MELON FETA BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 24 bites
Number Of Ingredients 6
Steps:
- Cut the feta into 24 cubes that are a little smaller than the melon cubes.
- To assemble the bites, set 1 piece of feta on top of each piece of honeydew, cantaloupe and watermelon and secure it with a toothpick. Place them on a serving plate and drizzle the balsamic glaze over the top. Garnish with the basil.
MELON WITH FETA, RED ONION, AND PINE NUTS
Categories Onion Breakfast Brunch Side Sauté Vegetarian Feta Lime Cantaloupe Honeydew Mint Pine Nut Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
- With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
- Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.
SPINACH, FETA AND PINE NUT SALAD
This salad is great with lamb, or just on its own. The vinegar cuts through the saltiness of the cheese, and the spinach and pine nuts are just a fantastic flavour comination.
Provided by English_Rose
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the washed spinach with the feta, onion and pine nuts in a bowl.
- Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.
- Serve.
Nutrition Facts : Calories 375.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 101.2, Sodium 1360.1, Carbohydrate 12.3, Fiber 3.1, Sugar 6.5, Protein 20.4
GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS
This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, dips and spreads, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
- Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
- Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
- Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
- Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
- When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).
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