until smooth.  Cover and chill until needed.

Line  baking tray with parchment paper.  Heat a large non-stick frying pan over a medium heat.  Add the walnuts and toast for 2 to 3 minutes.   until fragrant.  Stir in the honey and salt, then cook for another 1 to 2 minutes until evenly coated.  Tip onto the lined tray and quickly separate in small clusters.  Leave to cool for at least 30 minutes.

Trim the bases of the chicory and separate the leaves.  Put the whipped feta in a serving bowl and scatter over the nut clusters, pomegranate seeds and mint leaves.  Serve with the chickory for scooping.

Sunrise Lentil Soup With Lemon And Dill ~ Rancho Gordo

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

Black Caviar Lentils, Walnut and Beet Salad. ~ Rancho Gordo

 

Black Caviar Lentils, Walnut, and Beet Salad

This generous salad would be perfect for a potluck or a laid-back dinner with friends. According to Rosie Kellett: "It’s one of those salads that is almost better the next day, once the dressing has really had a chance to coat the vegetables.  So fear not if you have leftovers, they are tomorrow’s lunch. "Rancho Gordo" is an online retailer as well as found in many grocery stores. Their products are heirloom and of the highest quality and a favorite of mine!

Ingredients:
1½ cups walnuts
¼ cup olive oil, plus extra for drizzling
sea salt
2¼ lbs cooked beets, roughly chopped
2 cups cooked Rancho Gordo Black Caviar Lentils
1 banana shallot, thinly sliced
5 oz feta, cubed
a bunch of flat-leaf parsley, roughly chopped
zest and juice of 2 lemons
1 tbsp white wine vinegar
black pepper
flatbreads (or sourdough), for serving
Directions:
Preheat the oven to 400°F.

Roast the walnuts in the oven until fragrant and starting to color, between 8 and 10 minutes. Drizzle with a little olive oil and sprinkle with a pinch of sea salt, then toss to combine. Set the walnuts to one side to cool.

1. In a large bowl, combine the beets, lentils, shallot, three-quarters of the feta, the parsley, lemon zest and juice, vinegar, and a good drizzle of the remaining olive oil. Toss until well combined.
2. 
   
3. Pile the mixture onto a large platter, scatter with the walnuts, crumble the rest of the feta over the top, and give it one last drizzle of olive oil and a good grind of black pepper.
4. 
   
5. Serve with warm flatbreads or toasted sourdough. 
6. Serves 4 as a main or 6 as a side

Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

                                                     

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6

Giant Black Bean Salad Recipe, Ayocote Bean.~ Rancho Gordo

Giant Black Bean Salad Recipe

Ingredients:
Dressing:

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil
Salad

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans,  Ayocote or Midnight Black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted

Directions:
Start by making the dressing. I use an immersion blender - but a blender or food processor will work just as well. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad.

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.

Sweet Potato Salad

Sweet Potato Salad

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.  Serves 4

Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper

Directions:

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes

A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.

Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.

Avocado – It adds creamy richness to this hearty sweet potato salad.

Pepitas – For crunch!

Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.

Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Veggie Burgers

Veggie Burger

Veggie burger essentials

Al dente beans: Choose beans that have a firm texture and cook them from scratch until they’re just al dente to solve the problem of a mushy texture. Try Negro, Bayo, or Ayocote Morado.

Sauteed veggies: Sauté the veggies beforehand to remove moisture and add depth of flavor.

Smoky flavor: Chipotle chiles or smoked paprika kicks the flavor up a notch.

Coarsely ground nuts: Make for a hearty bite.

Panko bread crumbs: Perfectly binds the ingredients together.

Crumbled salty cheese: Adds moisture and seasoning right into each patty.

Serves: 6   Time: 30 minutes (plus bean cooking and chilling)
Cookware: medium skillet, food processor, grill or large cast-iron skillet

Ingredients:
Patties
⅓ lb dried beans (makes ~2-⅓ cups cooked), flavored to your liking (see our cooking guide)
1-½ tbsp vegetable oil, plus more for cooking the patties
½ cup finely chopped onion (any color) or scallions
Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.
3 cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, or 1-½ tsp smoked paprika
¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.
½ cup finely crumbled feta or cotija cheese (optional)
2 tbsp mayonnaise (or substitute with vegan mayonnaise)
1 egg (or substitute with 1 tbsp ground flax mixed with 2-½ tbsp water)
¾ cup panko breadcrumbs
¾ teaspoon coarse salt
½ tsp freshly ground black pepper

Burger fixings
6 hearty hamburger buns
Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack
Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.
Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

Directions:
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Reduce the cooking time by 5 minutes (pressure cooker), 20 minutes (stove top) or 1 hour (slow cooker) so that the beans are nearly tender, but not quite cooked through. Once cooked, strain very well and allow to cool.

