Tag Archives | Feta
Stuffed Mushrooms with Duck, Feta, and Fresh Cherries

Stuffed Mushrooms with Duck and Fresh Cherries

You may have noticed that I love to stuff things into mushrooms, and my rationale for this is simple.  One, I love mushrooms.  Two, mushrooms provide an easy base for grain-free, gluten-free, and lower-carb ways to have a handy little appetizer.  Finally, appetizers are the new main dish, at least in my world.  For this […]

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Feta Burgers with Fresh Mint Chutney

Feta Burgers with Fresh Mint Chutney

The garden in shutting down quickly and the nights are getting cold, so I am on project “use everything up” before the first frost hits.  I have vast quantities of fresh herbs in the garden, including four types of mint, and fresh mint chutney is a great alternative to tea if you have an excess […]

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Watermelon and Feta Stacks

Watermelon and Feta Stacks

Watermelon and feta salads are a personal favorite, and I enjoy making a less-formal version of this and including some additional savory elements.  The sweet/salty combo is outstanding.  This is a “composed” version that just requires a round biscuit or cookie cutter to make the stacks.  I added a little heat with one of my […]

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Greek Stuffed Mushrooms

Greek Stuffed Mushrooms

I hate football.  Let me not mince any words about that.  Not a fan of the game in any form, so I don’t really “do” the Super Bowl.  However, I still manage to get sucked into the national hype enough to make some kind of party-type foods to eat while the rest of the country […]

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Greek Salad with Lemon Garlic Chicken

Greek Salad with Lemon-Garlic Chicken

I was in a bit of a fog when I posted yesterday, and neglected to mention that my Chinese-influenced post of Green Beans with Toasted Walnuts and Black Bean Sauce would be perfect for Chinese New Year–Happy Year of the Dragon!  So, in celebration of that culture event, today I bring you…Greek salad.  Did I mention […]

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Roasted Eggplant with Lemon, Feta, and Toasted Walnuts

Roasted Eggplant with Lemon, Feta, and Toasted Walnuts

I made this dish today, and it immediately became a personal favorite.  Amazingly simple and so very, very delicious. Freakishly delicious, and incredibly healthy.  To make this, I started by trimming up a couple of medium eggplants–I like the texture of leaving strips of skin on some, so I peeled one and left the peel […]

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