Best Baked Feta With Peas Chilli Preserved Lemon Recipes

Baked Feta image

Provided by Jeanine Donofrio

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil (more for drizzling)
1 teaspoon cumin seeds
1 bunch lacinato kale (stems removed and torn into bite sized pieces)
2 cups tomato sauce ( or Marinara Sauce)
1 1/2 cups cooked chickpeas (drained and rinsed)
1 tablespoon fresh lemon juice (plus wedges for serving)
1 12-ounce block of feta, cut into 1/2-inch planks
freshly ground black pepper
pinch of red pepper flakes
warm pita or baguette (for serving)

Steps:

Preheat the oven to 350°F.
Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.
When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Stir and let it come to a simmer.
Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges.

Sheet Pan Baked Feta with Summer Vegetables image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup balsamic vinegar
1 sprig fresh rosemary plus 2 tablespoons leaves
1 tablespoon honey
Kernels from 4 ears sweet corn
8 baby bell peppers, stemmed, halved and seeded
1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
6 scallions, trimmed and cut into 2-inch lengths
1/4 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons extra-virgin olive oil
12 ounces feta, cut into 1/2-inch-thick slabs
1 cup fine bulgur
8 cups torn inner escarole leaves or baby spinach

Steps:

Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.