Crispy Potatoes on Whipped Feta:
Cut 3 cups of mini potatoes in half. Add to a mixing bowl and coat in 3 tbsp of olive oil, 1/4 tsp of salt, & 1 tbsp of a Greek seasoning mix. Transfer to a lined baking sheet and roast on 425F for 35 minutes, or until golden and crispy.
Add 4 oz of feta, 1/4 cup of greek yogurt, 1/4 cup of whipping cream, and 2 tbsp of olive oil to a blender or food processor. Blend until smooth. Transfer to a plate and spread. Arrange the crispy potatoes on top. Garnish with fresh parsley and lemon zest!
Crazy Feta:
First, roast 1 small red onion & 3 jalapeños. Drizzle them with olive oil, wrap them in tinfoil, and roast on 350F for 35 minutes. Once they’re done, remove the seeds from the jalapeños and dice. Add to a mixing bowl, along with 6 oz of crumbled feta, 3 cloves of roasted garlic (smashed), and 2 tbsp of olive oil. Mix together and enjoy! (Optional: pulse in a food processor to make it creamy).
Yogurt Marinated Chicken:
Mix together the marinade first—1/2 cup of greek yogurt, 1/4 cup of olive oil, 2 sprigs of fresh oregano, juice of 1 lemon, 1 tsp of salt and pepper. Toss 2 lbs of chicken in the marinade and store in fridge for 2-4 hours. Grill until cooked through!
