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Braised Pork with Risoni & Feta
Hirino Yiouvetsi Braised Pork in a rich tomato sauce, studded with hot melting cheese and perfectly cooked pasta. It doesn’t get much simpler or more delicious than this. Deceptively easy, it tastes a lot more complex than you would expect given the short list of ingredients. Even the fussiest eaters are likely to give this a go, after all – it’s mostly pasta and cheese. The cinnamon twist is unexpectedly savory and a very classic Greek flavour with tomato and meat. The pork can be left in whole chunks or shredded prior to adding the pasta and cheese. Either way, the braising will ensure the meat is meltingly tender. Served…
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Tiktok Style Feta Pasta
I’m well behind the trend in posting about this Feta Pasta dish that went viral in early 2019. It would be remiss of me to exclude it from our recipe archives though as this meal is now a weeknight staple in our rotation. I’ve made a few tweaks to lean more heavily on year-round pantry staples, but this dish is also fantastic when made with fresh basil and cherry tomatos in season. As for pasta choice, this is also incredibly flexible. Some batches we will use meat-filled tortellini and others we will use dried protein pasta. The key is to stir through the melted cheese while the tomato is still…
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Cheese & Herb Warm Pumpkin Salad
This hearty Salad is another firm favourite in our household. Brown Lentils hold their shape well unlike other varieties more suited to soups and stews. They have a light nutty flavour and can easily be used to boost the volume of dishes. Almonds also compliment Lentils perfectly, so if you are aiming for a complete plant based dish you could swap out the feta cheese for some toasted slivered almonds and serve this pumpkin salad as a delicious vegan main. If you’re looking for more side dish inspiration, go check out our other Salad & Side Dish Recipes Key Ingredients
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Greek Style Warm Risoni Salad
Inspired by Greek spanakopita, this salad has all the flavour without the extra buttery flakey pastry calories. There is a heavy helping of herbs, brightened up with the juice and zest of a lemon, a hit of garlic and then rounded out with the salty bursts of feta and briney pops of marinated olive. For extra credit, I’ve been serving this as a light but hearty weekend lunch topped with my oven baked meatballs. I can prep the whole salad in pretty much the time it takes for the meatballs to cook so these two recipes compliment each other well. If you are looking for more Salad & Side Dish…
