Lentil Salad with Grapes, Apple and Feta

My mom is a magazine junkie. She subscribes to at least a dozen cooking and decorating magazines, and every year for Christmas she gifts my sister-in-law and myself each a handful of subscriptions. Sometimes I struggle to have time to read to read them all each month, but I always eventually work my way through them and tear out and save any recipes I might want to make. Each year, she switches up the magazines I receive, but out of those four or five, I always receive Living and Everyday Food. EDF is easily the magazine from which I try the most recipes.

The other day I was skimming through my binder of clippings and came across this lentil salad. I don't remember saving it, and I'll admit wasn't the most eye catching salad in terms of vibrancy, but I'm sure it was the ingredients that caused me to add it to my to-try collection. Lentils, feta, red grapes, walnuts and thyme are all things I absolutely love. Since I had everything on hand I decided to whip up this salad and then just because it seemed like it would be a nice addition, I included a green apple.

As I was in the middle of putting this together, I sampled a bite and at first, found it so-so. But once I seasoned it with salt, pepper and thyme and added the feta, the flavors just popped and became something I immensely enjoyed. This a wonderful make ahead salad, which can be stored in an airtight container container for up to 3 days. I tinkered with the quantities in order to make it 3 servings, so it would be perfect for people who like to make a salad to take for several days of work lunches. It holds up great and is just as delicious on day three.

Lentil Salad with Grapes, Apple and Feta
adapted from Everyday Food
serves 3

1 cup water
1/2 cup green or brown lentils, rinsed and picked over
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp honey
2 tbsp olive oil
1 Granny Smith apple, seeded and diced
1 cup red grapes, halved
1 celery stalk, thinly sliced
1/3 cup toasted walnut pieces
1/3 cup crumbled feta (I used reduced fat)
1/2 tsp dried thyme
kosher salt and fresh ground pepper, to taste
baby spinach leaves, for serving (optional)

In a small saucepan, bring water and lentils to a boil. Cover, reduce heat and simmer for about 20 minutes, or until tender but not mushy. Drain any remaining water, and rinse under cool water and drain again.

Meanwhile in a medium bowl, whisk together vinegar, lemon juice and honey. Next whisk in olive oil. Stir in apples, grapes, celery, walnuts and cooled lentils. Add feta and thyme and then season to taste with salt and pepper. If desired, serve on a small bed of spinach.

White Bean Stuffed Portabellos

We aren't even technically into summer yet, and already I got myself into a little rut. This time of year I tend to expect dinner to come from the grill nearly every night, and our meals become super simple. In the past few weeks, we've had the same dinner of grilled corn on the cob and portabello burgers with Amish farmer's cheese quite a few times. A meal we've thoroughly enjoyed each and every time, but I don't care to fix the same thing over and over. I automatically bought portabello mushrooms again this week, but decided I ought to do something different with them this time. Leafing through my folder of recipes torn from magazines,  I came across a white bean stuffed portabello that I knew the three of us would all like.

I adapted the original recipe a bit, mostly just to simplify. The end result was a very tasty meal that although didn't come from the grill, fits my summertime criteria of simple and easy. An extremely adaptable recipe, you could swap out the feta for parmesan or goat cheese, use whatever fresh herbs you have on hand, or even add in sun-dried tomatoes and/or fresh spinach- both which I think would be awesome additions. Since the oven was already on, I kept it easy, and just roasted a pan of broccoli along with the mushrooms. A simple salad and a glass of crisp wine would also be the perfect accompaniments to this light, yet filling meal.

White Bean Stuffed Portabellos
adapted from Everyday Food, October 2010
serves 4

4 large portabello mushrooms, cleaned and stems discarded
2 tsps olive oil, divided
sea salt and fresh ground pepper
2 green onions, thinly sliced (white and light green parts only)
1 large clove garlic, minced
1 (15.5 oz) can of cannellini beans, drained and rinsed
1/4 cup water
1 tbsp minced fresh parsley
1/4 cup crumbled feta
3-4 tbsp panko breadcrumbs
olive oil mister

Preheat oven to 400. Place mushrooms, stem side down, on rimmed baking sheet. Brush caps with 1 teaspoon of the oil and season with salt and pepper.

Roast mushrooms until tender and beginning to release their juices, about 15 minutes. Drain juices from pan. Flip mushrooms over. Turn the broiler on.

Meanwhile, in a skillet over medium heat, heat the remaining teaspoon of oil. Add green onion and garlic, and cook for 1 minutes. Add the beans and water and some salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, about 4 minutes. Remove from heat, stir in the parsley and use the back of a wooden spoon to mash the beans.

Top each mushroom with 1/4 of the bean mixture. Sprinkle each one one with a tablespoon of feta,  pressing it into the bean mixture. Top with about a tablespoon of panko, pressing gently to help adhere. Lightly mist crumbs with olive oil.

Return mushrooms to oven and broil for a few minutes or until breadcrumbs are golden brown. Serve immediatley.

Quinoa with Roasted Vegetables and Chickpeas

Looking for a way to enjoy the beautiful weather we were having today, my family and I hit a local festival, where we wound up having way more fun than we anticipated.  There were all the typical things you'd find at those types of events- live music, craft vendors, bounce houses, kiddie rides and rock climbing walls . And of course, lots of very bad for your food. I am always able to resist the all the fried foods, but I will confess to indulging in some ice cream, a lemonade and a snow cone. (Don't judge me. It ended up being a pretty hot day and I'm very pregnant.) Oh yeah, and some kettle corn. (That had nothing to do with the heat- it just happens to be Sage's weakness and it's hard not to eat when it's there.)

After all those empty calories, I was craving something healthy when I got home. This was one of those make-it-up-as-you-go types of meals. One I knew we'd enjoy, simply because it contained stuff we like, but not necessarily a dish I expected anyone to get too excited about.  But we loved it. Full of flavor, but also full of good for you stuff like quinoa and chickpeas, it completely negates all the junk I consumed today. Or at least that's what I'm telling myself.

