Mixed Summer Vegetables with Feta

I love shopping for vegetables in the summer. I go to the farm stand and buy whatever is beautiful. This week, the beets and I fell in love.

I know what you're thinking: beets are gross. My question to you: on what beets are you basing your judgment? Those slimy canned discs are NOT beets - they're aliens! Grab some fresh ones from your local farmers' market, boil them, and enjoy their delicious sweet flavor.

• 4 small/medium beets, washed and greens removed
• 1 yellow squash, halved lengthwise and sliced (into half-moon shape)
• olive oil
• red or white wine vinegar
• salt
• freshly ground pepper
• 2 vine ripe tomatoes, cut into small wedges
• 3-4 oz. feta cheese, crumbled or broken into small pieces

1. Place beets in small pot of water and bring to a boil. Cook until tender.
2. While beets are cooking, heat up grill or flat top griddle to medium heat.
3. Spear squash slices onto kabobs.
4. Place kabobs on grill. Drizzle with both olive oil and vinegar. Sprinkle with salt and pepper.
5. Cook 8-10 minutes on each side, until charred.
6. Place squash in serving bowl to cool.
7. When beets are done, slice in half horizontally, then into small chunks. Let cool, then add to serving bowl.
8. Add tomatoes and feta.
9. Toss gently and serve at room temperature.

Greek Calzones

I love anything relating to bread, carbohydrates, or flour. Yum.  When my friend Lindsay sent me a link to this new twist on calzones (which are traditionally made with ricotta, mozzarella, and your choice of meat), I couldn't resist.

To "Greek" it up, they've replaced the mozz with feta cheese, which is quite a bit saltier, but don't fear if you're not into what some would consider weird cheeses. The feta is just to give a little saltiness to the otherwise creamy filling of ricotta and spinach. If you don't like feta, consider some of the alternatives I've listed below in my Comments section. 

I love the inclusion of spinach to this recipe, which is surprisingly nutritious but also adds a nice chewy texture that the cheese just can't cover on its own.

Recipe altered slightly from the version on Delish.com

Ingredients

• olive oil for baking sheet
• 1 batch pizza dough
• 10 oz. box frozen spinach, thawed, drained, and patted dry
• 15 oz. ricotta cheese
• 3-6 oz. feta cheese, crumbled
• pinch of dried dillweed
  

 Directions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine spinach, ricotta, dill, and as much feta as desired.
3. Split pizza dough into four even pieces. Flatten out into large circles.
4. Spoon equal amounts of cheese mixture onto one half of each circle. Fold dough over and press to close. 
5. Place each calzone on a raised-edge cookie sheet. Bake at 425 degrees for 20-25 minutes or until crust is golden.
6. Let cool at least 5 minutes before eating. Serve with desired sides.

Comments

Even with patting the spinach dry, the filling was still quite wet, presumably from the ricotta. You may choose to cut a slit in the top of the calzone so the moisture can escape there; otherwise it might try to leak out the sides.

We ate our calzones plain but I think I would have enjoyed them more with a side of marinara sauce, even though it wouldn't fit with the Greek theme.

Next time I'd also like to try these with some different additions in the filling: perhaps chunks of artichoke hearts, chopped kalamata olives, or even diced sundried tomatoes. If you choose to add something salty, just reduce the feta a little bit to balance out the flavors.