Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Feta Hummus

Matzah Brei with Spring Onions & Feta

Matzah Brei with Spring Onions and Feta

חַג שָׂמֵחַ

Matzah Brei with Spring Onions and Feta

Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.

Matzah Brei with Spring Onions and Feta

Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.

Matzah Brei with Spring Onions and Feta

Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).

Matzah Brei with Spring Onions and Feta

Matzah Brei with Spring Onions and Feta
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Matzah Brie with Spring Onions & Feta

Matzah that actually takes good! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1/2 onion, chopped
  • 2 tsp olive oil
  • 3 cremini onions, sliced
  • 1 piece matzah
  • 1 spring onion, diced
  • 1/3 cup egg whites
  • 1/4 cup feta

Instructions

  1. Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.

  2. Let the onions cook on low heat for 5-8 minutes.

  3. Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.

  4. Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water. 

  5. Dice the spring onions. 

  6. Set aside the onions and mushrooms. 

  7. Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites. 

  8. Use a spatula to mix around the matzah and eggs. 

  9. Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes. 

Matzah Brei with Spring Onions and Feta

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spring Onion Frittata

Spring Onion Frittata

Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.

Spring Onion Frittata

I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.

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If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).

Spring Onion Frittata chalkboard

Matzah Brei with Spring Onions and Feta
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Spring Onion Frittata

Frittatas are the perfect meal for breakfast, lunch, and dinner! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1/2 yellow onion, chopped
  • 2 tsp olive oil
  • 3 cremini mushrooms, sliced
  • 1 spring onion
  • 1/4 cup egg whites
  • 2 eggs
  • 1/4 cup feta

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil. 

  3. Let the onions cook on low heat for 5-8 minutes. 

  4. Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes. 

  5. Meanwhile, cut the spring onion into long strips.

  6. Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms. 

  7. Top the eggs with the strips of spring onions and add the feta. 

  8. Cook in the oven for 15-20 minutes, until the eggs are fully cooked. 

  9. Serve with a side of greens. 

 

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

spring onion frittata

Brussels Sprouts with Pear Pomegranate Figs & Feta

I was in Denver for work a couple of weeks ago where I stumbled upon the most amazing restaurant, Mercantile Dining & Provisions. A friend as I had the privilege of sitting at the chef’s counter  because that was the only seat available. What a lucky opportunity. With the exception of watching the chefs use more butter than I probably go through in a year, it was absolutely mesmerizing watching them cook and everything we ate was delicious (guessing that the butter had something to do with it.)

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I knew I had to recreate the Chopped Brussels Sprout Salad the minute I took a bite. It featured the best fall flavors like pear butter and pumpkin seeds, so it seemed like a great addition to my Thanksgiving Table. I couldn’t find pear butter, and I removed the prosciutto and butter, but the results are still absolutely delicious.

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Brussels Sprouts with Pear Pomegranate Figs and Feta

  • Servings: 4
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a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver

Ingredients

    – 15-20 fresh Brussels Sprouts, halved – 1/2 pear, chopped (I used Anjou) – 3 dried figs, quartered – 1/4 cup of Pomegranate Arils – 2 tsp olive oil

  • 2 TBSP of pepitas
  • – 1/4 cup of feta
  • 1/2 lemon, juiced

Directions

  1. Wash and slice Brussels Sprouts in half, removing the stems.
  2. Chop the pear and dried figs.
  3. Deseed the pomegranate
  4. Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
  5. Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
  6. Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
  7. Squeeze the lemon juice on top to finish.
  8. Enjoy warm!

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How awesome is this Brussels Sprout Stalk. I seem to have a thing with recreating Brussels Sprout dishes… Have you tried my Apricot & Feta Brussels Sprouts that I recreated from Lincoln in DC or Orange Brussels Sprouts with Mint Yogurt that I recreated from Ardeo + Bardeo.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Cherry & Grilled Corn Salad

How do you feel about herbs in your salad? Sometimes I am cool with it sometimes it a little too much. In today’s salad, I feel like I got a good proportion down… 2 cups lettuce 2 tbsp herbs.

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Sometimes, I create a dish and I am like this is delicious. But that’s about all I have to say. This one one of those times. Help! writers block.

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Now that I am more than 6 months in. I am trying to learn more techniques behind blogging and photography. Lately, I have been trying to understand lighting. I have mostly used natural light but I am trying to understand where to place extra light in order to enhance the photo without adding shadows. (I have always had this issue with a shadow on the bottom right corner that I can’t seem to eliminate). Anyone have good resources, let me know!

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Cherry & Grilled Corn Salad

  • Servings: 1 salad
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Celebrate the best of summer with this cherry & grilled corn salad

Ingredients

  • 1/2 cup grilled corn, cut off the cob
  • 8 cherries, halved, pits removed
  • 1/4 of an avocado, sliced
  • 2 cups of Arugula
  • 2 TBSP cilantro
  • 2 TBSP feta
  • 2 TBSP Honey Lime Vinaigrette

Directions

  1. Grill a piece of corn on the cobb outside or on a grill corn.
  2. Slice cherries in half remove the pit.
  3. Slice avocado
  4. In a medium bowl, mix together the arugula and cilantro.
  5. Cut the corn off the cob.
  6. Add the corn, cherries, avocado, and feta to the salad bowl.
  7. Add the dressing (see recipe below)

I shared the Honey Lime Vinaigrette recipe with my Blueberry, Feta, and Mint Salad with Salmon.