Quinoa Salad with Roasted Vegetables and Chickpeas
serves 3-4, as a meal

for the vinaigrette:
1/4 cup red wine vinegar
3 tbsp olive oil
2 tbsp honey
1 tsp dried oregano
kosher salt and fresh ground pepper

2 medium zucchini, in large dice
1 cup mini sweet peppers, sliced into rings (or a medium sweet bell pepper, chopped)
1/2 large red onion, chopped
1 cup quinoa, rinsed
2 cups vegetable stock (or water)
1 (15.5 oz) can of chickpeas, drained and rinsed
2/3 cup crumbled feta

Preheat oven to 375. In a large bowl, whisk together the vinaigrette ingredients, seasoning with a pinch or two of salt and several grinds of pepper. Add zucchini, pepper rings and onion to the bowl and toss to coat. Using a large slotted spoon, transfer the vegetables to a baking sheet, reserving leftover vinaigrette. Roast vegetables for about 15 minutes, or until tender, stirring halfway through cooking time.

Meanwhile, bring quinoa and stock/water to boil in a medium saucepan. Cover, reduce heat and simmer for about 12 minutes or until stock is absorbed. Remove from heat and fluff.

Add the chickpeas to bowl with vinaigrette. Add quinoa and roasted vegetables (with any liquids from baking sheet) and gently toss. Add feta and adjust seasonings if needed. Serve warm/room temperature.

Roasted Butternut Salad with Spinach, Avocado and Tahini Dressing

As I've reached the end of my pregnancy, I've run out of steam as far as the kitchen is involved. It's not that I haven't been cooking, I just haven't had my typical enthusiasm and motivation. We've had some very simple dinners, quite a few old standbys and a handful of meals that wound up just so-so.

Recently, completely uninspired, I diced up some sweet potatoes and popped them in the oven to roast, figuring it would give me time to decide what else I wanted to make. But once they were finished, the best I could come up with was an extremely simple salad. (Luckily, my family really likes sweet potatoes and salad, so no one complained.) At one point of the meal, I tossed some of my potatoes on top of my salad...and well, it was pretty fantastic. The warm roasted sweet potatoes with the salty feta and creamy avocado and the tangy Lemon-Tahini dressing- somehow that odd combination really worked.

So much that a week later I was wanting it again. I didn't have any more sweet potatoes, but I had a butternut squash. Instead of the bottled dressing I'd use the first time, I made a homemade version (based from this recipe) and scaled the simple salad back even more. It was a little different, as the butternut is a less starchy and the dressings weren't quite the same, but it was just as yummy. Sage liked it in a "perfect for a side dish" kind of way, while I was content for it to be my meal. But I'm more of a salad lover than he is anyhow. I wasn't going to blog it though, since the picture is nothing too special, (I missed the good light) however, after eating the cold leftovers yesterday and loving it all over again, I decided I needed to after all.

Roasted Butternut Salad with Spinach, Avocado and Tahini Dressing
serves 3-4

for the dressing:
1 large clove garlic, minced
juice from 1 small lemon*
2-3 tbsp tahini*
1 tbsp water
1 tbsp olive oil

1 medium butternut squash (about 2.25 lbs), peeled and diced
1 tbsp olive oil
kosher salt and fresh ground pepper
8 cups loose packed baby spinach (any tough stems removed)
1/4 cup crumbled feta (I'll bet goat cheese would be good too!)
1 1/2 Haas avocados, diced or sliced
thinly sliced red onion, soaked in ice water for 10 minutes, to garnish (I used a couple tbsps worth)

Preheat oven to 400. Toss squash with 1 tbsp olive oil and a few pinches of salt and several grinds of pepper on a baking sheet. Roast for about 20-25 minutes or until squash is tender, flipping half way through. Remove from oven.

While squash is roasting, prepare the dressing by combining the garlic and lemon juice. Whisk in the tahini. Next whisk in the water and olive oil. Set aside.

Once squash is done, toss with a little more than half of the dressing and set aside.

Assembled salad by arranging spinach in serving bowl and layering with warm butternut squash, avocado and feta and garnish with (well-drained) red onion. Serve remaining dressing on the side.

*I had a very juicy lemon apparently, which produced a 1/4 of a cup of juice, instead of the typical 2-3 tablespoons I'd normally get from a small lemon. Since the brand tahini I bought this time is a little more mild, I added an extra tablespoon of it. My resulting dressing tasted rather tart straight from the bowl, but once on the salad, it did not. Depending on the amount of juice your lemon provides and the strength of your tahini, you may wish to start with less tahini and add to taste.

Mediterranean Quinoa and Chickpea Salad

I had no intentions of making this salad until just beforehand. Maybe it was the beautiful weather in the 70s we've been having, but I was suddenly wanting to make something light. Something almost summery feeling. I browsed a few recipes first, not sure what I was looking for, but once I began looking through my fridge and pantry was when I really became inspired. The ingredients I had on hand begged to be made into a salad with Mediterranean flair- full of vegetables, herbs and chickpeas. The quinoa was one of the last elements I decided on, and a very smart addition, if I do say so.

I had plans for a lemony dressing for this, but when I cut open the big, beautiful lemon I had, I found it was...a lemon of a lemon. It had about a half inch thickness of pith and a not even a tablespoon of juice. In it's place, I used a good bit of red wine vinegar. If you'd rather not have the dressing too tangy, you could change the ratio for the dressing, using more oil and less vinegar, but Sage and I thought it was perfect as it was.

In fact, everything about this salad was perfect to us. We couldn't leave it alone and just absolutely loved it. It's as delightful hours later as it is freshly made, making it ideal for entertaining...such as those summer cookouts that aren't too far off in the future.

Mediterranean Quinoa and Chickpea Salad

serves 4-6

Getting the quinoa started first, and then prepping your other ingredients while it cools will help speed along the preparation of this salad.

1/2 cup quinoa, rinsed
1 cup vegetable stock (or water)
3 tbsp olive oil
1/4 cup red wine vinegar
kosher salt and fresh ground pepper
1 cup grape tomatoes, halved
1 (14 oz) can of quartered artichoke hearts in water, drained
1 (19 oz) can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (I partially peeled mine)
1/2 medium red bell pepper, chopped
1/3 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley

Bring quinoa and stock to boil in a small saucepan. Cover, reduce heat and simmer for 12 minutes, or until liquid is absorbed and grain has opened up. While quinoa is cooking, whisk together oil, vinegar, a few pinches of salt and a generous amount of pepper in a medium bowl. When quinoa is finished cooking, immediately toss with dressing and set aside to cool.

