FETA CHEESE STORAGE RECIPES

Name: Tomato Feta Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1/2 pound fusilli (spirals) pasta; Kosher salt; Good olive oil; 1 pound ripe tomatoes, medium-diced; 3/4 cup good black olives, such as kalamata, pitted and diced; 1 pound good feta cheese, medium-diced; 6 sun-dried tomatoes in oil, drained and chopped; 5 sun-dried tomatoes in oil, drained; 2 tablespoons red wine vinegar; 6 tablespoons good olive oil; 1 garlic clove, diced; 1 teaspoon capers, drained; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan; 1 cup packed flat-leaf parsley, chopped

TOMATO FETA PASTA SALAD RECIPE | INA GARTEN | FOOD NETWORK

Tomato Feta Pasta Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

SHAKSHUKA WITH FETA RECIPE | MOLLY YEH | FOOD NETWORK

Shakshuka with Feta Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories main-dish

Total Time 50 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 to 5 tablespoons olive oil, plus more for drizzling
1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper
4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes
1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley

Steps:

Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

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