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Naturally Nourished & Sarah Britton's Baked Feta


Last night we had the pleasure of celebrating the release of a wonderful new cookbook, Naturally Nourished, by Sarah Britton of My New Roots. Held in Gastown at the newly minted headquarters of the wellness centred My Edible Advice, the event was a perfect way to connect with fellow local food advocates and to see some of our favourite friends and entrepreneurs. 

The menu was delicious, created using recipes from Sarah's book, and was made complete with an array of local products provided by SPREAD'EM Kitchen, East Van Jam, GRAIN, SPUD.CA, The Juice Truck, and many more. A highlight for us was the sourdough bread by our friend Kristin from Flour Water Salt, which she baked using our freshly milled Red Spring Wheat flour. 

We're delighted to share this incredible recipe we are enjoying with Kristin's bread, a baked feta dish that reminds us of our favourite pizza. This warm, salty, and flavourful dish is divine, and we are so excited to dive into the rest of this gorgeous book! Many thanks to Sarah and her team for having us, and to all who made the evening possible. 

We met Sarah two years ago at an event launching her first cookbook at local restaurant Burdock & Co., and we've been long time fans of her gorgeous blog. Her latest book is a fantastic resource for plant-focused eating, and features much needed info on how to adequately prepare for healthy meals. We regularly beat the batch cooking drum, and Sarah's book is full of amazing recipes to make the most of your batch cooked grains and beans. We highly recommend it! 

 Sarah Britton's Baked Feta:

1 cup cherry or grape tomatoes 
1/2 red bell pepper, stem, seeds, and ribs removed 
1/3 cup pitted Kalamata olives 
2 tsp dried oregano
Pinch each salt and freshly ground pepper 
200 grams feta cheese 
Cold pressed olive oil, for drizzling 
Small handful fresh parsley or basil leaves, for garnishing
Crusty whole grain bread or pita, for serving 

Preheat the oven to 400 degrees. Slice the tomatoes into quarters. Cut the pepper into the same size pieces as the tomato. Roughly chop the olives (this is where it is best to use pitted if you can). Place everything in a bowl and toss with the oregano, salt, and pepper. 

Place the feta in an oven proof dish. Top with the vegetable mixture and bake until the vegetables are roasted and the cheese is soft, 20-25 minutes. Just before serving, drizzle with olive oil and garnish with parsley or basil. Enjoy the baked cheese right out of the oven with crusty whole grain bread or pita.  

We doubled the recipe as seen in this post. A perfect amount for entertaining. 


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