Posts tagged with Feta

Meatless Monday recipe of the week: Roasted pumpkin with feta and cilantro

Pie pumpkins are dirt cheap these days and it would be a shame not to take advantage of the pricing, even if you don't have the slightest inclination at making pie.

Enter this Meatless Monday dish, which is the perfect accompaniment to a nice hearty veggie chili or other soup on a cold night. Pumpkin is roasted like its squash cousin butternut (which you could easily sub in this recipe), then tossed with feta and cilantro for a hearty side dish or unusual main event.

Enjoy the pumpkin-y goodness while you can!

Roasted Pumpkin with Feta and Cilantro

2 pounds pumpkin, peeled and seeded

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

3 ounces feta, sliced

1/4 cup cilantro leaves

Drizzle of pumpkin seed or olive oil

Drizzle of sherry vinegar

Peel and seed a 2-pound pumpkin and cut into 1/2-inch thick wedges. Toss with olive oil, salt and pepper.

Roast in a 450-degree oven, turning occasionally, until tender, about 20 minutes.

Layer pumpkin with feta cheese and cilantro leaves. Drizzle with pumpkin seed or olive oil and sherry vinegar to taste.

— Recipe from


Meatless Monday recipe of the week: Earth Mother’s Mesclun Medley with Raspberry Vinaigrette

Well, because it's supposed to be close to 80 today, I couldn't resist another cold salad for Meatless Monday. I mean, how much more warm weather are we really going to get?

Toss up this salad and sit on your balcony, deck or other outdoor space tonight and enjoy the weather while you can. It might be a little breezy, but, hey, breezy and 75 degrees is better than the freak October blizzards we've had in the past.

Earth Mother's Mesclun Medley with Raspberry Vinaigrette

1/2 cup raspberry vinegar

2 tablespoons honey (buy local)

1/2 cup peeled and minced shallots

3/4 cup extra virgin olive oil

Sea salt & pepper to taste

1 pound Mesclun greens (or seasonal baby greens, washed and spun dry)

6 ounces feta cheese, crumbled

2 green apples, seeded and chopped (large)

1/3 cup pine nuts

For Raspberry Vinaigrette:

Blend vinegar, honey, and minced shallots in a blender or food processor (fitted with metal blade). With machine running, gradually add the best extra virgin olive oil you can find. Season with sea salt and pepper to taste.

In a large beautiful salad bowl, toss together fresh baby greens, feta cheese, chopped apple (or try an Asian pear), and pine nuts.

Immediately prior to service, drizzle vinaigrette over salad and toss to coat. Or allow guests to self serve (and beg for the recipe).

— Recipe from