Podcasts about Feta

Send Bite Me a Text!Sweet meets salty in a summer explosion of flavors! Watermelon and feta might sound like an unusual pairing, but this refreshing combination has become my go-to dish for hot summer days when cooking feels like too much effort. The contrast between juicy watermelon, briny feta, and spicy jalapeño creates a perfect balance that will leave your taste buds dancing.Try it yourself and let me know what you think – I'd love to see your creations and hear how you've made this summer sensation your own!Continue the conversation and start connecting—head to JoinBiteMe.com right now. You'll find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

What do our kids actually eat — and is it as healthy as we think? This week on The Nutrition Couch, we unpack brand new research showing that 81% of snacks marketed to children are ultra-processed, raising major concerns about how packaging, peer pressure, and manipulative marketing are shaping kids’ diets. Leanne and Susie share practical advice for parents, including the best snack brands that pass the dietitian test. Then — the creatine gummy scandal you need to know about. A wave of independent testing reveals that most popular gummy brands contain only a fraction of the creatine they claim, with some delivering as little as 16%. We break down why it’s happening, why the science matters, and what to look for in a legitimate creatine supplement. We also dive into the surprisingly heated debate over broccoli stalks (do you eat them or snap them off?), and Susie shares her thoughts on a new product she’s loving: Riverina Dairy’s high-protein feta, which delivers 12g of protein per serve with a clean ingredient list. And in our listener question of the week: “I’ve just been diagnosed with osteopenia — what should I do next?” We explore the key nutrients, lifestyle changes, and exercise strategies to help strengthen your bones and reduce future risk. Whether you’re a parent, a supplement user, or just someone trying to eat better without the overwhelm — this episode will leave you informed and empowered.See omnystudio.com/listener for privacy information.

Happy feast of St. Charbel! On today’s show, Matt Swaim and Anna Mitchell explore his legacy as a mystic and wonder worker. Guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Courtney Brown from Ruah Woods. ***** Prayer of St. Faustina Help me, O Lord, that my eyes may be merciful, so that I may never suspect or judge from appearances, but look for what is beautiful in my neighbours’ souls and come to their rescue. Help me, O Lord, that my ears may be merciful, so that I may give heed to my neighbours’ needs and not be indifferent to their pains and moanings. Help me, O Lord, that my tongue may be merciful, so that I should never speak negatively of my neighbour, but have a word of comfort and forgiveness for all. Help me, O Lord, that my hands may be merciful and filled with good deeds, so that I may do only good to my neighbours and take upon myself the most difficult and toilsome tasks. Help me, O Lord, that my feet may be merciful, so that I may hurry to assist my neighbour, overcoming my own fatigue and weariness. Help me, O Lord, that my heart may be merciful so that I myself may feel all the sufferings of my neighbour. May Your mercy, O Lord, rest upon me. Amen ***** RECIPES FROM RITA: FATOUSH SALAD 1 head Romaine lettuce, coarsely chopped or other salad greens1 English cucumber, diced2-3 large tomatoes, chopped1 bunch parsley, chopped (you may not need all of it)2 bunches of mint, chopped – about 1/3 cup chopped1 green bell pepper, diced1 bunch green onions, finely sliced (you may not need all)1 rib celery, sliced thin1/2 to 1 cup of black or other olives, pitted1/2 teaspoon sumac plus extra for dusting onto plate edge 2 pita rounds, brushed with olive oil, toasted until golden brown but still chewy, cut into very small wedges or torn into pieces. Dressing: Whisk togetherJuice of 2 lemons or more to taste1/2 cup olive oilGood amount of garlic: start with a nice clove, minced andsalt & pepper to taste Garnish: Feta for sprinkling on top (optional) Assembly: Put salad ingredients together. Toss with dressing. Pile onto plate. Sprinkle with Feta. Dust rim with sumac. Serves 6. Optional but good: Zaatar dusted pita: Before toasting, sprinkle with zaatar Zaatar is a blend of thyme, oregano, marjoram, sesame seeds and sumac. Sumac comes from a shrub common in the Middle East which can grow up to 33 feet (the age which Jesus died). It has a tart, lemony flavor and the berries, or drupes, are called “bobs” and are dried to produce a red spice. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Comme chaque semaine, Laurent Mariotte reçoit un invité. Cette semaine, c'est le comédien Alexandre Brasseur. Il joue dans le Vent des Sables et Demain nous appartient. Il vient déguster le “plat du jour”. Cette semaine, il est signé Alessandro Belmondo, chef du restaurant Caillebotte, à Paris. Pour Alexandre Brasseur, il cuisine un plat italien : scarpaccia à ma façon à la courgette, fêta et tomates séchées.  -  500G DE JEUNES COURGETTES • 2 ŒUFS • 15CL DE LAIT • 50G DE FARINE • 60G DE PARMESAN • 2 CS BASILIC • 1 GOUSSE D'AIL • 1 ECHALOTTE • 1 POIGNÉE DE PIGNON PIN • QS TOMATES SÉCHÉES • QS FETA • QS HUILE D'OLIVE • 1 CC DE FLEUR DE SEL • QS POIVRE 1) Préchauffez le four à 180°C , en chaleur tournante. 2) Dans un bol, battez les œufs avec le lait à l'aide d'un fouet. Ajoutez la farine, 40g de parmesan, échalote et basilic ciselées, la fleur de sel et le poivre. 3) Coupez les courgettes en rondelles. Hachez l'ail. Ajoutez ces légumes au mélange précédent et étalez-le sur une petite plaque à pâtisserie huilée ou dans un moule à tarte. Enfournez et laissez cuire pendant 30minutes. 4) À 10 minutes avant la fin, saupoudrer du reste de parmesan. Repassez cette «crêpe» sous le gril avant de la servir pour la réchauffer et la dorer. Servez-la en parts avec des tomates séchées , quelques feuille de basilic et de la fêta. Elle se mange a la fois tiède ou froide. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

