I'm home.....here you go. I make it with chicken more often than with shrimp, but both are good. GREEK-STYLE PASTA WITH SHRIMP 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Greek Country Salad 2 c torn romaine leaves 1/2 medium red onion, thinly sliced 1 medium tomato cut in wedges 1/2 medium cucumber, thinly sliced 1/2 medium green pepper, seeded and thinly sliced 12 pitted black olives, sliced 1 T extra virgin olive oil 2 tsp capers, drained & rinsed 1 tsp white wine vinegar 1 tsp fresh lemon juice 1/2 tsp chopped fresh dill 2 oz feta cheese, crumbled In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled. In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately. And a couple of bonuses, both T&T..... Greek Orzo Salad 1c uncooked orzo 2c chopped cucumber 1-1/2c cherry tomatoes, quartered 1c feta cheese,crumbled 1/2c chopped onion 1/2c chopped fresh parsley 1/2c chopped black olives 2tsp salt 1/4tsp pepper Dressing: 1/3c extra virgin olive oil 1/3c lemon juice 1tsp minced garlic ½ tsp salt 1/4tsp pepper Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill Greek Pasta Salad My own recipe 1 lb medium pasta shells 3\-4 stalks celery, diced 1/2 c sliced black olives 1/2 c chopped red pepper 1c mayonnaise 1/2c bottled italian dressing 6\-8 oz feta cheese, crumbled 4\-6 oz parmesan cheese, grated oregano and pepper to taste Cook pasta until tender. In large bowl, combine pasta, celery black olives and red pepper. Set aside. Combine remaining ingredients and mix well. Fold together pasta and vegetables with dressing. Serve chilled. Linda

Just looking through my files to see what I have: SALMON, ASPARAGUS AND FETA SALAD Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ********************************************************* I also like to make Marilyn's recipe for Spaghetti with peas & pancetta. I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe: Here's how Marilyn posted the recipe: Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler Florences Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn ************************************************** SharonCb

Funny you say it was like cream cheese, because we just had the same experience with some I bought recently. It was by Ezra Dairy. It came in a blue tub with the brine and the cheese suspended in it on a plastic older. We are Greek and found it to not be feta-like at all, but it was still good. It was like cream cheese, not crumbly at all. I mixed it into a salad and it almost dissolved into the dressing. It was very good actually, but not at all like traditional feta. If I remember correctly, it was cow's milk.

I don't especially like cellentani pasta, and I would also substitute something else like bows or shells, or even rotini. The only tube pasta I like is rigatoni, and it has a much larger opening. Cellentani is too much like elbow macaroni, which I never eat - one of the few pastas that I actively dislike. I do love feta, and I put some in a salad I made last week-end with a fresh Ranch style dressing made with fresh dill, fresh parsley (from my yard), fresh garlic, black pepper, lemon juice, and mayo. Normally, Ranch dressing is made with all dried ingredients instead of the fresh ones I listed, but I prefer the fresh flavor. Also, I thin it with lemon juice instead of buttermilk. I would have added a bit of sour cream if I had had it. I started with a large brick of Greek feta, but normally I buy Bulgarian feta, as that is what I find at the Middle Eastern market. I'm not sure why the recipe added salt to the tomatoes - there was plenty of salt in the feta for the entire recipe. I would use a smaller portion of pasta and use rotini pasta. I don't think I would like it with Brie, as that would melt and run all over the place and be very messy. I might also add some red chili flakes to it also.