EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

Lovely, healthy side salads - perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE and GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

Watermelon screams summer, thirst quenching and high in lycopene, it is perfect for the sultry days of the season.
Information varies on whether this is actually a fruit or a vegetable, and I even read it is a type of berry!
One fact that does seem consistent is that Watermelon is originally from Africa, it has been around a very long time, and China is currently the worlds largest watermelon producer http://en.wikipedia.org/wiki/Watermelon.
My husband tells a darling story about his beloved Grandmother - she intensely disliked watermelon, all her life, but when offered a piece in her later years while suffering from Alzhiemers, she ate it with delight!
I have never enjoyed watermelon more than in either of these salads - when paired with cheese, greens, balsamic, and a sprinkle of pepper.

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE

1 5-ounce package of baby arugula
8 cups 3/4 inch cubes of seedless watermelon
1 7-ounce package of feta cheese, cut into cubes
2 tablespoons of balsamic vinegar glaze

Arrange arugula over large platter, or on individual plates. Scatter watermelon, then feta over. Drizzle with balsamic glaze, and sprinkle with pepper.
Enjoy!

GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

3 (1/2 inch thick) watermelon rounds, quartered
1 tablespoon olive oil
salt and freshly ground black pepper
4 ounces of sliced prosciutto
4 ounces of blue cheese, crumbled
fresh basil leaves
2 teaspoons bottled balsamic glaze

Heat grill to medium high heat. Brush both sides of the watermelon quarters with olive oil and season with salt and pepper.
Grill watermelon quarters, 1 minute on each side.
Transfer watermelon to a serving plate, top with blue cheese, prosciutto and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August, 2012
www.southernliving.com/food/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it's our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our "instant" tent - which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › ... › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

LAMB MINT AND FETA MEATBALLS and CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

One of my very favorite events during Teacher Appreciation week, is the luncheon. I absolutely love to organize it, and the parents at the school really make an incredible effort - we want to make our teachers feel special and appreciated by providing a spectacular spread that can be leisurely (that's the idea anyway) enjoyed! This year it was held at a beautiful historic home, nestled among peaceful, seemingly endless gardens - it was a beautiful, warm day, and the tables were set up out on the gorgeous porch. We settled upon a Mediterranean theme, and, as always, the parents were excited and able to provide many fabulous dishes.
 
LAMB MINT AND FETA MEATBALLS

1 slice of white bread
1/2 pound of ground lamb
1/4 cup finely chopped onion
1 large egg, lightly beaten
1 1/2 tablespoons of finely chopped fresh mint, plus extra for serving
1 tablespoon grated feta cheese
2 cloves of garlic, minced
1 teaspoon finely chopped fresh oregano
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
1/2 cup flour

Remove the bread crusts. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon of salt and 1/4 teaspoon of pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight (I was running behind, so mine were in the refrigerator for about an hour).
With the palms of your hands, roll the meat mixture into 1-inch balls. Put the flour into a bowl, and dredge the meatballs through the flour, until well covered. Transfer to a baking sheet, shaking off excess flour.
Heat the oven to 400F.
Bake the meatballs for 20 minutes, or until cooked all the way through (the recipe called for frying them - which I know would have been delicious - I was trying to be a little healthier).
Arrange the meatballs on a platter, sprinkle with mint and serve warm.
Enjoy!

Recipe adapted from Fine Cooking
http://www.finecooking.com/recipes/mini-crisp-lamb-meatballs.aspx

CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

Note: this cake is apparently fabulous any time of day - I ate mine for breakfast the day after the luncheon, served with Greek Yogurt and fresh berries - divine!!