Sauté the veggies: Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese. Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

Mix everything together and chill: Add mayonnaise, egg, bread crumbs, salt, and pepper to the ingredients in the bowl. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

Cook the patties: For the grill: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they’re fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.

 

One Pan Feta Pasta With Cherry Tomatoes

Today marks the 15th Anniversary of Dine With Donna

having a total of 150,840 searches.

One Pan Feta Pasta With Cherry Tomatoes

Ingredients:
2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 ½ teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Directions
Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.


Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.


Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

Sweet Corn And Black Bean Tacos

Sweet Corn And Black Bean Tacos

These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).

Ingredients:
Corn and feta salad:
2 ears of corn, shucked (about 2 cups fresh corn 

   kernals).
¼ cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1  

    teaspoon zest and  2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
2 cans black black beans, rinsed and drained (or 3 

   cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
Everything else
10 small round corn tortillas (gluten free for gluten-

   free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde 

    and or hot sauce
Directions

To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. 

Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. 

Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.  Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. 

Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: 

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.

Make it Vegan or Dairy Free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.

Poblano Chili And Grilled Zucchini Quinoa Salad With Honey Mustard Dressing, Olives, Pine Nuts And Feta

Poblano Chili And Grilled Zucchini Quinoa 

Salad With Honey Mustard Dressing, 

Olives Pine Nuts And Feta

Serves 4.

Ingredients:

Quinoa:  

1 T. olive oil

1 tsp minced garlic

1 cup quinoa, rinsed well and drained

1 3/4 cups chicken broth or water

1/4 tsp. salt

Dressing:

1/4 cup white wine vinegar

1 T. honey

2 tsp. Dijon mustard

1/2 tsp. orange zest

1/2 cup extra-virgin olive oil

Salt and pepper to taste

                 

Salad:

1 large or 2 small poblano chili

2 medium zucchini

2 ears corn, husked

2 T. grapeseed or vegetable oil

1/2 cup quartered cherry tomatoes

1-4 oz. can sliced black olives

3 T. toasted pine nuts

3 T. chopped cilantro

1/2 crumbled sheep's milk feta cheese

Salt and pepper to taste

Directions:

1. Heat olive oil in a 2-quart saucepan over medium high heat.  Add garlic and cook 15 seconds; do not brown.  Add quinoa and toss for 1 minute.  Add broth or water and salt and bring to a boil, stirring until it boils.  Lower heat, cover and cook for 12 to 15 minutes or until all water is absorbed and quinoa has softened but not turned mushy.  Remove from heat, remove lid and let rest 2 minutes; fluff with a fork and cool while grilling vegetables.

2. For dressing, whisk all ingredients together tasting for salt and pepper.  Refrigerate until serving time and up to 2 days.

3. Preheat grill.  Cut open poblano chili and remove stem, seeds and membrane.  Cut zucchini lengthwise into 1/4-inch-thick slices.  Brush chili, zucchini and corn with oil and grill until tender.  Dice chili and zucchini and cut corn off cobs; toss with quinoa.  Add just enough dressing to coat salad well without making it soggy.  Toss in tomatoes, olives, pine nuts, cilantro and feta cheese.  Season to taste salad with salt and pepper.

Zucchine Feta Cakes with Yogurt Mint Sauce

Zucchini Feta Cakes With Yogurt Mint Sauce

Makes about 12.

Pancakes:
1 lb. zucchini, coarsely grated 4 oz. sheep’s milk feta cheese,
crumbled
3 T. chopped fresh dill
2 T. chopped fresh mint
2 T. chopped Italian parsley 1/2 tsp. salt
1/4 tsp. freshly ground pepper 1 cup flour
2 eggs, lightly beaten Vegetable oil for frying

Sauce:
1 cup Greek-Style yogurt
2 cloves garlic, minced
2 tsp. minced fresh mint or dill 1/2 tsp. salt
Garnish:
Tomato wedges for garnish Fresh mint sprigs for garnish

1. For Pancakes, combine grated zucchini, feta cheese, dill, mint, parsley, salt and pepper in a large bowl. Using a fork, stir in the eggs and flour. For sauce, combine all ingredients in a small bowl; cover and refrigerate until serving time.
2. Pour enough oil into a nonstick skillet to a depth of 1/8 inch. Heat oil over medium heat until very hot but not smoking. Drop rounded tablespoons of zucchini mixture into hot oil. Fry pancakes, flattening slightly, until golden, about 2 minutes on each side. Drain on a rack or paper towels. Serve arranged on a platter garnished with tomato wedges and fresh mint. Top each pancake with a bit of the yogurt sauce.

