Gemelli with Shrimp, Arugula and Feta Wednesday, Dec 25 2013 

3/4 pound gemelli or another short pasta
3 tablespoons olive oil
1 pound peeled and deveined medium shrimp
2 cloves garlic, chopped
kosher salt and black pepper
5 ounces arugula (about 6 cups)
1/3 cup sliced pepperoncini
4 ounces Feta, crumbled (about 1 cup)

Cook the pasta according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic, and ½ teaspoon each salt and pepper and cook, tossing occasionally, until the shrimp are opaque throughout, 2 to 3 minutes.

Add the shrimp and ½ cup of the cooking water to the pasta. Cook over medium heat, tossing, until the liquid is slightly thickened and coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce). Fold in the arugula and pepperoncini and sprinkle with the Feta.

Real Simple Magazine, March 2013, page 188


Roasted Salmon & Summer Vegetable Feta Farro Salad Thursday, Feb 7 2013 

Serves 4      Hands-on time 25 minutes      Total time 1 hour

1 cup farro
1 pint grape tomatoes
1 small head cauliflower, stemmed and cut into florets
2 medium yellow bell peppers, cut into ½-inch chunks
1 small red onion, halved and thinly sliced
4 cloves garlic, sliced
2 tsp mustard
3 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp fresh ground black pepper
2 heads kale (about 1½ lb), tough stems trimmed, leaves torn into 2-inch pieces, rinsed and dried
8 oz boneless, skinless wild salmon fillet
½ cup crumbled low-fat feta cheese

In a medium saucepot on medium—high heat, bring farro and 2 cups water to a boil. Reduce heat to medium-low and cover. Simmer until tender, about 20 to 25 minutes. Drain, then spread farro onto a baking sheet and let cool to room temperature.

Preheat oven to 375 degrees. In a 9 x 13-inch glass or ceramic baking dish, toss tomatoes, cauliflower, bell peppers, onion and garlic. In a small bowl, whisk mustard, vinegar, oil and black pepper. Drizzle mustard mixture over top of vegetables and toss to coat. Cover dish with foil and transfer to lowest oven rack, Roast for 15 minutes, then remove foil and roast for an additional 15 minutes, until vegetables are soft and tender yet slightly crunchy.

On a 9 x 13-inch baking sheet, spread out kale. In a separate small glass or ceramic baking dish,  place salmon. Bake kale and salmon on top oven rack for 15 minutes, until kale is crisp and salmon is cooked through. Remove from oven and break salmon into large flakes.

Add farro and leta to roasted tomato-cauliflower mixture and stir gently to combine farro with Juices from vegetables. Divide among wide, shallow bowls and top each with kale and salmon, dividing evenly.

Nutrients per serving (2 cups farro-vegetable mixture, 2 oz salmon, 1 cup kale) Calories 349, Total Fat 11g (Sat 2g, Mono 4g, Poly 2g), Omego-3s 1350mg, Omego-6s 850mg, Carbs 42g, Fiber 9g, Sugars 8g, Protein 25g, Sodium 409mg, Cholesterol 35mg

Clean Eating, August/September 2011, Page 58

Mediterranean Grilled Chicken with Tomato-Feta Salad Thursday, Jun 7 2012 

1 teaspoon grated lemon zest plus 3 tablespoons juice
3 garlic cloves, minced
1 tablespoon minced fresh oregano
Salt and pepper
4 tablespoons olive oil
1 lb. cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¼ cup thinly sliced red onion
¼ cup plain yogurt
1 ½ lbs. boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces

Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.

Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato salad.