El programa Sempre Plou quan no fan Escola, en l’episodi 135, s'ha desplaçat a l'estudi 3, per a córrer els San Fermins. Malgrat estar en l'estudi, el seu perill porta; fins i tot amb el risc d'agafada. i sabran de les moltes notícies, aparentment incrèdules, però certes, que han aparegut sota estes calors.

Przenieśliśmy się do Gdańska, gdzie widowiskowym pochodem "Nit màgica" hiszpańskiego teatru Xarxa rozpocznie się XXVII Międzynarodowy Festiwalu Teatrów Plenerowych i Ulicznych FETA. O wydarzenie zapytaliśmy Jakuba Walczyka - zastępcę dyrektora Gdańskiego Archipelagu Kultury.

We have podcaster, author, and voice of Radio 2 drivetime joining us this week, the delightful Sara Cox! Mum's just home from her Greek holidays, so we have a full Grecian menu for lunch - Psari Plaki with potatoes & Feta, followed by home made strawberry ice cream. Sara told us about making a podcast with her best friend Clare, growing up on a farm (and her dad's foot injury from a bull called Ferrari), becoming an early riser to write her next book, the traditional Lancashire food she had growing up, and we hear about her Bake Off stint and how she won the show with her amazing showstopper! Sara you must come round again, and next time we'll make you 'tatty ash' and black peas! Sara & Clare's podcast The Teen Commandments is out now on all podcast platforms. Hosted on Acast. See acast.com/privacy for more information.

This week we're making a quick but slightly fancy breakfast: Avocado Toast with Tomatoes, Balsamic, and Feta! Similar to the smoked salmon version we chatted about a few weeks ago, this is pretty enough to be on a brunch menu, but fast enough to make on a weekday morning. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 2 slices: Bakery: 2 slices sourdough Produce: 1 large avocado, 4 oz grape tomatoes, lemon (for juice, can use bottled if that's what you have) Dairy: 1 oz feta, crumbled Inside aisles: Balsamic glaze (1 tsp-1 tbsp) and sea salt (about 1/4 tsp) to taste

In dieser Folge des Foodtalker wird es sehr gesellig – denn ich spreche mit Onur Elci über das gemeinsame Essen, über Essen als kulturelles Bindeglied, über Tischgemeinschaften und darüber, wie kulinarische Identität entsteht. Onur ist langjähriger Gastgeber, Eventkonzepter, Küchenaktivist und langjähriges Mitglied der legendären Kitchen Guerilla. Jetzt legt er mit „Alles in die Mitte" sein erstes eigenes Kochbuch vor, das in Zusammenarbeit mit Elissavet Patrikiou entstanden ist. Eine kulinarische Liebeserklärung ans Mittelmeer – an die Küche, die Menschen und die Geschichten, die mit jedem Gericht mitserviert werden. Das Buch versammelt 80 Rezepte, die in einer sechswöchigen Pop-up-Reihe in Hamburg entstanden sind – inspiriert von den Aromen der Levante, den Klassikern aus Griechenland und der Türkei, bis hin nach Spanien und Erinnerungen aus seiner Zeit im Baskenland. Die Gerichte sind bewusst alltagstauglich, klar und unkompliziert – ideal zum Teilen. Ob gefüllte Muscheln, Artischocken in Olivenöl, knuspriger Feta oder Hummus mit Twist – alles lädt dazu ein, gemeinsam zu essen. Onur Elci spricht im Podcast über den Wert von Gastfreundschaft, das Ritual des Abendbrots, über Migration, seine diversen Pop-ups und darüber, wie aus Essen echte Begegnungen entstehen. Er erzählt, wie ihn seine Lebensstationen in Ankara, Instanbul, Bilbao und Hamburg kulinarisch sozialisiert haben, wie er schon früh in der Gastronomie, neben Schule und Studium, gejobbt hat und warum das Mittelmeer für ihn mehr als eine Region ist – nämlich ein Gefühl von Zuhause. Dabei ist er immer klar in seiner Haltung: Essen soll verbinden – nicht trennen. Genuss darf politisch sein. Und Olivenöl ist mehr als ein Fett – es ist Lebensgefühl. Links zu dieser Episode: Onur bei Instagram: https://www.instagram.com/onure/ Webseite + Buch: https://www.weinbarspeisundtrank.de/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg-Eppendorf: https://www.cucinaria.de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Ecoutez La recette de Jean-Sébastien Petitdemange du 21 juin 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

La mostra, que arriba a la 12a edició, s'inaugura aquest divendres i es podrà visitar fins al 26 de juny.

