1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta

Accompaniments: crusty bread and a green salad


Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.


4 servings


Epicurious


Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein

8 oz. penne pasta
2 Tbsp. olive oil
8 oz. mushrooms
1/4-1/3 cup sliced kalamata olives, optional
1/2 cup sun-dried tomatoes, diced
6 oz. bag fresh baby spinach
4 oz. feta cheese crumbles
2 Tbsp. Penzey's Pasta Sprinkle


Cook the pasta according to package directions. While the pasta cooks, heat 1/2 Tbsp. of the olive oil in a skillet over medium-high heat. Add the mushrooms, olives and sun-dried tomatoes. When the mushrooms are nicely browned and softened, about 5 minutes, sprinkle the spinach over the top. Cover the skillet with a lid to steam the spinach but do not fully cook it (the heat from the pasta will take care of it). Remove the skillet from the heat if the pasta isn't nearly done at this point.

Drain the pasta and mix with the contents of the skillet. Add the remaining olive oil and the Pasta Sprinkle and stir. Immediately before serving, stir in the feta.


3-4 servings


Modified from Penzey's

8 oz. container hummus
1 cup firmly packed baby spinach, roughly chopped
1 cup thinly sliced roasted red peppers, drained
1 cup tzatziki dip
1/2 cup sliced pitted black olives, such as Kalamata
1/4 cup thinly sliced green onions
1/4 cup crumbled feta cheese
Pita chips


Spread hummus evenly in the bottom of an 8-inch square dish. Scatter spinach over the top and press down lightly. Arrange peppers, then artichokes hearts over the top. Drop yogurt in dollops over the artichokes, then spread out to make an even layer. Sprinkle with olives, green onions and feta and serve with pita chips on the side.


8 servings


Adapted from Whole Foods

1 medium onion
1 jalapeño pepper
1 medium green bell pepper
1 lb 93% lean ground turkey
3 Tbsp Moroccan Rub*
4 garlic cloves, pressed
1/2 tsp salt
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained


Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix 'N Chop.

Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.


6 servings


Pampered Chef, Dinner in Your Deep Covered Baker


*If desired, 1-1/2 Tbsp paprika, 1-1/2 tsp curry powder, 1 tsp sugar, 3/4 tsp each ground cumin and ground ginger, 1/2 tsp ground cinnamon and 1/4 tsp chili powder can be substituted for the Moroccan Rub.

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp Greek seasoning
2 Tbsp olive oil
4, 8-inch pita rounds or gyro rounds
1/2 cup crumbled feta cheese
1 large tomato, chopped
1 cucumber, thinly sliced
Herbed Yogurt Spread


Combine seasoning and olive oil in a heavy-duty zip-top plastic bag; add chicken. Seal and chill 30 minutes.

Grill chicken on grill in grill basket or in grill pan.

Wrap each pita round in a damp cloth; microwave at HIGH 10 to 15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Spread. Top evenly with chicken, cheese, tomato, and cucumber; roll up.


4 servings


MyRecipes.com

10 ounces feta cheese, crumbled
2 Tbsp olive oil
5 Tbsp Greek yogurt or sour cream
2 cloves garlic
1-1/2 to 2 tsp Tabasco


Beat all the ingredients with a mixer or food processor until combined and fluffy. Adjust heat to personal preference by adding more Tabasco.

Keeps up to 1 week in refrigerator.


1.5 cups


Food.com


We made this for our friends' Opa Fest! We thinly sliced a baguette, brushed the sides with a blend of olive oil and greek seasoning, then broiled them until lighted toasted.