Mango and Feta Salad

July 7, 2008 | Filed Under Basil, Cheese, Fellow Bloggers, Feta Cheese, Fruits, Herbs, Mangoes, Mediterranean Cooking in Alaska blog, Salad | 23 Comments 

 

 
 

My number one favorite fruit is a mango (Cherries come next, then guavas…).  Laurie from Mediterranean Cooking in Alaska recently featured a Mango and Feta Salad  on her blog.  What an excellent salad for the summer.  The mango and basil taste cool and sweet, while the feta cheese lends a salty taste.  It’s a winning combination and so easy to throw together.  I’ve made this salad several times now.  I don’t think I’ll ever get tired of it.  Thanks, Laurie!

Paz

 

Mango and Feta Salad

Serves 1 as a meal and 2 as a side salad

Mediterranean Cooking in Alaska

 

1 ripe mango, peeled and cut into bite-sized chunks

1/4 cup crumbled feta

1 tsp minced basil

1 Tbsp. best quality olive oil

Sea salt

freshly ground black pepper

 

Lightly toss the mango, feta, basil, and olive oil together.  Season with salt and freshly ground black pepper.  Serve immediately.

 

 

 

 

 

 



Zucchini and Eggs

May 5, 2008 | Filed Under Eggs, Foods I Never Liked Before Until I Started to Cook, Mediterranean Cooking in Alaska blog, Vegetables, Zucchini | 12 Comments 

 

 

I found this very easy and delightful Greek recipe on Laurie’s wonderful blog, Mediterranean Cooking in Alaska.  I already had the basic ingredients (zucchini, eggs, lemons, onions, feta cheese. and bread) so I made it for dinner.  With this simple recipe, I was happy I didn’t have to exert a lot of energy in the kitchen after a long day’s work.  The only things missing were the olives and a glass of ouzo but my dinner was still delicious.   ;-)    Perhaps I shouldn’t point this out but the zucchini slices are supposed to be nicely browned but as I was preparing it, I was too hungry to wait for it to properly brown.  It still tasted good — brown or not.

Paz

 

Zucchini and Eggs
Serves 2 as a main course or 4 as part of an appetizer spread
Mediterranean Cooking in Alaska


2 medium zucchini (1 pound)
3 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 cup diced yellow onion, 1/4” dice
4 eggs
Lemon wedges

Cut the zucchini in 1/2” slices. Season with salt and freshly ground black pepper. Heat the oil in a skillet and add half the zucchini in a single layer. Cook, without disturbing, until the zucchini is browned on the bottom; turn the zucchini over and brown on the second side. Remove to paper towels to absorb excess oil. Repeat with the remaining zucchini.

In the same pan, adding olive oil if necessary, sauté the onions, lightly seasoned with salt and freshly ground black pepper, until they soften and begin to turn golden. Add the cooked zucchini and gently mix the zucchini and onion. Spread the vegetables out evenly over the bottom of the skillet.

Whisk together the eggs, and pour evenly over the zucchini. Sprinkle with a little salt and freshly ground black pepper. Cover, turn down the burner, and cook over low heat until the eggs are set. Slide the Zucchini and Eggs onto a serving platter, cut into quarters, garnish with lemon wedges, and serve immediately.

Zafiris serves Zucchini and Eggs with slices of feta cheese, olives, bread, and a glass or two of ouzo.