Relish It - My Recipe Rotation - Lamb and Feta Patties

From the kitchen of One Perfect Bite...Lamb is not particularly popular in the United States. Fortunately, my family never got the memo, so lamb makes regular appearances at our table. This recipe was originally developed for Gourmet magazine, and while it took me some time to get the patties from the page to the pan, the deed was accomplished just in time for a family reunion. They were praised and analyzed and the consensus was we had a keeper on our hands. I suspect you'll love the way these patties look and I know you'll be delighted by how they taste. I appreciate them more each time I make them. I hope you give them a try. Here are my original thoughts about these patties.

Fresh Green Bean Salad for a Crowd

From the kitchen of One Perfect Bite...For many, this weekend marks the end of summer and the start of a new school year. When I was in grammar school this was an exciting time. I'd spend the weekend checking my pencil box to make sure it complied with regulations and carefully walk around the house with heavy socks over my new school shoes. The object was to break them in without scratching the leather, so that on the first day of school my appearance would be unblemished.  French braids would replace the wild mane of summer and a carefully chosen outfit that smelled store new was neatly hung and hooked over the door knob where it could be easily reached. Accessories on that first day of school would include color coordinated ribbons and socks, the fanciest barrettes my allowance could buy and, my pride and joy, a Lone Ranger lunch box that predated the unisex movement by decades. Years later, I'd watch my own children go through a similar ritual, all of us excited that the summer was coming to an end and almost grateful that routine would again direct our days. Labor Day weekend, then and now, was a busy time for us and while we'd have a barbecue it was not elaborate. I know that many of you will have company this weekend. I wanted to share some simple salad recipes with you. The recipes are scaled to feed a gang and take advantage of the rag-tag late summer produce that's now in markets. The first is a tasty bean salad that's paired with tomatoes and cheese and so colorful that it will please the eyes as well as the palate. It's super simple to make and it will feed 16. Here is how it is made.

Bob's in the Kitchen - Greek Flatbread Pizza

From the kitchen of One Perfect Bite...This is another of Mary's quick and easy pizzas. We live within walking distance of a Trader Joe's, so lavash, a thin rectangular flatbread, is always available to us. In this recipe, she tops it with Greek ingredients and it make a light and flavorful pie that you can have on the table in minutes. Stay next to the oven while the flatbread is under the broiler. It can quickly go from crisp to charred if you let it get away from you. The rest of the pie is child's play. This is not a substantial entree, so you will probably want to serve it with soup. As to the soup, I don't know how that aluminum can made its way into the garbage. Do try this, if not for dinner, than for a weekend lunch. The recipe is here.

Waist Watchers Special - California Chicken Wraps

From the kitchen of One Perfect Bite...It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes for Two

      

From the kitchen of One Perfect Bite...While I know that lamb is not a popular favorite in the United States, my family loves it. They are particularly partial to double cut chops and really well-flavored burgers made with ground lamb. It can be difficult to find appropriate sides to serve with it because the meat is distinctly flavored and can be overwhelmed by choices that work perfectly well with beef or chicken. I was delighted when I found this recipe in Cuisine at Home magazine because I knew a pumped up orzo would be perfect to serve with grilled lamb. The fact that the recipe was scaled to feed just two diners was an added plus. It takes about 15 minutes to move this dish from the chopping block to the table and it is easy enough for even young cooks to try. The orzo is vaguely Mediterranean and it will appeal to most palates, though I suspect it will not be easy to sell it to young children. While the recipe below is scaled to feed two, it can be doubled or tripled for those of you who still have a gang at your table. If you don't care for sun-dried tomatoes use olives. If you don't like feta try using blue cheese instead. While it is not necessary, I always add a tablespoon or two of pine nuts to the orzo to give it some texture. I really hope you'll try this simple recipe. I think it will quickly become a go-to favorite. Here's how the orzo is made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
1-1/2 cups chicken broth
1/2 cup orzo pasta
2 tablespoons sun-dried tomatoes packed in oil, minced
2 tablespoons feta cheese, crumbled
1/8 teaspoon kosher salt
1/8 teaspoon pepper

Directions:
1) Bring broth to a boil in a small saucepan and stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally until liquid is absorbed, about 9 minutes. Remove saucepan from heat.
2) Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo with salt and pepper.  Serve immediately. Yield: 2 servings.