Chicken Breast With Figs and Feta

Chicken Breasts With Figs and Feta

Ingredients:
4 5- to 6-ounce boneless, skinless chicken breasts
Salt and pepper
2 teaspoons chopped fresh rosemary
2 garlic cloves, peeled and crushed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 ¼ teaspoons fresh thyme leaves
½ cup red wine
8 fresh figs, cut in small dice
1 tablespoon honey
Rosemary sprigs for garnish (optional)

Directions:One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick. Chicken breasts should be of uniform thickness.

Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil. Cover bowl and refrigerate for 30 minutes to an hour.

Place oven on lowest setting, around 200 degrees. Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes. Add remaining olive oil to pan and reduce heat to medium-high. Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down. Cook for 4 to 5 minutes on one side, until cooked halfway through.

Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts. Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast. Cook 4 to 5 minutes, until breasts are cooked through. Feta will warm but will not melt. Transfer to a baking sheet and keep in warm oven while you cook the figs.

Add wine to pan and scrape with a wooden spoon to deglaze the bottom. Boil wine until it has reduced by half, then add figs, honey and remaining thyme. Cook, stirring, until figs break down and begin to look jammy, about 3 minutes. Remove from heat.

Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.

Spanakopita (Greek Spinach Pie)

Most often Spanikopita is made in small appetizer sized triangles with phyllo dough.  This recipe is a less labor some edition and wonderful to use as a side dish or meatless entree.

Spanakopita (Greek Spinach Pie)

Ingredients

20 oz. curly leaf spinach, rinsed
1/4 cup water
12 oz. feta, crumbled into fine pieces
3/4 cup whole-milk Greek yogurt
4 medium scallions, sliced thin
2 large eggs, beaten
1/4 cup minced fresh mint leaves
2 tablespoons minced fresh dill
3 medium garlic cloves, minced
1 red onion chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
7 tablespoons unsalted butter, melted
1/2 lb. phyllo, thawed over night in the refrigerator
3/4 cup grated Pecorino Romano

***

Directions:

Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.

*

Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. 

*

Transfer the spinach to a large bowl. Add the remaining ingredients up to and including the cayenne pepper to the bowl and mix until thoroughly combined.

*

Preheat the oven to 425F. Grease a pie or cake pan with melted butter. Lay one phyllo sheet on the buttered pan, pressing the dough into the corners and letting the edges hang over the edge of the pan. Repeat with 9 more phyllo sheets, brushing each with butter until you have a total of 10 layers of phyllo.

*

Spread the spinach mixture evenly over the phyllo. Fold the edges of the bottom layer of phyllo over the filling. Add 6 more phyllo sheets to the top, brushing each with butter and sprinkling each with 2 tablespoons Pecorino cheese. Add 2 final phyllo sheets, brushing them with butter but not sprinkling with the Pecorino. Trim the edges, then use a spoon to neaten the edges of the pastry case.

*

Use a sharp knife to score the pie through the top 3 layers of phyllo into 8 even pieces of pie. Bake 20 to 25 minutes, or until the phyllo is golden and crisp. Let cool for at least 10 minutes before serving.

Lemon And Dill Salmon With Warm Orzo, Spinach, Tomato And Feta Salad

LEMON AND DILL SALMON WITH WARM ORZO, SPINACH,TOMATO AND FETA SALAD

This recipe was shared by my favorite instructor at Great News Cooking School, Phillis Carey.  Each week she chooses a recipe from one of the many classes she has taught.  She is our favorite instructor who teaches with such ease and wit.

*

Salmon:
4 large squares parchment paper 4 (6 oz.) 
   salmon fillets
Salt and pepper to taste
2 T. fresh lemon juice
2 T. dry white wine or vermouth
2 T. chopped fresh dill
3 T. unsalted butter, cut into 4 slices 
8 thin slices lemon

*

Salad:
1 1/2 cups orzo
2 T. red wine vinegar

Serves 4.