Greek Meatballs with Herb and Lemon Orzo Wednesday, Jan 25 2012 

8 ounces orzo
Salt and Pepper
1 teaspoon grated lemon zest and 1 Tablespoon juice from 1 lemon
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh dill
2 garlic cloves, minced
2 Tablespons plus 1/4 cup olive oil
2 slices high-quality white sandwich bread, torn into pieces
1/3 cup plain yogurt
1 1/2 pounds 85% lean ground beef
1 small red onion, grated
1/2 cup crumbled feta cheese

Bring 3 quarts water to oil in large saucepan. Add orzo and 1 teaspoon salt to boiling water and cook over medium heat until just tender, aout 10 minutes. Drain and toss with lemon zest, juice, 1 Tablespoon mint, 1 Tablespoon dill, 1 clove garlic and 2 Tablespoons olive oil. Season with salt and pepper.

Meanwhile, mash bread with yogurt in bowl until smooth. Add beef, onion, remaining garlic, remaining mint, remaining dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Form mixture into 1 1/2 inch meatballs (you should have 24 in all).

Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minmutes. Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta cheese. Serve.

30-Minute Suppers, Spring 2011, Page 25


Greek Burgers Tuesday, Oct 11 2011 


1/3 cup Greek yogurt
1/4 cup chopped kalamata olives
2 garlic cloves, minced
1/4 cup chopped fresh mint
1 1/2 pounds ground lamb
2/3 cup crumbled feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns, halved
1 small tomato, cut into 1/4-inch slices
1 small red onion, peeled and sliced into 1/4-inch rings

Mix yogurt, olives, 1 clove garlic, and 2 tablespoons mint in small bowl. Set aside. Break lamb into small pieces in medium bowl. Add cheese, remaining garlic, remaining mint, salt, and pepper. Using fork, toss until ingredients are evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1-inch-thick patties.

Grill patties over hot fire until browned on both side and cooked to desired doneness, 4 to 6 minutes per side. Transfer burgers to plate and tent with foil. Grill cut sides of buns until toasted, about 2 minutes.

Arrange burgers on buns. Top burgers with dollop of yogurt sauce and tomato and onion slices. Place top of bun on burger. Serve.

30-Minute Suppers SUMMER 2011 Page 17

Greek Fish Florentine Thursday, Mar 10 2011 

Serves 2  Hands-on time: 8 minutes Total time: 22 minutes

2 5-oz basa or tilapia fillets
5 grape tomatoes, sliced
1 clove garlic, thinly sliced
1 tbsp chopped fresh Italian-leaf parsley
Juice 1/2 lemon
2 large shallots, diced
1 tbsp olive oil
8 oz baby spinach
1/4 cup low-fat feta cheese

ONE: Preheat oven to 350°F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lemon juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.

TWO: In a medium skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.

THREE: To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes.

Nutrients per serving (5 oz fillet, 2 1/2 tomatoes, 1/4 cup spinach feta mixture): Calories: 311, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 3 g, Omega-3s: 270 mg, Omega-6s: 910 mg, Carbs: 20 g, Fiber: 6 g, Sugars: 2g, Protein: 36 g, Sodium: 491 mg, Cholesterol: 75 mg

Clean Eating, January 2011

Quinoa Toss with Chickpeas and Herbs Tuesday, Mar 8 2011 

1 cup quinoa 
2 cups chicken broth or vegetable broth
2 ears fresh corn or 1 cup frozen corn, thawed 
1 15-oz. can chickpeas 
1/2 cup crumbled feta cheese 
1/4 cup finely chopped sweet onion
3 Tbsp. snipped fresh basil 
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/4 cup olive oil
2 Tbsp. lemon juice
1 cup diced, cooked beets
Romaine leaves

1. Rinse quinoa in fine mesh sieve under cold running water;drain. In sauce pan bring broth to boiling. Add quinoa. Return to boiling, reduce heat. Simmer, covered, 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.

2. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. For dressing, in bowl whisk together oil, lemon juice, 1/2 teaspoon each salt and pepper. Add to quinoa mixture; toss to coat.

3. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Stir in beets just before serving. Serve in bowls lined with romaine leaves.

Better Homes and Gardens, by Jessie Grearson, February 2010

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