as well as the relatively cheap price, meant that it was always in my grocery cart. What a treat to be able to go to the market to buy Bulgarian feta (my favorite) in three-pound blocks or larger.
Feta cheese is a firm, white cheese with a crumbly texture and is made with goat, sheep, or cow’s milk. Consider using feta made with either goat or sheep’s milk, rather than cow’s milk, as it is much easier for the human body to digest. And look for a mild and not overly salty variety.
This dip is so yummy that you’ll be asked to make it again and again for family and friends! It’s also delicious as a sandwich spread topped with fresh vegetables.
Feta Cheese Dip
Serves 4-6
16 ounces crumbled feta cheese
2 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1/2 organic sweet red, orange, or yellow pepper, chopped
1 vine-ripened tomato, diced
1/2 teaspoon cayenne pepper
1/4 pound black Kalamata olives for garnish
Place feta cheese, garlic, and olive oil in the bowl of your food processor; blend until smooth and buttery. Add sweet pepper, tomato, and cayenne; pulse until just blended. Add more olive oil if too thick. Adjust seasoning to taste. Pour into a 4-cup-capacity serving dish; chill for several hours or overnight. Before serving, bring to room temperature. Garnish with Kalamata olives and sprinkle with olive oil.
Serve with organic veggies or toasted whole wheat pita chips to make for a superb start to any meal or to use as a great sandwich spread.
This refreshing concoction is found in Middle Eastern, Mediterranean, and Indian cuisines. It is a great accompaniment to a mezze platter and absolutely delicious served with lamb burgers or chicken za’atar. It is often paired with curries, as well.
Raita Serves 4
1 cup whole milk yogurt
2 cloves garlic, minced
1/2 English cucumber, finely diced
2 chopped spring onions, greens included
1/2 cup chopped fresh mint
1 teaspoon sea salt
Mix ingredients together in a small glass bowl. Cover and refrigerate until ready to use. Can keep for up to 3 days.
Living in Europe for so long, I developed a love for a famous brand of herbed soft cheese. One day, unable to find this delight, I decided to create my own concoction using fresh herbs from the garden. This Herbed Soft Cheese Dip is so simple to put together and is comparable to any store-bought version. The creamy texture just melts in your mouth, and the zing from the garlic, coupled with fresh herbs, makes it come alive. Now I actually prefer my own version to the imported one. I think you will, as well. As always, experiment with this dip and find the herbs you most prefer to make it your own. You are going to be proud when you serve this and say that you created it in your kitchen!
Herbed Soft Cheese Dip
Serves 4-6
8 ounces cream cheese, room temperature
1 cup sour cream or Greek-style yogurt (whole milk)
2 cloves garlic, minced
1/2 cup spring onions, finely chopped
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
1 tablespoon finely chopped, fresh, flat-leaf parsley
1 tablespoon finely chopped fresh marjoram or 1 teaspoon dried
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Sprigs of fresh thyme for garnish
Edible flowers for garnish (optional)
Place cream cheese, sour cream or yogurt, garlic, and spring onions in the bowl of your food processor. Pulse 10 to 12 times, until just blended. Add fresh herbs, sea salt, and pepper and pour into a 4-cup-capacity serving dish. Adjust seasoning to taste. Serve at room temperature with organic veggies, toasted whole wheat pita chips, or toasted rye bread to make for a superb snack and dip.
If desired, add sprigs of fresh thyme or organic edible flowers on top of the dip to create an aesthetic appeal.
Owning a sailboat at one point in my life was quite an experience. To be repeated? Never! On weekends, we would spend our time on the Red Sea and sail to one of the hundreds of spectacular coral reefs, sometimes 10 to 15 miles out. There would always be schools of dolphins following us and flying through the air, which would make my girls scream with delight. Actually, me too! The water is the color of turquoise and also very warm, which makes for superb scuba diving. The myriad of fish and sea life was like something I have never seen since, and I have such fond memories of those balmy days.
We always had these homemade pita chips on hand for snacks and for those who suffered from seasickness—they just seemed to be a diet staple for seafarers. And we actually did sail across the Red Sea to Sudan on a friend’s rather large yacht, to dive with hammerhead sharks in a Jacques Cousteau reserve. On the way over, we ran into one of the scariest storms, making even the captain and crew ill. Once out of the storm, a very battered and sorry-looking group we were. The only thing any of us could stomach was these life-savers!
Za’atar is the star in this recipe. It is an Arabic term referring to any various local herbs of the mint family, including marjoram, oregano, and thyme. I love to sprinkle it on hummus or serve it with olive oil as a superb dip. Za’atar is frequently added to white cheeses, such as haloumi, which is another Middle Eastern delight, and grilled or served chilled. It is also used to spice meats and vegetables. Actually, once you start eating this combination of herbs, you will find a zillion different ways to use it. It can be found in Middle Eastern shops, or ordered from mail-order Web sites. But it is also very simple to make your own (see Herbs and Edible Flowers, page__).
Always buy whole wheat pita bread, as it is nutritionally preferable to the white variety. Also, the flavor of whole wheat is so much better!
Za’atar Pita Wedges
Serves 6-8
2 small whole wheat pita rounds
2 tablespoons extra virgin olive oil
2 tablespoons za’atar
Preheat oven to 300°.
Fold pita bread in half, and cut down the middle with clean kitchen scissors; cut into 4-inch triangles.
In a medium
