This week, we nod to the fresh, vibrant flavors of the Mediterranean with a produce-packed menu that includes salad onions, asparagus, lemons and Little Gem lettuce, as well as plethora of bright spring herbs, Kalamata olive bread and fresh feta cheese. Pop a spinach-kissed baked orzo into the oven, pop open a bottle of Italian white wine and then invite friends and family over to enjoy a true Mediterranean tradition—gathering around the table over great food and good conversation.
Here are a few recipe ideas for the week:
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Grilled Salad Onions with Lemon & Oregano
This recipe elevates spring salad onions from garnish to stunning side dish.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Serve this ingenious spread from The Smitten Kitchen Cookbook atop slices of toasted Kalamata olive bread.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus or baby potatoes.