Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Greek Chopped Salad With Lemon Vinaigrette

Greek Chopped Salad With Lemon Vinaigrette

This salad can be made a few hours in advance and still keep its crunch, but hold off on adding the herbs until the last few minutes so they keep their color. Served alongside grilled chicken or shrimp or as a simple salad for lunch, I find myself craving this combination all day long.
Ingredients:
4 cups diced seedless cucumbers (about 2 English cucumbers or 3 to 4 Persian cucumbers)
3 cups halved cherry tomatoes
1 cup finely chopped red onion
Kosher salt
1 cup fresh herbs (such as parsley, dill, and/or mint)
2 tbsp red wine vinegar
¼ tsp Freshly ground black pepper
¼ cup extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
4 oz feta cheese, crumbled (about 1 cup), optional
Directions:
Put the cucumbers, tomatoes, and onion in a bowl along with a pinch of salt.  Chop the herbs coarsely and add to the bowl.

To make the vinaigrette, place the vinegar, 1 teaspoon of salt, and the pepper in a jar. Cap the jar and give it a good shake. Add the oil and give it another shake to combine.

Alternately, whisk the ingredients together in a bowl.

To finish the salad, add the vinaigrette to the bowl and stir. Taste, adding lemon juice if desired and more seasoning if needed. Sprinkle the cheese over the top or serve on the side.

Asparagus Tart With Whipped Feta And Poached Eggs

Asparagus Tart With Whipped 

Feta And Poached Eggs:

Ingredients:

For the Tart:

1 sheet puff pastry

8 large stalks asparagus

1 prosciutto slice, thinly sliced

2 eggs

1 tablespoon pesto

Salt, to taste

Olive oil, for drizzling

For the Whipped Feta:

8 ounces feta cheese

1/4 cup whipped cream cheese

Directions

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.

Trim the woody ends from the asparagus spears. Place them on the puff pastry sheet, arranging them evenly lengthwise. Leave a border around the edges.

Drizzle olive oil over the asparagus and season with a pinch of salt.

Bake the puff pastry and asparagus in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the asparagus is tender. Keep an eye on it to prevent burning.

While the tart is baking, prepare the whipped feta. In a food processor, combine the feta cheese and whipped cream cheese. Blend until smooth and creamy. You can adjust the consistency by adding more whipped cream cheese if needed. Set aside.

In a small saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the tart is baked, remove it from the oven and let it cool slightly. Spread pesto over the tart.

To assemble, spread the whipped feta over the pesto layer. Lay the slices of prosciutto over the whipped feta.

Carefully transfer the poached eggs onto the tart.

Cut the tart into slices and serve immediately.

Enjoy your delicious asparagus tart with whipped feta and poached eggs!

Vegetarian Black Bean Sweet Potato Enchilidias

                                                          

Vegetarian Black Bean Sweet Potato Enchiladas

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients:
Filling
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper

Remaining Ingredients
2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro

Directions:

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Amazing Spanikopita

Amazing Spanakopita

Experience the richness of Greek cuisine with this ultimate Spanakopita recipe. A perfect blend of crispy phyllo dough, earthy spinach, and tangy feta cheese, this dish promises a burst of flavor in every bite.
Prep Time: 45 mins. Total time 1 hr. 30 mins.

Utensils required:
Large sauté pan, Mixing bowls, Pastry brush, 9x13-inch baking dish
Sharp knife,  Measuring cups and spoons

Ingredients
1 lb fresh spinach leaves
1 cup crumbled feta cheese
1/2 cup olive oil
1/4 cup chopped fresh dill
1/4 teaspoon nutmeg
Salt and pepper to taste
16 sheets phyllo dough thawed
Additional olive oil for brushing

Directions:
Prepare the Spinach:
Preheat a large sauté pan over medium heat. Add spinach and cook until wilted. Drain excess water and set aside.

Make the Filling:
In a mixing bowl, combine wilted spinach, feta cheese, dill, nutmeg, salt, and pepper. Mix well.