Sprinkle grape tomatoes with a little salt and drain in a collander for about 15 minutes.

Trim artichokes of their tougher ends, leaving only the most tender part of the heart. Discard tough parts, then coarsly chop hearts. (You can chop the entire thing if you wish, but for cold salads, I think it is so much better without the rubbery part.)

Add tomatoes and chopped artichokes to serving bowl, along with the chickpeas, cucumber, bell pepper, feta and herbs. Once quinoa is cool, add to serving bowl and toss gently. Adjust salt and pepper if needed. Serve immediately or refrigerate until ready to serve.

Angel Hair with Roasted Tomatoes, Tuna and Olives

A few months into our relationship, one night I made for Sage and I some kind of tuna noodle casserole for dinner. (In my defense, my cooking skills were very limited back then and my budget was tight.) He politely ate it, and then admitted he wasn't a fan of canned tuna when it was hot. I took that to note and never again put tuna from a can into any kind of cooked dish. Until now.

What would make me give it another go, some 9 years later? I came across a recipe where the tuna was tossed with hot pasta and other fresh, flavorful ingredients, instead of being baked, smothered in a sea of cream of something-or-other soup, and I just suspected it was worth trying. I did alter the recipe some, opting to roast grape tomatoes instead of using sun-dried, substituting regular black olives with kalamatas, angel hair for linguine and omitting the pine nuts.

The verdict? It was most certainly not the Tuna Noodle Casserole of early 2002. We both really enjoyed this quick and easy meal, loving how full of flavor it was. In this case, taking a chance payed off nicely.


Angel Hair with Roasted Tomatoes, Tuna and Olives
adapted from Southern Living, February 2010, serves 3

1 pint grape tomatoes
1 tbsp plus 2 tsp olive oil, divided
kosher salt and fresh ground pepper
2 cloves garlic, minced
7.25 oz (1/2 of a box) of multi-grain angel hair, or other thin, long pasta
1 (5 oz.) can of chunk white tuna in water, drained, or 1 (6 oz) pouch of white tuna chunks
1/4 cup sliced kalamata olives, drained
1/2 cup crumbled fat-free or reduced-fat feta
3 tbsp thin sliced basil strips (chiffonade)

Preheat oven to 350. Toss tomatoes with 1 tbsp olive oil, a pinch or two of salt and a few grinds of fresh ground pepper on a baking sheet. Roast for 17 minutes shaking pan halfway through cook time. Add minced garlic, tossing well, and return to oven for 3 additional minutes.

Meanwhile, bring a pot of salted water to boil and cook pasta according to package directions. Drain and return to pan.

Gently stir tuna, olives, roasted tomatoes with the pan juices, and remaining olive oil into pasta. Divide between serving plates and top with feta, basil and fresh ground pepper, to taste.

Bulgur and Chickpeas with Roasted Broccoli and Sun Dried Tomatoes

Like most people, I indulged a little over the holidays. I never beat myself up over it and just get myself right back on track once Christmas is over (save New Year's Eve, of course). However, despite my best intentions, the week after Christmas I think I actually ate worse than the rest of the month of December put together. In that week alone, I ate out four times- where I did not always make meal choices I'm necessarily proud of- as well as a birthday cookout where I consumed way more Buffalo Chicken Dip than I should've.

My body was practically begging me for wholesome food, and that's where this simple, healthy meal came in. A warm grain-based salad of sorts, it makes up for it's slightly drab color by having plenty of flavor thanks to the sun-dried tomatoes, feta, garlic and lemon. It also contains chickpeas and roasted broccoli, which are big in our house. I really like the bulgur, but you could substitute quinoa or couscous easily by adjusting the cook time and amount of broth, as needed. It might not be company food, for it's an easy, very tasty and good-for-you weeknight meal.

Bulgur and Chickpeas with Roasted Broccoli and Sun-Dried Tomatoes

serves 4

3 1/2 cups broccoli florets (from 2-3 broccoli crowns)

2 tbsp olive oil, divided

kosher salt and fresh ground pepper

1/2 large red onion, chopped

2 large cloves garlic, minced

1 cup red bulgur

2 cups vegetable stock

1 (19 oz.) can of chickpeas, drained and rinsed (or 2 cups cooked chickpeas)

10 sun-dried tomatoes, reconstituted* using boiling water and coarsely chopped

2 tsp dried parsely flakes (2 tbsp chopped fresh)

half of lemon, juiced, plus extra wedges for serving

fat free/reduced fat feta, crumbled, for serving

Preheat oven to 375. Toss broccoli florets with 1 tbsp of the oil, a few pinches of salt and a generous amount of pepper. Spread onto a baking sheet and roast for about 20 minutes or until tender-crisp, shaking pan occasionally. Remove from oven and keep warm by tenting with foil.

Meanwhile, heat remaining tbsp of oil in a large straight sided skillet over medium. Add onion and cook until becoming soft, about 3 minutes. Add garlic and cook for another minute. Add bulgur to pan and toast for a few minutes, stirring often.

Add stock, chickpeas, sun-dried tomatoes, parsley and lemon juice. Season with salt and pepper. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed and bulgur is tender, about 15 minutes. Stir in broccoli and adjust seasoning if needed (keeping in mind some fetas are quite salty).

Serve warm, each serving topped with a couple tablespoons of crumbled feta and a lemon wedge.

*Since the tomatoes go in along with the broth, I'm sure you could probably just skip the step of reconstituting them first. I was making this up as I went along, and reconstituted them before I knew for sure what I was doing with them, but I'm still writing it as I made it.

Creamy Feta-Spinach Dip

Hope you all had a wonderful evening last night bringing the new year- however it was you chose to celebrate it. As to be expected, ours was pretty low key, but a really enjoyable one. Since I'm pregnant, obviously going out wasn't of interest to me, and going somewhere that required a babysitter seemed silly, so I was really happy to get an invite to spend it, family style, with some of our dearest friends at their home. They have two young children, and there was another couple there that have four, so when you count Beckett, their were more kids in attendance than adults. It made me feel incredibly grown up, but I guess it's time to face that that is very much what I am these days!