Hello,Kindly listen to the teaching titled THE LORD MY SONG OF DELIVERANCE (Exodus 15:1-3) by Mrs. Peace Feta from the Morning Devotion of Wednesday, 11th June 2025

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Voici un classique de la cuisine gréco-orientale que vous allez pouvoir accommoder avec n'importe quelle viande grillée. Pour réaliser ce plat pour 4 personnes, vous aurez besoin d'une grosse aubergine, 5 feuilles de basilic, 15 tomates cerises, 50g de feta, 10 olives noires et de l'huile d'olive.

Episode 165 May 22, 2025 On the Needles 2:36 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Air Plant– DONE   Paul Klee sweater by Midori Hirose, Kelbourne Woolens Camper in strawberry heather, light pink heather, graphite heather, plum heather, gray heather   April Colorwork Cuff Club socks by Summer Lee, Must Stash Yarns Perfect Match sock in Jelly Belly, Anzula Lunaris in Elephant, Destination Yarn Postcard stitches west 2019    Noteworthy by Hunter Hammerson, little Skein 80/20 sock in Bluebook      On the Easel 13:20 Heritage/heirloom roses Floral series! On the Table 19:00   Chicken with Artichokes, Sun Dried Tomatoes and Feta from What Goes With What by Julia Turshen   Roasted Turnips with red onion, lentils and wasabi aioli from Tenderheart by Hetty Lui McKinnon   Borlotti beans, chopped salad and tahini from Dinner by Meera Sodha   Chickpea flour pancakes with coconut chutney from Dinner by Meera Sodha   Miso-pickled vegetables (next time, slice english cucumber thicker) Strawberry Pretzel Bar (May I recommend a purchased fruit tart from Noe Valley Bakery?) On the Nightstand 31:40 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Wild Dark Shore by Charlotte McConaghy Play It as It Lays by Joan Didion The Night Guest by Hildur Knútsdóttir, trans by Mary Robinette Kowal  The Favourites by Layne Fargo When the Moon Hits Your Eye by John Scalzi   Ruthless Vows by Rebecca Ross Vintage Roses and Peonies by Jane Eastoe, photographed by Georgianna Lane Ranunculus, Lilacs, and Dahlias by Naomi Slade, photographed by Georgianna Lane Bingo 51:58 Starts friday may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.   

Something as simple as the name of a food can be a trade barrier for U.S. dairy. Shawna Morris is the executive vice president for trade policy and global affairs for the National Milk Producers Federation and the U.S. Dairy Export Council. She says there are quite a few unfair trade policies that the European Union forces on the United States. Geographical Indications are an example -- GIs are a protective label for products with a specific geographical origin. Morris explains why GIs are problematic for dairy products that, according to other places in the world, have a common name.See omnystudio.com/listener for privacy information.

De vassaste försäljarna av majblomman brukar bära på fina historier och uttrycka sig på ett helt klanderfritt sätt – men grabben som dundrat iväg flest år 2025 bör hyllas både för sin underbara ärlighet och sitt geniala knep när dåliga samveten hos fyllon ju kan nyttjas för att skapa lite lyx i tillvaron! Vi vet sedan tidigare att Sverige är ganska hårda avseende vilka namn man inte får ge sitt barn, men hur står vi oss internationellt? Niclas har kartlagt hur andra länder begränsar vad man får heta – och det är sannerligen inte svaga exempel dårar ute i världen försökt sig på när det gäller att döpa sina avkommor! Varför lär ett visst föräldrapar vara alldeles för feta för hissen på en myndighet i Australien och vem bör ha Malaysias överlägset sämsta hållning? Hjärndött och irrelevant – haka på!Vi finns numera även på Podme! Det betyder att du hittar alla våra avsnitt, helt reklamfritt, i Podme-appen. Signa upp dig på podme.com – de första 14 dagarna är gratis. Ladda sedan ner appen i Appstore eller Google Play.