Preheat the Oven:
Preheat your oven to 350°F (175°C).

Assemble:
Brush a 9x13-inch baking dish with olive oil.
Place a sheet of phyllo at the bottom of the dish, brush with olive oil. Repeat this step, layering and brushing each sheet, until you have 8 sheets layered.  Spread the spinach-feta mixture evenly over the phyllo.

Continue the layering process with the remaining 8 sheets of phyllo, brushing each with olive oil.

Bake:Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

Notes
Serving Suggestions:Cut into squares and serve hot.A side of Greek salad or tzatziki sauce complements the dish wonderfully.

Khachapuri

 

Khachapuri  Geogian Church Bread

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling. Prep 1 hr. Bake 25 to 32 min. Yield: 4 Breads 
Ingredients
Dough
3 tablespoons (43g) unsalted butter
1 cup (227g) milk
1 1/2 teaspoons (6g) granulated sugar or 1 tablespoon (9g) non-  
   diastatic malt powder
1/2 teaspoon coriander
1 1/2 teaspoons (9g) salt
2 teaspoons instant yeast or active dry yeast
2 3/4 cups (330g) Unbleached Bread Flour

Filling

2 cups (227g) mozzarella cheese or Muenster cheese, shredded
1/2 cup (113g) ricotta cheese
1/2 cup (57g) crumbled feta cheese
1 large egg
2 tablespoons (14g) Unbleached Bread Flour
1/2 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs, cold from the refrigerator
4 teaspoons (19g) butter

Directions:

To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.

To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.

To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.

Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.

Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.

Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.

Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.  

Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.

Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).

Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Storage information: Store any leftover khachapuri, well wrapped, in the refrigerator for up to five days.

Tips from our Bakers

While there are many regional iterations, the Adjaruli khachapuri is probably the most familiar to Americans; this recipe has been tweaked somewhat to include readily available ingredients (see tip below). Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Kofta Flatbread Pizza

Kofta Flatbread Pizza

Ingredients:
Flatbread toasted with garlic oil
Roasted red pepper yogurt sauce
Diced roasted red peppers
*kofte Turkish meatballs,  Recipe follows
Thinly sliced red onions
Feta cheese crumbles

Shredded fontina cheese
Parsley
Baked and topped with wilted arugula

Olive oil drizzle

Kofta Turkish Meatballs.

A mix of ground pork and ground beef.
Onion
Garlic
One slice of bread
Spices: Oregano, cumin, kosher salt, ground cinnamon, and coriander.
None of the ingredients in these kofta meatballs are complicated. The bread and most of the spices you probably already have on hand.

• 
  
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.

Spicy Sausage, Pepper, And Feta Cakes With Maple-Mustard Cream

Spicy Sausage, Pepper & Feta Cakes 

With Maple-Mustard Cream

Hot sausage and mustard never looked so good! Cute Spicy Sausage, Pepper & Feta Cakes can be made ahead, and the Maple-Mustard Cream dip just needs a stir!  Great Breakfast Treat!

These three-bite cuties let the spicy sausage and creamy feta flavours shine through. Smoked paprika in the batter assures a hot, tingling vibe. They’re good keepers too, so make ahead as you like. Dress up with a swirl of sour cream and sliced green onions, slivered red pepper or a hot pepper relish. For the dippers in your group, add our easy Maple-Mustard Cream (recipe follows).

Ingredients:
7 oz (200 g) hot Italian sausage, about 2 large sausages
Canola oil for skillet and frying
4 oz (115 g) Greek feta (see TIP)
1/2 cup (125 mL) finely chopped red pepper
1/4 cup (60 mL) thinly sliced green onion, green parts only
2 eggs
1/2 cup (125 mL) milk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) salt

Directions

Remove casings from sausages and place sausage meat in an oiled skillet. Flatten to about 1/4-inch (5-mm) thickness. Place over medium heat. Cook until no trace of pink remains about 2 minutes a side. You do not want to brown and toughen it. 

Remove to a chopping board. Finely chop into about 1/4-inch (5-mm) dice. It should measure about 1 cup (250 mL). Place in a large bowl.

