Greek chicken Harvest Bowls

1.  Preheat the oven to 375 F

2. In a medium mixing bowl, toss the broccoli florets and diced sweet potato with 2 tablespoons of the olive oil and salt and pepper. Mix to coat evenly and transfer to a 12 x 16 inch roasting pan lined with parchment paper. Spread the seasoned vegetables into an even single layer on half of the roasting tray.

3. In the same mixing bowl, mix the remaining 2 tablespoons of olive oil with the souvlaki seasoning and massage onto the chicken breasts evenly. Place the seasoned chicken breast onto the remaining half of the roasting and roast for 20-15 minutes in the preheated oven until cooked through and brown around the edges, flipping both the chicken breast and vegetables halfway through. Note: chicken needs to be cooked to a safe internal temperature of 165 F or higher.

4. While the chicken and vegetables are roasting, place a pot of salted water to boil and cook the Isreali couscous according to package directions. Drain and toss in a splash of olive oil, the chopped parsley and the lemon juice

5. To assemble the bowls, evenly divide the cooked couscous among 4 bowls, top with the roasted vegetables, then slice or dice the cooked chicken breast and divide among the bowls. Top with the crumbled feta, pitted Kalamata olives and drizzle with tzatziki dip.

Feta & Leek Terrine with Poached Shrimp

Prepare the terrine

Fill a pot large enough to hold the leek with water and bring to a boil. Trim off root and dark green end of leek and set aside for shrimp poaching liquid. Remove two outer layers of remaining leek. Wash the outer layers and the remaining leek and add to simmering pot of water. Cook outer leaves until tender – 4 minutes, and whole leek until tender when a knife is inserted. Remove from water and cool until you can handle.

Poach shrimp

Place shrimp in a bowl. Bring all the poaching ingredients to a simmer and pour over shrimp. Check shrimp after

2 minutes for doneness (this will depend on size). They should be transparent in centre and opaque around

edges of shrimp. Remove shrimp from liquid. Cool and peel. Set aside in fridge.

Prepare the terrine

Cut off two lengths of plastic wrap and lay directly onto one another- each 12” long ( make sure it is at least 4” longer than your leek). On a cutting board cut you leek down the length to it’s centre point and unroll the layers of the leek. Start by placing the two outer layers down on plastic wrap and lightly season with salt. Place a line of crumbled feta down the length ( about 1 Tbsp ). Lay another piece of leek on top of feta and lay another line of feta slightly forward of the previous one on the new leek layer. Repeat 2 times. Starting at the edge closest to you, roll the leek terrine up into a tight cylinder and seal with the plastic wrap, twisting ends. Refrigerate until ready to use.

Garden Herb Salad
Choose a selection of herbs from your garden like catmint, parsley, mint, oregano, arugula, fennel, tarragon, chive flowers. Wash, dry and pick to create a flavourful salad. Or use baby arugula for the salad.

Plating

2 tbsps olive oil
2 tbsps feta

Slice terrine into 6 pieces. Remove plastic wrap and place on 2 plates. Place 3 shrimp per (plate over and around terrine).  Arrange herbs around shrimp and drizzle with olive oil and finish with sprinkle of feta.

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!

Grilled Avocado with Feta Salsa Fresca

Pre-heat grill or grill pan over medium high heat.

Cut avocados in half, remove skin and pit. Brush each avocado with lemon juice, and 1 tbsp. olive oil. Place avocado halves flat side down on grill, and grill for two to three minutes. Remove from heat and set aside.

In a medium bowl combine tomatoes, yellow pepper, onion, cilantro and jalapeno. Gently fold in feta cheese with remaining oil. Fill the cavities of the avocados mounding slightly.  Season with salt and pepper to taste.

Notes:
* Select avocados that give slightly when squeezed. Too soft avocados will not grill well!
***Drizzle with hot sauce if desired

Tips:
Filling can be made a few hours before and stored covered in the fridge.

Fruit & feta salad

Using a melon baller, scoop out watermelon and melon rounds. If you do not have a melon baller, cut into 1 inch cubes.

Place all fruit in a bowl; add rosemary, mint, lemon zest and juice, vanilla seeds; toss gently.

Sprinkle with crumbled feta cheese and serve.