In a medium bowl add the feta, cream cheese, olive oil, honey or agave and Cavender’s® seasoning. Mix together breaking up the feta a bit to combine into the cream cheese. Add all remaining ingredients and mix gently. Refrigerate to chill. Just before serving drizzle more extra virgin olive oil if desired. Serve on baguette slices or pita chips.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse until no longer hot. In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, and olives.
Preheat oven to 450 degrees.
Place Romas in a large baking dish and toss with olive oil, garlic, salt and pepper to taste. Roast on top rack of oven for 20 minutes.
Remove baking dish from oven, stir in the shrimp, parsley, lemon juice and red pepper flakes (if using). Sprinkle with Feta and bread crumbs return to oven.
Cook for 10-15 minutes, or until shrimp is done.
In a bowl, combine the turkey, half the pesto, Parmesan cheese, garlic and salt. Shape into 4 patties. Brush ciabatta rolls with olive oil; set aside.
Grill patties for 10-13 minutes or until cooked through, flipping halfway. Top each patty with Mozzarella slices. Cover grill and cook until cheese melts. Add bread to grill to toast.
Using a meat tenderizer, pound chicken to about 1-inch thickness.
In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.
Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.
Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.
Serve with rice and a Greek style salad.
In a bowl, combine the first six ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Serve immediately.
In a large bowl, mix all ingredients together except olive oil. Form into 4 equal sized patties.
In a frying pan, add the tablespoon of olive oil. Pan fry for 5 minutes on each side or until slightly pink in the center.
Boil a large pot of water and cook pasta al dente.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.
When Durst Organic Growers start sending their Variety Cherry Tomatoes, you know you're in for a treat!
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