Tag Archives: feta

Heirloom Tomato Salad

20 Sep

What a real tomato looks like!

In my container garden, I grow three kinds of tomatoes – Better Bush, Celebrity, and Pink Brandywine (an heirloom tomato). The large, oddly shaped tomatoes in the photo below are the heirloom tomatoes. My collection isn’t as pretty as the “field tomatoes” or the “tomatoes on the vine” you see at supermarkets, and they are not all nearly the same size, either. But looks are deceiving, because these taste so much better!

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Their flesh is sweet and dense. There are not nearly as many seeds as regular, store-bought tomatoes, so they are also not as drippy, with the juice that surrounds the seeds. These home-grown tomatoes are perfect for recipes like a tomato tart, where you don’t want the pastry to get all soggy. They are also perfect for this tomato salad, where you don’t want the tomatoes to drown in their own juice. I like to make this quick and easy salad to bring along on a picnic.

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Ingredients

  • 4 large heirloom tomatoes, chopped to ½-inch pieces
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar (I used a raspberry-flavoured one)
  • 1 handful of fresh basil leaves, chopped into thin strips
  • salt and pepper, to taste
  • 2 Tbsp feta cheese (optional)

Directions

Toss tomatoes in olive oil, balsamic vinegar, salt, and pepper. Sprinkle with basil. Top with feta, if desired.

Spinach and Broccoli Stuffed Chicken

2 Mar

Impress guests by whipping up this fancy-looking dish – just don’t tell them you did most of the prep work the day before!

spinach and feta stuffed chicken

Ingredients / Directions (serves 6)

Make Ahead
1. Start with 6 chicken breasts, pounded to about 1 cm thick. Store these in the fridge, layered between sheets of wax paper.

2. Finely chop and mix together:

  • 1/3 red onion
  • ½ head of garlic
  • 2-3 Serrano chili peppers

3. Add:

  • 1 box frozen chopped spinach, defrosted and excess liquid removed
  • handful of frozen broccoli florets, defrosted and diced
  • dash of salt, pepper
  • dash of basil

Store this veggie mixture in the fridge until needed.

Day Of
4. Preheat oven to 400°F

5. Add to veggie mixture, and combine well:

  • ½ to 1 cup feta or goat cheese
  • 1 – 2 cups nonfat plain Greek yogurt

6. Divide veggie and cheese mixture onto each chicken breast. Fold chicken over mixture.

7. Place chicken breasts on a lined baking sheet. Sprinkle with basil and crumbled cheese.

8. Bake approximately 30 minutes.

Cigar Burek

31 Mar

Watertown, Mass. has many great ethnic grocery stores, where you can stock up on eastern European foods. I picked up one package of filo wrappers, already cut into large triangles, for making cigar burek.

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Spinach feta cigar burek

1) Combine: 1 egg, 1 package defrosted chopped spinach (make sure to get all the water out), 1 tbsp dill, 150g feta, and 1/4 cup Parmesan cheese.

2) Spoon 1 – 1.5 tbsp of the mixture onto the end of the burek wrapper and roll towards the tip of the triangle.

3) Dip the end of the wrapper in water to moisten and seal the burek.

4) Fry in oil until golden brown.

Makes 18 cigar burek.

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