Crumble the feta into pea-size pieces. It should measure about 1 cup (250 mL). Add to sausage, along with red pepper and onion, and toss to evenly distribute. 

In a medium-size bowl, whisk together eggs and milk. In another bowl, stir flour with paprika and salt. Gradually whisk flour mixture into egg mixture just until no large lumps remain. Pour over the sausage mixture and stir with a spatula until mixed. 

Generously oil a medium-size skillet and place it over medium heat. When hot, scoop up 1 rounded tbsp (25 mL) of batter. Drop into hot oil and gently spread to form a cake about 2 inches (5 cm) in diameter. Don’t flatten. Repeat with 3 more cakes. Cook until underside is golden brown, 1 1/2 to 2 1/2 minutes a side. Turn using a firm spatula. Remove to a baking sheet or platter, and keep warm. Repeat with remaining batter, adding more oil to the pan when needed. Stir remaining batter from time to time.

Serve right away or refrigerate, covered, for up to 2 days. Serve at room temperature, or warm cold cakes in a 350°F (177°C) oven for 5 minutes.    Makes 24 mini cakes

Maple-Mustard Cream
Blend 1 tbsp (15 mL) Dijon mustard with 1 tbsp (15 mL) maple syrup or honey. Whisk in 1/2 cup (125 mL) sour cream. If making ahead, refrigerate, covered, for up to 2 days.

TIP Do not buy crumbled feta for this recipe. It’s best to purchase a piece of creamy Greek feta and crumble it yourself.

Asparagus and Lemon With Feta

Asparagus And Lemon With Feta  Baked Dish

This dish will have you thinking of Spring.

Ingredients:
A bunch of asparagus
Flaky salt, such as Maldon 
A block of your favorite feta
Lemon
Olive oil
Honey
Black pepper
Fresh mint leaves to garnish

Directions:
Cut off the thick woody asparagus stems and, if necessary, peel if thick-skinned. Sprinkle olive oil on the bottom of the oven pan and roll the asparagus in the oil. Sprinkle with flake salt.

Put a block of feta on top of the asparagus and whisk on the olive oil. Garnish with lemon slices. Squeeze lemon juice on top. Finish with honey and black pepper.

Bake at 200 C / 400 F for 15 minutes. Raise the temperature to 225 C / 440 F and bake for another 10 minutes. Garnish with fresh mint leaves.

Not a fan of asparagus? You could try using other spring vegetables such as peas, baby artichokes, fava beans, morel mushrooms, fennel or new potatoes (any would work deliciously with this style of baked dish). Whether you use a single vegetable, or mix it up with a combo like favas, baby artichokes and morels, you will find the recipe endlessly adaptable.

As with the original baked feta dish, you can then add some cooked pasta and toss for a new take on a pasta primavera. Add some freshly chopped spring herbs like parsley, basil, chives, dill or chervil. Or you can toss it together, let cool to room temp and put on a bed of spring mix baby lettuces for a beautiful salad. Mix it up by tossing with cooked rice or other whole grains for a hearty bowl that can be either a plant-based entrée or a perfect accompaniment to any protein from fish to lamb. If you use baby new potatoes in this, you'll get a warm potato salad that will bring the perfect celebration of spring to your early season barbecues.

Once you master this insanely easy technique, your spring cooking will go next level. 

Couscous Sweet Potato Black Bean Salad

Couscous Sweet Potato Black Bean Salad

Ingredients:
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)

Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/2 cup olive oil
juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Directions:
Pulse all dressing ingredients in a food processor until smooth-ish.

Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Tik Tok Viral Pasta

Tik Tok Viral Pasta

How good? My roommate made a version of this recipe (with zucchini noodles in lieu of wheat pasta) a few days ago before I even knew I would be covering the topic and was utterly raving about how much she loved it. “It’s so easy even my 10-year-old nephew could make it,” she says. “I’ll definitely be making it again.”
Storage Notes: Leftovers can be refrigerated for up to 3 days.    (Aaron Hutcherson/The Washington Post) 

I made this recipe for my Sunday dinner by dividing the recipe into half.  I will have plenty leftover for another two more meals.  Serves 6 to 8.

