Greek Grain Salad from lideystable.com

 

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  • 1½ cups farro
  • 2 red bell peppers, cut into ½-inch wide strips
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1½ teaspoons minced fresh garlic (1 large clove)
  • 1 large English cucumber, seeded and cut into ½-inch dice
  • 1 pint cherry tomatoes, sliced in half lengthwise
  • ¾ cup minced red onion
  • ½ cup chopped fresh parsley
  • ½ cup pitted Kalamata olives
  • 8 ounces feta cheese, ½-inch diced
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
Preaheat the oven to 425 degrees.Combine the farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the farro is just cooked. Drain and pour into a large bowl. Whisk together the lemon juice, vinegar, garlic, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the hot farro and stir well.

Meanwhile, place the red pepper slices on a half sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.

Add the cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.

 

Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Creamy Greek Pasta Salad from twopeasandtheirpod.com

  • 1 lb pasta such as fusilli, penne, or farfalle
  • 1 1/4 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved grape tomatoes
  • 1 seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

Farro salad with pan roasted carrots from the chew

  • 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)

SHERRY VINAIGRETTE:

  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

  • 1/2 cup pistachios (toasted, roughly chopped)
  • 1/2 cup parsley (roughly chopped)
  • 2/3 cup feta (crumbled)
  • Preheat oven to 400ºF.
  • In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
  • In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
  • For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
  • To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
  • Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.

Ottolenghi’s Very Full Roasted Vegetable Tart

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1 red bell pepper
1 yellow bell pepper
about 6 Tablespoons olive oil
1 medium eggplant, cut into 2-inch dice
salt and black pepper
1 small sweet potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
2 medium onions, thinly sliced
2 bay leaves
11 oz pie crust dough
8 thyme sprigs, leaves picked
1/3 cup ricotta
4 1/4 oz feta
7 cherry tomatoes, halved
2 medium eggs
1 cup heavy cream

Preheat the oven to 450 degrees. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven.

Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and pepper. Spread in a large baking pan and place in the oven on the shelf beneath the peppers.

After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Then add the zucchini to the pan, stir and roast for a further 10 to 12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325 degrees. Cover the peppers with foil and cool, then peel and tear roughly into strips.

Heat 2 tablespoons of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside.

Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust dough to a circle roughly 1/8 inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights, then bake for 10 to 15 minutes more, or until it turns golden brown. Remove and allow to cool a little.

Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both cheeses and then with the tomato halves, cut-side up.

Whisk the eggs and cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving. Serves 4-6

Compressed Watermelon Salad from the washington post

  • One 16-ounce block peeled,seedless watermelon
  • Kosher saltwmelon
  • 4 cups torn frisee
  • 1 cup cubed whole-milk mozzarella
  • 2 tablespoons raw, shredded coconut
  • FOR THE DRESSING
  • 1/4 cup plain rice wine vinegar
  • 1 tablespoon sugar
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons olive oil

For the watermelon and salad: Cut the watermelon into 2-inch squares that are 1/3-inch thick. Sprinkle them lightly with salt on one side. Lay the squares on flat surfaces that can fit inside the zip-top bags. Seal, pressing out as much air as possible. Place something on top of the bags that will provide gentle, even pressure, such as a plate with a few 15-ounce cans or a few bags of frozen peas on top. Freeze for 2 hours.

When the watermelon is ready, it will look flatter and have a denser texture. Transfer to a serving bowl; add the frisee and toss gently.

For the dressing: Whisk together the vinegar, sugar, lemon zest and juice, and oil in a liquid measuring cup to form an emulsified dressing.

Pour half of the dressing over the watermelon and frisee; toss gently to coat. Scatter the mozzarella cubes and coconut on top.

Serve right away; pass the remaining dressing at the table.

Really Awesome Black Bean Burgers from seriouseats.com

  • 20140324-black-bean-burger-recipe-food-lab-primary-final-thumb-625xauto-3905202 (15 ounce) cans black beans, rinsed and drained
  • 4 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large poblano pepper, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced
  • 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
  • 3/4 cup roasted cashews
  • 1/2 cup finely crumbled feta or cotija cheese
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • 3/4 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
  • 6 to 8 hearty hamburger buns, toasted
  • Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
  • Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)
  1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

  2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.

  3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
  4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
  5. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

  6. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Cucumber-Feta Toasts, Martha

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1/2 baguette
2 teaspoons plus 4 teaspoons extra-virgin olive oil
3 ounces feta
1/2 teaspoon fresh lemon juice
Coarse salt and ground pepper
1 small English cucumber, thinly sliced crosswise

Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.