Creamy Feta Gnocchi

Cook gnocchi according to package directions.

Meanwhile, in a large skillet, heat oil over medium heat and sauté shallots and garlic for 2 minutes. Add cream and sauté until it starts to bubble. Add sundried tomatoes and feta, stirring until melted. Add cooked, drained gnocchi to pan and stir to coat. Add spinach and sauté just to wilt. Season with salt and pepper. Serve and enjoy.

Creamy Feta Gnocchi

Cook gnocchi according to package directions.

Meanwhile, in a large skillet, heat oil over medium heat and sauté shallots and garlic for 2 minutes. Add cream and sauté until it starts to bubble. Add sundried tomatoes and feta, stirring until melted. Add cooked, drained gnocchi to pan and stir to coat. Add spinach and sauté just to wilt. Season with salt and pepper. Serve and enjoy.

Salad Dressing Trio

Roasted Garlic, Vidalia and Feta Dressing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: About 1-3/4 cups/425 mL

Pre-heat oven to 400°F (200°C).

Peel and discard outer papery layer from garlic. Slice off the top (pointed end) and place on a 5-inch (12.5 cm) square of foil. Drizzle a tsp (5 mL) of olive oil over the bulb and wrap.

On a parchment lined baking sheet, arrange onion slices in a single layer (slight overlap if needed) leaving a small space for the garlic. Roast for 25 to 30 minutes or until onion and garlic are soft and lightly golden.

Squeeze garlic into a blender or food processor. Add onion and feta. Blend on medium- high adding remaining oil in a thin stream. Add lemon juice and blend. Season with salt to taste.

Perfect dressing for romaine, pasta or potato salad! Is also served great as a dip!

Smoked Tahini Dressing

Prep Time: 15 minutes
Yield: about 1-3/4 cups (425 mL)

In a blender or food processor, combine tahini, water, lemon juice, paprika, honey, garlic and salt, blend on medium speed until smooth. Increase speed and add oil in a thin stream.

Perfect for potato salad, quinoa or rice bowl. Is also served great as a dip!

Green Goddess Dressing

Prep Time: 15 minutes
Yield: About 2 cups/500 mL

In a blender or food processor, blend cheese, avocado, shallot, garlic, oil, mint, parsley, water, lemon juice and salt until smooth. Adjust seasoning as desired.

Perfect for green salads, quinoa or rice bowls. Is also served great as a dip!

Feta Stuffed Hasselback Chicken

Place chicken in a zip-top bag, add oil, lemon zest and juice, salt and pepper. Seal and refrigerate until ready to cook, but no longer than 2 hours.

Cut feta block in half lengthwise and then each into six slices widthwise.

Fresh Herb Butter: In a small bowl, combine butter, lemon zest and juice, basil, parsley, chives, salt and pepper; mix well.

Remove chicken breasts from bag and discard marinade. Cut 3 slits about 1-inch (2.5 cm) apart widthwise on the top of each chicken breast being careful not to cut right through.

Place a tsp (5 mL) of herb butter and 1 slice of feta cheese into each slit.

Set air fryer to 350°F (180°C) and cook for 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). If you have a chicken setting on your air fryer, use that.

Feta Fillo Breakfast Pouches

Pre-heat oven to 375°F (190°C).

In a small bowl, combine garlic and butter. Break each feta packet into two pieces.

Working quickly, generously brush one sheet of fillo pastry with butter mixture. Place second sheet of fillo on top and brush with butter mixture. Carefully cut sheets in half widthwise. Spoon one- quarter of the cooked egg mixture in the centre of each fillo half. Top with one-quarter of the spinach and bacon and place one square of feta on top.

Fold the sides of the fillo in to just cover the filling (about 1-inch/2.5 cm), bring the bottom edge of the fillo up over the filling and tuck. Roll the pocket over until the seam is on the bottom. Repeat so you have four pockets completed. Brush with butter mixture and place on parchment lined baking sheet, seam side down.

Bake for 20 to 25 minutes or until fillo is golden brown.

Sauce: Meanwhile, in a small bowl, combine yogurt, lemon zest and juice and salt and pepper to taste.

Serve pockets with yogurt sauce and side salad for an easy brunch!