Feta-forward, kitchen-tested, and written the way I actually cook them. Most lean on Spice Tree Organics Greek Table seasoning, a good andouille, and the conviction that almost everything is better with feta.
Mixed-color peppers stuffed with smoky andouille, quinoa, chickpeas, and spinach, bound with feta and goat cheese, finished with spiced Greek yogurt.
A low-maintenance meal cooked in a single foil tin on the grill — juicy chicken and tender vegetables on a bed of wilted spinach, finished with fresh basil.
A 12-inch skillet of warm-spiced tomato sauce with lentils and poached eggs, finished with herbs and optional feta. Hearty enough to skip the meat.
A richly layered tomato sauce built on a full hour of vegetable sautéing and Cajun-smoked andouille, slow-reduced on the grill and finished with butter and basil.
A lean, vegetable-heavy chicken dinner with chickpeas, optional quinoa, bright lemon, and a spiced Greek yogurt finish — one complete skillet, minimal salt.