Tag Archives: feta

Lemon Feta Chicken with Oregano

24 Feb

this was a really good chicken dish!  quick to prepare and stick in the oven.   served it with roasted broccoli and couscous. YUM


Lemon Feta Chicken with Oregano
adapted from Skinnytaste.com


  • 2-3 lb boneless skinless chicken breasts
  • kosher salt and fresh ground pepper
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • juice of 1 lemon
  • 1/3 cup feta cheese, crumbled


Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken reaches 165. When chicken is cooked through, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

Roasted Eggplant with Spinach, Quinoa, and Feta

26 Dec

being not so huge fans of eggplant, but getting them in our veggie box – this actually came out really good! do not forget the feta!


Roasted Eggplant with Spinach, Quinoa, and Feta
adapted from juliasalbum


1 large eggplant, cut into 1 inch cubes
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
2 cloves garlic
5 to 10 ounces fresh spinach (to taste)
1 and 1/2 cups cooked quinoa
1/4 cup Feta cheese


Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula – that will help even out the roasting.
While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don’t add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

Focaccia pizza

20 Jul

One thing I really like about the new csa we joined is we get a “goody” most weeks. One of these “goodies” was focaccia dough from the breadsmith. This turned out really delicious! Fresh spinach was from the box too! I baked off the focaccia and sautéed the spinach. Then topped the focaccia with the spinach, tomatoes and feta cheese. Yum!


Prosciutto and Spinach Stuffed Pork Loin

29 Jan

This pork looked so pretty and delicious when it was done and served. I thought it would be delicious with feta, prosciutto, and spinach! We couldn’t really taste the feta so that was a waste of perfectly good feta and the prosciutto too. Oh well. This was good but not as good as expected. Served it with so e brown rice medley


Prosciutto and Spinach Stuffed Pork Loin
adapted from betsylife

1-10oz package frozen chopped spinach, thawed
2/3 cup feta cheese
2 garlic cloves, minced
1/2 tsp red pepper flakes
3 T olive oil
salt and pepper
3lb pork loin, butterflied
4 oz thinly sliced prosciutto
3/4 cup low sodium chicken broth

Preheat oven to 400 degrees
Squeeze any excess moisture from the spinach. Combine spinach, feta, red pepper flakes, and 2 T of olive oil in a small bowl.
Lay the pork loin on a flat work surface. Generously season the inside with salt and pepper. Line with prosciutto and top with spinach mixture. Roll up the loin and tie with kitchen twine at 1/2 inch intervals.
Heat the remaining tablespoon of olive oil in a large, oven proof skillet. Add the loin and cook until browned on all sides, about 10 minutes.
Add chicken stock and scrape the pan to remove any browned bits. Transfer the skillet to the oven and roast for 40-45 minutes until the internal temperature reaches 145 degrees.
Remove from the oven and allow to rest, covered in foil, for 15 minutes before slicing

Quinoa With Tomato, Cucumbers, Feta, and Mint

10 Sep

Another recipe to use up fresh box veggies! Every week along with our veggies we get a packet of recipes to go along with the veggies for that week! This recipe was in the packet. Yum! This was delicious. The original called for Israeli couscous which I was out of so quinoa it was yum yum yum!!
Served this with some mini meatloafs. Forgot to add the cheddar in the meatloafs this time and didn’t even notice!


Quinoa With Tomato, Cucumbers, Feta, and Mint


Kosher salt
1 cup Quinoa
2 cups cucumber, peeled and finely diced
1 1/2 cup cherry tomatoes, cut in half
1/2 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese


Cook quinoa according to directions.
Pour the quinoa into a large mixing bowl. Stir in the cucumber, tomatoes, and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl.

Garden Farro Salad with Feta

21 Aug

Since we discovered farro a few weeks ago I’ve been looking for good recipes to use it! I had all the ingredients for this one. I ate it before it cooled all the way. I tried it later after it had cooled and it was definitely better cooled! I threw in some rotisserie chicken too!


Garden Farro Salad with Feta
adapted from aggieskitchen


1 cup farro, uncooked
2 lemons
1 seedless cucumber, quartered
6-8 radishes, sliced
2 oz feta
drizzle of olive oil
salt and pepper to taste


Cook farro according to directions. Drain and set aside in a large bowl to cool. Squeeze juice from one lemon over cooked farro while still warm.
Once farro has cooled, add cucumbers, radishes, feta, za’atar, salt and pepper and gently toss. Squeeze juice from second lemon and drizzle olive oil over prepared salad and toss a few times. Taste for seasoning and serve at room temperature or chilled.

Couscous with Swiss Chard, Raisins, chicken, and Feta

1 Jun

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!


Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken


In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Roasted Tomato, Kale and Feta Pizza

1 Nov

hurricane sandy came and left a trail of destruction here. We were lucky. We lost power for 2.5 days… Others weren’t so lucky. The jersey shore I grew up with is no longer 😦

I made this well before the storm just didn’t have time to post it. We got some kale in the csa and I had picked up some tomatoes at tj’s so this seemed like the perfect use for them. I let it sit in the oven a little too long. But it was still eh. And a little more involved than I like a pizza to be.


Roasted Tomato, Kale and Feta Pizza
adapted from Annie’s eats


For the tomatoes:
4-5 medium tomatoes
Olive oil
Pinch of sugar
Kosher salt and freshly ground pepper

For the pizza:
2 tbsp. plus 2 tsp. olive oil, divided
2 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups kale leaves, stemmed and roughly chopped
1 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese

To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of sugar, and season with salt and pepper. Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned. Transfer the tomatoes to a plate lined with paper towels, layering if needed. Refrigerate at least a few hours to drain excess liquid from the tomatoes.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Set aside.

In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted. Remove from the heat and set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta

15 Oct

We got some kale in the csa last week, just as this recipe was posted. It looked interesting so I decided to try it! Glad I did! It was delicious! Definitely try this one!


Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta
adapted from two peas and their pod

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium red onion, finely chopped
1/2 cup dried cranberries
1 large bunch of kale, stems removed and leaves coarsely chopped
1/2 cup water
3/4 teaspoon salt
3/4 teaspoon black pepper
1 pound spaghetti or other pasta(we use whole wheat)
1/3 cup capers
1 1/2 cups crumbled feta cheese

1. Heat olive oil in a heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.

2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.

3. Meanwhile, cook pasta in a pasta pot of boiling salted water until aldente. Reserve 1 cup pasta-cooking water and drain pasta.

4. Toss pasta with kale, capers, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.

Tuscan White Beans with Spinach, Shrimp and Feta

15 Apr

YUM this dinner was really good — spinach, beans, shrimp & feta!  great combination!!!  a piece of texas toast added to the yumminess!



Tuscan White Beans with Spinach, Shrimp and Feta

adapted from skinnytaste



  • 2 tsp extra virgin olive oil
  • 1 lb large shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp chopped fresh sage
  • 2 tbsp balsamic vinegar
  • 1/2 cup low sodium, fat-free chicken broth
  • 15 oz can no-salt added cannellini beans, rinsed and drained
  • 5 cups baby spinach
  • 1 1/2 oz crumbled reduced-fat feta cheese


Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.

Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.

Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.

Remove from heat and stir in shrimp. Top with feta cheese