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Spring Pea Salad with Feta and Prosciutto

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...I spend the winter months collecting recipes for salads and side dishes that will make the simple grilled meals of summer more interesting. I have several new dishes I want to share with you, but tonight I'd like to focus on just one of them. It is for an unusual cold pea salad that is unlike anything I've ever tried before. It was well-received at the table tonight, so, I'll be serving it often during the summer months. While the recipe was written with fresh peas in mind, I've found that frozen peas work nearly as well. That makes this dish seasonless and now that I've found it, it will be appearing on my table throughout the year. The peas are strongly flavored,so they will work best when served with simply seasoned grilled chicken or steak. This salad is easy to make and it comes together quickly. The recipe, which comes from Real Simple, is easy to follow and self-explanatory. I hope you will give this unusual salad a try. You will not be disappointed. Here's how it is made.

Spring Pea Salad with Feta and Prosciutto...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1-1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup)
2 scallions, thinly sliced

Directions:
1) Heat oven to 450 degrees F. Place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, about 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2) Meanwhile, bring a large saucepan of salted water to a boil. Add peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3) In a large bowl, toss peas with oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper. Serve chilled or at room temperature. Yield: 4 servings.







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Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese

From the kitchen of One Perfect Bite...This is a nice sandwich to serve for lunch or a light supper. It is Greek-inspired and packed with the fragrances and heady flavors of the Mediterranean. The meat used in this sandwich is chopped rather than ground and it provides some unexpected texture that helps make the sandwich more interesting. The filling comes together quickly once the meat is chopped, and while it can be served on any type of roll, I like to use pita pockets to help keep the filling in place. This is one of our favorite sandwiches and I think you will enjoy it too. Here is how it's made.


Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 pound uncooked lamb or flatiron steak, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped peppadew peppers
1 bunch scallions, sliced white and tender green (about 1/2 cup)
1 clove garlic, minced
1/4 cup salt-cured or Kalamata olives, chopped
1/4 teaspoon dried oregano
1 teaspoon red wine vinegar
1/2 cup crumbled feta cheese
4 pita pockets or flatbread
2 cups baby arugula

Directions:
1) Place half of lamb or beef in bowl of a food processor. Pulse just until coarsely chopped. Transfer to a bowl and repeat process with remaining cubed meat. Toss with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2) Heat oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add peppers, scallions and garlic and cook until fragrant and softened, about 2 minutes. Add meat and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Stir in olives, oregano and vinegar and cook for 2 minutes longer. Stir in cheese until melted, about 1 minute more. Adjust salt and pepper to taste.
3) Warm pita in microwave for 30 seconds. Split and line with arugula. Spoon filling into pockets and serve immediately. Yield: 4 servings.







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Couscous with Sun-Dried Tomatoes and Feta Cheese

From the kitchen of One Perfect Bite...While I love to shop in warehouse stores, I limit my visits to them, to once or twice a month. The reason is simple. I'm infirm of purpose and constitutionally incapable of leaving them until I've spent the equivalent of a king's ransom. My weakness can be found in the food aisles. The store I frequent has gorgeous meat and fish and I'm lured by steaks and chops as surely as Jason was by the siren's song. My indulgence this past weekend was double cut lamb chops that I had purchased for a special dinner. While I had a lovely pilaf to accompany them, I also wanted to try a recipe for a Greek-style couscous that's been on my radar for a while now. I'm a poor judge of recipes like this because I don't like the texture of couscous, but I knew I could trust the opinions of my guests who neither share nor understand my aversion. The couscous was well-received, so I'm comfortable sharing this fast and flavorful dish with you. If you like couscous, I suspect you'll enjoy it prepared in this way. Here's the recipe.

Couscous with Sun-Dried Tomatoes and Feta Cheese...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 can (14-1/2 ounces) vegetable broth
1-1/4 cups uncooked couscous
1/2 cup crumbled feta cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon water
1 teaspoon olive oil

Directions:
1) Place sun-dried tomatoes in a small bowl. Cover with boiling water. Let stand for 5 minutes.
2) Meanwhile, bring broth to a boil in a small saucepan. Sir in couscous. Remove from heat and let stand, covered, for 5 minutes, or until broth is absorbed.
3) Drain and chop tomatoes. Add to couscous. Stir in feta cheese, parsley, oregano, lemon juice, water and olive oil. Serve warm or chilled. Yield: 6 servings.








