Everyone loves feta cheese. I mean, come on. The tangy creaminess punctuates any meal. Whether it’s cold and crumbly, or warm and saucy, this Mediterranean cook-up will last all week and can be mixed and matched with pita or rice.

Recipes in this cook-up:

Lamb/Pork/Beef Greek meatballs

Quinoa Tabbouleh with Feta

Cucumber Tzaziki

Lamb/Beef/Pork Greek Meatballs

Combine 2 of the meats, and all the ingredients. Squish together with hands and don’t overwork. Use a tablespoon to make the meatballs, roll them in your hands and place on a baking sheet lined and sprayed with oil. Bake at 425 for 15 minutes.

1 lb. pork

1 lb. lamb

1 lb. beef

1 egg

5 cloves smashed garlic

1/4 minced onion

Chopped fresh parsley

lemon zest

Cumin

Bread Crumbs

Crumbled feta

Quinoa Tabbouleh with Feta

1. Bring 2 cups of water to a boil add quinoa, bring back to boil then reduce to simmer, cover and cook for 15 minutes. They will open up and have curly tails:) Add lemon, garlic, olive oil, and salt and pepper.

2. Add all the chopped veg and herbs in large bowl and mix with the quinoa. Toss in feta if serving immediately or reserve it for tossing when ready to serve later in the week.

1 c. quinoa

Salt and fresh ground pepper

1/4 squeezed lemon (juice from 2 lemons)

1/4 olive oil

1 c. sliced scallions (white and green parts)

1 c. chopped mint leaves

1 c. fresh flat leaf parsley

1 cucumber unpeeled, seeded and diced

2 c. cherry tomatoes, halved through the stem

2 c. diced feta

Cucumber Tzaziki

1. Grate the cucumber and then squeeze out excess liquid. Add yogurt, EVOO, herbs, lemon juice, garlic and salt and mix together. Serve with pita, the meatballs, and tabbouleh.

2. Store in fridge up to 4 days

1 10 oz cucumber

1 1/2 c. plain Greek yogurt

2 T EVOO

2T chopped fresh mint and or dill

1 T lemon juice

1 clove garlic pressed

1/2 t salt