Roasted Root Jumble With Feta Food

ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
• Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.

ROASTED ROOT JUMBLE WITH FETA

Steps:

• Preheat the oven to 350 degrees F.
• Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
• In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
• Increase the oven temperature to 375 degrees F.
• Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
• Garnish with a drizzle of olive and sprinkle with cilantro or parsley.

WATERMELON, FETA AND MINT SKEWERS WITH SUMAC

Steps:

• Assemble the watermelon and honeydew melon on a platter. Top with the feta cheese and drizzle with honey. Tear the mint leaves over the salad and sprinkle lime juice over the top. Sprinkle with the sumac. Serve.

ROASTED ROOT JUMBLE WITH FETA CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the ground cumin, ground coriander, and olive oil. Add 1/2 teaspoon salt and a generous grinding of black pepper.
• Lay the fennel, red onions, lemons, and carrots in a baking dish. Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelized and soft, another 15 minutes.
• Cook's Note: I serve this over a simple soft polenta. Delicious and hearty!