Tag Archives: Feta

Zucchini, Tomato and Corn Fettuccine with Walnuts and Feta

Dish shown here with parmesan instead of feta

Dish shown here with parmesan instead of feta

It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”

This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.

On the menu:
Zucchini, tomato and corn fettuccine with walnuts and feta
Serves 3
Adapted from Real Simple

1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled

Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.

In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.

Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water. Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through. Add oregano and toss to combine. Plate pasta and top with walnuts and feta*.

*NOTE: The BF isn’t a big fan of feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan and he still went back for seconds. So if you hate feta, try parmesan. But definitely top with cheese. Always cheese.

Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) and The BF and my dad were preeeetty into it. Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.

Advertisements

2 Comments

Filed under Cooking, Recipes

Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

3 Comments

Filed under Cooking, Recipes

Roasted Shrimp with Tomatoes, Capers and Feta


I have a small collection of cookbooks, and truth be told, they serve more as kitchen decoration than anything else. I decided it’s because cooking from a cookbook is a gamble: you really have to trust the cookbook editor and publisher in order to guarantee a great recipe. I made some mediocre apple muffins a couple weeks ago from a cookbook, and I guarantee that if I had searched for the exact recipe online I would’ve found one with tons of notes in the comments and helpful tips on how to make those muffins stellar.

I do, however, have a cookbook that I know is incredible (I used to work for the publisher heeeeeey) and all about roasting: literally called All About Roasting. My hesitation in using it is that roasting, to me, seems super involved and time consuming. But I read through it slowly one blissful warm Saturday morning with a hot cup of coffee and found this incredible shrimp recipe. Turns out roasting doesn’t always mean 4 hours in the oven.

On the menu:
Roasted shrimp with tomatoes, capers and feta
Serves 2

1/2 pound jumbo shrimp
3 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 Tbsp vodka
Salt
One 14.5 oz can of diced tomatoes, or 1 3/4 cups of peeled, seeded, and diced fresh tomatoes
2 Tbsp capers, drained
1/2 cup feta cheese, crumbled

Preheat oven to 425 degrees.

In a large bowl, toss the shrimp with 2 Tbsp of olive oil, garlic, oregano, red pepper flakes, vodka, and a pinch of salt. Toss and coat and let marinade for 30 minutes at room temperature.

Spread the tomatoes in a shallow baking dish (I used a 8″ x 10″ Pyrex dish), drizzle with remaining Tbsp of olive oil, and sprinkle with capers. Arrange the shrimp on top of the tomatoes and pour extra marinade over the top.

Bake for 8 minutes, or until the shrimp are mostly pink. Using tongs, flip shrimp and cover with feta cheese. Bake for another 8 – 10 minutes or until shrimp are cooked through completely. Feta will be slightly melted.

Note: I served this over buttered orzo and it made a lovely weeknight meal with minimal effort. #Win.

Leave a comment

Filed under Cooking, Recipes