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A week or so ago, my French other half was under the weather. And it wasn’t until that point that I learned that not everyone understands the healing power of chicken soup. So I made a Poule au pot (chicken cooked in the pot) with carrots and little bits of pastina (pearl-shaped pasta) floating around in the broth, and stopped at the market to pick up a bunch of fresh dill to chop into it.
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl.
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Easy to make and best served chilled or at room temperature, it's a perfect picnic dish. greek-salad-recipe,pasta-salad-recipe,greek-pasta-salad,salad-recipe,summer-salad,chilled-salad-recipe,fresh-salad-recipe,greek-sides,picnic-recipes var omni_channel = "Recipes"; var omni_prop4 = "article"; var omni_prop9 = "Greek-Pasta-Salad"; var omni_prop10 = "1000090394"; var omni_prop16 = omni_channel + ":" + omni_prop9; var omni_prop11 = omni_prop16; var omni_prop12 = omni_prop11; var omni_prop13 = "greek-salad-recipe,pasta-salad-recipe,greek-pasta-salad,salad-recipe,summer-salad,chilled-salad-recipe,fresh-salad-recipe,greek-sides,picnic-recipes"; var omni_pageName = "saveur:" + omni_prop12;
Celebrate the flavors of the Mediterranean by cooking up a Greek-inspired feast tonight. Our meatless menu below is a three-course meal that mixes traditional tastes with new interpretations of classic recipes, including a cheesy vegetable pie, healthful salad and more. Food Network Kitchens’ Spinach and Feta Pie (pictured above) is a contemporary take on a classic Greek favorite, spanakopita. Made with white rice, Swiss chard and golden raisins in addition to classic ingredients like garlic, spinach and tangy feta cheese, this savory pie is built atop layers of store-bought phyllo dough and baked until the crust is crispy and the filling warm. Ready to eat in just 10 quick minutes, Food Network Magazine ’s Greek Salad (pictured left) is a fresh, vibrant mixture of ripe tomatoes, pickled peppers, salty Greek olives and a drizzle of fruity olive oil. This light and refreshing bowl is the ideal accompaniment to the hearty spinach pie.