CEiMB -- Baked Shrimp with Tomatoes and Feta

Well, today is Thanksgiving in the U.S. For Craving Ellie in My Belly this week, we can choose any Ellie recipe we want. Since I'm sure there will be lots of delicious, heavy food at Thanksgiving, I decided to pick a light seafood dish--Baked Shrimp with Tomatoes and Feta from The Food You Crave (page 234). This dish is amazingly simple yet delicious and will definitely be a regular in my house.

Basically, you cook up some onion and garlic in olive oil, then add two cans of diced tomatoes until the mixture thickens. Throw in some shrimp, parsley, dill, salt, pepper, and feta, and put the whole thing in a 425 degree oven for 12 minutes. That's it!

I decided to serve the shrimp with brown rice, but it would also be great with pasta.

CEiMB -- Whole-Wheat Pasta Salad with Walnuts and Feta

This week's CEiMB recipe is whole-wheat pasta salad with walnuts and feta hosted Kayte of Grandma's Kitchen Table. I may not have taken many photos, but I loved it! While the pasta boiled, I chopped up spinach, onion, feta, as well as the sun dried tomatoes I added in. I set the mixture to the side while I toasted and chopped the walnuts before adding them to the party.

The dressing was incredibly easy to make, though I used olive oil rather than walnut oil. I doubled the amount of dressing and combined everything.

It was very tasty that evening, as well as for lunch the next day. The only thing I would change is using less onion. I used half of a small/medium red onion and it was overpowering--and I LOVE onions. I also added some dried cranberries to the lunch leftovers and it was delicious. I will definitely be making this dish again.