Olympic Wines & Local Cheese
Celebrate the tradition of the Olympic Games this Saturday with Greek wine!
In honor of the games, our friends Adam & Sue at The Wine Spot in Cleveland Heights will be offering a selection of wines from Greece for tasting.
And of course, we found the perfect local partner for these wines -- locally made, sheep's milk Feta cheese made by Lucky Penny Creamery in Kent, Ohio.
Stop by for the tasting on Saturday from 5-7pm, pick up a bottle (or two) for your weekend Olympic viewing, and take advantage of free parking in Cleveland Heights (Fri-Sun, no quarters needed!). Tasting fee: $8 per person, includes wine samples and snacks. The Wine Spot is located at 2271 Lee Road in Cleveland Heights.
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We think Greek wines would pair nicely with these simple, Mediterranean-inspired recipes that feature local, seasonal vegetables and that lovely feta.
Toasted Pita with Tomato & Feta
1/4 cup olive oil 10 slices pita bread, sliced into quarters
4 ounces crumbled Lucky Penny Creamery feta cheese
2 to 3 garlic cloves, minced
1 tbsp minced fresh basil
1 large tomato, seeded and chopped
Preheat oven to 350F. Brush olive oil onto both sides of pita bread. Place on a baking sheet. Bake for 8-10 minutes or until lightly browned. Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 3-5 minutes longer or until cheese is melted. Serve warm.
Chickpea & Feta Salad
This recipe was inspired by locally grown chickpeas (aka: garbanzo beans) we discovered at Por-Bar Farms this week. The dish makes good use of seasonal produce available from our gardens and local farmers markets this time of year.
1 15-ounce can chickpeas, rinsed and drained (or 1/2 lb dried chickpeas, cooked)
1/2 red onion, finely diced
1/2 cucumber, finely diced
1 small bell pepper, cut into 1/4-inch dice
4 ounces Lucky Penny Creamery Feta, crumbled
1 garlic clove, crushed and minced
1 handful fresh basil leaves, torn
3 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Combine the chickpeas, onion, cucumber, bell pepper, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well. Taste and adjust salt and pepper to taste. Serve or refrigerate for up to a few hours.
In honor of the games, our friends Adam & Sue at The Wine Spot in Cleveland Heights will be offering a selection of wines from Greece for tasting.
And of course, we found the perfect local partner for these wines -- locally made, sheep's milk Feta cheese made by Lucky Penny Creamery in Kent, Ohio.
Stop by for the tasting on Saturday from 5-7pm, pick up a bottle (or two) for your weekend Olympic viewing, and take advantage of free parking in Cleveland Heights (Fri-Sun, no quarters needed!). Tasting fee: $8 per person, includes wine samples and snacks. The Wine Spot is located at 2271 Lee Road in Cleveland Heights.
................................................................................................................................
We think Greek wines would pair nicely with these simple, Mediterranean-inspired recipes that feature local, seasonal vegetables and that lovely feta.
Toasted Pita with Tomato & Feta
1/4 cup olive oil 10 slices pita bread, sliced into quarters
4 ounces crumbled Lucky Penny Creamery feta cheese
2 to 3 garlic cloves, minced
1 tbsp minced fresh basil
1 large tomato, seeded and chopped
Preheat oven to 350F. Brush olive oil onto both sides of pita bread. Place on a baking sheet. Bake for 8-10 minutes or until lightly browned. Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 3-5 minutes longer or until cheese is melted. Serve warm.
Chickpea & Feta Salad
This recipe was inspired by locally grown chickpeas (aka: garbanzo beans) we discovered at Por-Bar Farms this week. The dish makes good use of seasonal produce available from our gardens and local farmers markets this time of year.
1 15-ounce can chickpeas, rinsed and drained (or 1/2 lb dried chickpeas, cooked)
1/2 red onion, finely diced
1/2 cucumber, finely diced
1 small bell pepper, cut into 1/4-inch dice
4 ounces Lucky Penny Creamery Feta, crumbled
1 garlic clove, crushed and minced
1 handful fresh basil leaves, torn
3 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Combine the chickpeas, onion, cucumber, bell pepper, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well. Taste and adjust salt and pepper to taste. Serve or refrigerate for up to a few hours.