Broccoli With Sun Dried Tomatoes Olives Feta Recipes

Steps:

• Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
• Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
• Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
• Cut the broccoli into medium florets.
• Have ready a large container of ice water.
• At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
• (The water must remain hot so you may want to work in small batches).
• Immediately drain and transfer to the ice-water.
• Chill and drain.
• Prepare vinaigrette.
• Toss broccoli with first five ingredients and the vinaigrette.
• Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

Steps:

• Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

Steps:

• Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer ingredients to a small oven-proof stone dish or ramekin.
• Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.