Tag Archives: olives

tomatoes and feta

Seared Tomatoes with Feta, Oregano & Olives

Well…hello, Mediterranean flavors….so nice to eat you.

I purchased a package of  heirloom cherry tomatoes, some fresh oregano, Greek feta and  kalamata olives.tomatoes and fetaIn a hot skillet with a little grape seed oil, I seared the tomatoes until browned on every side. Turned off the heat and tossed some feta over the tomatoes allowing the cheese to melt slightly.

Then, I removed the tomatoes and feta mixture and sprinkled a little fresh chopped oregano and olives.  MMMMmmmm! I expected this dish to taste good…but it exceeded my expectations. No joke.

I was inspired by this recipe on a cooking show I was watching while working out at the gym!  Nothing like working out while watching a cooking show …talk about getting hungry! Ha! :)  Hope you like this recipe as much as I did! seared tomatoes

Seared Tomatoes with Feta and Oregano


  • 1 pint cherry tomatoes
  • 1 tablespoon grapeseed oil
  • 1/4 cup feta cheese, crumbed
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup kalamata olives, de-pitted and sliced


  1. In medium skillet over medium heat, add oil and tomatoes--be careful of splattering.
  2. Let tomatoes brown up on all sides.
  3. Turn off heat and add feta until slightly melted.
  4. Move tomatoes into serving dish and sprinkle with oregano and olives.

Off to Japan.  

Keep up with my travels by following me on Instagram @katescarlata

Greek Orzo

Happy Monday!

Well….here’s to a good week ahead.  I am heading to San Diego to educate more dietitians on the science and application of the low FODMAP diet this week.  Not a bad gig!  San Diego is a fun city and the weather forecast looks stellar–70-80’s! Yahoo!

Then, I will fly up to Portland, Oregon for the SIBO conference….lots to learn and I am ready to put on my thinking cap.  Will be posting all the facts and figures I learn about small intestinal bacterial overgrowth for those interested.

But…let’s change the subject to something a little tastier…

Before I head out to the West Coast, I wanted to share a super yummy recipe with you.  I made a batch of orzo with lemon, oregano, garlic infused oil, kalamata olives and feta cheese.  Super tasty!  What I loved about this recipe is it light but filling and you can feast on it for days. Orzo

I used a few different fresh herbs in this recipe….and I really encourage you to do the same.  Fresh herbs truly make food taste SOOOOOO much better….and look more enticing to the eye too!  Here’s my beautiful fresh oregano.  You have to admit…it is gorgeous, right?oregano

We enjoyed this orzo with a wonderful yogurt-lemon marinated chicken dish….which I will post soon for you.

Greek Orzo (low FODMAP)


  • 1/2 pound Orzo (FODMAPers use gluten free orzo such as DeLallo brand)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup garlic infused oil
  • dash salt and pepper
  • 6 ounces kalamata olives, pitted and chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons fresh parsley


  1. Boil orzo as directed (note: I only used 1/2 pound of orzo for this recipe)
  2. Whisk lemon juice and garlic infused oil-season with salt and pepper in a medium size bowl.
  3. Add olives, oregano, chives to bowl.
  4. When pasta is cooked and rinsed, add to bowl with dressing and herbs. Stir to blend.
  5. Fold in feta cheese.
  6. Garnish with parsley.

Olive and Rosemary Chicken


The sun is shining but it is freeeeeeezing out.  Seriously.  Is it Spring yet?

I can’t wait to get outside and putter in my garden.  I love Spring….or should I say, I love Spring when it is warm outside.

Last night, I have a few girlfriends over just to catch up and do a bit of crafting, a glass of wine…some good appetizers.

But before the girls came over, I whipped up on skillet chicken dish that came together quite nicely…if I do say so myself.

I wanted to keep the dishes to a minimum so I would have less to clean up.  Who doesn’t like that, right?  I absolutely LOVE cooking but the clean up…not so much. :)  My husband Russ can attest to that! Ha!

So, this is what I did…

I infused some garlic into my olive oil in a medium skillet.  {Remove garlic, after infusing flavor-FODMAPers} and then added 4, 4 ounce chicken breasts that I seasoned with sea salt and pepper.

I then added some fresh rosemary and let the chicken brown up a bit.

