Feta

Serves 4 Greek oregano ("rigani") is stronger and sharper than the Italian variety. 6-8 ounces Greek feta, cut into 3/4-inch-thick slices 1 teaspoon dried Greek oregano 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 1. Set the oven at 375 degrees. 2. In a shallow baking dish large enough to hold the slices, arrange the feta in one layer.

Makes 12 These feta-stuffed dates, wrapped in bacon, are a mix of sweet and salty, soft and crisp. At Saloon, they are topped with a mint and parsley oil blend, as well as a balsamic gastrique, a thin sauce that's heated briefly. Here is the recipe for gastrique (it's easy) ; garnish the devils with fresh mint. GASTRIQUE 1/2  cup balsamic vinegar  1  tablespoon mint jelly  1. In a small saucepan over medium-high heat, heat the vinegar and mint jelly. 2. Simmer for 5 minutes or until it reduces by half; set aside.

Serves 6 Tangy feta cheese creates a melted blanket of flavor over shrimp in tomato sauce and orzo (rice-shaped pasta). It makes a hearty supper. Olive oil (for the dish) 3 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 4 scallions, thinly sliced 1/2 cup dry white wine 1 can (28 ounces)

Serves 6 Similar to retro spinach dips, this version is made with chopped frozen spinach, Greek yogurt, and crumbled feta. 2 tablespoons olive oil 1 medium onion, chopped 1 package (10 ounces) frozen chopped spinach, thawed 1 cup (8 ounces) plain non-fat Greek yogurt 4 ounces feta cheese, crumbled 1 tablespoon lemon juice, or more to taste 1/4 cup chopped fresh parsley Salt and pepper, to taste 1/4 cup pine nuts or sliced almonds (for garnish)

Serves 6 6 ounces fresh baby spinach 1/2 large sweet onion, thinly sliced into rings 2 cups cherry or grape tomatoes, halved 3/4 cup pitted Kalamata olives 8 ounces feta, crumbled Olive oil (for sprinkling) 2 tablespoons chopped fresh mint Freshly ground black pepper 3 large pita (for serving)

Serves 4 Not flashy but full of flavor, this roast salmon - cooked under a coating of yogurt and feta - is an easy summer dish. Serve the salmon on rice pilaf and spoon fresh peas tossed with butter and mint beside them. It’s almost too simple for a company meal, but the plate is elegant. Olive oil (for the dish) 4 pieces skinless boneless salmon (5 ounces each) Salt and pepper, to taste 3/4 cup plain Greek-style yogurt 1/2 cup crumbled...

Serves 4 2 pickling cucumbers, unpeeled 1 pint cherry tomatoes 1/2 cup finely chopped fresh mint 2 tablespoons finely chopped fresh oregano Juice of 1 lemon 1/2 teaspoon salt, or to taste 4 ounces feta, cut into 1/2-inch cubes...

Serves 2 Olive oil (for the dish) Salt and pepper, to taste 1/2 pound penne 1 cup ( 1/2 pound) fresh ricotta 1/2 cup crumbled feta 1 egg 1/4 cup milk 1/4 cup chopped parsley Pinch of ground cinnamon Leftover stuffed eggplant (2 halves)

8 skinless, boneless chicken breast halves ½ cup olive oil ¼ cup lemon juice 3 tablespoons chopped fresh oregano 2 cloves garlic, smashed ½ teaspoon salt, or to taste ¼ teaspoon pepper, or to taste 20 pitted kalamata olives, cut lengthwise into slivers 10 cherry tomatoes, quartered 4 ounces feta, crumbled 1. Remove the small strip of meat (called the fillet) from the underside of each breast and save for another use. Pound the breasts between 2 sheets of waxed or parchment paper with a meat pounder or rolling pin to a 1/4-to-...

Serves 6 6 plum tomatoes, cored and halved lengthwise 3 zucchini, halved lengthwise 4 tablespoons olive oil 1 tablespoon chopped fresh rosemary, parsley, or mint Salt and pepper, to taste 1 pound penne 8 ounces crumbled feta cheese (about 2 cups) Handful of fresh basil leaves, torn into pieces 1 tablespoon balsamic vinegar Extra fresh basil leaves (for garnish)

Mavi Bistro 203 Central St., Hudson, N.H. 603-594-9955 www.mavibistro.com Hours: Lunch, Tuesday through Friday, 11 a.m.-2:30 p.m.; dinner, Tuesday-Thursday, 5-10 p.m., Friday-Saturday, 5-10:30 p.m.; brunch, Saturday-Sunday, 11 a.m.-2:30 p.m. Major charge cards Not handicapped accessible We may not be an authority on Mediterranean food, but we know what we like and Mavi Bistro is a Turkish delight. The menu, which combines Turkish and Mediterranean cuisine with a bit of a French accent, provides descriptions of the dishes in English and Turkish.

