o package directions. Drain well and return to pot. Add 2
Cook couscous.
Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
Toss to combine.
Season with salt and pepper.
Serve warm or chilled.
hop parsley, onion and garlic.
Saute garlic and onion in 1
Preheat oven to 450 degrees F (230 degrees C).
Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.
Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.
Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.
Cube the neck fillet and place on the base of
our fingers to encourage tenderness and to jump start the marinading
Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkle with feta cheese and mint.
In a small whisk the oil and lemon juice with the salt and pepper to make a vinaigrette made with lemon juice. Pour over the salad and toss thoroughly. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.
or pasta, then follow package instructions and check for doneness (since recipes always
al dante; Drain and run pasta under cold water.
Drizzle
Cook pasta, drain well, and keep warm.
Saute shrimp in butter (oil) until pink, cooked through.
Add scallions, half of the chives and parsley.
Stir in feta cheese and season with pepper.
Place pasta in a serving bowl and top with shrimp/feta sauce.
Garnish with remaining chives.
Serves 4.
1/2 cup Parmesan, Feta, basil and garlic to bowl.
Season
ackage directions.
Drain well and return orzo to same pot
p the Feta cheese into 1/2 inch dice and put aside.
ven to 400. crumble the feta cheese and mix in the parsley, stir
d in the chopped onion and cook for about 5 minutes
Cook pasta according to package directions.
Meanwhile, combine tomato, basil, olive oil, garlic, salt, and pepper in mixing bowl.
Drain pasta and place in large serving bowl. Top with tomato mixture, sprinkle with feta cheese and olives. Serve.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
mall saucepan, add the quinoa and 1 cup of water. Bring
Mix the mayonnaise with 3 tbsp of lemon juice, the lemon peel, honey and the herbs. Season to taste.
Place the red cabbage, cucumber and olives in a large bowl. Add 1/2 of the dressing; toss to coat. Top with the feta cheese. Garnish with the reserved oregano and serve with the remaining dressing on the side.