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Affogato, Italian for "drown," is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso...
This Red Pepper Bruschetta with Feta recipe contains french bread, olive oil, athenos traditional crumbled feta cheese, roasted red pepper, green onion and more.
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
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The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.
