feta

Creamy Feta Dip

I have been on a real feta kick these days. I’ve been adding them to my turkey and lamb burgers, throwing it in salad, and slicing it with grilled eggplants. Last night, I used a fresh block of feta to create this tangy, creamy dip (or sauce) for some roasted sweet potato wedges and I am so glad I did! You can use this feta dip/sauce/dressing however you’d like! Serve it with roasted veggies, add it as a “special sauce” for your turkey or lamb burger, or use it as a salad dressing! For those of you who live in San Francisco, it really reminds me of the Souvla dressing, and that is tough to beat!

Ingredients:

  • 1 small garlic clove, minced

  • ½ cup plain Greek yogurt

  • ⅓ cup feta, crumbled

  • 2 tsp fresh lemon juice

  • 2 tsp olive oil

  • Pinch of pepper

Directions:

  • Combine all ingredients in a food processor until creamy and smooth

Optional: Add in some fresh herbs like dill or parsley for more of a green goddess sauce. You can also thin this out with more lemon juice or water if using for a salad dressing.

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Greek Turkey Burger with Tzatziki Sauce

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I used to hate turkey burgers because I thought they were so bland and boring. So I tried spicing things up and adding in lots of delicious Mediterranean flavors to these patties and they were honestly so delicious. Serve these with a big spoonful of tzatziki sauce alongside some roasted sweet potato “fries” and a side salad and you have your perfect, easy summer meal.

Ingredients:

  • 1 lb ground turkey

  • ⅓ cup crumbled feta cheese 

  • ⅓  cup finely chopped red onion 

  • 1 teaspoon dried oregano

  • ½ tsp salt

  • ¼ tsp pepper

For the tzatziki sauce:

  • 1 cup plain Greek yogurt (I prefer 2%)

  • 1 medium cucumber, grated

  • 2 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tbsp fresh dill, minced

  • 1 clove garlic, minced

  • ¼ tsp salt

  • Pinch of black pepper

Directions:

  • Add all turkey burger ingredients to a mixing bowl and combine with your hands

  • Shape into four patties

  • Cook on a grill or stovetop over medium heat for 4-5 minutes per side (or until internal temperature is 165°F)

  • To make the tzatziki sauce, place the grated cucumber on a paper towel and squeeze out the excess water. Mix it with the Greek yogurt, lemon juice, dill, garlic, salt, and pepper.

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Beet, Cucumber, Feta, and Dill Salad

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This simple side salad packs in tons of flavor! It’s perfect when served with some grilled or roasted salmon or maybe mixed in with some quinoa for a protein-rich, vegetarian meal. I’ve made this salad almost once a week this summer because it is just that good! I hope you enjoy it as well! 

Ingredients:

(serves 4)

  • 3-4 beets, golden or red, cubed

  • 1 large cucumber, cubed

  • ¼ cup feta crumbles

  • 2 tbsp fresh dill, roughly chopped

  • 2 tbsp avocado oil

  • 2 tbsp extra virgin olive oil

  • 1 tbsp sherry vinegar

  • Salt and pepper to taste


Directions:

  • Preheat the oven to 400 degrees. Toss beets with avocado oil, salt and pepper. Roast until tender, about 40 minutes. Let cool.

  • Whisk together the olive oil and sherry vinegar. Toss the cooled beets and cucumber in the dressing. Taste and add salt and pepper as needed. Or maybe even another splash of sherry vinegar if you like some extra tang!

  • Top with feta and dill and serve.

Health Benefits of Dill:

  • Dill is an excellent source of both Vitamin A and Vitamin C.

  • It contains powerful antioxidants that can help boost immune function and reduce inflammation.

  • It has antimicrobial properties and can help fight fungal and bacterial infections.

  • Dill can help lower cholesterol.

  • Dill oil can be used as a natural insect repellent.


Sources and additional reading:

Stuffed Sweet Potatoes with Chickpeas, Spinach, Tomatoes, and Feta

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These Mediterannean-inspired stuffed sweet potatoes are a burst of flavor and make for a surprisingly filling and substantial meal. It’s a bright and colorful dish, loaded with nutrient-dense ingredients, and has a flavor combination of salty and sweet. They are stuffed with chickpeas, spinach, tomatoes, and feta cheese and really couldn’t be easier to prepare! 

Ingredients:

(serves 2)

  • 2 medium sweet potatoes

  • 1 cup canned chickpeas, rinsed and drained

  • 2 cups spinach

  • ¼ cup cherry tomatoes, diced

  • 2 cloves of garlic, minced

  • ½ yellow onion, diced

  • 1 tsp cumin

  • Salt and pepper

  • 1 tbsp olive oil

To top:

  • ¼ cup of crumbled feta

  • ¼ cup of chopped parsley

  • Balsamic glaze (optional)

Directions:

  • Preheat oven to 400 degrees F. 

  • Poke each sweet potato a few times with a fork and place them on a lined baking sheet. Bake for 45 minutes to an hour, or until tender.

  • While sweet potatoes cook, heat a large skillet over medium heat and add in the olive oil, onion, and a pinch of salt. Cook until translucent (about 5-8 minutes). Add garlic and continue cooking for 2-3 minutes or until fragrant. Add chickpeas, cumin, salt and pepper. Stir to combine and cook for 10 minutes, or until chickpeas start to get a bit crispy.

  • Add in the spinach and continue to cook until the greens are wilted (just a few minutes). 

  • When sweet potatoes are ready, cut the center of the potatoes open and use a fork to gently mash the inside. Place a couple heaping spoonfuls of the chickpea mixture in the sweet potatoes. Top with cherry tomatoes, feta cheese, parsley, and a drizzle of balsamic glaze. 

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Watermelon and Arugula Salad with Feta, Toasted Almonds, and Prosciutto

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It’s still summer for a few more weeks and I plan to enjoy every minute of it with fresh, summery ingredients! Watermelon is one of my favorite summer foods - it is so juicy, thirst-quenching, and just the right amount of sweet! In my opinion, there is no better summer dessert than cooled freshly cut watermelon slices. This salad is another one of my all-time favorite watermelon recipes. It makes for a delicious and quick summer lunch, or serve it as a starter at a summer BBQ or dinner. The flavor contrast between the peppery arugula, the sweetness from the watermelon and almonds, and the salty feta and prosciutto makes for a party for your taste buds :)

Ingredients

(serves 4-6)

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  • 5-6 ounces arugula

  • 2 cups of watermelon cut into 1 inch cubes

  • ⅓ cup of crumbled feta cheese

  • 3 tablespoons almonds, toasted and coarsely chopped

  • ½ cup loosely packed mint leaves, roughly chopped

  • 3 ounces thinly sliced prosciutto

For the dressing:

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • Juice from ½ a lemon

  • Salt and pepper to taste

Directions:

  • Assemble salad ingredients in a large bowl.

  • Whisk together dressing ingredients. Add to salad, toss, and serve.

Note: Another tasty alternative to making the dressing is just simply drizzling some olive oil and a balsamic glaze on top, with some Maldon sea salt.

Health Benefits of Watermelon

  • It is low in natural sugars and calories, but rich in minerals and vitamins

  • 1 cup of watermelon contains 21% of your daily value of Vitamin C, which boosts your immune system and is a powerful antioxidant

  • The majority of this fruit is made up of water (about 90%), which helps your body stay hydrated and helps it in the detoxification process

  • Watermelon contains nitric acid, which can enhance blood flow and oxygen absorption, enhancing your athletic performance

  • Watermelon, like tomatoes, is high in the antioxidant lycopene, which benefits heart health by improving blood lipid levels and reducing overall inflammation

Sources and Additional Reading