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Feta

Joe's California Scramble

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Yields 4 Entreé Servings

  • 6 eggs
  • Tabasco or hot pepper sauce to taste (about 1/4 teaspoon)
  • 1/2 teaspoon dried oregano or basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter
  • 1/2 medium onion, diced (about 1 cup)
  • 1/2 pound lean ground beef
  • 1/2 package frozen chopped spinach, thawed and squeezed dry

California Cheese Migas

California Cheese Migas

Yields 4 Entreé Servings

  • 6 eggs
  • 2 tablespoons salsa
  • 2 tablespoons olive oil or butter
  • 3 corn tortillas, cut into strips (or 12-16 tortilla chips, broken)
  • 1/2 medium onion, diced (about 1 cup)
  • 3 tablespoons canned diced green chiles
  • 1/2 cup canned chopped tomatoes, drained well
  • 1 teaspoon ground cumin

Watermelon and California Feta Salad

Watermelon and California Feta Salad

Yields 4 Servings

  • 1/4 cup olive oil
  • 2 tablespoons fresh mint leaves julienned (finely sliced)
  • 4 teaspoons champagne vinegar
  • 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
  • 3/4 cup each red and green seedless grapes, halved
  • 1 cup crumbled California Feta cheese (about 5 ounces)

Monterey Jack and White Bean Dip

Monterey Jack and White Bean Dip

22 appetizer-sized servings (about 3 1/4 cups)

  • 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
  • 3/4 cup chicken or vegetable stock
  • 1 cup (4 ounces) pre-shredded or grated California Monterey Jack, or substitute a flavored variety such as California Pepper Jack
  • 2 tablespoons sour cream

California Cheesy Black Bean Dip

California Cheesy Black Bean Dip

17 appetizer-sized servings (about 2 3/4 cups)

  • 2 tablespoons vegetable oil
  • 1 cup diced white onion
  • 1 tablespoon finely chopped garlic
  • 1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
  • 1 (15-ounce) can black beans, rinsed and drained
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