Greek Sorghum Bowl With Artichokes And Olives Recipes

GREEK SORGHUM BOWL

Steps:

• For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
• For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA

Steps:

• In a medium bowl, whisk eggs until light and frothy.
• Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
• Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
• Remove pits from olives, then coarsely chop.
• In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
• Cook over medium heat until eggs begin to set on edges of pan. With a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
• Continue this motion every few minutes until eggs are almost done but still wet.
• Add the cheese mixture in heaping tablespoons over the top of the scramble.
• Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.