*

1 T. fresh lemon juice
3 T. finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper 
2 oz. fresh baby spinach

*

1 1/2 cups grape tomatoes, cut in half 
1/2 cup toasted pine nuts
2 T. chopped fresh dill
1 cup crumbled sheep’s milk feta cheese (4 oz.)
2 T. chopped fresh green onions for garnish

*

1. For the salmon, preheat oven to 425 degrees. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half to form triangles; open packets. Place a salmon fillet in the center at the fold. Season with salt and pepper and drizzle with lemon juice and wine. Sprinkle with dill and top with butter; lay 2 slices of lemon on top of each piece of salmon.

*

2. Fold parchment over fish and starting at one end, fold and roll edges of parchment to enclose filling, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on two baking sheet. Bake for 15 minutes. Remove from oven, and let stand 5 minutes. Cut open packets and transfer contents with a spatula to serving plates. (Salmon etc. can also be wrapped in foil and grilled.)

*

3. Meanwhile, make the orzo salad by bringing a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

*

4. In a large bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper. Toss in the spinach, tomatoes, pine nuts, and dill. Add the warm orzo and toss to wilt the spinach a bit. Season to taste with salt and pepper. Serve immediately or set aside at room temperature. Set salmon to the side of the orzo and sprinkle all with chopped green onions. 

Chicken Breasts Suffed With Feta, Spinach, Mushrooms, Basil And Sun Dried Tomatoes In Panko Crust

Chicken Breasts Stuffed With Feta, Spinach, Mushrooms, Basil, and Sun Dried Tomatoes 

In Panko Crust.

Ingredients:

Filling:

1 tablespoon olive oil

2 tablespoons minced shallots

1 clove garlic, minced

4 oz. crimini mushrooms, coarsely chopped

1/4 dry white wine or vermouth

1/2 (10 oz.) pkg. frozen chopped spinach, 

      thawed and squeezed dry

1/4 cup chopped drained oil packed sun 

     dried tomatoes

2 oz. sheep's milk feta cheese

2 tsp. minced fresh oregano

*

Chicken:

4 boneless skinless chicken breasts

salt and pepper to taste

2 eggs beaten with 1 tablespoon water

2 cups panko crumbs

1 1/2 tablespoon minced fresh Italian parsley

2 teaspoons minced fresh oregano

2 tablespoons unsalted butter

2 tablespoons olive oil

*

Directions:

For filling heat olive oil in a large skillet over medium heat.  Add shallots, garlic and mushrooms and cook until tender and most of the liquid has cooked away.  Add wine and stir to scrape up any browned bits from bottom of pan.  Remove to a bowl and cool completely.  Stir in spinach, sun dried tomatoes, feta and oregano.

*

Peheat oven to 400 degrees.  Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel and slicing to create about a 4 inch opening.  Season inside of pockets with salt and pepper to taste.  Stuff 1/4 of the filling into each chicken pocket, squeezing the edges together.

*

Whisk eggs and water in a shallow bowl or pie plate.  Combine panko, oregano and parsley in another shallow dish.  Dip chicken in egg mixture and then coat well with the bread crumb mixture.

*

Melt butter with olive oil in a large non-stick skillet over medium high heat.  Add chicken breasts and cook 2 minutes per side to brown-do not burn.  Transfer chicken to a greased rack set over a baking sheet.  Bake for 12 to 15 minutes or until chicken is cooked through.

