• NYT E-Z Dinner - Bonus

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:36 2024
    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
    1/2 ts Red-pepper flakes
    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

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