Creamy Whipped Feta

This post is sponsored by Nikos Feta.

Have you ever whipped feta cheese? 

If the answer is no, buckle your seat belt and get out your food processor. You are in for quite a ride (or at least, your food processor is in for a quite a workout).

This recipe is super simple, but totally changes the character of feta. The rich and tangy flavor that's usually packaged in chewy little crumbles infuses this smooth, creamy, and versatile dip. I enjoyed this whipped feta with fresh asparagus spears, carrot sticks, and my favorite gluten-free crackers, but the possibilities are limitless. (It MAY have crossed my mind to use this instead of tomato sauce on a pizza, maybe with roasted red peppers and fresh mozzarella balls, too. Doesn't that sound amazing?)

Nikos Feta works beautifully in this dip. It's not as overwhelmingly salty as some fetas are, but still has the wonderfully sharp and distinctive flavor that feta is famous for. It's sold in a block or in a tub of crumbles, and either one will work for this recipe! I used their traditional feta, but I bet this would also be great with one of their other flavors (tomato basil, perhaps?). You can see all the different flavors here.

Cilantro & Avocado Pesto Pasta Salad

I was planning to make guacamole for my party the other night, but at the last minute, I barely got the last batch of cupcakes into the oven before guests started arriving.  I think the party went fine without it, but I was left with several avocados and a big bunch of cilantro.  I thought about making the guacamole for me and Ben, but after my love affair with this queso, I wasn't in the mood for any more chips.

Then, I thought of a brilliant idea.  Cilantro and avocado pesto!  For pasta salad!  And this dish was born.

I think it's fabulous, and I hope you will, too!  You can make it in twenty minutes and it's the perfect color for a spring lunch or dinner.  You could definitely bring it on a picnic, too!



Ingredients (serves 4):

1 pound pasta (I used cavatappi)
1 cup packed fresh cilantro
1 large avocado, peeled and seeded
Juice of half a lime
4 tablespoons olive oil
4 scallions, sliced
1/2 cup crumbled feta (omit this for a vegan dish--it still tastes great!)
1 cup peas, cooked if frozen (I sauteed mine in a little olive oil for 5 minutes)
Salt and pepper to taste
More cilantro, scallions, and lime wedges for garnish

Cook the pasta until al dente, then drain and run under cold water.

To make the pesto, blend the cilantro, avocado, and lime juice in a food processor.  With the motor running, add the olive oil in a steady stream and process until smooth.

Toss the cooked pasta, pesto, scallions, feta, and peas together.  Garnish with additional cilantro and scallions and/or a lime wedge (or more feta--I was out).  Serve chilled or at room temperature.

Mediterranean Shrimp with Pearl Couscous

Have you ever tried pearl (Israeli) couscous?  It's bigger than regular couscous, and has a great, chewy texture.  It's easy to make, and delicious hot or cold in a salad.  I decided to pair it with shrimp, and add some edamame, bell pepper, parsley, and feta.  It's a healthy and colorful meal with a great combination of flavors, plus it's quick to make.  We ate ours hot, but I'm looking forward to trying it cold tomorrow for lunch.



Ingredients (makes 4-5 servings):

5 tablespoons olive oil, divided
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
Salt and pepper
2 cups pearl couscous
1 orange, red, or yellow bell pepper, chopped
1 1/2 cups frozen shelled edamame
2 scallions, sliced
2 tablespoons chopped fresh parsley
Juice of half a lemon
1/2 teaspoon turmeric, toasted
1/4 teaspoon paprika, toasted
1/4 teaspoon cumin, toasted
1/2 cup crumbled feta cheese

To cook the couscous, add it to a pot with 2 1/2 cups of water.  Bring to a boil and simmer, covered, until the couscous is tender and has absorbed all the water, about ten minutes.  Fluff with a fork and set aside.

For the shrimp, heat 2 tablespoons of olive oil in a skillet over medium heat.  Add the garlic and cook until fragrant.  Add the shrimp, raise the heat to medium high, and sprinkle with salt and pepper.  Cook the shrimp for about 3 minutes on each side, until opaque.  Remove from skillet and set aside.

Wipe out the skillet, and add another tablespoon of olive oil.  Heat it over medium heat.  Add the pepper and edamame and cook until tender, about 7 minutes.

In a small, dry skillet, toast the spices over medium heat until fragrant, about 1 minute.

Combine the couscous, shrimp, vegetables, scallions, parsley, lemon juice, remaining olive oil, spices, and feta.  Season to taste with salt, pepper, and additional lemon juice.  Stir to combine and serve hot or chilled.