EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING
Delicious appetizers for brunch or dinner with whipped feta cheese spread, toasted pita wedges and an assortment of toppings.
Provided by Marilena Leavitt
Categories Spring Appetizers
Yield 6
Number Of Ingredients 11
Steps:
- Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
- Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
- Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
- Gather all the toppings to assemble the Greek pita appetizers.
- Lightly toast the pita bread, cut into wedges, and set aside.
- Spread some whipped Feta cheese spread on each pita.
- For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
- For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
- For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.
CHEF ALI LARAIA'S CORN AGNOLOTTI
The Corn Agnolotti is Chef Ali LaRaia's dish from The Sosta that is being featured at the Manzo at Eataly Flatiron chef collaboration with Adam Hill. Ali LaRaia's Corn Agnolotti with an Invincible Summer Farm Heirloom Tomato Pomodoro Sauce, will be added to the Manzo menu for the month of August.
Provided by staff writer
Categories Corn
Time 55m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- FOR CORN FILLING.
- Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
- FOR HEIRLOOM TOMATO SAUCE.
- Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
- FOR GARNISH.
- Add basil, shaved Parmesan and fresh corn kernels.
Nutrition Facts : Calories 2606.9, Fat 225.2, SaturatedFat 102.1, Cholesterol 477, Sodium 6571.1, Carbohydrate 80.4, Fiber 16.7, Sugar 36.1, Protein 82
ATHENA'S SPRING TRUMPETTE
Athena Calderone of lifestyle brand EyeSwoon celebrates summer with her guest chef collaboration dish at The Sosta.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the citronette.
- In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
- To make the salad.
- In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
- Toss to evenly coat.
- Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.
- Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.
Nutrition Facts : Calories 680.2, Fat 20.4, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 108.8, Fiber 7, Sugar 17.6, Protein 18.2
BETHA THAMATHE - TOMATOES AND EGGS
This is something my mom used to make when I was a kid. Its got a couple variations listed to make it easier for those of us that like to slack. This is an Assyrian breakfast that is very tasty and I can even get my daughter and boyfriend to eat it and they hate veggies of all kinds.
Provided by Tyranie
Categories Breakfast
Time 10m
Yield 1-6 serving(s)
Number Of Ingredients 10
Steps:
- Dice the yellow onion half into tiny tiny bits on one plate, and dice the tomato into small pieces on another plate. (Yes this dish makes a bit of a mess if you want to substitute the tomato you can use a can of diced tomatoes instead you will use a proportional amount to the number of eggs you are making).
- Put olive oil in the pan, you will want to cover the bottom of the frying pan, this is going to saute the onion, tomatoes and eggs so make sure it coats the bottom. You can also use 3 table spoons of butter for this (no one said this recipe was healthy) .
- Put in the onions and saute them until they are soft, add Seven Spices (this is also called allspice), paprika, salt and pepper to taste. Usually you want to sprinkle it across the pan, but don't use too much allspice cause it has a strong flavor.
- After you have mixed the onions and seasonings together, mix in the tomatoes. Saute these for about a minute making sure to mash the tomato pieces. It makes more sauce that way and brings out the flavor).
- Add eggs and cover the frying pan.
- Cook until egg whites are cooked but egg yolks are still a bit runny and you are done!
- Uncover, put in a plate and eat with bread! Pita bread is usually best but sliced bread works too :)
- If you have any questions just send me a message :).
Nutrition Facts : Calories 45.2, Fat 0.3, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 10.4, Fiber 2.2, Sugar 5.6, Protein 1.6
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
SPAGHETTI AOPC
Rome-based food and beverage journalist Katie Parla collaborated with The Sosta on this Italian classic pasta dish as part of The Sosta's guest chef series.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl add olive oil, colatura di alici, red pepper, garlic and parsley.
- Cook spaghetti until al dente and add to bowl of ingredients with 2 tablespoons of pasta water and mix quickly until sauce forms and thickens.
- Serve on its own or garnish with more parsley or toasted breadcrumbs.
Nutrition Facts : Calories 687.9, Fat 28.8, SaturatedFat 4.1, Sodium 9, Carbohydrate 90.5, Fiber 4, Sugar 3.3, Protein 15.8
ATHENA'S SPANAKOPITA (SPINACH AND FETA PIE)
This recipe is from a local Greek restaurant. You can freeze the spanakopita wrapped well in plastic wrap. Bake the spanakopita frozen and increase the baking time by 5 to 10 minutes.
Provided by Member 610488
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
- Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
- Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
- Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
- Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
- Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
Nutrition Facts : Calories 491.1, Fat 34.3, SaturatedFat 21, Cholesterol 164.4, Sodium 1219.8, Carbohydrate 28.8, Fiber 3.5, Sugar 4, Protein 18.9
LASAGNA WITH FRESH SALMON AND MASCARPONE
From Everyday Gourmet with Justine Schofield (Australian Masterchef finalist) and guest chef Dominque Rizzo
Provided by ImPat
Categories Weeknight
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°C.
- Heat a large fry pan with a lid and add the oil and then add in all the vegetables and cook for a couple of minutes and then push the vegetables to the side of the pan and lightly fry the salmon a a couple of minutes and then pour in the stock and cover the pan with a lid and bring the pan to a light simmer and cook for 3 to 4 minutes or until the salmon is just cooked through.
- Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetables with a fork until finely diced.
- Break up all the salmon flesh and mix with the vegetables.
- Whisk the mascarpone cheese with the egg yolks, the egg and season well with salt and pepper and then add the lemon zest and parmesan - this should make a slightly thick paste.
- Before you start layering the lasagna, put one spoon of the fish stock or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this, into the bottom of the dish to make the lasagna moist.
- Layer the lasagna sheets (you may need to break these to fit the dish) with the vegetables, salmon and mascarpone mix and keep on doing this till all the mixture in used, put some vegetable of fish liquid over the top.
- This lasagna should not be too high, just 3 layers, it should be an elegant not a bulky dish.
- Sprinkle extra parmesan cheese on the top.
- Place dish in the oven and bake lasagna to warm through about 12 to 15 minutes.
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