Greek Cauliflower Rice with Feta and Olives

Greek Cauliflower Rice with Feta and Olives

The food processor. It is tucked away high in a cupboard above our fridge, behind mixing bowls. Getting the food processor out means getting out my folding kitchen stool, clearing off the top of the fridge (this is actually a chore, with the amount of stuff we keep up there), and pulling 4 pieces down from three separate shelves (the base, the bowl, the lid, and any blades or attachments). And that's just to get the thing out: don't get me started on dishwashing. 😒

I avoid it. Need a half-cup of shredded cheese? I'll grate it by hand. You'd like those radishes sliced thin? Give me the chopping knife. But some times, on really rare occasions, it's worth it. Like when making almond flour pie crust. Or when making a really, really big batch of pesto, or shredding cauliflower into rice. 

Toasted Cauliflower Rice with Feta and Olives
Toasted Cauliflower Rice with Feta and Olives

Cauliflower rice isn't a regular menu item around here (we will just eat regular old rice) but the summer sun has me in the mood for light dishes. And you know how dearly I love cauliflower, so it has to be no surprise to you that I'm up for one more way to eat it. And, hey, here's a pro tip: if you hate getting your fancy food processor out as much as I do, you can buy cauliflower, pre-riced at Trader Joe's and the stuff is pretty good. Sure you don't get to see your pretty head of cauliflower in it's full and beautiful form before it gets shredded, but you do save about 20 minutes when all is said and the dish are washed, and I think that's worth it, especially on a week night. 

Something else I've been in the mood for? Feta cheese. It's has been finding it's way into all sorts of meals around here lately: everything-but-the-kitchen-sink salads, breakfast omelettes, burger tops, and sautés. The Costco-sized container lasted us not but a week, but still, enough time to make this Greek-inspired cauliflower dish a few times. 

What happens when you find yourself a Costco-sized container of feta and an easy-peasy way to make cauliflower rice? Well, why don't you just make this recipe to find out 😉

Toasted Cauliflower Rice with Feta and Olives

Greek Cauliflower Rice with Feta and Olives

Published June 22, 2017 by
   |     Print This Recipe

Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 1 large shallot, diced
  • 1 tablespoon coconut oil
  • 1 pound cauliflower, riced or shredded in food processor (you can buy it pre-shredded at Trader Joe’s in the produce section)
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced black olives (kalamata is great, but any black olive with do)
  • 1/3 cup minced parsley, plus more for garnish
  • Salt & pepper to taste

Directions:

  1. Heat coconut oil in a skillet over medium heat. When the oil glistens, add the diced shallot. Sauté until transparent.
  2. Add the cauliflower rice to the pan. Cook for 10-15 minutes, stirring occasionally. Allow the cauliflower to brown a bit, and then remove from heat. Stir in the parsley, olives, and feta, and season with salt & pepper to taste. Garnish with extra parsley if desired. Serve warm.

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

This last week, I was working on a recipe for a Spicy Watermelon and Avocado Salad (it is killer BTW), and teased it on my Instagram account. And you guys were excited! And I am too. Must I explain why? The dish contains the words watermelon, avocado, and spicy. THREE things worth getting excited about! 

I realized however that the dressing for this salad is a lip-smacking tang-master flavor bomb on it's own, and something that shouldn't just be limited to one salad. You know how people hate being put into little boxes? This dressing hates that too. And of course it does! Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

So here it is, the Cilantro Lime Vinaigrette that is the star of todays show. Come back on Thursday for the main event: Spicy Watermelon and Avocado Salad! 

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

Published June 24, 2017 by
   |     Print This Recipe

Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • 1/16 teaspoon each salt & pepper 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

This post may contain affiliate links.

Pesto Zoodles with Fresh Peas & Bacon

Pesto Zoodles with Fresh Peas & Bacon

Around this time of the year, every year, I go on a pesto rampage. Last year it was this cheesy pesto scramble and this pesto chicken salad. This year it's pesto zoodles with fresh peas and bacon. 

And it's the best thing I’ve eaten all month

Is there anything not to love about long, slurpy noodles coated in pesto? Crunch bits of bacon and the fresh flavor of peas? This is the best thing I’ve eaten all month, and I’m not exaggerating. 

Normally, noodles drenched in this much pesto and served with generous amounts of bacon would be quite a heavy dish, but this is where the zoodles come in: hellooooo zoodles! (I love zoodles. Have you noticed yet?) Since zoodles are made of zucchini, you can smother them in pesto and toss in the bacon and still end your meal with out that heavy I-just-ate-is-it-nap-time-now feeling. 

Jump into pesto season with me while it's here! 

Pesto Zoodles with Fresh Peas & Bacon
Pesto Zoodles with Fresh Peas & Bacon

Pesto Zoodles with Fresh Peas & Bacon

Published June 22, 2017 by
   |     Print This Recipe

Bright green zucchini and peas are tossed with a fresh pesto and crispy bacon. A savory, easy to make summer dish.

Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 3 medium zucchini
  • 1 teaspoon coconut oil
  • 1/4 cup pesto sauce (homemade or store bought)
  • 1 cup green peas (frozen or fresh)
  • 8 ounces bacon, cooked and crumbled into bite sized pieces

Directions:

  1. Heat 1 teaspoon coconut oil in a skillet over medium heat. When the oil glistens, add the peas, and cook for 3 minutes, stirring occasionally, until bright green.
  2. Spiralize the zucchini into zoodles with a Spiralizer. Pile the zucchini noodles into a skillet and place the lid on (they will cook down). Cook for 5 minutes, and then add the pesto, stirring and turning the noodles to coat them in pesto. Top with bacon, and toss everything one more time to combine.
  3. Serve hot (leftovers are also good cold!)