Strawberry Bruschetta

Fresh, sliced strawberries
6 oz crumbled feta
2 oz room temp cream cheese
lemon juice, 2 tsp
olive oil, 2 tsp
balsamic reduction (make your own or available at Trader Joe's)
fresh basil
rustic Italian baguette, sliced diagonally

Slice baguette.  Mix feta, cream cheese, lemon juice and olive oil (lemon juice and olive oil to taste and to make a spreadable mixture).  Spread cheese mixture onto baguette; top with sliced strawberries.  Drizzle balsamic reduction over the baguettes; top with sliced basil.

Whipped Feta and Tomato Crostini

• 6 ounces good feta, crumbled
• 2 ounces cream cheese, room temperature
• 2/3 cup good olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 2 tablespoons red wine vinegar
• 2 lbs ripe heirloom tomatoes or cherry tomatoes, 1/2 inch diced
• 3 tablespoons julienned fresh basil, plus extra for serving
• 20-25 (1/2 inch thick) diagonal baguette slices, toasted
• 2 tablespoons toasted pine nuts

Instructions

1. In a food processor place the feta and cream cheese and pulse until cheeses mixed well.
2. Add 1/3 cup olive oil, lemon juice and 1/2 teaspoon salt and 1/4 teaspoon pepper and blend until smooth.
3. Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl and let sit for 5 minutes.
4. Whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Add tomatoes and toss to coat.
6. Allow to marinate for 10 minutes.
7. Stir in basil and taste for seasoning.
8. Spread each slice of bread with a generous slather of whipped feta.
9. With a slotted spoon, place tomatoes on top.
10. Plate crostini on platter and scatter pine nuts and extra basil.

(Found this on Pinterest)

Grilled Corn with Chipotle Lime Butter

To make butter, mix together:

1 cup softened butter
1 chipotle in adobo sauce
juice of 1 lime, plus zest
pinch of salt

Spread over corn and top with feta, chopped cilantro and a squeeze of fresh lime.

Grilled Veggies

Zucchini
Yellow Squash
Crumbled Feta
Chopped Cilantro
Olive Oil

Slice zucchini and squash, then toss in olive oil.  Add a bit of S & P and grill til desired doneness.  Garnish with feta and cilantro.

Grilled Aparagus

AsparagusSalt & Pepper
Grilled Lemon
Crumbled Feta
Chopped Cilantro

Brush asparagus with olive oil and add a little salt & pepper.  Grill til desired doneness and top with feta and cilantro; squeeze grilled lemon over all.

Warm Olives with Feta

Mix of good olives (Green Italian and Kalamata), sliced
Roasted peppers, sliced and sauteed
Roasted garlic cloves
Chopped, fresh rosemary
Red pepper flakes to taste
Olive oil
Feta cheese, crumbled

Combine first 6 ingredients and top with Feta. Drizzle a bit more olive oil and rosemary over Feta and bake at 350 degrees for about 20 minutes. Serve with a good rustic Italian baguette, sliced.

Watermelon Salad

Cubed watermelon
Crumbled feta cheese
Fresh mint, julienned
Fresh lime juice

Combine all ingredients and enjoy!

Grilled Stuffed Jalapeno's

cream cheese
feta cheese
kalamata olives, chopped
sun-dried tomatoes, chopped
cilantro, chopped
jalapeno's, halved and seeded

Combine first 5 ingredients, to taste, and fill jalapeno's with the mixture. Grill til tender and enjoy!

Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded

1 can black beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

2 cloves garlic, minced

6-oz bag baby spinach

1 c chopped cilantro

4 tsp chili powder

1 tsp cumin

2 tsp hot sauce

2 tsp lime juice

salt, to taste

crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.

Grilled Peppers

3 bell peppers, quartered (I used some mini peppers from Costco, cut in half)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp brown sugar (I would not use this next time...balsamic is sweet enough)

1/2 c crumbled goat cheese (I used feta)

1/2 c loosely packed torn basil leaves

salt and freshly ground pepper to taste

Toss peppers with some olive oil and grill for about 5 minutes on each side or until tender; arrange , cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, brown sugar (optional); drizzle over peppers. Sprinkle with goat cheese (or feta) , basil, salt and pepper.

A great addition to this wonderful bit of yummmm is grilled, sliced yukon gold potatoes. Slice, toss with olive oil, salt and pepper, and grill til tender. Oh yeah...beautiful AND good!! Serve with a garlic aoli for your "dipping pleasure".

Mexicali Rice Saute'

1 c brown rice, uncooked (could use quinoa or couscous)

1 Tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 1/2 tsp cumin

1/2 tsp dry oregano

1-2 tsp chili powder (I used 2)

dash (or 3-4!!) hot sauce

chopped red pepper (can use a combination of any color)

1 15-ounce can black beans, drained

1 14.5-ounce can diced tomatoes

juice of 1 lime

salt and pepper to taste

6-8 ounces baby spinach, roughly chopped

1 bunch cilantro, chopped
1/3 c feta cheese (could use cheddar...but really, WHY??!!)

