Wednesday, September 12, 2012
Melitzanes me Feta: Baked Eggplant with Feta Cheese
3:31 PM | 
Posted by
STAR Fine Foods |
Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, olives, cheese, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Today's recipe is a classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese. It can be served as a delicious meatless appetizer, side dish, or meatless or main dish.
Ingredients:
1 pounds of eggplants (long slender type)
STAR EVOO for pan frying
2 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese seasoned with basil, crumbled
sea salt
freshly ground black pepper
Directions:
Preheat the oven to 355°F.
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in about 1/4 inch of STAR EVOO. Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F for 45 minutes.
Serve hot, warm, or at room temperature.
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| Baked Eggplant with Feta Cheese |
1 pounds of eggplants (long slender type)
STAR EVOO for pan frying
2 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese seasoned with basil, crumbled
sea salt
freshly ground black pepper
Directions:
Preheat the oven to 355°F.
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in about 1/4 inch of STAR EVOO. Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F for 45 minutes.
Serve hot, warm, or at room temperature.
Monday, August 27, 2012
STAR Pesto Chicken
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| STAR Pesto Chicken |
The kids are back in school, it may seem like life is even more hectic than usual. It is tempting to grab take-out when time is precious. However, making a delicious dinner can be quick and easy. For this recipe we made the pesto over the weekend and then used it another day. This recipe can be ready in under 35 minutes.
Ingredients:
4 boneless skinless chicken breast halves
1/2 cup STAR Pesto (Click Here for Recipe)
2 -3 plum tomatoes, sliced
1/2 cup mozzarella cheese, shredded
Directions:
Preheat oven to 400 degrees F.
Line baking sheet with heavy-duty foil for easy clean-up. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in the center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3-5 minutes or until cheese is melted. Great served with pasta or rice
Sunday, August 26, 2012
STAR Fresh Pesto
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| Fresh Basil |
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| Fresh Pesto made with STAR Garlic Infused |
Ingredients
2 cups fresh basil leaves
1/2 cup STAR Family Reserve Olive Oil with Roasted Garlic
1/3 cup pine nuts
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
Salt and freshly ground black pepper to taste
Directions:
Combine the basil in with the pine nuts in the food processor and pulse a few times. Slowly add the STAR Family Reserve Olive Oil with Roasted Garlic in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes about a cup.
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