Roasted Carrots with Feta and Parsley


  • 3 pounds medium carrots (about 15 carrots, adjust the recipe as needed), cut 1/2 inch thick on the bias
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes.

Transfer carrots to a bowl, and toss with feta and parsley. (Original Recipe)

Stuffed Cousa Squash

Cousa squash is similar to zucchini and can be used in basically any recipe a zucchini is in. The most common way to prepare a cousa squash is by either making it into a boat or stuffing it. You can alter this original recipe to the serving size you want to be based on the number of squash you have.


  • 8 cousas small/medium-sized
  • 20 ounces tomato juice or tomato paste mixed with water
  • 1 pound ground beef
  • 1 cup uncooked long-grain white rice rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cloves garlic grated
  • 2 tablespoon dried mint
  • 2 tablespoon fresh squeezed lemon juice
  • Plain yogurt to serve
To hollow out the kousa, trim off the top and use a zucchini core to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the squash is hallowed out, set aside.
In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (1 tbs) to the meat mixture and combine.
Before you start stuffing the squash, place the tomato juice or tomato paste/water mixture in a large pot and heat in medium-high until boiling.
While tomato juice is heating up, begin stuffing the kousa, careful to leave about 1 1/2 in at the top which leaves room for them to expand. If you have leftover meat mixture, simply roll them into little meatballs and add to the tomato broth.
When tomato juice has come to a boil, add the remaining mint and garlic (1/2 tbs and 3 cloves) as well as the lemon juice.
If you used tomato paste/water, add salt and pepper to the broth to taste.
Gently add in the stuffed kousa. Bring to a boil then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is fully cooked.
Serve in a bowl with plain yogurt on the side.