Ingredients:
2 pints (17 1/2 ounces / 500 grams) cherry or grape  tomatoes

Pasta
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
1 block (7 ounces / 200 grams) Greek feta cheese
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving

Directions:

Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Spanakopita

                                                        Sitto's Spanakopita
Your brunch dish for a big gathering of family is here. Sitto’s recipe is ginormous, so I’ve cut it down a good bit and changed up her ratios some (a little more cheese plus cream cheese, a less spinach). You can double this recipe and use a sheet pan with the large-size phyllo dough (about 14”x18”) if you like. Make the spanakopita ahead and fully bake it, or leave it unbaked in the refrigerator for a day, and bake it when you’re ready. If you do bake it ahead, reheat it in the oven at 350°F. Sitto makes it clear with red ink: bake the pie before cutting it into squares! Makes 12 servings.

Ingredients
1 8 oz. box frozen chopped spinach, thawed
1/3 pound feta cheese, crumbled (buy a block and crumble it yourself)
1/2 pound small-curd cottage cheese
3 oz. cream cheese, room temperature
2 eggs, lightly whisked
4 scallions, finely chopped
1 teaspoons kosher salt
few grinds black pepper
2 tablespoons chopped fresh dill
1 cup clarified butter, melted
1 pound package frozen phyllo dough, 9”x14”, thawed to room temperature, unopened until just before using

Directions:
Heat the oven to 350°F.

Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, stir the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and stir to combine. Stir in the scallions, spinach, salt, pepper, and dill.

Remove the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into a 13” x 9” x 2”-inch glass or metal (not dark) pan. Cover the phyllo stack with a damp kitchen towel to keep it from drying out.

Brush the bottom of the pan with a bit of the clarified butter. Lay one sheet of phyllo in the bottom of the pan and dab it with the butter. Lay another sheet over this one and butter it, repeating this with 8 more sheets (or half of the phyllo stack).

Spread the filling over the phyllo, and layer the remaining phyllo sheets on top, brushing butter over each layer, including the top layer.

Bake the pie for 30 to 40 minutes, or until golden. Cool for about 10 minutes.Use a sharp knife to cut the pie into squares, and serve warm.

Feta And Spinach Stuffed Chicken Breast

Feta and Spinach Stuffed Chicken Breast

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil

How to Make It

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Shakshuka With Artichokes ad Dill

Shakshuka With Artichokes and Dill

Serves 4 to 6.
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 cup chopped artichoke hearts (frozen and thawed)
1 tsp. sweet paprika
1/8 tsp. cayenne, or to taste
1-28-oz. can whole plum tomatoes with juices, coarsely chopped
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
1 T. chopped fresh dill
5 oz. sheep's milk feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro for serving
Hot sauce for serving




1. Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook over medium-low heat until very soft, about 15 minutes. Add garlic and artichokes; cook until tender, 5 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

2. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in dill and crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

3. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Watermelon And Sweet Onion Salad With Fresh Mint And Feta

Watermelon And Sweet Onion 

Salad With Fresh Mint And Feta

Ingredients:
1 small red onion, thinly sliced into rings 
1/4 cup red wine vinegar, divided use 
1/4 cup extra-virgin olive oil

1 T. chopped fresh mint leaves
Salt and pepper to taste
2 oz. sheep’s milk feta cheese, crumbled 
2 1/2 lb. seedless watermelon

Serves 6.

Directions:

1. Place sliced onions in a bowl of cold water and stir in 2 T. vinegar. Let stand for 30 minutes; drain well.

2. Whisk remaining 2 T. vinegar with olive oil. Stir in mint and season to taste with salt and pepper; set aside.

3. Peel watermelon and cut flesh into bite-size pieces. Place in a large bowl and toss with drained onions and feta cheese. When ready to serve, toss with dressing, tossing gently to coat well.