Der Musiker Gregor Meyle wird 1978 in Backnang geboren, nordöstlich von Stuttgart. Er wächst in dörflicher Umgebung auf und ja, es dauert noch ein bißchen, bis das Internet in unsere Häuser kommt, aber den Fernsehapparat gibt's schon ne Weile, wenn auch nicht im Haushalt der Meyles. Dafür spielt Musik eine große Rolle, die Mutter besitzt eine anständige Plattensammlung und der Bub bekommt Gitarrenunterricht. Eine gute Idee war das. Es gab immer schon Bands und Projekte für den soundbegeisterten Gregor, der Tontechniker wurde und fast nach Südafrika ausgewandert wäre, da bekam er 2007 die Chance, an einer Musikcastingshow teilzunehmen. Lief super für ihn. Es folgten ein paar Ups und ein paar Downs, ganz normal, aber spätestens seit „Sing meinen Song“ 2014 verfestigte sich Meyles Erfolg. Gregor Meyle wäre übrigens dank einer Avocado fast mal vom Roller gefallen. Er schmolz einst Gummibärchen auf dem Kachelofen, trinkt viel Süßholzwurzeltee und könnte sich ein Leben ohne Feta nicht vorstellen. Wir sprechen über den Duft von Orangenblüten, selbst-fermentierten Pizzateig, die Grünkernphase seiner Mutter und die Kunst, auf dem Schulhof eine Karotte gegen eine Caprisonne einzutauschen. Also ich habe in dieser Episode noch so einiges dazugelernt. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Brie still, my havarti. Games we played this week include: Dissent on Mars (5:30) Two Point Museum (13:30) 1000xRevolt (28:15) AM (39:45) Atomfall (47:20) --- News things talked about in this episode: BDS names Microsoft and Xbox priority targets for boycott (1:14:00) https://bdsmovement.net/microsoft --- Buy official Jimquisition merchandise at https://thejimporium.com Find Laura at LauraKBuzz on Twitter, Twitch, YouTube, and Patreon. All her content goes on https://LauraKBuzz.com, and you can catch Access-Ability on YouTube every Friday. Follow Conrad at ConradZimmerman on Instagram/BlueSky and check out his Patreon (https://patreon.com/fistshark). You can also peruse his anti-capitalist propaganda at https://mercenarycreative.com.

Avui anem a TV3 per felicitar Carolina Rosich, que acaba de guanyar el primer Premi Anna P

Christian Schwab -Mit Gags und seiner Comedy-Stimme bereichert der von den „Comedy Hirten“ bekannte Kabarettist Christian Schwab regelmäßig Sendungen in Radio und Fernsehen. Es gibt: Gefüllte Paprika mit Erdäpfeln, Feta und Pesto.

Bernardo Feta nos platica como el episodio que grabo con Nayo Escobar para su podcast le cambió la vida. También nos platica cosas sobre su paso por la cárcel o al estar privado de libertad y lo que le toco vivir durante esa etapa de su vida. Como logró mantener el ánimo para estar siempre positivo y tener a su familia unida.  Si queres ver el episodio anterior que grabamos con Bernardo hace mas de 2 años, aquí te lo dejo...  https://youtu.be/XV0_LJ3oe1c?si=7jHSAgVvLblFXraW INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Bernardo Feta nos platica como el episodio que grabo con Nayo Escobar para su podcast le cambió la vida. También nos platica cosas sobre su paso por la cárcel o al estar privado de libertad y lo que le toco vivir durante esa etapa de su vida. Como logró mantener el ánimo para estar siempre positivo y tener a su familia unida.  Si queres ver el episodio anterior que grabamos con Bernardo hace mas de 2 años, aquí te lo dejo...  https://youtu.be/XV0_LJ3oe1c?si=7jHSAgVvLblFXraW INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Dès le début du mois d'avril, l'asperge se fait la part belle dans nos assiettes. C'est aussi l'associée parfaite du fromage de chèvre. Pour réaliser des asperges à la feta pour 4 personnes, vous aurez besoin de 500g d'asperges vertes, 250g de feta, 8 feuilles de basilic, 4 œufs, du vinaigre balsamique, de l'huile d'olive, du sel et du poivre.

JD and Coach get disgraced by their daughters while Davis busts Big Cheese. 

