In Season: Cheese please

Spring vegetables do well with a handful of feta, an infusion of Roquefort or a sprinkling of Parmesan.

March 22, 2012 17:41
3 minute read.

Salad 370. (photo credit: Daniel Layla)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Spring is here, and as the evenings get warmer and the holiday season with its endless heavy meals looms on the horizon, a few tasty lighter alternatives for dinner seem very attractive. Adding goat and sheep cheeses to salads and baked vegetables can result in tasty and interesting meals that are a breeze to prepare.

Makes 6

The sweetness of the potatoes is complemented by the sharpness of the piquant cheeses. A colorful light meal.

Be the first to know - Join our Facebook page.

✔ 6 large sweet potatoes
✔ 1 kg. kosher salt
✔ 50 gr. butter, cubed
✔ 50 gr. Tnuva Roquefort cheese, crumbled
✔ 250 gr. Piraeus Hemed cheese, sliced lengthwise to 1⁄2-cm strips
✔ 1⁄2 bunch chives
✔ 50 gr. kosher Parmesan style cheese, grated
✔ Freshly ground pepper
✔ 2 Tbsp. olive oil

Heat oven to 180º. Line a baking sheet with aluminum foil. Pour salt on the baking sheet and spread evenly. Place unpeeled sweet potatoes on the salt and bake for 1 hour or until tender. Remove from oven but do not switch heat off. Cut potatoes halfway lengthwise, and widen the slit a little using a knife. Place butter, cheeses and chopped chives in the slit, sprinkle Parmesan cheese and pepper on top and drizzle with olive oil. Bake 3 to 4 minutes until cheese melts a little and becomes golden.

Serve immediately.

Makes 6

Known as a vegetarian steak, the meaty Portobello mushroom is great for filling and makes a very impressive dairy starter.

✔ 6 Portobello mushrooms, stems removed
✔ 1⁄4 cup olive oil
✔ 200 gr. 5% fat Safed salty feta (Piraeus), crumbled
✔ 50 gr. Tnuva Roquefort cheese, crumbled
✔ 50 gr. walnuts, chopped
✔ 2 sprigs basil, leaves only
✔ 3 sprigs thyme, leaves only
✔ Salt and pepper to taste

Heat oven to 180º.

To prepare filling: In a bowl, mix together two cheeses, herbs and nuts. Prepare 6 squares of aluminum foil about 20x20 cm. Rub a little oil in the center of each square. Place a mushroom on each square and fill with cheese mixture. Drizzle a little oil in each mushroom and fold the foil into a small parcel. Make sure the parcels are closed tight. Place all the parcels on a baking sheet and bake 8 minutes. Carefully open the parcels and place mushrooms on plates. Drizzle a little oil and serve immediately.

Makes 6

Panzanella is an Italian bread salad. Traditionally made with croutons baked from dry leftover bread, it can be made from store-bought croutons, but the taste is not as good.

For the croutons:

✔ 1 baguette or 1⁄4 halla
✔ 4 Tbsp. olive oil
✔ Coarse salt
✔ Dry hot chili flakes

For the dressing:
✔ 1⁄2 cup olive oil
✔ 1⁄4 cup balsamic vinegar
✔ 1 tsp. mustard
✔ 1 Tbsp, sugar
✔ Salt and pepper to taste
✔ Juice of 1⁄2 orange

For the salad:
✔ 1 basket small cherry tomatoes
✔ 100 gr. moist dry tomatoes, chopped
✔ 20 Kalamata olives or other good-quality dark olives, pitted and halved
✔ 250 gr. sheep feta 20% Piraeus, crumbled
✔ 1⁄2 bunch fresh coriander, chopped
✔ Leaves of 1⁄2 bunch basil, chopped

To prepare croutons: Heat oven to 180º. Line a baking sheet with parchment paper.

Tear bread into pieces about 2 cm in size. Spread bread pieces on the baking sheet, drizzle with oil, sprinkle salt and pepper and mix with hands. Bake about 8 minutes only until ends of croutons begin to brown.

To prepare dressing: Place all the ingredients in a jar with a lid and shake well until mixed.

In a bowl, mix tomatoes, olives, cheese and herbs. Add croutons and dressing. Toss and serve.

Recipes and photos courtesy of Tnuva Piraeus cheeses.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it