Cooking in the summer is for the birds, as they say. So last night we enjoyed a fabulous dish, made in only minutes on the stove, thanks to my friend, Jamie, and her blog, (check it out!). Her Israeli cous cous with pesto (I used basil, but hers call for arugula) features feta cheese along with veggies that are plentiful in an August garden. At our dinner table, anything with feta gets gobbled up, with kids even licking the bowl! If you like the freshfrombrooklyn recipe, try these as well. The chard is a side dish, but the salad can be a main dish, served with soup or warm bread.

1 shallot
T butter
1 lb. swiss chard
1/2 package feta cheese

Roughly chop the swiss chard. Bring a small amount of water in a covered pan to a boil and add the chard. Simmer for 3-5 minutes, until soft. Drain the water. Saute the shallot in butter until soft. Pour over the chard, and let cool for a few minutes. Add the feta and mix.

Large bowl full of arugula or romaine lettuce
Cherry tomatoes, chopped in half
1/2 cup cooked or canned chick peas
Any veggies that you like: snap peas, cucumbers, peppers, etc.
1/2 package feta cheese

Toss together all the vegetables and add the feta to the top. Drizzle the vinaigrette below on top.

1 chopped shallot
1/4 cup olive oil
2T balsamic vinegar
t dijon mustard
salt and freshly ground pepper to taste

Mix all the ingredients and let sit for at least 20 minutes before serving.

3 thoughts on “With feta it’s betta’

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s