We had a really fun time, and there was no shortage of good food. I even got to try brisket for the first time. Like my friend, Jamie, who made it, I'm no beef eater, but I have to admit it was delicious. For my contribution, I brought a dessert, stuffed mushrooms and some crudites and dips. One of the dips I brought was a new recipe to me, a Creamy Feta-Spinach Dip adapted from Cooking Light. Not only is this tangy dip really pretty healthy, it's a very tasty alternative to your traditional Spinach-Artichoke Dip. Plus it's an easy, make ahead dip, so it would be a great addition to your appetizer table for the upcoming Super Bowl.

I served this with bell pepper, carrots and celery sticks, pretzel chips, Triscuit Thin Crisps and crostini. (And in case you are wondering what that other dip is, it's an old stand-by we call "Emily Dip" and it's always a crowd pleaser. I just mix about equal parts Neufchatel Cheese with light sour cream, and add light ranch dressing and cayenne pepper to taste.) I thought the two dips balanced each other out well, and the selection of dippers complimented both nicely. I love yummy dips, so I will definitely be making this one again soon.

Happy New Year!

Creamy Feta-Spinach Dip
adapted from Cooking Light via My Recipes

olive oil mister or cooking spray

3 cups packed fresh baby spinach

1 cup low-fat plain yogurt

1 cup crumbled fat free (or reduced fat) feta

1/2 cup Neufchatel Cheese (1/3 less fat cream cheese)

1/4 cup light sour cream

2 cloves garlic, smashed (or one if you prefer a less strong garlic flavor)

1 tsp dried dill (or 1 tbsp fresh)

fresh ground pepper

Remove and discard any thick stems from spinach and coarsely chop. Mist or spray non-stick skillet very lightly with oil and heat over medium. Add spinach and cook for 2 minutes, stirring frequently. Remove from heat and set aside to cool.

Place several layers of paper towels onto a plate, and spoon yogurt over top about a half inch thick. Cover with additional layers of paper towels, and let stand 15 minutes, changing top layer of towels halfway through.

Scrape drained yogurt into the bowl of a food processor using a rubber spatula. Add feta, cream cheese, sour cream and garlic, and process until smooth, scraping the side of bowl with the spatula once. Remove blade and stir in cooled spinach, dill and ground pepper. Once mixed, transfer to small serving bowl, cover and chill before serving with assorted dippers of choice. (I'd like to note that I liked this even better after it had been out of refrigeration for a little bit.)

Sauteed Shrimp with Spinach, Couscous, Feta and Toasted Pine Nuts

From the moment I saw the recipe for Shrimp, Kale and Spinach with Couscous, Feta and Toasted Pine Nuts on Florida Coastal Cooking, I knew it would be something I had to make very soon, and that my husband would absolutely love it. And I was right. In the first few bites alone, Sage proclaimed it as both "awesome" and "phenomenal." And other than "the leaves," my toddler devoured it as well. And since this had feta, spinach and couscous in it, I don't need to tell you how much I enjoyed it.

I got a much later start on dinner than I intended, but luckily once you've got your shrimp peeled, your pine nuts toasted, and your ingredients prepped, this comes together in a matter of minutes. I think dinner was ready in about 20 minutes or so from start to finish, although you'd never guess by the taste of it. I did make a couple small changes, eliminating the kale and increasing the spinach (Sage isn't a big kale fan) and omitting the white wine. I was worried it might be lacking without the wine, but the dressing the shrimp was in gave it plenty of flavor.

If you would like to see the original with the kale and wine, please visit Dawn's blog. She also has tons of other wonderful recipes (all with gorgeous pictures) worth checking out. I have loved every recipe of hers I've tried.

Sauteed Shrimp with Spinach, Couscous, Feta and Toasted Pine Nuts
slightly adapted from Florida Coastal Cooking

1 lb wild-caught shrimp, peeled, deveined and tails removed
Italian or Greek dressing, to cover shrimp (I used roughly 1/4 cup worth of Roasted Red Pepper Italian)
1 cup water or broth
2/3 cup uncooked couscous
1 tsp olive oil
olive oil mister or cooking spray
1 medium onion, chopped (Dawn used a Vidalia, I used half of a yellow and half of a red)
2 large garlic cloves, minced
8 cups loosely packed baby spinach
1 tsp red wine vinegar
fresh ground pepper
handful of toasted pine nuts
reduced fat feta cheese, for serving

Place shrimp in a medium bowl and cover with dressing. Toss to coat.

In a medium saucepan, bring water/broth to a boil and stir in couscous and oil. Cover and remove from heat.

Mist olive oil (or cooking spray) on a large, straight-sided skillet and heat over medium. Add onion and cook until soft, about 5 minutes. (If needed, you can add a few tbsps of water or broth to keep them from sticking.) Add garlic and cook for another minute.

Add shrimp with the dressing to the pan and cook for about a minute and until the first side begins to turn pink. Turn over and cook for an additional few minutes, until cooked through. Remove from heat.

Stir in spinach until wilted slightly. Fluff couscous and add to spinach and shrimp mixture. Season red wine vinegar and fresh ground pepper. Toss gently to combine.

Top each serving with some of the pine nuts and a tbsp or two of crumbled feta.

Balsamic Roasted Vegetable and Barley Salad

I confess I am terrible at starring recipes in my reader, with true intentions of making them (along with recipes found in the many cooking magazine I get), when very few them do I actually get around to trying. But every so often, one comes along that I just have to try right away. When I saw this warm grain-based salad on Cate's World Kitchen, I knew I had to try it- and soon.

Then I had to wait all last week to make it because Sage was out of town and I knew he'd love it too. It was worth the hype I'd built up in my head and then some. In fact, it was so amazingly good, I had to force myself not to eat the leftovers for breakfast the next day (I managed to hold out until 11:54). And you know you've got something pretty wonderful, when leftovers can excite you that much.

