Archives for posts with tag: kalamata olive

I had always wanted to buy that bag of organic farro at Costco.  I would pick it up and just look at it but I would always put it back.  Nothing was coming to mind as to how I would use it.  I love it in soups but I am usually in a salad mood this time of the year.

I read this post from Orangette.  She used farro as a warm side dish with caramelized onions and feta.

I then saw this post from Epicurious.  This salad was a bit closer to what I was looking for.

I had some lovely grape tomatoes, a chunk of french feta and some kalamata olives.  I think you can see where I am going here…

I cooked the farro as per the instructions on the bag but added some herbs and garlic to the cooking water.  Make sure you cook the farro al dente.  It keeps a wonderful chewy texture and sweet flavor if you do not over cook it.

Letting it sit after being cooked in a bit of olive oil, balsamic vinegar and herbs overnight in your fridge is really the way to go.

I wanted to bulk out the salad and bit so I tossed some baby organic spinach in right before serving and poured some more olive oil over the salad.

Perfect.  Just the right combination of nutty grain, sweet tomatoes, salty olives and feta and the fresh bite of spinach.

Farro, Baby Spinach, Tomato and Feta Salad

Cooking the farro

1 cup dried farro

2 cups water

1/4 tsp granulated garlic

1/4 tsp dried thyme leaves

1/4 cup olive oil

1/4 cup balsamic vinegar

salt and pepper to taste

Bring water to a boil and add salt, garlic and thyme.

Add farro and boil until tender but not over cooked.  Al dente is just perfect for this grain.  Drain water and put cooked farro into a bowl with oil, vinegar and season to taste.  Let sit in your refrigerator until chilled or best yet leave it there overnight.

For the salad

1 cup halved sweet grape tomatoes

1/2 cup kalamata olives

1/2 cup crumbled feta cheese

5-6 cups fresh baby spinach

Toss farro with the above ingredients in a large bowl and serve.  Add more balsamic or olive oil as needed and season to taste.

I will frequently go through a phase where I will make a frittata at least once a week.  I use lovely farm fresh eggs and what ever I have in the fridge.  I never get tired of eating fritattas.  In my house we will eat them for breakfast, lunch with salad or even as a light dinner with salad and crusty fresh-baked bread.

Making fritattas is a wonderful way to clean out all of those little bits of cheese, cooked meats or veg you may have in the fridge.  I have made grilled skirt steak, sharp cheddar and green chile, or ground beef with taco seasonings, salsa and jack cheese combinations.  Kalamta olive, feta, sun-dried tomato and spinach is also a good flavor combination.  You can keep it simple with a classic combination of Ham and Swiss.  You really can’t go wrong.

My favorite is roasted bell peppers, sausage and goat cheese.  When I purchase goat cheese I will often buy Laura Chenel Chevre.  Laura’s goat cheese dairy  is the gold standard of American made French style goat cheese.  The dairy is located in Sonoma California and uses primarily local dairies so you can really taste the terrior of the Napa and Sonoma regions.  Terrior is a delightful French word meaning the flavor of a certain region or land.  We do not have a similar word in English but we should.

In Boulder we are lucky to have a local dairy that produces some excellent goat cheese. I have been purchasing Laura Chenel Chevre for years but lately will frequently purchase Haystack Mountain goat cheese for cheese boards or appetizers.  Haystack makes a goat Camembert that is the best cheese I have ever eaten.  The Queso de Mano is also delightful.  They have a large variety of artisanal goat cheeses.  This is a thriving local business that has grown steadily during the economic downturn and continues to produce excellent cheeses that win awards every year.   I could consume buckets of the Applewood Smoked Chevre.  Seriously….this cheese is light with just a hint of smokiness.  I made a quesadilla with the applewood smoked chevre and roasted green chile.  Very delicious.

Fritatta with Goat Cheese, Roasted Sweet Bell Peppers and Sausage

10 Large Eggs

1/4 Cup Heavy Whipping Cream or Milk (You can use low-fat milk for a lighter taste)

1/2 lb good quality Breakfast Sausage Crumbles (I used Jimmy Dean all natural)

1 Sweet Red, Orange or Yellow Bell Pepper Charred on the grill or gas stove, cleaned of black bits and rough chopped

4 oz Fresh Soft Chevre (Goat Cheese)( I used Laura Chenel fresh soft chevre)

1/4 Tsp Thyme (If you use fresh use 1/2 tsp)( I used some of the lovely French Thyme I bought at Savory Spice Shop.)

1/2 tsp Corn Starch

Sea Salt and Pepper to taste.

Pre-heat oven to 350 degrees.  Spray pie pan or cake round with non-stick spray or rub with butter.  Beat together eggs, heavy cream and corn starch.  The corn starch will help the frittata stay light a fluffy during baking.  You can omit the corn starch if you are eating gluten free or low carb.

Cook sausage in a pan and drain off excess fat.

Put sausage, peppers and cheese in the pie pan.  Pour over egg mixture and top with thyme.  Season with salt and pepper.

Bake for 25-30 minutes or until custard is set in the middle.  Let cool for 10 minutes before cutting.  Can be served either hot, cold or room temperature.

You can also use the classic italian method with a cast iron pan instead of a pie pan.  Elsie from Simply Recipes has good instructions on how to make a frittata by starting it on the stove top.

After the rib fest this weekend salad seemed like a great idea.  I love the combination of lamb and feta cheese.  This recipe works well as a salad but I usually make up about 40 meatballs and freeze them for other dishes.  The meatballs work well in a curry, soup or with a tomato oregano sauce over rice. 

These meatballs are both low carb and gluten free.  I do not use any bread crumbs as a binder.  Just feta cheese, herbs, organic eggs and red wine with lots of garlic.

Bake the meatballs at a high temperature of 425 until browned and fully cooked inside about 20 minutes.

Cool in oven and serve with organic salad greens, fresh grape tomatoes, feta cheese and kalamata olives.  Drizzle the salad with good extra virgin olive oil and just a splash of red wine vinegar. 

Greek Lamb Meatballs

1 lb Ground lamb

1 lb Ground lean beef

3 cloves garlic minced fine

2 tablespoons minced fresh oregano or 1 tablespoon dried

1/2 cup good feta cheese crumbles

2 organic eggs

1/2 teaspoon pepper

1 teaspoon sea salt

1 tablespoon olive oil

1/4 cup red wine

Mix everything together in a bowl and let sit in your refrigerator for 1-2 hours or until cold.  This will help all of the flavors blend and the meat to firm and keep a meatball shape better.

Shape meat into balls and bake for 20 minutes at 425 degrees.  Let cool and serve with feta cheese, organic salad greens, fresh grape tomatoes, kalamata olives and greek yogurt.  Also good with grilled pita bread.

Freeze remaining meatballs for later use.

 

 

 

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