I am back and it is time to start cooking for the Food Matters Project Again. This time it is Greek Nachos with Feta Drizzle. Check out Megan’s website for the original recipe.
I don’t have Nachos and it is way too hot to go out to buy one thing. We went to the Farmers Market yesterday and I brought back some lovely little potatoes I am using instead.
My little darling Birdie was very cranky today and I was almost not able to do this simple dish. There are days like this….
Greek Style Potatoes with Feta Drizzle
Small potatoes cooked
Fresh Rosmary-smashed and cut into little pieces
Fresh Lemon Thyme
Spritzer of lime
Glug of olive oil
Red onion cut into very small pieces
Green olives stuffed wtih almonds
Fresh tomatoes red and yellow from my garden halved
All you have to do is cook the potatoes. Then mix the feta, yogurt, oil, spices and onion and mix well until it is as creamy as you like it. I already packed away my food processor so I had to use a fork 😉
Drizzle it over the potatoes and sprinkle the dish with the tomatoes and the olives. My oregano bushes in the garden are gigantic and I used some of the flowers to sprinkle over the plate.