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Corn Salad with Tomatoes and Feta Cheese

From the kitchen of One Perfect Bite...This lovely mix of ingredients captures the colors and flavors of summer in a bowl. The salad, packed with fresh vegetables that offer texture and flavor, is topped with a combination of feta cheese and basil that manages to keep a potentially boring mix of ingredients interesting. The brightness of the salad adds glorious color to a picnic table and its slight tang works really well with barbecued meat or chicken. The recipe was originally developed developed by Priscilla Yee for a Taste of Home competition. Her recipe is a keeper and I suspect your family will enjoy it as much as mine did. While I prefer the salad chilled, it can be served at room temperature and that makes it ideal for family outings. Our outing today took us to a local dam and fish hatchery where the little guys had their first "gone fishin" experience. It was a treasure of a day, matched by food that was nearly as good as the memories that were made. While there is no recipe for the memories, there is one for the salad. Here it is.

Corn Salad with Tomatoes and Feta Cheese...from the kitchen of One Perfect Bite courtesy of Priscilla Yee

Ingredients:
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
5 teaspoons olive oil, divided
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Directions:
1) To make dressing, whisk lime juice, salt, pepper sauce and 4 teaspoons oil together in a small bowl. Set aside.
2) Using a large skillet, saute corn in reserved 1 teaspoon oil until tender. Transfer corn to a salad bowl.
3) Add tomatoes, cucumbers, onion and basil to sauteed corn. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Yield: 4 servings.








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Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese

From the kitchen of One Perfect Bite...This salad adds lovely color to a Mediterranean-style meal. I served it this evening with lamb kabobs and Greek-style lemon potatoes. The table was a riot of color and the only hue missing was the blue of the Aegean Sea. This is one of the few salads that I prepare year round. The ingredients, while not always local, are readily available and relatively inexpensive. Making the salad ahead of time eases the strain of dinner service, while still guaranteeing that everyone gets a vegetable with their meal. I know that many cooks like to serve this type of salad raw. I understand their rationale, but I prefer the color and crisp-tender bite of perfectly blanched vegetables in salads such as these. This one appeals to me because it is dressed simply with oil and vinegar. While the recipe calls for amply coating the broccoli, I just nap mine and use only enough dressing to flavor the salad. You can prepare the salad several hours before you plan to serve it, but if it sits too long or you use too much dressing it will get goopy. I actually dress mine just before it is served. I have only one caution regarding the preparation of this lovely salad. Keep your broccoli florets bite-size, so folks don't have to use knives on their salads. Many of you do not stock Greek seasoning in your spice cabinets. I know I don't. I've included instructions for making the spice blend in the note at the end of the recipe. If you don't want to bother with it, simply use a bit of oregano or marjoram and everything will be fine. I do hope you'll try this. Here's the recipe.

Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 cups blanched fresh broccoli florets
1 garlic clove, peeled and minced
1 cup cherry or grape tomatoes
3/4 to 1 cup thinly sliced or coarsely chopped scallions (white and tender green)
1/2 to 1 cup pitted Kalamata olives, drained
1 cup crumbled feta cheese
Red wine vinegar and extra virgin olive, or commercial Greek-style salad dressing
Salt and freshly ground black pepper to taste
Greek Seasoning as desired (see note below)
Crisp leaf or Boston lettuce for garnish
Freshly grated Parmesan or Romano cheese as desired for garnish (optional)

Directions:
1) To blanch broccoli: Drop into boiling salted water and cook for 2 minutes over high heat, or, microwave broccoli in water to cover in a glass heat-proof bowl at HIGH power for 1 to 2 minutes. Immediately rinse broccoli under cold running water to stop cooking action. Drain well and pat dry.
2) Combine blanched broccoli, garlic, tomatoes, green onion, olives, and feta cheese in a deep medium bowl. Add enough vinegar and olive oil or commercial dressing to moisten broccoli mixture well. Season with salt and pepper to taste. Add Greek seasoning if using. Cover with plastic wrap and refrigerate until ready to serve.
3) To serve, line 4 to 6 salad plates with crisp lettuce leaves, or, line a large salad bowl with lettuce leaves. Spoon broccoli mixture onto each salad plate, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated cheeese if desired. Yield: 4 to 6 servings.

Note: To make Greek seasoning, combine the following ingredients and store in an air-tight container for up to 6 months : 1 -1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic








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