Cate modified this salad, originally found on Veggie Belly made with quinoa, when she accidentally used couscous instead. She mentioned barley as another alternative, which after some deliberation I decided to go with. I think it was the right choice. Nothing against couscous or quinoa (as I love both) but barley was just perfect for this. I followed Cate's lead and roasted the vegetables instead of grilling them. I omitted the eggplant (Sage isn't always a fan), in it's place using extra zucchini, tomatoes and mushrooms and adding red pepper. We also topped ours with feta at the table, which went fantastically, as I imagine goat cheese would.

Do yourself a favor and try this one ASAP. I promise you, you will be very happy you you did.

Balsamic Roasted Vegetable and Barley Salad, serves 4

adapted from Veggie Belly via Cate's World Kitchen

for the roasted vegetables:

2 medium zucchini (mine were on the larger medium side), cut into 1/2 inch thick half moons

1 small red onion, cut into 1/2 inch thick slices

1 1/3 cup grape tomatoes

8 oz. button mushrooms, halved

1 small red pepper, cut into 1/2 thick wide slices

for the dressing:

1/3 cup balsamic vinegar

1/4 cup olive oil

3 cloves garlic, pressed

kosher salt and fresh ground pepper

for the salad:

1 cup pearl barley

3 cups water or broth (I used half water and half vegetable broth)

handful of basil leaves, cut into chiffonade

crumbled feta, for serving

Preheat oven to 400 degrees.

Combine water/broth and barley in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until barley is tender. Drain any excess liquid, if necessary.

Meanwhile, whisk together dressing ingredients in a large bowl. Add vegetables to bowl and toss to coat. Using a large slotted spoon, transfer vegetables to a baking sheet, reserving remaining dressing. Roast for 20 minutes or until tender.

Arrange vegetables and barley in serving dish and sprinkle with basil. Toss vegetables and barley before plating, and serve with remaining dressing and feta on the side.

Spinach and White Bean Pasta with Feta and Tomatoes...and some news

Hello! Long time, no post. The past 6 weeks have been an eventful time for us. There was a visit from my best friend, a wonderful- and much needed- 2 week vacation with family to New England, and lots of fun activities with my little guy. But the biggest reason for my absence was the discovery that we are adding to our family. Exhaustion, queasiness and a complete and unfortunate lack of interest in food kept me out of the kitchen for quite a while. Luckily, I have a hubby that doesn't mind cooking and was happy to take over. I've been back at it for the past couple weeks, but until now I just didn't have the energy to blog about anything I was making.

Maybe not the fanciest of meals for my return to posting, but a tasty one. I've had an aversion to nearly all meat throughout this pregnancy so far (which is no biggie- we ate very little before anyhow,) but I have been trying to be careful that I'm getting enough protein. Beans are a frequent substitute to animal based proteins in our house, but I don't often think to combine them with pasta. I was googling recipes that used spinach, as I had some to use up, with beans, and found many that included pasta. This is a mishmash of several of those recipes, and although it's very simple, it was really good and very filling. I was going to top it with parmesan, but the I remembered I had some feta hiding in the refrigerator, and it was a wonderful addition to this.

Spinach and White Bean Pasta with Feta and Tomatoes
7.25 oz. uncooked multi-grain or wheat penne (about 2 cups)
olive oil (I've recently been using an olive oil/canola blend for sauteing)
1 medium onion, thinly sliced
2 cloves of garlic, minced
1 (15.5 oz) can of white beans, drained and rinsed (I used Cannellini)
1 (14.5 oz.) can of diced tomatoes, with juices
1 tsp dried oregano
fresh ground pepper
5 oz. baby spinach
feta, for serving

Cook pasta in salted water until al dente, according to package direction. Drain and set aside. Meanwhile, add enough oil to a large skillet to just coat, and heat over medium. Saute onion for 4 minutes, add garlic and cook for another minute or two.

Stir in beans, tomatoes and oregano. Season liberally with pepper. Reduce heat, cover and simmer for 15 minutes.

Top bean mixture with spinach, and place hot, cooked pasta over top. Cover skillet, turn of heat and let sit for 3-5 minutes, or until spinach has wilted. Stir to combine and serve with feta.

Garbanzo Bean Salad with Feta and Dill

I've shared my fondness (obsession?) of chickpeas before. They are one of my very favorite sources of protein, and I love how versatile they are. Since we eat them several times a week, in one form or another, it's a good thing my family enjoys them as much as I do. Some of my favorite ways to have them are in hummus, soups, and both warm and chilled salads.

This was a salad I put together, using what I had on hand, and it came out lovely. Perfect for a night when I needed something light and refreshing. Yet it was filling enough that when served with a side of couscous, no one (meaning Sage) was left wondering where the rest of dinner was. But for those of you who couldn't imagine having just salad for dinner, this would be great side dish to share for a cookout or potluck, or I can imagine it would be perfect nestled into whole wheat pita bread for a tasty lunch. But it really does hit the spot for a simple summer meal.

Garbanzo Bean Salad with Feta and Dill

1 (16 oz.) can of reduced sodium chickpeas, drained and rinsed

1 cup halved grape tomatoes

1/2 cup thinly sliced red onion, soaked for 10 minutes in ice water and drained

1 medium cucumber, diced (I peeled mine, but didn't bother seeding it)

1/2 cup crumbled reduced-fat feta

juice from half a lemon (about 1 1/2 tbsp)

1 tsp red wine vinegar

2 tsp olive oil

1 tsp fresh dill, or more to taste

sea salt and fresh ground pepper, to taste

In a medium bowl, add chickpeas, tomatoes, onion, cucumber and feta. Next add lemon juice, vinegar, olive oil and dill. Season with a pinch of two of salt (depending on how salty your feta is) and a generous amount of pepper. Toss gently and taste to test seasonings. Cover and chill for a couple hours before serving.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta

We lost my father-in-law to a heart attack yesterday. Curt was truly a one-of-a kind individual and lived a fascinating life (How many people do you know who survived being struck by lightening on two separate occasions?). He loved being the center of attention and would tell stories of his past that sounded like they were from a movie script. Along with more talents and skills than I could ever count, he was an amazing cook. Having spent time as a chef, he was passionate about food and cooking. I was lucky enough to have cooked beside him on numerous occasions, which was always an experience. He was like a tornado in the kitchen, and every meal prepared, no matter how simple, came with a lengthy lesson or two.

