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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

Relearning Greek Salad

June 18, 2024 janet@janetfletcher.com

I’ve been to Greece enough times to know that a Greek salad never contains lettuce. Or almost never. Doug and I ate a lot of Greek salads on our recent vacation and only one—a deviant—had leafy greens. As familiar as I am with this iconic summer dish, I did learn a few more do’s and don’ts on this trip. In fact, when I asked one of my hosts about an ingredient that most Americans include, her eyebrows shot up in alarm. She all but shuddered. So, in the service of authenticity and international relations, here are a few observations about how to make an unimpeachable horiatiki that won’t dismay any Greeks.

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In From: Greece Tags horiatiki, Greek salad, feta, feta cheese, mizithra
16 Comments

Winter’s Greek Salad

January 26, 2022 janet@janetfletcher.com
Feta Salad

We are approaching the one-year anniversary of the TikTok baked feta and tomato pasta, the recipe that caused an international feta stampede. Google Trends, which tracks search volume, shows a near-vertical spike twelve months ago in the number of searches for “feta pasta.” As a feta fanatic, I’m a little saddened to see that the line crashed as quickly as it rose. But maybe the craze introduced a lot more people to this endlessly useful cheese.

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In Milk: Sheep, Milk: Goat, From: Greece Tags baked feta pasta, feta pasta, feta, feta cheese, Greek feta, bulgur, Greek cooking
11 Comments

Feta Dresses for Spring

March 9, 2021 janet@janetfletcher.com
Planet Cheese 173 _DSC3356.jpg

Nobody’s a bigger feta fan than I am, but I’m getting a little tired of that baked pasta/tomato/feta recipe that won’t go away. Especially because it’s not tomato season. Now’s the time to be pairing feta with artichokes, asparagus, leeks, beets, radishes, green garlic…all the tender spring crops that are at their peak right now. Although I can’t go back to my favorite Greek restaurant quite yet, I can make the restaurant’s sublime roasted asparagus with feta. And so can you.

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In Milk: Goat, Milk: Sheep, From: Greece Tags asparagus, roasted asparagus, feta cheese, Greek food, spring vegetables, Kokkari
7 Comments
 

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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
Victoria Pearson, Sara Remington and Meg Smith
Design: Jennifer Barry Design | Props: Tangerine Prop Shop | © 2024 Janet Fletcher, All Rights Reserved