Posts tagged ‘feta’

April 14, 2013

Za’atar Chickpea and Grain Salad

???????????????????????????????

I always seem to be carrying too much stuff.

I take public transport to work, so everything I need to make my day comfortable, I have to carry on my shoulders. I’ve begun to consider a backpack but there’s part of me that’s too vain to do that. It’s the part of me that used to work at a fashion magazine. She feels shame from even thinking about a backpack.

The other part of me is all, girl, get yourself a backpack and stop complaining!

For now, I’m still rocking my awkward too-heavy leather handbag and extra tote bag combo because I still need all of the things every day.

I need entertainment, so there’s usually a book (please don’t start talking tablets – I like my books with tangible and sometimes pre-owned paper pages.) I need to be protected from the elements and office air conditioning, so there’s always a cardigan and/or scarf, sunglasses and sometimes an umbrella. I need to be hydrated during my 50 minute commute, so there’s usually a water bottle an occasionally a coffee thermos.

And, of course, I need to be well-fed. There are a few decent lunch options around the office, but I prefer to bring my own most days. And snacks. I need the snacks.

voraciousvander

Sometimes organizing a lunch to bring can be annoying in the evening when all I want to do is plant myself on the couch and eat popcorn by the fist full. But most often, I like to see it as an opportunity to get creative with new spices and combinations of vegetables, grains, cooking methods and textures.

This salad was one of those finer combinations. I made a big batch of it on a Sunday night. We had it as a side dish with baked snapper that evening and I had it for lunch the following two days. It held up perfectly.

About these ads
February 4, 2013

Summer Lentil Salad

lentil summer salad #voraciousvander

What’s your favorite way to spend a lazy day?

On a rainy Sunday are you inclined to a.) curl up on the chaise lounge with a good book b.) scribble in your journal for an hour or two c.) have a movie marathon d.) bake something that fills the house with a crazy-good smell of butter and sugar and spice (?)

I’m not very inventive when it comes to the lazy Sunday. I’m all about tackling a TV series or two. I mean, this is really the only way to watch Homeland, in my opinion. Downton after Downton episode? Oooh yes please.

Catfish? Ugh, I might be addicted in a this-makes-me-nervous-and-I-can’t-stop-watching kinda way.

I also enjoy copious amounts of cookies and tea with my embarrassing entertainment  choices. And maybe a lunch that involves a baguette, at least two types of cheese and some sort of pesto.

I love when I can fully enjoy being lazy. Not feeling like I should be doing anything else besides hanging out on the couch with my man.

This Monday, I’m starting the first full-time office job I’ve had in a long while. Of course, I’m a little nervous. I’m concerned about what to wear, wondering what my co-workers will be like, and just plain eager to get that first day behind me.

January 16, 2013

Kale, Pea and Feta Frittata

kale feta frittata #voraciousvader

Look at that.

I made you breakfast, lunch, or dinner.

Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.

We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.

This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.

December 14, 2012

The FAT: Feta, Avocado and Tomato

voraciousvander - fetaavo

I’ve lived on Fire Island, Long Island, the Bronx, Brooklyn, Queens, Manhattan and even in a fancy part London for a spell. I think those experiences grant me the right to say that Bondi Beach is the strangest place I have ever lived.

Everyone is beautiful. Everyone is fit. Everyone is tan.

And it is exhausting just to look at sometimes.

November 13, 2012

Watermelon and Feta Salad with Dill Vinaigrette

My Thanksgiving came early and complete with stuffing, bourbon maple mashed sweet potatoes, and a pumpkin pie.

Oh and there was a quiz to test my Australian knowledge at a table full of people dressed like the Crocodile Hunter and Dame Edna. No biggie.

I didn’t do too bad, actually. I’ve got the koala key chain and beer koozie to prove it. (Yes, there were totally prizes, even though I was the only contestant.)

But did I mention that there was bourbon maple sweet potatoes? So yeah. No complaints here.

A girl’s got to pay her dues if she’s marrying into an Australian family. Especially if they’ve been so nice as to actually have a Thanksgiving.

July 18, 2012

Greek-Style Vegetable Casserole

I grew up in a house where dinner wasn’t complete unless there was something green on the plate – or at least something colorful and nutrient-dense. Some days it was sautéed spinach or steamed broccoli or roasted bell peppers, but most often it was a salad.

This meal standard has quietly followed me into adulthood (with the exception of a hardcore grilled cheese phase in college) – I find myself always searching for that all-important color on my plate.

Sydney winter has got me craving warm vegetable dishes in the place of the usual salad. This recipe for a baked Greek-style vegetable casserole is perfect for all sorts of vegetables (and for cleaning out the crisper drawer) – topped with feta and dill, it’s comforting and vegetable-packed with a robust Greek flavor.

It makes the perfect side dish for fish or meat, or simply have it as a meal on its own with some crusty bread or rice. A fried egg on top never hurt anyone either.

Greek-Style Vegetable Casserole
adapted from Bon Appetit
Feel free to swap the eggplant for zucchini, the potatoes for sweet potatoes, and add or subtract any vegetables you’d like.