Greek Rice Bake With Shrimp And Feta Crumb Topping

Greek Rice Bake With Shrimp  And Feta Crumb Topping

This Greek spin on the classic baked rice  casserole calls for shrimp, but chicken  can also be used. Cut three large bone- less chicken breasts into cubes and  brown first in oil in a hot skillet before  adding to cooked rice. If you plan on  doubling the recipe, use 2 1/2 cups rice  and only 4 1/2 cups  stock. Ingredients: 2 1/2 cups chicken or vegetable stock 1 bay leaf 1 1/4 cups long-grain white rice 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tsp dried oregano leaves 1/4 tsp red-pepper flakes, or to taste 2 large tomatoes, seeded and chopped 1 large red or green bell pepper 1 lb. large raw shrimp, peeled and    deveined with tails left on Feta Crumb Topping 3/4 cup soft fresh bread crumbs 3/4 cup crumbled feta 2 tbsp chopped fresh parsley Directions: Place stock and bay leaf in a medium  saucepan and bring to a boil. Add rice;  return to a boil. Reduce heat, cover and  simmer for 20 minutes or until rice is  just tender. Remove from heat and let  cool to room temperature. Remove  bay leaf. Heat oil in a large nonstick skillet over  medium heat. Cook onion, garlic,  oregano and hot-pepper flakes,  stirring, for 4 minutes or until softened. Add tomatoes and red pepper; cook for  3 minutes until softened. Stir in rice and  spread in a greased 10-cup shallow  casserole dish. If making ahead, cover  and refrigerate. Preheat oven to 375°F . Bury shrimp in rice. Combine bread  crumbs, feta and parsley in a bowl;  spread over rice. Bake in oven for 25  to 30 minutes until shrimp are pink  and topping is light golden. Serves 4

Greek Greens Pie

Meet Denise Roa the Executive Chef at Rancho La Peurta

Denise Roa gave a cooking class to begin our day, Saturday May 10.  The recipes were given to us which I will share with you.  The vegetables used at the Ranch kitchen are grown in the Organic Garden.

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Greek Greens Pie

Pastry:

2 cups unbleached all-purpose flour

1/4 cup cake flour

1/2 teaspoon salt

8 tablespoons cold unsalted butter

8 tablespoons cold vegetable shortening (earth Balance)

6 tablespoons ice water

1 1/2 teaspoons cider vinegar

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Greens:

1 bunch black kale

1 bunch mustard greens

1 bunch chard

1 bunch spinach

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1/4 cup extra virgin olive oil + more if needed

1/4 teaspoon dried red pepper flakes, optional

1 large leek, washed well, sliced thin

1 cup sliced scallions

3/4 cup grated Romano or Parmesan cheese

1 cup crumbled feta cheese

1/2 cup chopped fresh dill

1/2 cup chopped flat-leaf parsley

Salt

1 large egg + 1 egg white, lightly beaten

1 large egg yolk + 1 teaspoon water

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For The Pastry:

Measure both flours and salt into the bowl of a food processor fitted with a metal blade.  Pulse a few times to combine.  Cut both fats into 1/2 inch cubes and add to work bowl.  Pulse 4 times, one full second each.  Combine the ice water and vinegar.  Start pulsing very rapidly as you gradually add the liquid through the feed tube.

Pulse until dough forms large clumps but does not actually gather into a ball.  Remove dough from processor and place on lightly floured surface.  Divide in two, one piece slightly larger than the other, form each into a disk, enclose in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

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For the greens:  bring a large pot of unsalted water to a boil.  Remove stems from the greens and wash well.  Cut greens into largish pieces and keep each type separate.  Add the kale to the pot, cover, and cook 2 minutes.  Add the chard and cook 2 minutes.  Add the mustard greens and spinach, cover and cook 4 minutes.  Drain well and transfer greens to a large bowl of cold water.  When cool, drain, and squeeze as much water as you can from the greens. You should have 12 ounces of blanched greens.  Chop them fine.

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Heat olive oil in a large skillet over medium heat.  Add the red pepper flakes, if using, and the leek and scallions.  Cook, stirring occasionally, until vegetables are translucent, about 5 minutes.  Add the chopped greens, and cook, stirring for 5 minutes.  If vegetables seem dry and want to stick to the pan, add small amounts of water as needed.  Take the pan off the heat and cool completely.   Add the cheeses, dill, and parsley.  Taste carefully for salt and add if needed.  Stir in the eggs.  

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Adjust oven rack to the lowest position, set a heavy baking sheet on it, and preheat the oven to 450^ F degrees.

Roll the larger piece of chilled dough on a lightly floured surface to a 13 inch circle and fit into a glass 9" pie plate.  Trim excess pastry so it has a 1/2" overhang.  Fill the pastry with the greens.  Brush edge of pastry with ice water and cover with top crust.  Trim to match the bottom crust and press to seal.  Fold edge to make a rounded rim, flatten slightly, and score with back of knife.  Brush with egg yolk, make four slits in top of pie, and place pie in oven.

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Bake 20 minutes at 450 degrees.  Reduce the temperature to 400 degrees and bake 40 to 50 minutes more, until crust is nicely browned and pie is cooked through.

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Cool 10 to 15 minutes and cut into 16 wedges.  Serve with arugula salad dressed with shallot sherry vinaigrette.