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

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

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