Corn and Onion Flan with Feta Salad

A nice brunch or lunch meal.

FLAN
3/4 cup corn
1/2 cup finely chopped onion
1 pie shell pre baked
1/2 cup whipping cream
1 egg
Salt and freshly ground pepper

FETA SALAD
1 cup diced feta cheese
1 tomato, diced and seeded
1/2 small red pepper, diced
1/2 small yellow pepper, diced
Balsamic vinaigrette

1. Preheat oven to 325F.
2. Placed the corn and onion into the tart shell
3. In a separate bowl, whisk the cream and eggs and season with salt and pepper.
4. Gently pour the custard mixture into the tart shell to fill.
5. Bake for 35-40 minutes or until set.
6. Mix feta, tomatoes, red and yellow peppers together.
7. Toss with 1/4 cup balsamic vinaigrette 
8. Place feta salad on top of each piece of flan on serving plate.

Super-Green Pinwheels with Minted Pea Puree

From Fresh Juice Magazine.  Not kid friendly…but I loved them.  You could use any salad mix for this.

4 fresh lasagne sheets
1 tsp olive oil
1 small onion, finely diced
140 g Baby Arugula with Spinach Salad
140 g Kale, Chard, Spinach Salad Mix
1 cup crumbled light feta, divided
1 egg, whisked
1/4 tsp pepper
1/4 cup toasted almonds chopped
2 tbsp chopped fresh mint

MINTED PEA PUREE
1 tsp olive
1 cup diced celery
1 clove garlic, minced
1 cup peas
1 cup vegetable broth
1 tbsp chopped fresh mint

1. In large pot of simmering water, cook lasagna sheets for 2 minutes; drain and cool in cold water.  Lay sheets on oiled baking sheet with the length running from top to bottom; cover with plastic wrap.
2. In large deep skillet over medium high, heat oil and saute onion for 2 minutes; add salad mixes.  Saute until wilted; let cool for 5 minutes.  Stir in 3/4 cup of the feta, egg and pepper.  Divide mixture equally into 4.  
3. Preheat oven to 400F.  Spread mixture evenly on lasagna sheets, leaving top 3 inch pare to help pasta seal.  Roll up each sheet from bottom to top; slice each roll into 8 equal pieces.  Place on parchment lined baking sheet.  Sprinkle with remaining feta.  Bake until cheese is golden, 15 to 20 minutes.
4. Meanwhile, for pea puree, in small saucepan over medium, heat oil; add celery and garlic and saute for 2 minutes.   Add peas and broth. Bring to a boil; reduce heat to low and simmer for 3 minutes.  Add mint.  Transfer to blender and process until smooth.  Reheat in saucepan, if necessary; serve with pinwheels garnished with nuts and mint.

Smoked Salmon Pizza with Baby Kale Salad

I am really loving baby Kale, a healthy and tasty salad choice.  This is definitely an adult pizza…make a pepperoni one up for the kids.  I used pizza dough but if you are short on time just buy a prepared pizza crust or use some Naan bread.  Based on a recipe from Canadian Living Magazine 2013.

350 g pizza dough
1 tbsp olive oil
1/4 tsp pepper
1/2 cup cream cheese, softened
4 tsp lemon juice
1 tbsp milk
150 g sliced smoked salmon
1/4 cup Feta Cheese, crumbled
1/4 cup thinly sliced red onion
2 tsp capers, drained, rinsed and chopped
2 tsp chopped fresh chives
1/2 tsp peppercorns, crushed

BABY KALE SALAD
1 tsp olive
1 tsp lemon juice
pinch each salt and pepper
2 1/2 cups lightly packed baby kale

1. On lightly floured surface, roll out or press dough into 11 inch circle.  Transfer to greased pizza pan; prick all over with fork.  Spread oil over dough; sprinkle with pepper.  Bake on bottom rack of 500F oven until golden and crisp, about 12 minutes.  Let cool.
2. Meanwhile, combine cream cheese, 2 tsp lemon juice and the milk; spread over pizza.  Top with salmon, onion, Feta, capers, chives, peppercorns and remaining lemon juice.
3. In bowl, whisk together oil, lemon juice, salt and pepper; add kale and toss.  Sprinkle on pizza and return to oven for 5 min or until kale is wilted.

Arugula, Mint and Watermelon Salad

The wind is howling and the snow is blowing, but this salad will make you think it is summer.  Lots of flavour here and combinations I have never tried before.  I loved it!  From Food & Drink Summer 2011

6 cups arugula
2 cups diced seedless watermelon
1 cup crumbled feta cheese
1 cup mint leaves

VINAIGRETTE
1 tbsp balsamic vinegar
1/4 cup olive oil
Salt and freshly ground pepper
1/2 cup slivered almonds, toasted

Combine arugula, watermelon, feta and mint leaves in a bowl.  Whisk together balsamic, olive oil and salt and pepper.  Toss with salad.  Lay on a platter and garnish with almonds.

Serves 4

Greek Pasta Salad

An excellent pasta salad, I love anything with olives and Feta cheese!

