foodandspice.blogspot.com

1 lb beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese

1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 minced shallots
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

carolinaliving.com

For the vinaigrette:

3 T olive oil
3 T white balsamic vinegar
Juice and grated peel of 1 medium lemon

1 t honey
1/4 t sea salt (taste and add more, if preferred)

A few fresh grinds of black pepper

Combine all ingredients in a small jar and shake. Makes enough for two recipes.

For the salad:

1/2 cup uncooked quinoa (wash first, then cook like rice – in 1 cup of salted, boiling water)

1 cup cooked garbanzo beans

4 cups loosely packed mustard greens, torn into bite-sized pieces

5-10 kalamata olives
3 pepperoncini, cut into slices

1 scallion, chopped
Chunks of feta cheese

In a large salad bowl, combine cooked quinoa, garbanzo beans and half of lemon vinaigrette. Add remaining ingredients and toss.

From www.carolinaliving.com.

rachaelraymag.com

2-4 ears corn, husked

Crumbled feta cheese

Pepper

Preheat a grill or grill pan to medium-high. Grill the corn on all sides until bright yellow and slightly charred, about 8 minutes. Let cool slightly. Rub 2 tablespoons feta onto each ear of corn, then season generously with pepper. From www.rachaelraymag.com, by David Tamarkin, April 2008.

2 pocket pitas, split open

8 oz sheep’s-milk feta cheese, coarsely chopped

1/4 cup plain whole-milk yogurt

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh parsley

4 radishes, quartered and thinly sliced

Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps. From www.marthastewart.com.

delish.com

1 pound zucchini, shredded

2 cups shredded cooked potato

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole-wheat breadcrumbs

1/2 cup crumbled reduced-fat feta cheese

2 tablespoons chopped fresh dill, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

1 cup low-fat plain yogurt

1/2 medium cucumber, peeled, seeded and shredded

1 tablespoon red-wine vinegar

Preheat oven to 450° F. Coat a baking sheet with cooking spray. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

From EatingWell, Aug/Sept 2006.

bonappetit.com

Bon Appétit | February 2011

by Myra Goodman and Sarah LaCasse

anutritionisteats.com

1  cup  uncooked orzo (rice-shaped pasta)

1 1/3  cups  diced zucchini

1/3  cup  diced red onion

1/3  cup  minced fresh parsley

3  tablespoons  fresh lemon juice

1  tablespoon  minced fresh or 1 teaspoon dried basil

1  tablespoon  olive oil

2  teaspoons  minced fresh mint

1/2  teaspoon  salt

1/4  teaspoon  black pepper

1  cup  diced tomato

1/3  cup  (1 1/2 ounces) crumbled feta cheese

2  tablespoons  chopped pitted kalamata olives

Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.  From Cooking Light, March 2000.

recipebridge.com

1/3 cup crumbled feta cheese

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon freshly ground pepper

8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)

1 7-ounce can chickpeas, rinsed

1/2 cup chopped red bell pepper

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

From EatingWell, Sept/Oct 2007.

Image by http://tastefood.typepad.com

1 medium eggplant, (about 1 pound)

1 tablespoon olive oil, divided

1 7-ounce jar roasted red peppers, rinsed and chopped

Salt & freshly ground pepper, to taste

4 ounces feta cheese

2 teaspoons lemon juice

1 teaspoon dried oregano

Pinch of crushed red pepper

1 round loaf whole-wheat country bread, (about 9 inches across)

Preheat a grill or the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack. Brush 1/2 tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper. Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.

From EatingWell, May/June 1995.

Image by http://eatingetc.blogspot.com/2008_06_01_archive.html

1 bunch arugula, rinsed well, torn into bite-sized pieces

2 large peaches

¼ pound feta cheese

3 tablespoons walnut oil

2 tablespoons vinegar

Freshly milled black pepper to taste

1/4 cup walnut pieces

Wash and pit the peaches.  Cut into bite-sized pieces. Crumble the feta Toss over the spinach and arugula mixture.  Add the vinaigrette and give a couple of twists of the pepper mill and toss gently.   Sprinkle walnut pieces on top and serve. Add avocado for added deliciousness.