Cook rice according to package instructions. Heat oil in saute' pan; add onion, garlic, cumin, oregano, chili powder, hot sauce and red pepper; saute' about 10 minutes. Remove from heat and add black beans, tomatoes, juice of 1 lime, cilantro and spinach. Stir to wilt spinach and cilantro a bit; add rice and feta cheese.

Oh yeah...to all you vegetarians out there...THAT'S what I'm talkin' about!! Soooo good. If you ABSOLUTELY NEED some sort of "meat" in your meal....just add a sliced chicken breast to this. But then, hey, grill it, diagonally slice it and MAKE IT BEAUTIFUL!!

Greek Bruschetta

Chopped sun-dried tomatoes (oil packed)
Chopped scallions (green onions)
Feta cheese, crumbled
Garlic clove, minced finely
Balsamic vinegar
Rustic Italian baguette, sliced

Combine sun-dried tomatoes, scallions, feta and garlic. Add a little balsamic vinegar and a little of the sun-dried tomato oil and place onto baguette slices. Enjoy!

Greek Hummus Dip

Hummus (I buy the Traditional Meza Hummus from Costco)
Chopped cucumbers
Chopped red onion
Chopped, seeded tomatoes
Crumbled feta
Chopped kalamata olives
Rosemary to garnish

Layer ingredients and serve with chips (tortilla, pita), crackers or flatbread.

Tomato and Asparagus Salad

4 pints cherry tomatoes
asparagus (or green beans), grilled or steamed
extra virgin olive oil
sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, thinly sliced
1 serrano chili, thinly sliced
1/2 bunch chopped cilantro, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled


Combine all ingredients and transfer to a beautiful platter. Garnish with cilantro.

Yields: 8 sevings

Mediterranean Orzo

One pound orzo, uncooked
2 Tbsp olive oil
2 cloves minced garlic
1/2 c sun-dried tomatotes, drained and coarsely chopped
1 each yellow, green and red pepper, chopped
1/2 c kalamata olives
1 tsp oregano
1/2 tsp black pepper
1/4 c chopped flat-leaf parsley
1/4 c red wine vinegar + 1/4 c balsamic vinegar
4 ounces feta cheese, crumbled
salt and pepper to taste

Cook orzo according to pkg directions. Meanwhile, heat oil in skillet. Add garlic, sun-dried tomatoes and peppers. Saute until soft. Toss together hot orzo, cooked vegies, olives, seasonings, parsley, red wine vinegar and feta cheese

Yields: 8 servings

Amazing Grilled Asparagus

1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 tsp finely chopped shallots
2 pounds asparagus
3/4 to 1 pound grape (or cherry) tomatoes, halved
4 ounces feta cheese, crumbled

In small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stir in shallots. Cover and set aside until ready to use.

Grill asparagus (or steam) until tender. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta. Drizzle with half of the dressing. Serve remaining dressing on the side.

This may be served warm, room temperature or chilled.

Yields: 8 servings

Orzo with Roasted Vegetables

1 eggplant, peeled and 3/4-inch diced
1 each red, yellow and orange bell pepper, 1-inch diced
1 red onion, 1-inch diced
3-4 garlic cloves, minced
1/3 c olive oil
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1 box orzo pasta
4 scallions, minced (white and green parts)
1/4 c toasted pine nuts
3/4 pound feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, julienned

FOR THE DRESSING:
1/3 c freshly squeezed lemon juice ( about 2 lemons)
1/3 c olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 425 degrees. Toss eggplant, peppers, onion and garlic with olive oil, salt and pepper on a couple of large sheet pans. Roast for 40 minutes, turning once.

Meanwhile, cook orzo in boiling, salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl. Add roasted vegies to the pasta, scraping all the liquid and seasonings from the pan into the pasta bowl.

For the dressing, combine lemon juice, olive oil, salt and pepper and pour over the pasta and vegies. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

Yields: 8 servings

Tomato Feta Salad

2 pints cherry tomatoes, red or mixed colors
1/4 c diced red onion
2 Tbsp white wine vinegar or champagne vinegar
3 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh flat-leaf parsley
3/4 lb feta

Cut tomatoes in half and place in large bowl. Add onion, vinegar, oil, salt, pepper, basil and parsley and toss well. Dice feta into 1/2" to 3/4" cubes. Gently fold in and serve at room temperature. Serves 6.

Chicken and Feta Tabbouleh

3/4 c uncooked bulgur (could use couscous, quinoa or your favorite pasta)
1 c boiling water
2 c chopped, cooked chicken breast (or rotisserie chicken)
1 c chopped tomato
1 c chopped cucumber
3/4 c chopped parsley
1/2 c crumbled feta
1/3 c finely chopped green onions
1/4 c chopped fresh mint
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1-2 minced garlic cloves
1/4 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper

Place bulgur in medium bowl; cover with 1 c boiling water. Let stand 15 minutes or until liquid is absorbed. Combine chicken and remaining ingredients in large bowl. Add bulgur to chicken mixture; toss to combine.

Yield: 4 servings (serving size 1 1/2 cups)