1 cup Fusilli pasta (preferably whole grain)
Quarter seedless cucumber
Half Sweet green pepper, coarsely chopped
6 Cherry Tomatoes, halved
2 green onions, chopped
1/2 cup canned chick peas, rinsed
1/2 cup Artichoke hearts, cut in bite size pieces
1/4 cup black olives, quartered
25 g Feta cheese, crumbled

Dressing:
1 tbsp olive oil
1 tbsp Red wine vinegar
2 tsp Lemon juice
1 clove garlic, minced
1/2 tsp Dried oregano
Salt and Pepper

In a large pot of boiling salted water, cook pasta until tender but firm; drain and rinse under cold water. Drain again.

Place in bowl.  Cut cucumber into 3/4 inch chunks.  Add to pasta along with green pepper; tomatoes, green onions, chick peas, artichoke hearts, olives and feta cheese.

Dressing:  Whisk together 1 tbsp water, oil, vinegar, lemon juice, garlic and oregano.  Pour over salad; toss.  Season with salt and pepper to taste.

Grilled Tomato Pasta Salad

A salad with great variety and colour.  Lots of flavour.

2 lb (1kg) cherry tomatoes, halved
1/2 tsp fresh ground black pepper
2/3 cup Diana Marinade, Garlic and Herb flavour
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
4 cups cooked orzo or other pastina (tina pasta shapes)
3 cups coarsely chopped baby spinach
1 cup coarsely shredded basil leaves
1/2 cup crumbled feta cheese
Toasted pine nuts

1. Preheat the grill to mediumhigh.  Line the grate with a sheet of heavy duty foil.  Place the tomatoes in a large bowl and sprinkle with pepper.  Stir the marinade in a separate bowl with the lemon zest and lemon juice.  Gently toss the tomatoes with half of this mixture.  Whisk the olive oil into the remaining marinade mixture in the bowl; reserve.
2. Brush the foil with a little extra olive oil.  Place the tomatoes on the foil, cut side up.  Grill the tomatoes for 5 minutes.  Reduce the heat to medium and grill for 15 minutes or until wrinkled and browned.   Lift the foil with the tomatoes and any juices onto a baking sheet.  Gently scrape the tomatoes into a bowl.
3. Toss the orzo with the reserved oil marinade mixture.  Gently stir in the spinach and half each of the tomatoes, basil and Feta cheese.  Transfer to a deep plater or bowl.  Garnish the salad with the remaining tomato, basil, cheese and pine nuts.  Season with additional fresh ground pepper to taste.

Makes 8 servings

Zucchini Bites

Yummy and easy, it is easy to change this up by switching the meat and cheeses.

2 large zucchini, halved and cored
500 g ground meat (I like sausage)
1 or 2 cloves garlic, chopped
2 tbsp fresh basil or oregano, chopped
3/4 cup Havarti with jalapeno or tomato and basil
3/4 cup feta
salt and freshly ground pepper to taste

1. Preheat oven to 400F
2. Place zucchini on cookie sheet.
3. Combine remaining ingredients and use to stuff zucchini.
4. Bake 15 to 20 minutes or until meat is well cooked and zucchini is fork tender
5. Serve immediately with rice or couscous

Greek Shrimp with Tomato and Feta

Something a little different than turkey :)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1/2 cup dry white wine, chicken stock or water

1 - 28 oz tin plum tomatoes with juices or 2 lb fresh plum tomatoes peeled and chopped

1 tsp salt (I don’t add this)

1/4 tsp pepper

1 1/2 lbs large shrimp, butterflied but not split (750 g)

125 g Feta cheese, crumbled

3 tbsp pitted small black olives

2 tbsp chopped fresh parsley

1. Heat oil in a large deep skillet.  Add onions and cook gently on medium heat until tender.  If onions start to stick add a few tablespoons water and continue cooking until water evaporates.  Add garlic and hot red pepper flakes and cook a minute longer.  Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil.  Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick - 10 to 15 minutes.  Add shrimp and stir to cook well with tomatoes.  Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives.  Bake in a preheated 375F oven for 10 to 15 minutes until shrimp are cooked through.  Sprinkle with parsley.

Corn and Black Bean Salad

Whew, Thanksgiving was wonderful!  Hope you had family and fun and food (maybe even a glass of wine or two). I had an amazing time, although I did learn I should not have two glasses of Pinot Noir on an empty stomach.  Despite that the dinner turned out lovely.

Now to get back to some healthier eating here is a recipe I got out of Food and Drink Early Summer 2011.  I made it earlier this year and don't have a picture of it but it turned out really well.  I love bean salads year round.

1/2 cup Feta Cheese
3 tbsp white wine vinegar
1/4 cup olive oil
1 tsp Dijon Mustard (grainy works well)
2 cans black beans (540 ml each)
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

1.  In a large bowl, break up feta with fork.  Whisk in vinegar, olive oil and mustard.
2.  To the same bowl add black beans, grape tomatoes, corn basil, red pepper and onion.  Stir well, season to taste with salt and pepper, and serve.

Serves 4