Tag Archives: feta


Source: saveur.com via Carey on Pinterest


I don't know what it is but lately I am craving Fall dishes.  Stews, soups, & carb-laden meals, gimme.  I'm determined to enjoy this last bit of Summer to the fullest but I might dip my toe into Fall with this dish from Saveur.com.  It has some wonderful flavors: feta, nutmeg, spinach, dill and a cheese that is new to me, Graviera.  After a bit of research, I discovered that it is a fairly common cheese (iow: easy to find)  and very similar to Gruyere which is, ahem, one of my all time faves.  And it looks pretty easy, your basic stove-to-oven mac and cheese, just new ingredients.

You can find the whole recipe over at Saveur (click here).  I hope you give it a try too!

I have a full weekend planned; it's my nephew's first birthday and we have a river-tubing trip planned.  Last time I went tubing I came back with a scar on my back the size of a quarter and a compressed disc.  Pray for me!

Shrimp with Tomatoes and Feta
Credit: Todd Coleman

I have a thing for feta these days.  I started buying a bunch of feta to make my Mediterranean filling but then found myself looking for other dishes to add the salty, crumbly goodness to.    Of course, I love to toss it into a salad and will even make a Greek style "wrap" full of veggies and a little feta.

So when I saw this recipe from Saveur that uses feta I was intrigued.  After reading how simple the recipe is, both in process and ingredients, I'm quite certain I'm going to give it a try.  If you read the ingredients list, you will see that they call for 4 fresh tomatoes grated.   I don't remember the first time I saw that technique but it really come in handy, especially now when there is an abundance of sun ripened heirloom tomatoes.  It makes a light but flavorful tomato sauce.

I can just imagine using a hunk of crusty bread to mop up that spicy, garlicky sauce!  I might try one tiny adjustment if I were to make this in the winter when the fresh tomatoes are not of the best quality: using canned fire roasted tomatoes. The extra hit of smokiness would be divine me thinks.

Shrimp with Tomatoes & Feta, rustic bread, a glass of lightly chilled wine (or Pellegrino if you are so inclined)... that sounds like a perfect summer meal to me!

Happy weekending everyone!


pine nuts, parsley, mediterranean

I promised you something special this week due to my vanishing act last Friday.  Because I love ya, here we go:

You might remember a few weeks past when I posted this photo:

That is a gorgeous crepe that I ate in Port Townsend last month when I went to visit my Wonder Twin:

We don't know how it happened, but we were separated at birth.

Wonder Twin, her daughters and I each ordered this Mediterranean Crepe for lunch at a seaside cafe' in Port Townsend (sorry, I don't remember the name right now).  I ate every last bit.  In fact, I was completely fascinated by it.  I took pictures of it.  I opened it up so I could inspect all the ingredients.  And then I came home and tried to copy it.  And you know what?  I did it!  I promise I will share the whole dang thing with you as soon as it's perfected.  Soon, very soon.

But one of the by-products of all that testing was another recipe that popped into my little brain: a pork loin stuffed with a Mediterranean inspired filling.  Again, I'm still perfecting that recipe.  I haven't nailed down the cooking temperature on the pork loin but I have to admit, it is delicious whether I overcook the pork or not.

How cruel is that, to tell you about delicious recipes and not give them to you.  Sorry.  I just want it to be perfect for you.

However, I CAN share the filling with you because it's simple and works as wonderfully inside a whole wheat tortilla or pita bread as it does inside a butterflied pork loin.

Mediterranean filling

Here's your cast of characters:

  • half a bunch of parsley (about 3/4 cup)
  • lightly toasted pine nuts (about 1/4 cup)
  • sun dried tomato (about 1/4 cup) AND some of the oil it's packed in (about 2 Tablespoons)
  • 3-4 oz of crumbled feta cheese
  • capers (about 2 Tablespoons)
  • a dash of black pepper
  • a drizzle of olive oil (if needed)
Stuff all these ingredients into a small food processor and give it several pulses.  Don't let it run because although you want it well combined, you still want to maintain a little texture.  We are not making baby food.
If it looks a little dry, you can either drizzle in some more oil from the jar of sun dried tomatoes OR a little olive oil.  Check for salt and pepper.  The mixture should be salty enough from the feta and capers but if you like it saltier, add a little more.
Next, toast up some pita halves OR whole wheat tortillas and shmear about 2 Tablespoons of mixture inside.
Eat.  And enjoy.  Because you will love it.


I've made a batch of this filling and snacked on it for a couple days.  My mouth is watering  just thinking about it.  I wonder if we have any feta at home....

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This week completely got away from me so instead of a recipe this Friday on Friday Recipe, all you get is this photo of a recipe I hope to share soon.  Just looking at it is making my mouth water because it was one of the most delicious things I've ever eaten.  Don't hate me.

OK, I'll give you just a few tiny hints:  there may have been crepes involved.  And a vacation.  And the seaside.  But that's all I'm saying!

Happy holiday weekend everyone!