EPISODE 693: Behind the Mitten Road Trip -- Clare to LewistonIn this episode of "Behind the Mitten," hosts John Gonzalez and Amy Sherman celebrate a decade of exploring Michigan's hidden gems. They embark on a road trip adventure, visiting various local businesses, including Buccilli's Pizza in Clare, R & J's Best Choice Marketplace in Houghton Lake, and Jack's Place in Roscommon, where they highlight the importance of community and local flavors. The episode also features the Lewiston Hotel & Bar, showcasing its award-winning fish fry and new menu items, emphasizing the unique experiences Michigan has to offer.Segment 1: Co-owner Shari Buccilli of Buccilli's Pizza in Clare tells the story how her husband's family moved from Detroit and started the award-winning pizzeria in 1973 with only $1,500. Segment 2: Our next stop is at R&J's Best Choice Marketplace of Houghton Lake where we meet Joycelyn Alexander, who tells us more about this "Pure Michigan" destination that features products from all over the state, including a variety of their top-selling Feta cheese. Amy calls herself "a Feta girl" and wants to enter the annual contest in December to win a year's worth of Feta. Last year they sold 14,730 pounds of the cheese.Segment 3: A few years ago we traveled all over the state looking for great fish frys. We found one at Jack's Place in Roscommon, known for fresh Alaskan cod and a cool A-frame bar. The fish is never frozen and flown in every week. We stopped in again, only to discover that Amy happen to know new co-owner Jason Christensen, who is originally from Amy's hometown in downriver Detroit. We learned more about how Jason and his partner Ashley Reynolds came to own the bar. And of course, we had to try the fish again. It was fabulous. Segment 4: Another one of our favorite fish frys was at the Lewiston Hotel & Bar, and it, too has new ownership. It was our final stop for the show. We sat at the bar and talked to Troy Willett, who tells us how he and his wife, Crissy, bought the bar a few years ago and updated it with a new menu, including gyros, poutine, more Mexican food items and the "Lewie Burger," a half-pound cheese burger that has become a top-seller. But the perch fish fry still brings them in because it's still the same, Troy said. They also offer 12 modest, very clean hotel rooms, making it a great place to spend the night. Prices are very afforable.That completes our Clare to Lewiston road trip!Chapters00:00 - Celebrating a Decade of Michigan Adventures01:14 - Road Trip Excitement: The Journey Begins02:38 - Exploring Clare: St. Patrick's Day Festivities04:01 - Buccilli's Pizza (Clare): A Local Favorite10:30 - Michigan Maple Festival: Sweet Traditions12:51 - R & J's Best Choice Market (Houghton Lake): Michigan Goods Galore20:57 - Jack's Place (Roscommon): Fresh Fish and Community Vibes35:41 - The Lewiston Hotel (Lewiston): A New Chapter in HospitalityLearn more about Behind the Mitten at amyandgonzo.com.

  Today, I am joined by the Tactical Redneck to talk about spring, stupid funny things we cannot remember, new spring wild edibles and more! Featured event: SelfRelianceFestival.com Sponsor 1: InvestableWealth.com Sponsor 2: DiscountMylarBags.com Fiberglass fencing posts Still need to move rams GSD Weekend coming up - with spicy weather Prepper Pantry update Wild Mustard flower is here The dumpster story 4 wheeler useable - bent frame Honda 300, 1995 Meat pizza Update on sprouted sunflowers Stupid funny things we cant remember! Feta cheese made for the workshop and thoughts on working in a homesteader's kitchen Garden feels really small this year Subaru passed her maiden voyage to SOE Stormy's harness No morels found yet but they are starting to pop in nearby counties Basecamp deck Duck egg hunt in the pond I want a roadside stand! Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift!   Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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If you listened to the Grammy-winning singer/songwriter in the ’90s, she wants you to know she’s still making music: Ani DiFranco just released her 23rd album! Ani is known for lyrics that explore politics, social justice and feminism, but in real life she is smiley, friendly and down-to-earth – not the “angry feminist” she was often mislabeled as. Ani grew up in Buffalo, New York, where she was tasked with cooking dinner for her family starting at age 9. Today she enjoys cooking for her own family in New Orleans – a soothing ritual that balances the craziness of touring. Ani says she’ll eat anything, so I pulled out a list of America’s most hated foods & quizzed her – listen in to hear what they are! And a social psychologist joins the show to talk about how a country’s culture influences our likes and dislikes. Plus, Ani’s opinion of school lunch and a story about a school district that refuses to dumb down dishes for its young eaters. Subscribe to Your Last Meal on Apple Podcasts or Spotify or YouTube. Follow along on Instagram! Order Rachel’s brand-new cookbook Open Sesame! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

In the final episode of their NINE YEAR podcast, Rick and Kate sign off with a delectable list of what they've eaten recently. On the menu are salads and fresh fish from the Mediterranean, and several soups from frigid Chicago. Are you a fan of feta? Not so much for Kate and Rick, but find out  how they are working on this issue! Did you know that green cardamom and black cardamom are not the same species of plant? Did you even know the black cardamom was a thing? Well, we now know all about this because of Rick‘s quest for the perfect chai tea concentrate. Also up for discussion is a trio of salad scoops, and the weirdest version of instant Ramen you could imagine.

Valenti brought up the option of Feta Cheese on a pizza, you then sent in all of your unique pizza recipes. Download and subscribe to Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Feta on a pizza? Mike is thinking about making the plunge. Would you try it? Download the latest episode of Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Hvad har Donald Trump tænkt sig at gøre på sin første arbejdsdag i Det Hvide Hus? I sit første tv-interview siden valget løfter Trump sløret for sine planer for den første dag som USA's 47. præsident. Trump har også udpeget sin svigerdatter Kimberly Guilfoyle som ny ambassadør i Grækenland. Hvorfor har hun fået den tjans og hvad indebærer jobbet? I USA bliver en formodet gerningsmand hyldet som helt for drabet på en direktør for et stort sundhedsforsikringsselskab i New York, hvilket har udløst en intens debat om det amerikanske sundhedsvæsen. Deltagere: International korrespondent Stéphanie Surrugue, USA-kender Lasse Engelbrecht, kulturkorrespondent og tidligere USA-korrespondent Sandra Brovall og forhenværende ambassadør i Athen Klavs A. Holm. Tilrettelæggelse: Lasse Berg Sørensen.

