00b0F. Line 2 baking trays with parchment paper.
Divide beets
00b0F. Line a baking tray with parchment paper.
Combine ground
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
Arrange tomato slices on a serving plate.
Sprinkle with feta cheese and drizzle with vinegar; sprinkle with basil and pepper.
Tip: for a change of pace, try crumbled blue cheese or shredded mozzarella instead of feta.
Brush figs with olive oil and grill them cut-side down over hot coals for about four minutes.
Lay each fig on a fresh basil serve them topped with feta cheese.
br>Wipe the fish fillets with a damp cloth.
Heat
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.
ver white rice and garnish with feta cheese and black olives if desired
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
Preheat the oven to 355\u00b0F (180\u00b0C).
Layer the eggplant in the bottom of a baking dish.
Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355\u00b0F (180\u00b0C) for 45 minutes.
Serve hot, warm, or at room temperature.
Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
Whisk together the vinegar, olive oil, garlic, salt and pepper.
Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
nd check for doneness (since recipes always take me a little
he flour into a bowl with a pinch of sugar and
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.
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.
Sprinkle the feta cheese over the pasta, then drizzle with the remaining olive
ressing over patties then top with feta cheese and top burger buns. Serve
n the chopped feta cheese and rosemary and season with freshly ground black
Heat oil in a small saucepan to 375 degrees F (190 degrees C).
Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
To make the dressing: combine oil, vinegar, honey mustard and black pepper to taste; whisk until smooth.
Add in the green onions and mix to combine.
Chill until ready to use.
To serve: stack the tomato slices, then top with feta cheese.
Shake the dressing and drizzle amount desired over the tomatoes (and the cucumbers if desired).
*NOTE* if desired stack tomatoes, then feta cheese in the middle, then top with more tomato slices, making certain to finish with feta cheese on top.
o mixture with wine and bay leaf.
Crumble Feta cheese and reserve