The Art of Two Tarts » Vegetables

Peppers Stuffed with Feta Cheese

admin — Mon, 27 Sep 2010 15:56:53 +0000

This recipe is really delicious. They are so simple to put together, so they are great to make part of your weekday meals. They are much lighter than the traditional meat\rice stuffed peppers with tomato sauce. Not to mention way less calories!

The creamy\salty filling pairs really well with mild and sweet peppers. Our mouths are watering just thinking about them!

We can’t wait to make these again.

Recipe Adapted from Saveur Magazine

Ingredients

10 3″–4″ Fresno chiles or six 4″–5″ Anaheim chiles (we used 5 Cubanelle Peppers)
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
1⁄2 tsp. lemon zest
1⁄4 tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper,
to taste
1⁄4 cup grated Parmesan cheese

Directions

1. Arrange a rack 6″ from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.

2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil––lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

SERVES 4 – 6

Tasty Greek Salad

admin — Wed, 03 Mar 2010 15:38:35 +0000

The day has come were we have decided to share our Greek salad recipe with you guys. We have been making this salad for a couple years now, and really enjoy eating it every single time.

You won’t believe how simple it is to make. Even better, you can alter it very easily to meet your taste preferences. This salad is a reminder for us, that Spring is right around the corner….Well a big corner. Winter is FINALLY coming to a SLOW end here in Chicago, we think it might hit 50 degrees this weekend! We know pretty sad, but not if you live in Chicago. Hopefully you will give this recipe a try, there is not much to lose since its really simple to make. Besides, don’t you trust us by now?? HeHe

We are keeping this post light and fat free because we will have two indulgent treats to post next week, so stay tuned!

You really don’t need an exact recipe for this salad, but we will give you one so you know where to start.

Recipe:

Serves 8

1 head of lettuce (romaine, red leaf, boston, whichever you prefer. The darker the more healthier!)

3/4 cup feta chesse, crumbled

1 cup kalamata olives, halved

1 cup tomatoes, diced

1/2 cup cucumbers, diced (not pictured)

Dressing:

1/2 cup of EVOO

3 Tbsp fresh lemon juice

1 garlic clove, crushed

1 tsp dried oregano

salt and pepper to taste

Directions:

Wash and dry lettuce thoroughly and chop into bit size pieces. Place lettuce in a bowl and top with feta, olives, and tomatoes. Mix dressing ingredients in a separate bowl, pour slowly over salad while tasting it to make sure you don’t put on too much or too little. We told you it was simple! Enjoy!

Broccoli with Balsamic Dressing

admin — Fri, 22 Jan 2010 13:00:00 +0000

Are you guys tired of your same old broccoli recipes? Will you only eat these little green trees if they are covered in cheese? Well, we hate to break it to you, try not to cry, but you might as well skip the broccoli and eat just the cheese.

Our mom has been making this recipe since we were little. Since day one we have loved it and we hope (know) you will too!

Here is a delicious way to eat broccoli and not only is it super easy to make, it is very healthy for you.

We’ve been tying to eat really healthy lately. We’re about to get into juicing vegetable and fruits.

Do any of you juice??

By any means this does not, we repeat, DOES NOT mean we will stop baking! Just maybe a little less…

Well as for the recipe, here it is:

Ingredients:

2 head of Broccoli, cut into florets and stalks peeled.

5 Tbsp of Balsamic Vinegar

2 Tbsp of Extra Virgin Olive Oil

1 1\2 tsp Salt

1\2 tsp Black Pepper

Directions:

Fill a medium pot halfway with cold water over high heat. When the water comes to a boil, add the salt and broccoli. Let the broccoli cook for 5 minutes. They will turn a bright green color and be tender, but not mushy. The longer you cook vegetables, the more nutrients you loose.

Drain the broccoli and place them in a medium bowl. Let cool for 10 minutes. In the mean time, mix the remaining ingredients in a small bowl.

Once the broccoli have cooled down, pour the dressing in and toss the broccoli.

We serve these at room temperature.

We hope you guys enjoy our recipe!