3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
¾ cup olive oil, or as needed
8 ounces feta cheese, crumbled
½ cup pine nuts
⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained
¼ cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 ½ teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 ½ cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices
1. Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
2. In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
3. Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
4. Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
5. Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.
1 c diced seedless watermelon
1 c cored and diced heirloom tomatoes
2 TBS thinly diced shallots
1 TBS hot sauce
1/2 lemon, juiced
1 TBS honey
2 TBS chopped basil leaves
1/2 c crumbled goat-milk feta cheese
1. Combine watermelon, tomatoes and shallots in a bowl. Crush the tomatoes a but with your hands to provide a little extra juice.
2. Add hot sauce, lemon juice, and honey. Season with salt, and garnish with basil and feta. Then serve with tortilla chips and pretzels.
Hint: If you have any left over, serve it over grilled chicken for dinner.
1 TBS olive oil
1 lb ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 TBS oregano
2/3 tsp ground cumin
2 tsp salt
2 tsp freshly ground black pepper
1 dash hot pepper sauce
2/3 c chopped fresh parsley
1 lb pizza crust dough
6 oz. feta cheese
1/2 zucchini, diced
8 oz. chopped blacked olives
1/2 tsp garlic, chopped
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper, and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
3. Roll pizza dough out into a rectangle (about 18″ x 12″), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini, and black olives evenly over the dough, leaving 3″ from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
4. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a ‘strip’ to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F and bake for about 30 minutes, or until golden brown.
2 (9-oz.) packages cheese tortellini
1/2 c extra virgin olive oil
1/4 c lemon juice
1/4 red wine vinegar
2 TBS chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
1 lb baby spinach leaves
1 c crumbled feta cheese
1/2 c slivered red onion
1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 tsp salt, divided
1 large egg
1 large egg yolk
1/2 c (or more) all purpose flour
1/2 c crumbled feta cheese
1 c chopped fresh italian parsley
1/2 c chopped green onions
1 1/2 Tbsp chopped fresh dill
vegetable oil for frying (recommend: corn oil or grape seed oil)
hummus or yogurt
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid. Place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tbsp olive oil and 2 tbsp corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350 oven for 12 minutes. Serve with yogurt or hummus.