feta

Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots

Roasted Vegetable Salad, with Dijon Vinaigarette

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Ingredients:

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  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad

Tomato, Red Onion, and Cucumber Salad with Feta

Tomato, Red Onion, and Cucumber Salad with Feta

Inspired by a classic Greek salad!

Ingredients

  • 1 large tomato
  • 1/2 of 1 red onion, sliced
  • 1 cucumber, sliced and seeds removed
  • olive oil
  • fresh or dried oregano
  • salt and pepper
  • crumbled feta cheese
  • optional: black olives

Directions

  1. Slice and chop your veggies into bit size pieces
  2. Season with salt, pepper, and herbs, and stir together
  3. Drizzle with olive oil and sprinkle feta cheese over top
  4. Serve chilled

Grain Bowl with Beets, Apples, and Feta

grain bowl with beets, apples, and feta

This grain bowl is quick to make and great for leftovers! Double our recipe and enjoy all throughout the week. Add an egg, chicken, or tofu to make this dish extra filling.

INGREDIENTS

  • 1/2 cup quinoa + 1 cup water or broth

  • 3-4 beets

  • 1-2 apples

  • Crumbles of feta

  • Braising greens

  • 1 small onion

Maple vinegar dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil (we used olive)

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F

  2. Peel and cut beets into thin slices

  3. Toss with oil and any herbs you have on hand, making sure beets are evenly coated. Roast for 20-25 minutes

  4. In the meantime, cook the quinoa. Set aside once done

  5. While the quinoa is cooking, dice a small onion. Heat a pan over low-medium heat and drizzle oil into the pan. Put the onion and greens into the pan and cook until the greens are wilted and the onions are soft

  6. Make the dressing by putting the red wine vinegar, oil, dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk together

  7. Cut the apples into small chunks and crumble the feta into small pieces.

  8. To assemble, mix the quinoa, greens, roasted beets, apple, and feta together in one bowl. Drizzle the dressing over, mix, and serve