Last night for dinner, I wanted to cook something I thought he would've enjoyed. Lemon, basil, garlic and parmesan were all ingredients commonly found in his kitchen. I intended to use a long slender pasta (which I apparently forgot to buy) and serve this with chicken (which I forgot to defrost) but it worked well with the farfalle and even my chicken-loving husband thought this was just perfect as a vegetarian dish. I think "Papa," as my son called him, would've loved this, and in his honor I completely trashed the kitchen while making this.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta
2 to 3 servings

for the pesto:
2 cups packed basil leaves
1/4 cup walnut pieces, toasted
2 tbsp good quality olive oil
1/4 cup freshly grated parmesan
2 cloves garlic, smashed
juice from half of a large lemon
1 tsp water
pinch or two of kosher salt

for the pasta:
7.25 oz uncooked multi-grain farfalle (about 2 1/2 cups)
1 tbsp olive oil
3 broccoli crowns, cut into small florets
kosher salt and fresh ground pepper
crumbled reduced fat feta, for serving

In a food processor, pulse all pesto ingredients together until smooth, stopping to scrape sides as necessary. Set pesto aside.

Cook pasta until al dente in salted water, according to package directions. Drain, reserving pasta water.

Meanwhile, heat oil in a large skillet that has a lid over medium heat. Add broccoli, season with salt and pepper, and saute for about 5 minutes, stirring frequently. Add a couple tablespoons of pasta water, cover and cook for an additional two minutes, or until broccoli is tender crisp. Toss with cooked pasta and pesto, adding a little of the reserved cooking liquid if dry.

Spoon into serving bowls and top with feta.

Grilled Vegetable and Chickpea Salad with Feta

I spent my Sunday afternoon sitting on one of the most beautiful beaches in the entire country. From my beach chair, I watched as my son and husband built a sand castle at the water's edge, while I dug my toes into the powdery white sand, appreciating the gorgeous place where I'm lucky to live, relaxing, and day dreaming- mostly about food. I began to think about slightly warm grilled vegetables, served on a salad, with the addition of chickpeas and feta, and decided that it would be our dinner. After the three of us enjoyed a post-beach nap, Sage and I put together this simple but wonderful salad.

I used zucchini and red peppers for the grilled vegetables (yellow squash and asparagus would be fantastic too) which were allowed to cool slightly, during the time that the chickpeas spent a few minutes on the grill, before being added to the salad. For the dressing, I went with the vinaigrette that I use whenever making a greek inspired pasta salad. I made far more than I needed, so I am going to half the recipe, but still, you probably won't need it all. This salad was great and made a complete meal for me, while Sage enjoyed it as a side along with some grilled chicken. We will definitely be repeating this recipe over the warm months ahead.

For the dressing:

2 tbsp. red wine vinegar

2 tbsp plus 2 tsp olive oil

1 tbsp fresh lemon juice

1/2 tsp dijon mustard

3/4 tsp honey

1/2 tsp dried basil

1/2 tsp dried oregano

fresh ground pepper

For the salad:

1 red bell pepper, in 1/3 inch slices

2 medium zucchini, sliced into 1/4 rounds

1 tbsp olive oil

kosher salt and fresh ground pepper

16 oz. can of chickpeas, drained and rinsed

2 oz. baby romaine

1 oz. reduced-fat feta cheese, crumbled

3/4 cup grape tomatoes

Preheat grill. Combine all dressing ingredients in a plastic drizzle bottle or container with a tight fitting lid, and shake to blend. Set aside.

Toss bell pepper and zucchini with olive oil, salt and pepper. Transfer to grill basket. Heat over high direct heat, occasionally turning vegetables for even cooking, for 6-8 minutes or until tender. Spread onto a plate and allow to cool slightly. Meanwhile, place chickpeas into grill basket and grill for several minutes until warmed through.

To assemble salad, arrange greens in bottom of bowl, top with warm vegetables and chickpeas, feta and tomatoes. Serve with dressing.

Lemony Lentil Salad with Feta

My jar of lentils has been staring back at me everytime I open the pantry. I love them, but now that its gotten so hot, I'm really into lighter fare, like salads and grilled veggies...not the hearty soups I usually put lentils into. I wanted to try them in a cold salad, but I've only ever had red lentils that way, and didn't want to waste ingredients if it wasn't going to be any good. A quick google search enlightened me that there are tons of recipes for green and brown lentils out there, and I almost immediately found just what I had in mind.

This was every bit as wonderful as I'd hoped. It was one of those meals that made me question why on earth I eat meat, when eating vegetarian can be that delicious. Seriously, that was what ran through my head. I stuffed the salad into a whole wheat pita, which made it even more awesome and it was filling enough to be a complete meal. Eating Well gives the tip that you can make it up to 8 hours ahead. Don't ask me why only 8 hours, though. I took my chances and brought it for lunch the next day. It was just as tasty and I'm still alive.

I'm very excited to point out that this has raw onion in it. I have not been able to eat raw onion in 3 years since becoming pregnant. It was an aversion that didn't go away. It completely overpowered what I was eating and I was left for days with the taste. I kept trying it, with no luck. But raw onion can do so much for certain dishes, and I was determined to eat it again. This time, I used a small amount and soaked it first in ice water to remove some of the bite, and I was able to eat it!

Lemony Lentil Salad with Feta, adapted from Eating Well

serves 2 as a meal with pita, probably 4 as a side

1/2 cup green (or brown) lentils, rinsed and picked over

1 cup water

1/3 cup diced red bell pepper

1/3 cup diced green bell pepper

1/4 cup chopped red onion (soaked in cold water for 10 minutes and drained)

1/2 medium cucumber, peeled, seeded and diced (about 2/3 cup)

2 oz. feta (I used reduced fat,) diced

whole wheat pita, for serving

for the dressing:

juice from a lemon (2 1/2 tbsp)

1 tbsp dijon

2 tbsp olive oil

1 tbsp chopped fresh parsley

1/4 tsp dried dill

1/8 tsp salt

fresh ground pepper

Bring lentils and water to a boil in a medium saucepan. Cover, reduce heat and simmer until just tender, making sure not to overcook, about 20 minutes. Remove from heat and rinse under cold water.

