Subj : NYT E-Z Dinner - Bonus
To   : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Feta w/Chickpeas & Tomatoes
 Categories: Beans, Vegetables, Cheese
      Yield: 4 servings
 
      3 c  Cooked chickpeas; drained,
           - rinsed, shaken dry
      2 pt Cherry or Sungold tomatoes
      1    Shallot; thinly sliced
    1/4 c  Extra-virgin olive oil
      2 tb Honey
      1 ts Mild chile flakes
           +=OR=+
    1/2 ts Red-pepper flakes
           Salt
     16 oz (2 blocks) feta (see Tip);
           - sliced 1" thick
 
  Set the oven # 400ºF/205ºC.
  
  On a baking sheet, stir together the chickpeas,
  tomatoes, shallot, olive oil, honey and chile flakes.
  Season with salt, then spread in an even layer. Arrange
  the feta among the chickpeas. Roast until the feta and
  tomatoes are soft and the chickpeas are golden brown, 30
  to 35 minutes (no need to stir). Eat right away. (The
  feta will harden as it cools; reheat leftovers.)
  
  TIP: Avoid feta made with cow’s milk, which does not
  have enough fat to withstand roasting.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... This much I know. If you are what you eat, then I only wanna eat good stuff

--- ProBoard v2.17 [Reg]
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.