- 1 small-medium eggplant (or half a large one) cut into 1-inch (2.5 cm) pieces
– 1 small red onion, cut into 1/2-inch (1 cm) wedges
– 3 tablespoons olive oil, divided
– salt
– 2 medium Yukon Gold potatoes, cut into 1-inch (2.5 cm) wedges
– 1 large carrot, cut into rounds
– 1 red bell pepper, cut into 1/2 inch (1 cm) strips
– 1 cup green beans, trimmed and cut into 1-inch (2.5 cm) pieces
– 1 14-ounce (400 gram) can peeled whole tomatoes, cut into quarters or cherry tomatoes with juices
– 4 garlic cloves, finely chopped
– 1 tablespoon fresh lemon juice
– 1 tablespoon dried oregano
– 2 tablespoon chopped fresh dill
– 1/4 cup crumbled feta
Heat oven to 450 F/ 230 C
Place eggplant, onion, and 1 tablespoon of oil in a medium bowl; toss to coat. Season with salt. Transfer to a large baking dish (9×13″ or larger) and roast until the eggplant is slightly dried and beginning to turn brown, 12–15 minutes. Set eggplant and onion aside.
While eggplant is cooking, toss remaining 2 tablespoon oil, potatoes, carrot, red pepper, green beans, tomatoes with their juices, garlic, lemon juice, and oregano in a large bowl. Season with salt.
Place mixture in the same baking dish and top with roasted eggplant and onion. Cover with foil and bake for 30 minutes.
Remove foil and stir vegetables. Bake until pan is nearly dry and potatoes are tender and beginning to brown, about 25–35 minutes longer.
Sprinkle dill over the vegetables and let casserole sit for 10 minutes. Garnish with feta and serve.
July 9, 2012

Warm White Bean, Spinach and Herb Salad with Sumac

It’s Monday. How you livin’?

I’m living slow… Living like the biggest thing I accomplished yesterday was finishing season 2 of Downton Abbey (dang, WWI was an emotional roller coaster!) Living like I was so lazy yesterday that it’s taken the majority of my Monday to pull me out of my laziness slump and get my shizzle together.

I’m getting there.

Real talk: inspiration has been escaping me lately – in writing and in food. I’ve been doing my very best to work through it, but other things have been majorly clouding my head. Important things. Real life things.

But it’s time to get back on track!

Where to turn when I need to look at my crisper drawer with fresh eyes? To the badass vegetable master himself, Yotam Ottolenghi. Half an hour flipping through Plenty can work wonders – with beautiful photos and some fearless veggie cooking, I’m feeling the spark again already.

Warm White Bean, Spinach and Herb Salad with Sumac
inspired by Ottolenghi’s Plenty

- 1 1/2 cups cooked white beans (or 1-14oz./400-gram can), rinsed and drained
– olive oil
– 1 clove of garlic, finely chopped or minced on a microplane
– 4 spring onions or scallions thinly sliced
– 1 teaspoon chili flakes
– 3 cups fresh spinach, roughly chopped
– 1/4 cup chopped parsley
– 1/4 cup chopped cilantro/coriander
– 1/4 cup crumbled feta
– 1 tablespoon lemon juice
– 1/2-1 tablespoon sumac
– salt & pepper

Heat 1 tablespoon of olive oil over a medium-high heat in a large pan. Add white beans and cook for 4 minutes, stirring only once or twice allowing them to turn golden in places.

Stir in garlic, scallions, chili flakes, spinach and season with salt and pepper to taste. Cook for 1-2 minutes, stirring occasionally – allowing spinach to wilt down. Remove from heat and allow to cool for a couple of minutes.

Top with parsley, coriander and feta. Drizzle with a bit more olive oil, lemon juice and sprinkle with sumac. Serve warm or at room temperature.

April 11, 2012

Carrot and Orange Salad

I’m excited!

This weekend some lovely friends are getting married. There will be speeches and Italian food and lots of love.

In two weeks, I get on a plane to New York where I will see some much-missed family and friends. I cannot wait to hug and laugh and eat and drink with all of my loves.

And look at these orange-y hues! So much to be spirited about.

Fresh, juicy oranges bounce off caramelized carrots and salty feta perfectly. It’s a salad to match my mood.

Carrot and Orange Salad
(serves 2)
– 4 large carrots, sliced into long pieces, 1/2 inch/1 cm wide
– 2 tablespoons olive oil
– 1/2 teaspoon cumin
– 1/2 teaspoon sweet paprika
– sea salt
– 1 orange, segmented
– 2 tablespoons fresh orange juice from segmented orange
– 2 tablespoons feta cheese

Preheat oven to 230 C/450 F.

Mix carrots, olive oil, cumin, paprika and salt. Roast carrots for 15-20 until browned.

Let carrots cool for 5 minutes.

Combine carrots, orange, orange juice and feta. Sprinkle with additional sea salt and serve warm or at room temperature.

Bulk it up: serve on salad greens (spinach, kale, Romain, etc.) tossed with another drizzle of olive oil and tablespoon of orange juice. Top with toasted pepitas and chickpeas. Boom.

Tags: , ,
%d bloggers like this: