Best Kasha Salad With Hazelnuts And Feta Recipes

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GREEK KASHA SALAD



Greek Kasha Salad image

Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.

Time 1h5m

Yield Serves 6 to 8

Number Of Ingredients 14

1 cup green lentils
1 bay leaf
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, divided
1/2 cup kasha (buckwheat groats)
1 shallot, thinly sliced
1 clove garlic, thinly sliced
3 tablespoons roughly chopped fresh oregano
1 tomato, chopped
1/3 cup chopped pitted Kalamata olives
2 green onions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup crumbled feta cheese
1/4 teaspoon fine sea salt

Steps:

  • Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
  • Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
  • Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
  • Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
  • Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
  • Add 1 cup water and bring to a boil.
  • Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
  • Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
  • Remove from heat and set aside, uncovered, to let cool.
  • Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
  • Serve at room temperature or chilled, garnished with feta cheese.

Nutrition Facts : Calories 210 calories, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 270 milligrams, Carbohydrate 26 grams, Protein 8 grams

ASPARAGUS SALAD WITH HAZELNUTS



Asparagus Salad with Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

ZIGGY'S KASHA VARNISHKAS



Ziggy's Kasha Varnishkas image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 3 1/2 to 5 pounds

Number Of Ingredients 9

2 1/4 boxes kasha
5 eggs
13 1/2 cups chicken stock
1/8 teaspoon monkey dish salt (flat)
1/2 tablespoon chopped garlic
1/2 teaspoon ground black pepper
1/4 box mushrooms, sauteed
Sauteed onions, about 1 cup
1 1/4 (l-pound) boxes bowties, cooked

Steps:

  • Brown gravy, for serving, if desired
  • Preheat the oven to 350 degrees F.
  • Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.

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