Ingredients

Real Feta – 1/4 lb of cubed
Pitted Kalamata olives – 1/2 lb
Hot sausage – 3 links, uncooked
Orzo pasta – 1 box

Preparation

1. Boil and drain orzo pasta per box direction.
2. In a hot pan with olive oil, sear sausage until cooked through (approximately 4 minutes each side).
3. Slice sausage and add sliced Kalamata olives to the pan, sautéing until hot.
4. Drizzle olive oil over orzo and stir. Plate sausage and Kalamata olives over orzo and generously top with crumbled Real Feta.

Ingredients

Real Feta – 1/4 lb of cubed
Roasted Garlic – 1/4 lb
Fresh Spinach – 1 bag pre-cleaned
Chicken Breasts – 4 filleted breasts
Olive Oil – 4 tablespoons
Serves 4

Preparation

1. Sear the filleted chicken breast with olive oil on each side for 7 minutes and top with roasted garlic.
2. Top with Real Feta. Finish by broiling in the oven for 5 minutes.
3. In a separate pan, sauté spinach in olive oil for 3 minutes and plate.

Tip: Season the chicken with salt and pepper before searing.

Ingredients

Real Feta – 1/4 lb cubed
Roasted red tomatoes – 1/4 lb
Shrimp – 4 jumbo
Orzo pasta – 1 box
Serves 4

Preparation

1. Boil and drain orzo pasta per box direction.
2. Place roasted red tomatoes (with marinade) in a hot pan. Add shrimp and sautée each side for 2 minutes until pink.
3. Pour entire mixture from pan over orzo. Serve and top with Real Feta.

Ingredients

Real Feta – 1/4 lb cubed
Artichoke quarters with herb – 1/2 lb
Eggplant – 1
Cooked chicken sausage – 2 to 4 links
Penne pasta – 1 box
Olive oil
Serves 4

Preparation

1. Place yogurt in a bowl. Add Real Feta cubes and combine until creamy. Add breadcrumbs and continue combining.
2. Slice eggplant 1/4 inch thick. Sear both sides of eggplant in sizzling olive oil until golden (2-3 minutes each side).
3. Season ground beef with salt and pepper then sautée for 7 minutes until brown.
4. Lay eggplant flat and top with 1 tablespoon of Real Feta spread and ground beef.
5. Roll eggplant, using toothpick to hold in place. Bake for 20 minutes at 350 degrees.

Ingredients

Real Feta – 1/4 lb of cubed
Artichoke quarters with herb – 1/2 lb
Eggplant – 1
Cooked chicken sausage – 2 to 4 links
Penne Pasta – 1 box
Serves 4

Preparation

1. Boil and drain penne pasta per box direction.
2. Cut sausage and eggplant into 1 inch large chunks.
3. Sautée eggplant with olive oil in an oven-safe hot pan until soft; add sausage and artichokes for another 5 minutes.
4. Toss penne in pan and spread out, topping with crumbled Real Feta. With the Penne still in the pan, bake for 20 minutes at 375 degrees.

Ingredients

Real Feta – 1/4 lb cubed
Yogurt – 4 oz
Bread crumbs – 4 tablespoons
Baby portobello mushrooms – 12
Serves 4

Preparation

1. Place yogurt in a bowl. Add Real Feta cubes and combine until creamy.
2. Add breadcrumbs and continue combining.
3. Using a sharp knife, remove stem of mushroom leaving hollow cap.
4. Stuff mushroom with creamed Real Feta.
5. Bake on a baking sheet for 30 minutes at 350 degrees.

Ingredients

Real Feta – 1/4 lb cubed
Roasted red tomatoes – 1/2 lb
Antipasti – 1/4 lb each
Roasted garlic, Artichoke quarters with herb, Pitted Kalamata olives
Fresh chicken – 3 lb whole
Olive oil
Salt
Serves 4

Preparation

1. Finely chop the antipasti, olives, and Real Feta; toss.
2. Stuff clean, oiled and salted chicken with antipasti and Real Feta mix.
3. Bake until thoroughly cooked at 400˚F for 15 minutes, and at 350˚F for an additional 50 minutes. Baste every 15 minutes to keep moist.

Tip: The chicken’s cooked internal temperature should be 165˚F.

Ingredients

Real Feta – 1/4 lb cubed
Artichoke quarters with herb – 1 scoop
Sliced chicken breast – 1/2 lb
Rigatoni pasta – 8 oz
Olive oil
Serves 2

Preparation

1. Boil and drain rigatoni as directed on box.
2. In a hot pan with olive oil, sear sliced chicken breast until browned (about 3 minutes each side).
3. Add artichokes and cooked pasta to pan; sauté for 3 more minutes. Before serving, top with Real Feta and drizzle with olive oil.

Ingredients

Real Feta – 1/4 lb cubed
Antipasti – 1/4 lb each
Pitted Kalamata olives, Roasted red tomatoes, Roasted garlic, Artichoke quarters with herb
Cucumber – 1 large
Cherry tomatoes – 8
Salami – 8 slices
Mixed greens – 1 bag (washed)
Serves 4

Preparation

1. Chop vegetables and antipasti into small pieces.
2. Add mixed greens to a salad bowl. Arrange vegetables, antipasti and Real Feta over top.

Tip: For a flavorful and complex dressing, combine the marinade from all of the antipasti and whisk.

Ingredients

Real Feta – 1/4 lb of cubed
Roasted red peppers – 1/4 lb
Olive oil – 4 tablespoons
French baguette – 1
Serves 6

Preparation

1. Slice baguette thinly and drizzle olive oil on all pieces.
2. Slice peppers to fit each slice.
3. Crumble Real Feta cubes on top. Bake at 350 degrees for 15 minutes.