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who doesn’t love “things organized neatly”

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Watermelon & Feta Salad

I would like to point out that I created this salad long before sweetgreen released their late summer menu with a very similar looking salad. Honestly, I am quite impressed that I came up with something that now costs $9 dollars at sweetgreen.

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However, my version is so much better because I added a Mediterranean flair by using some of my favorite toppings from my favorite fast casual spot Cava Grill. (p.s. have you tried the Falafel, they are the best Falafel i have had in the US, of anyone from Cava Grill is reading this please send me your recipe!!)

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Let me just mention, I have never pickled anything and I hate pickles, but I really like pickled onions. I just used the simplest pickled onion recipe I could find. The recipe said it only takes an hour, however I would suggest to wait a few more if you have them. I also attempted to marinate the cucumbers in the same way that Cava does with what I believe to be olive oil and lemon. I swear they just taste so much better this way.

 

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Watermelon & Feta Salad

  • Servings: 1 salad
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Watermelon & Feta are a match made in heaven but this salad takes it up a notch with a Mediterranean twist.

Ingredients

  • 1/4 onion, sliced
  • 1/3 cup apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/2 cucumber, diced
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 cups arugula
  • 1 cup of watermelon, balled
  • 1 oz feta, crumbled

Directions

  1. Pickle the onions: Slice the onions as thin as you can and place them in a jar. Add the vinegar sugar, salt, and water to a small bowl. Mix well. Pour the mixture into the jar. Keep at room temperature at least an hour or place the jar in the fridge for up to a week.
  2. Make the cucumbers: Dice the cucumbers and put into a jar. Add the lemon juice and olive oil to a small bowl. Mix until combined. Pour half the mixture into the jar. Refrigerate the cucumbers for an hour or overnight.
  3. Use a melon baller to ball watermelon.
  4. Assemble the salad. Place arugula on a salad or bowl. Add the pickled onions, cucumbers, watermelon, and feta.
  5. Use the remaining lemon olive oil vinaigrette to dress the salad.

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Any other Cava obsessed readers?

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

 

Zucchini Feta Chickpea Burger

When it comes to veggies burger’s don’t judge a book by its cover. No matter how hard I try, I always have a lot of trouble keeping my patties from crumbling apart. That being said, regardless how it looks, I promise these ones taste awesome!

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Zucchini, feta, and chickpeas are just the perfect combination. These veggie burgers have a real Mediterranean flair with a creamy tahini sauce adding a real depth of flavor. These burgers are a match made in veggie Mediterranean heaven!

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And in case you are wondering, you can never have too much zucchini! Serve your burgers with yesterday’s zucchini fries!

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Zucchini Feta Chickpea Burger

  • Servings: 4 Burgers
  • Print

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Ingredients

  • 1 1/4 chickpeas
  • 3/4 cup of zucchini, chopped
  • 1 egg
  • 2 oz of feta
  • 1/2 cup seasoned breadcrumbs
  • 2 TBSP whole wheat flour
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • cooking spray
  • handful of arugula
  • 4 whole wheat buns
  • For the lemon tahini sauce:

  • 1/2 a lemon, juiced
  • 1 TBSP tahini
  • 2 tsp water
  • 1 clove garlic, minced
  • 1 TBSP plain non fat yogurt

Directions

  1. Add the chickpeas to a food processor, pulse until the chickpeas resemble a paste.
  2. Pour the chickpea paste into a large bowl.
  3. Whisk the egg.
  4. Add the zucchini, feta, egg, bread crumbs, whole wheat flour, garlic, and
  5. Put the mixture in the refrigerator for 1 hour.
  6. To make the sauce, add the lemon juice, tahini, water, garlic and yogurt into a small bow. Whisk until well combined.
  7. Form the mixture into 4 large patties.
  8. Spray a large skillet with cooking spray
  9. Turn the burner on medium. Cook the patties for 4 minutes on each side.
  10. Toast the buns in a toaster oven on low.
  11. To assemble the patties, spread the lemon tahini sauce on the buns. Add arugula on top of the sauce. Place a patty on top of the arugula. Top the patty with the top bun.
  12. Enjoy warm!

The patties also make a great addition to a salad. I added a leftover patty to a bed of arugula and used the sauce as a dressing. It was delicious!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Blueberry, Feta & Mint Salad with Salmon

Are you surprised? The first blueberry recipe I am sharing is a salad. But this isn’t just any salad. It’s a salad packed with antioxidants and protein and heart healthy omega 3s. And it’s a salad packed with unique flavor. The sweetness of blueberries is matched with the saltiness of feta and the mint just adds a unique twist. I dressed this salad with a homemade honey lime vinaigrette that brings everything together!

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There is not much else to say besides you’ve got to try it!

Blueberry Feta Mint Salad with Salmon

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!