Once lentils are cool, add to a bowl, with bell peppers, onion, cucumber and feta.

Wisk together all dressing ingredients together in a small bowl. Pour over salad, and toss.

Serve stuffed in pita bread, if desired.

Grilled Pizza with Carmelized Spring Onion, Tomato and Feta

Earlier in the week, I was all set to make pizza for dinner, only to discover just before starting that I was out of the instant yeast I use in my favorite dough recipe. I didn't have the time to use regular yeast, so we wound up having something else. But pizza must have been on my mind, because when I came across large spring onions this weekend, I just kept seeing them caramelized on top of a pizza.

For the past two months, we've made all of our pizzas on the grill. Sage declared tonight we are never going back to making them in the oven. Barring a hurricane, I agree completely-the crust just comes out so perfect. It's a very good thing we live in Florida and can grill year round.

This was a tasty combination of toppings. Ideally, I would've prefered goat cheese, but since Sage favors feta, that's what I most often have on hand. He agreed goat cheese would've given it a little extra tang, but it was still delicous with reduced fat feta. Regardless of which you chose, or even if you go the route of traditional pizza toppings, I highly suggest cooking your next pizza on the grill. Like us, you won't want to ever go back to making them in the oven.

Grilled Pizza with Caramelized Spring Onion, Tomato and Feta
1 tbsp butter
1 tbsp olive oil, plus extra for brushing
1 large spring onion, white and light green parts only, thinly sliced (about 4 1/2 cups)
sea salt and fresh ground pepper
1 ball of pizza dough (recipe follows)
1/2 cup marinara sauce (I used a zesty homemade one, but store-bought would be fine)
1 medium vine-ripe tomato, sliced thin
1 1/2 oz feta or goat cheese, crumbled
3/4 cup part skim shredded mozzarella

Heat oil and butter in a large skillet over medium heat. Add seperated onion slices to pan, season with salt and pepper, and stir to coat. Cook for about 30 minutes, stirring frequently until onions began to caramelize and turn golden brown, reducing heat if neccessary. Set aside.

On a lightly floured surface, roll dough out to 1/4 inch thickness. Brush top of dough with olive oil. Lay parchment or wax paper on top and flip over. Brush other side with oil.

Place dough on grate of a pre-heated grill, paper side up. Peel paper off and grill over medium direct heat for about 5 minutes. Transfer to cutting board or platter, with the grill marks facing up.

Spread sauce over crust. Layer with tomato slices, feta, mozzarella and caramelized onions. Return to grill. Reduce heat and grill for an additional 10 minutes, or until crust is crisp and cheeses are melted.

Honey Wheat Pizza Dough, adapted from about.com

3 cups unbleached all-purpose flour

1 cup whole wheat flour

1 packet Rapid-Rise yeast

1 1 1/2 cups warm water (120 degrees)

1 tbsp olive oil

1 tbsp honey

1 tsp salt

In the bowl of a stand mixer, combine flour and yeast, using the paddle attachment.

Meanwhile, add olive oil, honey and salt to measuring cup of warm water. (Tip: if you measure the honey after measuring out the oil, the honey will glide right out of the measuring spoon.) Stir to disolve salt.

With the motor running at lowest speed, slowly pour water into flour. Mix until dough comes together. Change to dough hook attachment, and kneed dough at medium speed for about 2 minues or until dough is smooth and elastic.

Pour ball off of hook, spray bottom of bowl with cooking spray and return place ball of dough to bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 20-30 minutes. (Can left up to an hour.)

Divide unto 2 balls. Freeze or refrigerate one ball for for another use. If not using the grill, roll out dough and place on pizza pan. Bake at at 400 degrees, untopped for 8 minutes. Top and bake for an additional 10-15 minutes or until crust is crisp and cheese is melted.

Greek Tortellini Pasta Salad

This past weekend, my mom and I hosted a co-ed barbecue, in lieu of a traditional baby shower, for my brother and his wife, who are expecting their second child in a few weeks. It was a great time, with lots of yummy food and great friends and family. Best of all, the weather was absolutely fabulous and perfect for a backyard BBQ. (I took full advantage of it by wearing a sundress and flip-flops.)

For one of the many sides we had, I made a pasta salad. Not only are they one of my favorite things to eat at get-togethers/barbeque's, they are also one of my favorite things to make for them. I love coming up with new versions. After some consideration, I decided I wanted to use greek salad components but keep it simple. Originally, I was planning on using farfalle, but then chose to make it with tortellini instead. This came out awesome and I received lots of compliments on this one!

for the dressing:
1/4 cup red wine vinegar
1/3 cup good quality olive oil, plus extra, if needed
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 1/2 tsp honey
1 tsp dried basil
1 tsp dried oregano
several grinds of pepper

for the salad:
2 (1 lb.) packages frozen tri-colored tortellini
1/2 cup sliced kalamata olives
1 cup grape tomatoes, sliced
1 large cucumber, peeled, seeded and diced
6 oz. feta, crumbled

In a container with a tight fitting lid, combine all dressing ingredients. Shake well to blend.

Cook the tortellini until tender, according to package directions. Make sure not to overcook. Drain and give a quick rinse under water, but keep tortellini warm.

Place warm tortellini and olives in serving dish. Pour dressing over top and toss gently to coat. Cover and refrigerate for several hours (or over night.)

Before serving add tomatoes, cucumbers and feta. If needed (depending on length of time refrigerated) drizzle with some extra olive oil if dry. Toss gently to combine.

Roasted Beet & Orange Salad with Feta

I really love having citrus trees in my yard, especially since the grapefruits and oranges they produce are ridiculously delicious. The other day, I was thinking about the beets that I needed to use, but had no ideas on how I wanted to prepare them. As I'm brainstorming, I glance out the window and look right at the orange tree- loaded down with more oranges than we could ever posssibly manage to eat- and I had a lighbulb moment. A salad of earthy roasted beets and juicy, sweet orange slices sounded perfect!

