1. Add all ingredients except olive oil in food processor and blend.
2. Gradually add in olive oil until consistency is similar to hummus.
Hearty tomato & bulgur soup
1. Heat the olive oil in a large pot.
2. Add onion, garlic, peppers, carrot and tomato paste; cook for a few minutes until ingredients soften.
3. Add all the other ingredients to the pot except for the bulgur; reduce heat and simmer for 45-50 minutes until all the ingredients have softened.
4. Transfer the soup to a blender and mix until smooth.
5. Place the blended soup back into the pot, add bulgur and hot water and simmer for 15 minutes until the soup has doubled.
6. Ladle into soup bowls and sprinkle with feta cheese and thyme. Serve.
Feta sliders (3 ways)
1. In a small fry pan, toast fennel and cumin seeds until fragrant.
2. To a small food processor add, fennel and cumin seeds, chili flakes, peppercorns, garlic, salt, chopped rosemary and lemon zest. Pulse until spices resemble a coarse sand texture. Set aside in a small bowl. Pulse oats into a fine crumb and set aside.
3. In a large mixing bowl: mix together ground meat, spice mixture, egg and oats until fully combined. Gently stir in ½ cup of feta.
4. Pre-heat grill pan over medium high heat. Line a baking tray with foil. Working in batches of 4, form mixture into 2- inch round patties and grill for 3-4 minutes on either side. Transfer cooked patties to lined baking tray.
5. To assemble sliders: place a few arugula (or spinach if using) leaves on the bottom bun followed by a grilled patty, a dollop of mint yogurt and reserved crumbled feta. Serve warm and enjoy.
For the Quinoa Zucchini Feta Sliders
1. In a medium size saucepot bring quinoa and water to a boil, cook for 15 minutes. Removing the lid after 10 minutes to cook down liquid. Remove from heat and cool.
2. In a small fry pan, toast fennel and cumin seeds until fragrant, 3-5 minutes.
3. To a small food processor add, fennel and cumin seeds, chili flakes, peppercorns, garlic, salt, chopped rosemary and lemon zest. Pulse until spices resemble a coarse sand texture. Set aside in a small bowl. Pulse oats into a fine crumb and set aside.
4. In a large mixing bowl: stir together quinoa, zucchini, spice mixture, eggs and oats until fully combined. Gently stir in ½ cup of feta.
5. Line a baking tray with foil. Working in batches of 4, form mixture into 2-inch round patties. Heat 1 tbsp. vegetable oil in a large sauté pan and cook patties for 3-4 minutes on either side. Transfer cooked patties to lined baking tray and continue with remaining quinoa mixture.
6. To assemble sliders, place a few arugula (or spinach if using) leaves on the bottom bun followed by a patty, a dollop of mint yogurt and reserved crumbled feta. Serve warm and enjoy.
Feta parfait
1. In a small food processor blend feta, honey, cinnamon and vanilla together until soft and creamy.
2. In two parfait glasses, layer figs, followed by creamed feta, fig spread, granola and fruit. Drizzle with honey if desired.
Feta & squash pot pies
1. Thaw filo dough according to package instructions.
2. Pre-heat oven to 400°F. Line a baking sheet with parchment paper and lightly spray 4, 6oz oven safe ramekins. Set aside.
3. In a large bowl stir together, squash, onion, garlic, olive oil, maple syrup and pecans. Spread mixture onto lined baking sheet and roast for 20-25 minutes, stirring after 15 minutes. Remove from oven and stir in 1 tbsp of chopped sage and feta, season with salt and pepper. Reduce oven heat to 375°F
4. In a small sauce pan over medium high heat, melt butter and whisk in flour; cook for 1 minute. Whisking continuously, slowly pour in stock, cook for 3 minutes until slightly thickened. Stir in remaining sage.
5. Fill each ramekin with squash mixture and ¼ cup of sauce. Transfer ramekins to a clean baking tray. Top each ramekin with filo sheet artfully folded. Lightly spray filo sheets. Bake for 10-15 minutes until filo is golden brown. Serve warm.