Hvad har Donald Trump tænkt sig at gøre på sin første arbejdsdag i Det Hvide Hus? I sit første tv-interview siden valget løfter Trump sløret for sine planer for den første dag som USA's 47. præsident. Trump har også udpeget sin svigerdatter Kimberly Guilfoyle som ny ambassadør i Grækenland. Hvorfor har hun fået den tjans og hvad indebærer jobbet? I USA bliver en formodet gerningsmand hyldet som helt for drabet på en direktør for et stort sundhedsforsikringsselskab i New York, hvilket har udløst en intens debat om det amerikanske sundhedsvæsen. Deltagere: International korrespondent Stéphanie Surrugue, USA-kender Lasse Engelbrecht, kulturkorrespondent og tidligere USA-korrespondent Sandra Brovall og forhenværende ambassadør i Athen Klavs A. Holm. Tilrettelæggelse: Lasse Berg Sørensen.

Subscribe to Patreon through a web browser so Apple doesn't take 30% please for all bonus content plus one extra episode per week! https://www.patreon.com/duragandthedeertag Merch: https://topbananausa.com/durag-and-the-deertag/ Support the show & use code GANG for 15% off your VIIA order at https://bit.ly/viiaduragdeertag Support the show and check out MyBookie. Use code DURAG to get a 100% deposit bonus at https://bit.ly/betwithDURAG @duragandthedeertag  @Chedurena  @dru_montana @naim__ali @theattentionhorse @goodboy_comedy

Chef Joyce Doughty has some delicious twists on Thanksgiving side dishes.( Joyce Doughty, 123rf)“Isn't it warm? Isn't it cozy? Side by side … by side.”Those famous lyrics from Stephen Sondheim might readily be borrowed each Thanksgiving Day, because while the turkey may be the centerpiece of the table, it's the side dishes that see the most traffic.“You want your plate to be beautiful,” said Joyce Doughty, celebrated chef and bestselling cookbook author. “And so, I always think we need something red on the plate.”Which led a delicious conversation with Morning Edition, as they dove into cranberries, a holiday twist on coleslaw, green beans, a game-changing sweet potato dish, and a secret ingredient to add to her pecan pie recipe.“I couldn't believe how fantastic that pie was,” said Doughty.The chef also brought along some items to taste and brought along a couple of recipes which we're sharing below.Sweet and Moist Cornbread  1 cup milk 1 cup cornmeal ½ cup butter, room temperature ½ cup sugar 2 eggs (beaten) ½ teaspoon salt 2 teaspoons baking powder ½ cup flour Combine milk and cornmeal in bowl and let sit for at least 30 minutes, stirring occasionally.In another bowl cream together the butter and the sugar, then add the beaten eggs and all the remaining ingredients, including the cornmeal mixture. The mixture will be on the thin side.Pour into a 9x9 of 7x11 inch greased pan and bake in a preheated 350 oven until toothpick inserted in the center comes out clean.Cream Cheese Biscuits (with variations) This will become your go-to recipe for a quick bread.  The biscuits also make the perfect base for shortcake.  The recipe doubles easily. 2 cups flour 1 tablespoon sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ stick (4 tablespoons) chilled butter 4 ounces chilled cream cheese 1 cup buttermilk In a large bowl combine dry ingredients, PLUS any extras you may wish to include (see note below). Grate cold butter over dry ingredients (on largest holes possible) and toss gently to coat and separate butter with flour. Then add the cream cheese, breaking into small pieces. Work with fingers to break pieces down further and incorporate throughout the flour, creating a crumbled mixture with both larger and smaller crumbles. Do not overwork. Pour the buttermilk over the crumbled mixture and gently stir and work with hands in the bowl until the dry ingredients are wet and gather into a ball. Do not knead. Simply press firmly into a ball and then take to a floured counter.For nine larger biscuits, shape the dough into a square about one inch thick. Press evenly across the thickness and try and create the squarest corners possible. Cut the square into thirds (both lengthwise and crosswise) to create nine portions. For 12 portions shape into a slightly larger rectangle and cut 3x4 strips.Place onto baking sheet and brush with some melted butter or cream. Bake in the center of the oven for 12-15 minutes depending on the size of the biscuit you have cut. Try not to over bake.Serve immediately or store in an airtight container and serve at room temperature. Biscuits can also be frozen but be sure and bring to room temperature before serving. They can also be warmed gently in the microwave.Herbed biscuits:  Add two tablespoons of fresh herbs, finely minced) to the dry ingredients.  Thyme and parsley are my favorites.  Rosemary is nice as well but use a little less and make sure it is very finely minced.  Feta and green onion:  Add ½ cup thinly sliced green onions (or ½ cup minced chives) to the dry ingredients and ½ cup crumbled feta cheese when adding the cream cheese.  The grated rinds of oranges and lemons can be added to the flour mixture.  Cranberries and nuts are a festive change, and all should be added with the dry ingredients first.  Parmesan, Garlic and Maple Roasted Sweet Potatoes  2 large orange-fleshed sweet potatoes (about one pound each and even in shape, if possible) 3 tablespoons butter, melted ¾ cup grated parmesan (or shredded parmesan chopped a little more finely) ½ teaspoon black pepper ¾ teaspoon salt 2 teaspoons Italian seasoning 1 tablespoon brown sugar 2-3 large cloves garlic, finely minced (or pressed) ¼ cup maple syrup 2 ounces thin bacon, sliced thinly (or ¼ cup real bacon bits) Combine parmesan, salt and pepper, Italian seasoning and garlic in small bowl and mix well. Set aside.Wash and dry the sweet potatoes (peeling is optional). Slice into 1/8-inch rounds, discarding ends. Shingle on parchment-lined baking sheet, overlapping slightly. Brush with melted butter.Sprinkle the cheese mixture evenly over the potatoes and then drizzle with the maple syrup.Take to preheated 400-degree oven and bake for 15 minutes. While that is baking for the first period, cook the bacon pieces in a small pan and cook maybe halfway (enough to remove most of the fat) and drain off the fat. After the potatoes have cooked for the first period, remove from oven and sprinkle with the bacon bits. Return to oven and bake an additional 10 minutes.Transfer shingled potatoes to a shallow serving dish, stacking layers of shingles on top of each other as needed. This can be made ahead and then reheated in an air fryer or oven.Find reporter George Prentice @georgeprenCopyright 2024 Boise State Public Radio