As my beets were roasting, I recalled a pretty way I'd seen orange slices cut a while back. I probably should've read how to do it first. I figured it would be quite easy to figure out, but it took me a bit to get the hang of it. Luckily, when I messed up the first couple ones, I was able to walk in my backyard and pick a few more. If you don't have a tree of your own, you might want to grab an extra orange or two, just in case. (I've also tried to give a fairly detailed explanation, so hopefully it will be easier than my trying to wing it.) I found smaller oranges were easier to work with, and using a large serated knife was important.

The nice thing though, is even if your orange slices aren't perfect or your beets aren't consistant in shape, you can hide this when you layer your salad. And once you top your salad with feta, imperfections are disguised even more. (Speaking of the feta, I used fat free as I most often always do, but I think full fat would really really be better or goat cheese.) When it came to the dressing, I couldn't decide if I wanted to use red wine vinegar or basalmic, and the red wine won just because it was closest when I opened the cabinet. I kept the dressing intentionally simple, so that the flavors of the beets and oranges wouldn't be overwelmed.

This was delightful. I may, or may not have, eaten nearly all of it it myself in a span of 24 hours. If making for guests, assemble just prior to serving since it the beets will bleed and you'll have magenta colored feta. I waited probably 15-20 minutes after making this to take the picture (as Mom duties come first) and you can see it the feta was already becoming a little stained. (But if you're just going to eat it all yourself, like I *might* have, then it doesn't really matter.) Bring any leftovers to room temperature before eating.

Roasted Beet and Orange Salad with Feta

3 medium to large beets

1 tbsp olive oil, plus extra for drizzling

3 small oranges

1 tbsp red wine vinegar

kosher salt and fresh ground pepper

1 oz. crumbled feta, plus extra for serving, if desired

chopped fresh parsley

Preheat oven to 375. Peel beets with a vegetable peeler. (You could also peel after roasting- I find it so much less messy to do before.) Trim root and stem ends, and cut in half. Lay flat side down on a shallow baking dish (I like to use a glass pie pan.) Drizzle with a little of the oil to coat. Cover dish with tightly with foil. Roast for an 1-1 1/2 hours until beets are tender, and can be pierced easily with a knife. Uncover and let cool.

While beets are cooling, prepare oranges. Using a large serated knife, slice top off at stem end and repeat on bottom. Rest orange on cutting board, cut side down. Now following the curve of the orange, slice through the peel and pith. You want to end up with a hexagon, heptagon or octagon shape, that is free of white. (It doesn't matter if all 3 oranges don't have the same amount of sides.) Turn the orange on its side and carefully cut into thin slices. Remove seeds and stem area from the middle. Repeat with the other 2 oranges. Transfer slices to a plate, reserving juice, and set aside until ready to assemble.

Collect 2 tbsps of juice from cutting board and transfer to a small bowl. Add vinegar, a pinch of salt and a grind or two of pepper. Wisk in 1 tbsp of oil. Set aside.

Once beets are cool, cut into 1/4 inch slices.

To assemble salad: On a platter, alternate beet and orange slices until all slices have been used. Drizzle with half of dressing, top with 1 oz. crubled feta and sprinkle with parsley. Serve at room temperature, with remaining dressing and extra feta if desired.

Carmelized Leek & Feta Stuffed Chicken Breasts

We are lucky to have some very special family members visiting for an entire month (including our adorable 3 month old nephew, Max, who we've only just gotten to meet.) A few nights ago, we decided to have dinner with the family at our house just a few hours prior, so I wanted to come up with something nice, but without having to run to the store.

Recently I'd seen a recipe for Cooking Light's Chicken Stuffed with Leeks and Goat Cheese on Pleasure Cooker. Originally the recipe called for spring onions, with leeks as an acceptable substitution. I decided to alter it a little bit more and use fat free feta, since that's what I had on hand, as Sage prefers it over goat cheese. I also omitted the sauce that went with it. It was a reduction of broth and white wine, which I'm sure would've been lovely, but my hubby had a softball game and I was running out of time (not mention everyone was really hungry!) Good news is this was just delicious, even without it.

I found the cooking times to be a little off (if I'd followed them as posted, I would've had completely unedible, burnt leeks and mostly raw chicken) but other than than this was an easy yet impressive recipe that is just as suitable for a weeknight dinner as it is for serving to company. I served it with simple roasted red potatoes, roasted broccoli, and a big salad, and everyone really enjoyed this tasty meal.

I would like to point out that in real life, the chicken was actually browned although you can't tell in the picture.

adapted from Cooking Light via My Recipes, as found on Pleasure Cooker
4 servings
1 tbsp olive oil
1 leek, well washed and thinly sliced (about 1 1/2 cups)
kosher salt and fresh ground pepper
3 oz. fat free feta (or goat cheese,) crumbled
1/2 tsp thyme
1 tbsp reduced fat milk
1 1/2 tbsp chopped parsley
additional oil or cooking spray

Heat oil in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook for 8 minutes, stirring frequently. Cover, reduce heat, and cook for another 8 minutes, stirring occasionally. Uncover and cook for a few additional minutes, or until golden. Cool slightly.

In a small bowl, combine feta, thyme, milk and parsley. Add cooled leeks. Set aside.

Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff each one with a 1/4 of the cheese mixture. (I used toothpicks to help secure.)

Return pan to medium heat. Spray with cooking spray or add a little extra oil. Add chicken, brown for 5 minutes. Flip (removing toothpicks, if using) and brown for 5 more minutes. Cover, reduce heat and cook for 10 minutes, or until cooked through. (We checked for an internal temp of just about 170, but you could also cut a slit to check.) Remove from pan and let stand for 10 minutes.

I didn't do this, but if you wish to make the sauce, while chicken is resting, use 1/2 cup dry white wine to deglaze pan, scraping up any browned bits. Bring to a boil, and cook until reduced by half (about 2 minutes.) Add 1 cup reduced sodium chicken broth, and continue cooking until reduce to 1/4 cup (about 9 minutes.) Serve over chicken.