Lima Bean Spread With Feta And Zaatar Food

BEAN, FETA & HERB DIP

Bean, feta & herb dip image

Dill, chive or mint (or a combination of all three!) really work in this creamy cannellini dip - a healthy snack

Provided by Good Food team

Time 10m

Number Of Ingredients 5

Ingredients

400g can cannellini bean
200g feta cheese
1 tbsp lemon juice
1 garlic clove , crushed
3 tbsp chopped dill, mint or chives (or 1 tbsp each)

Steps:

Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.

Nutrition Facts : Calories 182 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 2.1 milligram of sodium

GREEK FETA YOGURT DIP WITH ZA'ATAR

Greek Feta Yogurt Dip With Za'atar image

I love this dip sold at Trader Joe's, found this copycat recipe for it at jeanetteshealthyliving.com

Provided by zeldaz51

Categories Southwest Asia (middle East)

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 garlic cloves, minced
1/2 lb feta cheese, about 1 1/3 cup
2 tablespoons extra virgin olive oil
1 cup non-fat Greek yogurt
1/4 teaspoon lemon juice
1 dash black pepper
1 teaspoon za'atar spice mix, plus more (to garnish)

Steps:

Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.

ORZO WITH LAMB, LIMA BEANS AND FETA

Orzo with Lamb, Lima Beans and Feta image

Categories Soup/Stew Herb Lamb Pasta Tomato Stew Feta Lima Bean Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 onions, chopped
3 large garlic cloves, chopped
2 1/4 pounds lamb stew meat, cut into 3/4-inch pieces
3/4 cup dry white wine
1 28-ounce can peeled tomatoes
1 14 1/2-ounce can peeled tomatoes
1 1/2 10-ounce packages frozen baby lima beans (about 3 cups), thawed
5 tablespoons chopped fresh marjoram or 5 teaspoons dried
1 1/2 pounds orzo (rice-shaped pasta; also called riso)
6 ounces feta cheese, crumbled

Steps:

Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.

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