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

This recipe loosely steals its inspiration for the classic French salad. Get the recipe here.

* Det här är ett gammalt avsnitt från Podme. För att få tillgång till Podmes alla premiumpoddar samt fler avsnitt från den här podden, helt utan reklam, prova Podme Premium kostnadsfritt. * Varje månad highlightar vi nu en månadsspecial med rykande färska avsnitt och även gamla godingar. Nu välkomnar vi er till Greklandsspecialen!! Ett avsnitt om Grekland, Lyskova är tillbaka på ön hon flytt till hela sin uppväxt för första gången på fem år. Det är mycket som förändrats och samtidigt inget alls. En plats som ger både lugn och ångest - följ med!

This is a delicious vegetarian sandwich that is light and just right for a summer lunch on a hot afternoon. The reason for the extra step of "washing" the feta cheese the night before is to remove some of its saltiness. It is a simple procedure, requiring nothing more than changing the water once or twice, and it makes a difference in the way the feta tastes.We have tapenade on hand as a matter of course. If you don't, use storebought black or green olive paste here. Both are readily available in jars at most supermarkets and are useful to have on hand for additional bursts of flavor on sandwiches or even stirred into pasta. But make our tapenade when you have the time. It stores beautifully.

75g n'djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside. Heat the n'duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve. Pumpkin seed picada 50g pumpkin seeds 25g breadcrumbs 1 clove garlic minced 25ml olive oil Handful chopped parsley 1 tablespoon sherry vinegarHeat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

Feta kan overal in - zo ook in deze aflevering. Al bladerend door Griekse kookboeken bespreken Adonis en Yvette het verschil tussen saladekaas en feta. Wat is veganistische fetapoeder? En welk volk verkocht ooit nog meer feta dan de Hellenen? Je hoort het in Etenstijd!Onze sponsor:Oot: Ga naar oot.nl/etenstijd en vraag een starterspakket aan!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

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Send us a Text Message.Fresh off his Broadway debut in "An Enemy of the People," it's actor (and our longtime friend) Matthew August Jeffers! You've seen Matthew's work in shows like "New Amsterdam," "The Walking Dead: The Ones Who Live," "The Marvelous Mrs. Maisel," and more...now listen to him as the three of us answer some pretty dumb questions such as: between Matt and Eric, who wins the Tour de France? What would the Shea and Poch Awards be for? Plus some...more intimate questions. Then: the boys talk about Matthew's Broadway debut and share some more awkward audition stories.We're on TikTok now! Go see our dumb faces!Submit your least pressing questions, local legends, definitive rankings, neighborhood group drama, and whatever else you want us to cover at youdidntaskforthis@gmail.com or @udidntaskpod on TikTok, Instagram, Twitter, and Facebook. You can also leave us a voicemail on The Thoughtline at (410) 929-5329 and we might just play it on the show!

