2 tbsp. olive oil, divided
1/2 cup plain Greek yogurt
1 tsp. ground cumin
1 lb. ground lamb
1 tsp. kosher salt
1/2 tsp. ground pepper
1/4 tsp. garlic powder
6 thick slices feta cheese
1 medium red onion, thinly slice
6 slider buns
Combine the Greek yogurt and ground cumin in a bowl and set aside.
Shape the lamb into 6 mini patties. Lightly season both sides of each patty with kosher salt, ground black pepper, and garlic powder.
Heat a skillet over medium-high heat and add 1 tbsp. olive oil.
Cook the patties in the hot oil for 2-3 minutes on each side until well-browned.
In a separate pan, heat the remaining 1 tbsp. olive oil over medium-high heat. Add the sliced red onions and cook, stirring frequently, until tender and caramelized.
To assemble the sliders, layer the cumin spread on the bottom buns, followed by the lamb patty, the thick slice of feta, and then the saute´ed red onions on top.
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons snipped fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese (optional)
Place all ingredients in bottle and shake well.
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
Whipped Goat Cheese and Assembly
While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
¼ cup good quality extra virgin olive oil
2 tablespoons chopped garlic (3-4 medium cloves)
2 tablespoons fresh oregano
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ cup freshly squeezed lemon juice (about one large lemon)
12 ounces dry Ditalini (or your favorite pasta)
Zest from one lemon
½ cup pitted Kalamata olives sliced in half
½ cup grape tomatoes cut in half
1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
½ cup red onions chopped
1 cup diced green bell pepper (about one medium pepper)
1 14-ounce can artichoke hearts drained, stems left on and quartered the long way
8 ounces crumbled feta cheese
In a medium sauté pan over a low flame, add oil, garlic, oregano, salt and pepper and cook slowly for about 8 minutes or until the garlic just begins to brown.
Remove from heat and add the lemon juice. Set this mixture aside.
Start cooking the pasta per the box directions but cook just slightly under cooked.
While the pasta is cooking, start preparing the remaining ingredients.
When the pasta is just a little under done, remove to a colander and drain but do not rinse.
Place cooked drained hot pasta in a large bowl and add the flavored oil and lemon juice mixture. Stir and let sit at room temperature for a few minutes.
Add all other prepared ingredients except feta and stir. Refrigerate until chilled then stir in the feta and serve.