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Monday's Leftovers: Whole Wheat Pasta With Broccolini & Feta

Susannah Chen — Mon, 25 Oct 2010 09:15:52 PDT

After enjoying a two-tomato vegetable soup the night before, extend your meatless meal streak tonight with an easy and light whole wheat rigatoni toss.

Use crunchy, nutrient-rich broccolini to impart a slightly nutty, peppery quality to a medley of whole wheat tubes and blanched radishes that get tossed in an orange zest vinaigrette.
The fiber in both the vegetables and the pasta ensures this'll be a filling dish to dig into; enjoy a beguiling, salty creaminess in every bite with crumbles of feta cheese as well. Don't have sherry vinegar, oranges, or broccolini on hand? This recipe is flexible: swap them out for red wine vinegar, lemon zest, and cauliflower or regular broccoli florets. Get the method when you read on.

Fast & Easy Dinner: Sweet Bacon and Pear Pizza

Katie Sweeney — Tue, 05 Oct 2010 09:45:56 PDT

In the Fall, when the pears are plentiful, I enjoy experimenting with new pear preparations. Doesn't this one for a pear pizza sound scrumptious and interesting? It's not a sweet dessert pie, but a savory entree that makes for a delicious dinner. The other toppings include brown-sugar-coated bacon, cream cheese, green onions, feta cheese, and fresh basil. Each ingredient provides a different texture that gives the pizza depth, complexity, and richness. Sliced into smaller pieces, it would be an excellent appetizer.

I'm betting this recipe's a winner, so learn how it's made after the jump.

Restaurant Remake: Nopa's White Beans With Feta

Katie Sweeney — Fri, 01 Oct 2010 16:00:01 PDT

The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration. Instead of browsing the web, I walked by one of my favorite restaurants in San Francisco, Nopa, and read the menu in the window. The words "baked giant white beans, feta, oregano, and breadcrumbs" caught my eye. I've never had this appetizer at Nopa, but I was moved to re-create the dish in my own kitchen. I simply tossed white beans with feta, fresh oregano, and breadcrumbs, then I baked the whole thing. The combination of flavors was wonderful, and it made for a hearty snack. When I make this dish again, I'll mash the white beans together and serve it as a spread for crostini. To get the uncomplicated technique - serve with mixed greens and you've got an easy vegetarian meal - keep reading.

Berry Tempting: Mixed Greens With Blackberries and Feta

partysugar — Thu, 19 Aug 2010 09:20:09 PDT

If you're tired of the same old boring salads, turn to seasonal fruit to jazz up those greens. In Winter, I love tossing in segmented oranges, in Spring, I'll throw in strawberries, and now? Well, Summer's beautiful blackberries make an excellent addition to a bed of mixed lettuces. Thanks to sugared walnuts and tangy feta, this recipe has tons of texture. It's crunchy, creamy, tart, and juicy. To make the salad more substantial and a standalone supper, I incorporated pieces of crisped prosciutto. Serve with a chunk of bread and a glass of sparkling Rose and you've got the perfect easy and delicious August meal. Want the recipe I used? Keep reading.

Fast & Easy Dinner: Feta Chicken With Zucchini

YumSugar — Wed, 18 Aug 2010 08:00:37 PDT

In the heat of Summer, I usually crave a fresh and light meal that's simple to prepare. This one combines chicken, feta, and zucchini for a tasty dinner that takes under an hour to make. If you're looking for a healthy way to spruce up a basic chicken breast, this is a great dish to whip up. I recommend serving it on a bed of whole wheat pasta, or on a mixed green salad with a simple balsamic dressing. For the fit-friendly recipe, read more.

Cooking the Cover: Saveur's Stuffed Peppers

partysugar — Mon, 16 Aug 2010 04:00:29 PDT

Last weekend when I asked my sister what she wanted for dinner, she said, "something stuffed." I started to throw out options like grilled, ricotta-stuffed chicken and rice-filled, baked tomatoes, but she grabbed the Saveur that was sitting on the coffee table and said excitedly, "let's make these stuffed peppers!" Since they looked absolutely amazing, I happily obliged. The recipe is pretty straightforward and simple. The filling is a creamy, tangy, and tart mixture of feta, Greek yogurt, and lemon zest. The ingredient list calls for Fresno or Anaheim chiles, which are more sweet than hot, so you can serve this vegetarian dish to people who don't like spicy foods. It's a wonderfully scrumptious appetizer and I highly recommend you give these feta-stuffed peppers a try; here's the recipe.

Come Party With Me: Fourth of July - Menu

partysugar — Tue, 29 Jun 2010 07:50:46 PDT

The Fourth of July falls on a Sunday this year, and that means there's no excuse not to throw a party! Gather up a group of friends, light the barbecue, and prepare a delicious feast of eats. Start things off with two finger food favorites: lemon-herb grilled shrimp and grilled jalapeño poppers. Since no one can ever decide between chicken or ribs, please everyone and offer barbecued ribs and chicken with a tangy homemade sauce as the main course. Corn on the cob with parmesan butter and tomato and feta salad are two easy, but scrumptious side dishes.

To take a look at these classic recipes that are perfect for your all-American celebration, keep reading.

Savory Sight: Roasted Veggies With Creamy Balsamic

partysugar — Wed, 14 Apr 2010 04:00:58 PDT

Good morning! I thought it would be fun to start the day with an amazing photo of in-season asparagus. I found this image in the Savory Sights group in the YumSugar Community; it was shared by Senorita. Doesn't it look absolutely wonderful? She says:

My husband and I always go to this great little Mediterranean place by our house and order this roast veggie dish drizzled with a creamy Balsamic and a little bit of feta cheese. The dish is divine, we have been trying to prefect it at our house. For attempt number two, we roasted asparagus, zucchini, eggplant, and onions at 450, a higher temp than the last time. The dressing is a little bit of yogurt, balsamic vinegar, milk, and olive oil. The dish is pretty close to the restaurant and so delicious!!!!

I love that she's trying to re-create a restaurant dish at home! Do you ever do this? Have you had a memorable preparation of asparagus recently? Please tell us about it below or in the community.

Do You Marinate Your Own Cheese?

partysugar — Thu, 28 Jan 2010 06:50:26 PST

Fast & Easy Dinner: Spinach and Feta Potatoes

partysugar — Tue, 15 Dec 2009 09:15:04 PST

When stuffed with a savory mixture of vegetables, an oversize baked potato makes a hearty and affordable entree.

This recipe combines sautéed mushrooms with wilted spinach and feta crumbles. A small amount of white wine vinegar adds a delectable tang, while pine nuts provide a necessary crunch.

To serve this meal - which feeds four for under $10 - to your family, get the recipe and

Spinach and Feta Potatoes
From Everyday With Rachael Ray

Ingredients

4 baking potatoes (about 3 pounds)
1 1/2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced
2 bunches spinach, coarsely chopped (about 8 cups)
1 tablespoon white wine vinegar
8 ounces feta cheese, crumbled
3 tablespoons pine nuts
1 tablespoon chopped fresh dill
Salt and pepper
2 tablespoons butter

Directions

Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
Cut a deep "X" into the top of each potato and squeeze together to open. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

Serves 4.

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