Name: Roasted Feta and Tomatoes
Yield: 8 1/4 cup servings
Ingredients: 2 pints cherry tomatoes; 8 ounces Fat Free feta cheese (in a block); 3 cloves garlic (smashed and roughly chopped); 2 Tablespoons shallots (chopped (about one medium size shallot)); 1/2 teaspoon crushed red pepper flakes; 1/4 cup olive oil; 1/3 cup basil leaves (ribboned)

Roasted Feta and Tomatoes

November 27, 2023 by Dinner Tonight

Roasted Feta and Tomatoes is the perfect easy appetizer to throw together for any gathering or just before a family dinner. The acidity of tomatoes and savory flavors of feta pair well with rosé wine.

Roasted Feta and Tomatoes

CourseAppetizers

Servings

8 1/4 cup servings

Servings

8 1/4 cup servings

Roasted Feta and Tomatoes

CourseAppetizers

Servings

8 1/4 cup servings

Servings

8 1/4 cup servings

Ingredients

2 pints cherry tomatoes
8 ounces Fat Free feta cheese in a block
3 cloves garlic smashed and roughly chopped
2 Tablespoons shallots chopped (about one medium size shallot)
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/3 cup basil leaves ribboned

Servings: 1/4 cup servings

Units:

Instructions

Preheat your oven to 400 Degree F.
In a 9 inch baking pan, arrange the feta cheese in the center and the cherry tomatoes around it.
Evenly distribute the smashed garlic pieces and chopped shallot around the dish. Sprinkle red pepper flakes on top and drizzle olive oil evenly over everything.
Bake in the oven for20-25 minutes or until tomatoes begin to soften and burst. Switch oven to broil and broil the feta and tomatoes until the feta begins to brown and tomatoes are fully blistered.
Remove from oven and break up the warm feta in to large chunks. Top with fresh basil.
Serve with toasted baguette rounds, crackers or pita bread*

Recipe Notes

*Nutritional analysis does not include bread products for serving.

Spinach, Mushroom and Feta Stuffed Flank Steak

June 28, 2021 by Dinner Tonight

Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!

Spinach, Mushroom, Feta Stuffed Flank Steak

Spinach, Mushroom and Feta Stuffed Flank Steak

CourseMain Dish

Servings

6 medallions

Servings

6 medallions

Spinach, Mushroom and Feta Stuffed Flank Steak

CourseMain Dish

Servings

6 medallions

Servings

6 medallions

Ingredients

1.25 pounds Flank Steak lean and fat trimmed
1/2 teaspoon course kosher salt
2 teaspoons olive oil
2 cups mushrooms chopped
4 cups fresh spinach
2 cloves garlic
1/2 cup Fat Free feta cheese
Cooking twine

Servings: medallions

Units:

Instructions

Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water.
Lay the flank steak on a work surface, cover it with a sheet of plastic wrap. Use a meat mallet or other hard and sanitized kitchen object to tenderize the meat. Once flattened and tenderized a bit, remove the plastic wrap.
To butterfly your flank steak using a sharp knife, lay your hand flat on the top of the steak, and slice horizontally to cut the flank steak in half. Cut almost all the way across, leave about 1/2 to ¾ of an inch intact on the far end of the flank steak. Lay open the flank steak flat like a book.
Sprinkle the salt on both sides of the steak and set it aside.
In a skillet heat the olive oil over medium-high heat. Once the olive oil is heated saute the mushrooms, spinach, and garlic until softened, wilted, and fragrant. Remove from heat.
Spread the spinach mixture across the laid open flank steak, leaving about ½ an inch on all sides with no filling. Spread the feta cheese on top of the spinach mixture.
Select a long side to begin rolling from, begin by tucking a corner and rolling evenly across the steak, and continue to roll until it is entirely rolled.
Using the cooking twine tie around the rolled flank steak to secure the roll and prevent the filling from spilling out.
Place the flank steak on a heated grill over direct heat at between 450-500 degrees. Brown on all sides, about 2 minutes per side, then move to indirect heat or turn the temperature down to between 350-400 degrees. Continue to cook for approximately 25 minutes or until steak reaches a minimum internal temperature of 145 degrees F.
Remove from heat and let rest for about 5 minutes. Slice into 6 pinwheels, remove string with a knife, or clean scissors before serving.

Recipe Notes

Strawberry Cucumber Salad

June 21, 2019 by Dinner Tonight

This Strawberry Cucumber Salad is the perfect summer time dish to bring to any BBQ or pot luck! This dish focuses on seasonal produce, bright and refreshing flavors, and really focuses on fiber!

When thinking of the Strawberry Cucumber Salad I wanted to create a dish that was going to be a light side dish to compliment any barbecue, crawfish boil, or summer get together! This dish is easily doubled to make enough for everyone. It also uses seasonal produce which means its a cost effective side dish this summer.

Strawberry Cucumber Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

8 1 cup servings

Servings

8 1 cup servings

Strawberry Cucumber Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

3 large Cucumbers skin removed, chopped
3 cups strawberries quartered
1/2 cup red onion finely chopped
1/4 cup basil leaves chopped
1/2 cup Fat Free feta cheese crumbled

Dressing

1/3 cup lime juice
1 tablespoon olive oil
2 tablespoons honey

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area. Rinse vegetables, fruits and herbs under cool running water before chopping.
In a large bowl, combine the cucumbers, strawberries, red onion, and basil.
In a small bowl or jar combine lime juice, olive oil, and honey. Whisk or shake until combined.
Pour the dressing over the cucumber mixture and toss to combine. Top with feta cheese.

Recipe Notes

Watermelon Cucumber Balsamic Salad

June 30, 2016 by Dinner Tonight

Looking for a great side dish? Check this refreshing salad out!

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Watermelon Cucumber Balsamic Salad

CourseSide Dishes

Servings

Watermelon Cucumber Balsamic Salad

CourseSide Dishes

Servings

Ingredients

4 cups watermelon cubed
2 cups cucumber cubed
1/2 cup red onion sliced
1/4 cup basil chopped
2 tablespoon olive oil
1/2 cup balsamic vinegar
2 oounces Fat Free feta cheese crumbled

Servings:

Units:

Instructions

Mix together watermelon, cucumber, red onion and basil.
Mix together olive oil and balsamic vinegar then pour over the watermelon mixture.
Top with feta cheese and enjoy!

Recipe Notes

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