Brian, Blake, and Richard are back for Episode 515 of the Chasing Tone PodcastBlake is back from his cross-country vacation and he has tales to tell and the guys are almost approaching normality.  The Wampler Mofetta has been a hit with fans of "amp -like" pedals and Brian tells us why he loves it and Richard tells us about the origin of the name and the design. Wrestling celebrities may be involved.Brian has been compelled to purchase a new amplifier and it has taken him by surprise and leads on to a discussion about branding and markets.  Somehow lightsabers and a nuclear bunker near Stone Henge are involved. Blake has been to Dollywood and Richard is intrigued and amused what this entails. Blake also saw a famous haunted guitar.Richard has an idea to rejuvenate some old pedals and Brian immediately quashes his ideas before discovering that Maddog 20/20 exists. Richard tells us about a minor sports accident and how he discovered the ultimate palm sized travel amplifier setup. Brian asks about the differences between professional in-ear monitors and Apple earbuds and he also has some interesting views about Guitar Center.  Feta cheese, Electric Scooters, Slatwall, Old Smoky, Low Blow...it's all in this week's Chasing Tone!Thanks to all our supporters - you are awesome!We are on Patreon now too!Support the show (https://www.patreon.com/chasingtonepodcast)Awesome Course, Merch and DIY mods:https://www.guitarpedalcourse.com/https://modyourownpedal.com/Find us at:https://www.wamplerpedals.com/https://www.instagram.com/WamplerPedals/https://www.facebook.com/groups/wamplerfanpage/Youtube:https://www.youtube.com/channel/UCdVrg4Wl3vjIxonABn6RfWwContact us at: podcast@wamplerpedals.comSupport the Show.

TWS News 1: A Lesson from Courtney Crawford – 00:26 Pass Out Game – 3:16 TWS News 2: More Hallmark – 10:23 When Your Plans Had to Give Way to God’s – 14:15 TWS News 3: You’re so Feta – 22:23 Pastor Chad: Being a Decent Human Being – 24:59 Photo Op – 31:51 Flashback Friday – 35:05 Rock Report: Best Dog – 38:29 What Makes Your Spouse Attractive – 42:34   You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies

Sarah Silverman and Todd Glass stop by the kitchen for some meat prints and tofu nuggets. We talk Todd's OCD, Sarah's experience watching porn, and how great a person Mister Rogers was. I make a new take on chicken and waffles, Todd treats us to Pop-Tart ice cream sandwiches… and I'm serenaded at the end. All in all, a pretty great day. Help Fund Todd's show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm Follow Sarah Silverman: https://www.instagram.com/sarahkatesilverman Follow Todd Glass: https://www.instagram.com/thetoddglassshow Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Talkspace. Get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer FALAFEL WAFFLES W/ TOFU FINGERS Falafel Waffles * Falafel mix * Beaten egg * Olive oil * Water 1. In a large bowl, combine falafel mix, ¼ olive oil and one beaten egg along with water as falafel mix directs. 2. Stir to combine; let sit for 15 min. 3. Spray waffle maker with cooking spray 4. Add heaping tablespoons of batter to waffle maker; close and cook according to waffle maker's directions. Tomato / Cucumber / Feta Salad * Red onion; thinly sliced * Fresh cilantro leaves * Fresh parsley leaves * Lemon juice * Red wine vinegar * English cucumber * Cherry tomatoes * Feta cheese * Olive oil 1. In a food processor, pulse cilantro, parlsey, lemon juice, red wine vinegar, and a dash of black pepper. 2. With the machine running, add ¼ cup olive oil. 3. Transfer to a large bowl with sliced cherry tomatoes, thinly sliced red onion, feta, and cucumbers. 4. Toss to coat veggies; set aside. Crispy Tofu Fingers * Extra-firm tofu * Veggie broth * Nutritional yeast flakes * Soy Sauce * Ground cumin * Onion powder * Garlic powder * Milk * White vinegar * AP Flour * Flaxseed * Salt * Cornstarch * Paprika * Canola oil 1. Press tofu to drain out water 2. Combine veggie broth, nutritional yeast, soy sauce, cumin, onion powder, and garlic powder to make marinade; mix well 3. Pour marinade over cut / cubed tofu; let sit for 30 min 4. Whisk together milk, white vinegar, AP flour, flaxseed, and salt to make batter. 5. Combine AP flour, cornstarch, paprika, onion powder, garlic powder, and salt for the breading. 6. Pour canola oil into skillet and set over medium heat. 7. Take tofu out of the marinade and roll into breading mixture. 8. Remove and transfer to the batter; roll to coat. 9. Remove and place back into breading mixture; roll to cover. 10. Place tofu into hot oil and fry about 4 min, until golden and crispy. Tzatziki Sauce * Grated cucumber * Whole milk Greek yogurt * Lemon Juice * EVOO * Grated garlic * Sea salt * Chopped dill and mint 1. Gently squeeze moisture from grated cucumbers 2. Combine all ingredients; chill for service. To Plate 1. Dish out cucumber salad onto bottom of plate 2. Top with falafel waffle, then tofu fingers 3. Drizzle tzatziki sauce over. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah's family loves pasta... almost too much. So she turned to Chris and Kendra for help finding vegetarian meals that bring more veggies and plant-based protein to the table. Recipes Mentioned:Sheet-Pan Tomatoes and Feta with ChickpeasSpring OrzottoCrispy Tofu with Peanut SauceBrothy Pasta with ChickpeasBlack Pepper Tofu and AsparagusSesame Tofu with BroccoliBroccolini and Walnut Pesto PastaBalsamic Mushroom and Sausage Pasta