FENNEL GREEK RECIPES

Name: Greek Mezze Platter
Cook time: 15 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: european
Ingredients: Marinated Herbed Feta, recipe follows; 6 roasted red peppers, store-boughtu00A0; 8-10 stuffed grape leaves, store-boughtu00A0; 1 cup hummus, store-boughtu00A0; 1 tablespoon pine nuts, toastedu00A0; Good olive oilu00A0; Toasted Pita Chips, for serving, recipe follows; 4 sprigs of fresh thymeu00A0; 1 1/2 teaspoons dried thyme; 1/2 teaspoon dried fennel seedsu00A0; 1/2 teaspoon crushed red pepper flakesu00A0; 1 1/2 pounds Greek feta, drained and sliced 1/2 inch thicku00A0; 3 sprigs fresh thymeu00A0; 1/2 cup green olives with pits, such as Cerignolau00A0; 1/2 cup good olive oilu00A0; Kosher salt and freshly ground black pepperu00A0; 4 loaves pita bread

GREEK MEZZE PLATTER RECIPE | INA GARTEN | FOOD NETWORK

Greek Mezze Platter Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 4 hours 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

Steps:

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA - NYT COOKING

Baked Greek Shrimp With Tomatoes and Feta - NYT Cooking image

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http//schema.org, Calories 233, UnsaturatedFatContent 5 grams, CarbohydrateContent 16 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 21 grams, SaturatedFatContent 4 grams, SodiumContent 829 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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