I heart Farmer's Markets. I don't go as often as I'd like, mainly because I forget what days there is one and where (there are tons all around me)! We went Saturday, to Reston's Farmer's Market at Lake Anne. Lake Anne has special meaning to me. Not because I went "skinny dipping" there (we had some undies on, so it wasn't ACTUALLY skinny dipping) in high school, but because it was where S. and I decided we would start dating again (ummm, yes, I was a little undecisive at first--WHY? I know, I was crazy. He is such a catch. Thank goodness he agreed to date me again).
We picked up some apples (I highly recommend Honey Crisp), peaches, tomatoes, and fresh feta and mozzarella. Oh, and of course some Kettle Corn!
We HAD to make something with those cheeses and tomatoes! Here is our first creation.
Chicken Souvlaki with Tomato, Cucumber and Feta Relish
Chicken Marinade:
Serves 2
3 T lemon juice
2 T olive oil
1 T red wine vinegar
1 tsp dried oregano flakes
1 garlic clove, minced
Kosher salt and freshly ground pepper to taste
2 chicken breasts, cut into 1-inch chunks
Combine ingredients in a ziplock bag and marinate 30 minutes-overnight. Preheat grill or broiler. Place chicken on skewers (if using bamboo skewers be sure to soak them in water for 20 minutes beforehand). Cook about 3-5 minutes on each side. Be sure to watch closely if you are using a broiler.
Tzatziki Sauce
1/2 cup plain yogurt
1 1/2 T lemon juice
1 garlic clove, minced
1/2 tsp salt
Freshly ground pepper to taste
1/2 cucumber, chopped
Combine ingredients in a small bowl and set aside.
Note: Tzatziki sauce often has dill in it, but we are not big fans. If you are, add about 1/2-1 teaspoon.
Tomato, Cucumber, and Feta Relish
1 cup seeded, chopped tomato
1/2 cucumber, peeled, seeded, and chopped
2 T minced red onion
1/3 cup feta (or more to taste), crumbled or cut
1 T red wine vinegar
1 T olive oil
1/2 T lemon juice
1/2 tsp dried oregano flakes (or fresh--chopped)
Salt and pepper to taste
Whisk together vinegar, olive oil, lemon juice, oregano and salt and pepper. Gently toss with tomato, cucumber, red onion and feta.
Our Menu:
Chicken Souvlaki
Feta, Tomato and Cucumber Relish
Tzatziki Sauce
Whole Wheat Pitas
Cilantro Rice
Fresh fruit
9 comments:
I would like to congratulate myself for being Sam's number one fan in college, as I always knew the two of you were meant to be, and that things would start cooking as soon as Julie got some sense knocked into her (by me, mind you):) After all, it must be hard to fall for one single guy when every heterosexual male at the Cougar worships the ground you walk on, even if Sam was the total package:)
Alright, now I love me some FETA!!! That stuff looks FANTASTIC! But I try not to eat it whilst preggers...do you not follow that rule? The food rules are terrible. Gorgonzola too! Salads with these cheeses are my favorite! CPK has a yummy pizza with Gorgonzola on it. Mmmmm.
Do you eat it on top of the pita? Why not inside?
I ate it on top of the pita because the pitas I had on hand were small ones from Trader Joe's. By the way, you can eat feta, gorgonzola, and blue cheese as long as it's pasturized while prego (I think). That feta WAS so good!
I too love feta, but I heard the same rule about not eating it while pregnant. It's been killing me. I just looked it up and it looks like if you can find these cheeses made in the US, then you're usually ok because they are pastuerized. Too bad I prefer the ones that aren't made here... Hmmm, I may have to adjust for the next few months.
There is an amazing food market here in Rochester called the Public Market. Ben and I have only gone once, but we are bound to frequent it again sometime soon!
Tracie, those memories have long since evaporated, and I count being with Julie as my greatest blessing. I do recall you being very supportive and a good friend without regard to where Julie and I were. Thanks.
This feta cheese was some of the best I've had, and I love feta. The picture doesn't do this meal justice. It was great.
I love Greek food! This looks so tasty! The trick is finding good pita, no? By the way, I read in a cookbook that French and Bulgarian Feta are the best. I decided to give it a try and bought both at a local international market owned by an adorable Egyptian couple. Sure enough, he (the cookbook author) was right--French and Bulgarian are so much better than our conventional feta. So if you can get your hands on some Julie, give it a try and let me know what you think!
Thanks goodness for spam. Now I know how to get rid of the love handle I developed from eating all the food on this blog. The circle of life.
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