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feta

Gaby's Sweetpotato, Corn and Feta Salad

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Gaby's Sweetpotato, Corn and Feta Salad

Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!

INGREDIENTS

4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill
Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste

 

INSTRUCTIONS

  1. Preheat a gas or charcoal grill to medium high heat.

  2. In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.

  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

  5. Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.

  6. Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.

  7. Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang. 

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta - for web use.JPG

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Serves 3 to 6

Ingredients:
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
Salt
3 cups shredded kale or baby kale leaves
Pepper
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).

  3. While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.

  4. Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.

  5. Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.

  6. Sprinkle with the scallions and cilantro and serve.

Recipe courtesy of The Fresh Beet

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.

California Sweetpotato Hash {Greek Style} with Feta and Eggs

GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest

California Sweetpotato Hash {Greek Style} with Feta and Eggs

Serves 4

Ingredients:

2 tablespoons olive oil
4 cups shredded orange- or yellow-fleshed sweetpotatoes, or a combination (12 to 14 ounces)
1 medium onion, finely chopped
4 cups chopped baby spinach (about 3 1/2 ounces)
1 tablespoon Greek seasoning blend (see note below)
1/4 teaspoon salt, or more to taste
Pepper to taste
4 large eggs
4 ounces feta cheese, crumbled
Chopped fresh oregano or oregano sprigs, for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.

  2. Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.

  3. Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.

Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.

Recipe courtesy of E.A. Stewart

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