Then I added a medley of olives.  I used olives without the pit…a lot easier to eat!mixed olives

Covered the pan, took it off heat and let the flavors permeate the dish.

rosemary, chix olives

While still warm, I added about 1 cup of part skim mozzarella cheese.melted cheese on chicken

I served this dish with boiled pasta {FODMAPers use GF pasta} seasoned with a bit of olive oil, butter and Parmesan cheese.

chicken is served

A quick and easy meal.  And so very yummy.  By the way, have you seen my new dowloadable cookbook and 21 day menu plans!?

I am so excited about these low FODMAP resources!  Please spread the word! Monash Uni reviewed the cookbook and the sales support their amazing research.   Here’s the link to purchase!  Thanks for your continued support! :)

Olive and Rosemary Chicken (low FODMAP)


  • 1-2 garlic cloves, cut in large chunks (to infuse in oil)
  • 1-2 Tablespoons olive oil
  • 4, 4 ounce chicken breasts (boneless, skinless)
  • Sea salt and pepper to season
  • Fresh rosemary (as desired, about 1 Tablespoon equivalent)
  • 1 cup mixed olives (get ones without pits!)
  • 1 cup shredded part skim mozzarella cheese


  1. In medium skillet over medium low heat, add olive oil and garlic. (FODMAPers remove garlic pieces once flavor infused)
  2. Season chicken with sea salt and pepper and add to infused oil.
  3. Toss in some fresh rosemary. I added about 1-2 small sprigs or 1 Tablespoon chopped
  4. Brown on both sides cooking for about 20-30 minutes or until chicken is cooked through.
  5. Add olives and remove from heat and place cover over skillet. Let sit for about 5 minutes to infuse flavor.
  6. Add cheese sprinkling all over dish and return cover to help retain heat and melt cheese.
  7. Serve with salad and pasta dish or as desired. (FODMAPer: use GF pasta)

Simple Greek Quinoa

The food experience in NYC is always one of my favorite parts of visiting the city.taxi

Earlier this week, my daughter Chelsea and I found a cute cheese shop that also had a nice spread of sandwiches, soups and grab and go salads. I love a good cheese case, don’t you?  So…yum!cheese in nyc

We both took a look at the feta cheese and olive infused quinoa and we were sold.  It was so good and so I thought I would try to make some at home.  Got quinoa?quinoa

Russ gave this recipe a solid 9 out of 10.  I think he might have given me a 10 if I added some scallions to the recipe but I didn’t have any in the house!  So when you make this dish you may want to add some chopped scallion for a little extra zip. :)

So…in Massachusetts we are gearing up for a serious blizzard.  Likely 2 feet or more… and winds 70 miles per hour. Yikes!  I hope we don’t lose power as I hope to cook up my own storm in my kitchen while I am stuck inside.  I love baking when Mother Nature is wreaking havoc outside.

(Side note: Russ says I also wreak havoc while cooking in the kitchen….hmmmm…what’s up with that? Could he be referring to the mess I make?!)

So… back to quinoa.  I find most of my clients aren’t quite sure what to do with quinoa.  In fact, many of my clients say they are not quinoa fans but come to find out, they just ate it plain…without dressing it up!?  I think quinoa needs a little more attention than that!

Quinoa is nice with a bunch of chopped up fresh veggies and herbs. I went with red pepper, cucumber, and dill.  chopped veggies

I tossed in some crumbled feta and kalamata olives to infuse those tasty savory flavors! I also whipped up a lemon-y mustard dressing to blend in for a nice flavor.mustard dressing

And the final product….made for a GREAT healthy (and low FODMAP) lunch and dinner for me! :)

Greek Quinoa

Simple Greek Quinoa (low FODMAP)


  • 1 cup quinoa (cooked according to package directions-makes about 2 1/2 -3 cups) * I used red quinoa
  • 1 TB chopped fresh dill
  • 1/2 English cucumber, chopped into bite size chunks
  • 1 red pepper, deveined and deseeded and chopped into bite size chunks
  • 1/2 cup pitted and sliced kalamata olives
  • 1/2 cup crumbled feta cheese
  • Dressing:
  • 2 Tablespoons fresh lemon juice (1 lemon)
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Dash salt and pepper
  • Perhaps--> add some chopped scallion (Green part only: FODMAPers)


  1. Bring quinoa down to warm temperature-not hot-and toss with chopped veggies.
  2. Whisk dressing ingredients and toss into quinoa mixture.
  3. Add crumbled feta. Enjoy!