Now that many families have warmed up to whole-wheat toast and brown rice, it might be time to venture into heartier grains, such as quinoa, barley, and wheat berries. Wheat berries and vegetables in a hearty bowl offer an array of tastes and textures all at once. In the brown berries you're getting the bran, germ, and endosperm of the wheat. As for the vegetables, the best this time of year are wintry roots, squashes, and leafy greens. These bowls are filled with nutty, chewy wheat berries, cubes of sweet butternut squash, caramelized onions, hardy kale, and a bracing miso ginger...

Serves 4 4  poblano peppers  2  tablespoons olive oil  1  large onion, sliced  1  cup Mexican crema or sour cream    Salt and pepper  4  slices whole wheat bread, toasted  4  tablespoons crumbled fresh Mexican cheese, or feta, or fresh mozzarella  1. Slit the peppers lengthwise and clean out the seeds. Cut the peppers into long strips. 2. In a skillet, heat the oil. When it is hot, add the peppers and cook, stirring often, for 3 minutes or until they turn bright green.

Serves 4 DRESSING 1 strongcup Greek-style yogurt /strong/ppstrong1 /strongstrongclove of garlic, chopped /strong/ppstrong2 /strongstrongtablespoons tahini /strong/ppstrongGrated rind and juice of 2 lemons /strong/ppstrong2 /strongstrongtablespoons olive oil /strong/ppstrong1 /strongstrongtablespoon white wine vinegar /strong/ppstrongSalt and pepper, to taste /strong/ppstrong1./strong In a small bowl whisk together the yogurt, garlic,...

CHRISTINA'S CAFE 1203 Walnut St., Newton Highlands, 617-916-5532. MasterCard and Visa. Wheelchair accessible Prices Appetizers $3.99-8.99. Entrees $8.99-$22.99 (most under $20). Desserts $6.99-$7.99. Hours Sun noon-9 p.m., Mon-Thu 11:30 a.m.-9 p.m., Fri-Sat 11:30 a.m.-10 p.m. Liquor Full bar. May we suggest Melintzanosalata (whole grilled eggplant), kefalograviera saganaki (fried cheese), baked feta, souvlaki, beefteki gemisto, papoutsaki (special)

Serves 6 6 plum tomatoes, cored and halved lengthwise 3 zucchini, halved lengthwise 4 tablespoons olive oil 1 tablespoon chopped fresh rosemary, parsley, or mint Salt and pepper, to taste 1 pound penne 8 ounces crumbled feta cheese (about 2 cups) Handful of fresh basil leaves, torn into pieces 1 tablespoon balsamic vinegar Extra fresh basil leaves (for garnish)

Serves 4 DRESSING 1 strongcup Greek-style yogurt /strong/ppstrong1 /strongstrongclove of garlic, chopped /strong/ppstrong2 /strongstrongtablespoons tahini /strong/ppstrongGrated rind and juice of 2 lemons /strong/ppstrong2 /strongstrongtablespoons olive oil /strong/ppstrong1 /strongstrongtablespoon white wine vinegar /strong/ppstrongSalt and pepper, to taste /strong/ppstrong1./strong In a small bowl whisk together the yogurt, garlic,...

Serves 4 4  poblano peppers  2  tablespoons olive oil  1  large onion, sliced  1  cup Mexican crema or sour cream    Salt and pepper  4  slices whole wheat bread, toasted  4  tablespoons crumbled fresh Mexican cheese, or feta, or fresh mozzarella  1. Slit the peppers lengthwise and clean out the seeds. Cut the peppers into long strips. 2. In a skillet, heat the oil. When it is hot, add the peppers and cook, stirring often, for 3 minutes or until they turn bright green.

Served in many Middle Eastern cultures at meals all day - including breakfast - this finely chopped salad of cucumbers, ripe tomatoes, and onions is offered with thick slices of feta and triangles of pita. 2 slicing cucumbers (skin intact) 2 medium tomatoes, cored ½ pint cherry tomatoes, quartered ½ bunch scallions or ½ white or sweet onion, thinly sliced 2 tablespoons olive oil Juice of ½ lemon, or to taste Salt and pepper, to taste 2 tablespoons chopped fresh parsley ...

Serves 4 8 small ripe tomatoes, quartered 1 cucumber, sliced thickly on the diagonal 1 small red onion, sliced ½ cup Kalamata olives 1 heaping tablespoon capers 2 handfuls purslane or parsley leaves Salt and pepper, to taste 5 ½ ounce piece Greek feta 1 teaspoon dried oregano ...