LIFESTYLE

Feta makes it Betta

December 20, 2015

Feta cheese is the heart and soul of Greek any cuisine. It is minimally processed and a great source of protein for vegetarians. Not to mention, it adds a very unique, creamy flavor that also satisfies salt cravings. Today, I played around with two recipes using one block of goat’s feta that I sought out at Silverlake Farmer’s Market from Aris Natural Foods. If you are visiting a Los Angeles area farmers market, make sure to visit Ari’s stand because they make the best Greek cheeses and yogurts!

Israeli Couscous and Spinach Salad with Golden Beets and Feta
(modified from BA)

  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil; more for drizzling
  • 2 tablespoons white wine vinegar
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon finely grated orange zest
  • Kosher salt, freshly ground pepper
  • 1 bunch fresh spinach, ends trimmed off
  • 1/4 cup minced shallots
  • 3 medium golden beets (about 1 bunch), trimmed
  • 1 1/4 cups Israeli couscous
  • 4 ounces feta, crumbled

Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add spinach and shallots; mix until completely coated. Cover and chill.

Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil and salt. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces.

Heat 2 tablespoons oil in saucepan and add couscous. Cook until light golden brown and then 1 3/4 cup hot water. Simmer for about 15 minutes or until all liquid is absorbed and let cool.

Add beets, couscous, and feta to spinach and mix together. 

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Artichoke and Feta Tart

  • 1/3 cup heavy cream
  • 4 ounces feta
  • Kosher salt, freshly ground pepper
  • 2 sheets frozen puff pastry, thawed
  • 8 oz frozen artichokes
  • 2 tablespoons olive oil
  • 1 large egg, beaten 

Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.

Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture; drizzle with oil. Brush pastry border with egg.

Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375 and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

 

 

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