GREEK MEZZE PLATTER
Steps:
- Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
- Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
- Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
- "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
- Preheat the oven to 350 degrees F.
- Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.
MEZE PLATTER: HUMMUS, SHRIMP SALAD, CUCUMBER SALAD
This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;)
Provided by Manami
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- HUMMUS:.
- Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.
- Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth.
- Transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.
- Sprinkle reserved garbanzo beans over.
- (* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.).
- Drizzle hummus lightly with oil and sprinkle lightly with paprika.
- SHRIMP, OLIVES AND TOMATO SALAD:.
- Combine all ingredients in medium bowl and toss to blend.
- Season to taste with salt and pepper.
- (** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.)
- CUCUMBER, YOGURT, & FETA SALAD.
- Arrange cucumber slices on plate; sprinkle with salt and pepper.
- Spoon yogurt over.
- Sprinkle with feta cheese and oregano.
- (*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.)
- ARRANGEMENT:.
- Place marinated artichokes in small bowl.
- Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.
- Garnish with lemon wedges.
- Toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.
Nutrition Facts : Calories 619.2, Fat 24.6, SaturatedFat 6.8, Cholesterol 68.2, Sodium 1242.3, Carbohydrate 80.4, Fiber 13.2, Sugar 7, Protein 25.9
CUCUMBER SHRIMP SALAD
I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.
Provided by Ms B.
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain shrimp - blot dry with papertowels to remove excess water.
- Slice the cucumbers thinly.
- In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
- Chill 20 minutes.
- Garnish with peanuts, parsley, and/or green onions just before serving.
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