FOR THE CAKE
1 1/2 cups flour
3/4 cup yellow cornmeal
1/3 cup coarsely chopped toasted pine nuts
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup mascarpone, at room temperature
4 eggs
1 1/3 cups sugar
1/2 cup unsalted butter, melted
FOR THE ORANGE SYRUP
1/2 cup fresh orange juice
3 tablespoons sugar
FOR THE ORANGE GLAZE
1 tablespoon whole fresh rosemary leaves (stripped from the stem but not chopped)
1 1/2 cups confectioners sugar
5 tablespoons cream
2 tablespoons fresh orange juice
1 teaspoon grated orange zest

MAKE THE CAKE
Heat oven to 350F. Butter a 9X2 inch round cake pan, line the bottom with a round of parchment, and butter the parchment.
In a medium bowl, whisk together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder, and salt.
In a large bowl, briefly whisk the mascarpone to loosen it. Add the eggs one at a time, whisking to combine. Add the sugar and whisk until smooth. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth. Stir in the melted butter with the rubber spatula until blended.
Scrape the batter into the prepared pan, spread evenly, and bake until the entire top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes. A skewer inserted into the middle of the cake should come out looking a bit moist, and the sides of the cake may have begun to pull away from the pan.
MAKE THE ORANGE SYRUP
While cake is baking, combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring occasionally, until the sugar dissolves. Remove from the heat.
Let the cake cool in its pan on a rack for 5 minutes. Run a small knife around the cake. Set an inverted plate over the cake pan and tip upside down. The cake should slide right out onto the plate.
Peel off the parchment, and place the cake right side up on serving plate.
With a wooden skewer, poke a few dozen holes all over the top of the cake. While the cake is still warm, brush the cake with the warm orange syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all the syrup. Let the cake cool completely.
MAKE THE ORANGE GLAZE
Bring a small saucepan of water to a boil. Have ready a small bowl of ice water. Put the rosemary leaves in a small sieve and dip into the boiling water to blanch them for 1 minute. Drain the rosemary leaves and immediately set them (still in the sieve) into the ice water. Drain and spread the rosemary leaves on a paper towel to dry (personally I think you can skip this step - I don't think the rosemary leaves added anything to the cake). In a bowl, whisk the confectioners sugar, cream, and orange juice until smooth and then whisk in the blanched rosemary (if using) and the zest.
When the cake is cool, pour the glaze over the top of the cake. Let sit for an hour before cutting the cake, the glaze may or may not become firm, depending on the weather.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/.../cornmeal-rosemary-cake-pine-nuts-orange-gla...‎

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD

8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS

In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK

10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES and ZUCCHINI RIBBONS WITH FETA AND MINT

As I think I have mentioned, I have had a lot of zucchini to cook my way through! Thankfully there are a lot of interesting, delicious ways to serve the end of the summer bounty.
Both of these recipes are very quick, use few ingredients, but are delightfully tasty. The olives with the roasted zucchini, and the dressing on the zucchini ribbons, add a wonderful tang to the otherwise mild vegetable.

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES

1 zucchini
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pimento-stuffed green olives, chopped coarsely
1/4 cup whole almonds, chopped coarsely

Heat oven to 400F.
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put into medium bowl. Add salt and toss to combine. Let sit for 5 minutes. Add oil, garlic, olives and almonds and toss lightly to coat. Arrange in a single layer on a baking sheet and bake 20 minutes. Serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

ZUCCHINI RIBBONS WITH FETA AND MINT

2 zucchini
2 shallots, minced
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
salad greens
3/4 cup feta cheese, thinly sliced

Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
Mix together the shallots, mint, lemon juice, olive oil, salt and pepper. Arrange zucchini ribbons over salad greens, top with shallot mixture and feta cheese.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com › Food › Recipes

LEMON PASTA SALAD WITH TOMATOES AND FETA

This was a dish I originally planned to take for a picnic in the park with our friends and neighbors. However, it seemed easier to invite them to our home, and to serve directly from the kitchen, as opposed to carrying everything a block away to our local green space. I thought the food was very good, but the best thing by far, was the fabulous company, the conversation, and the fact that our kids played so well together, leaving the adults to actually formulate complete sentences, and follow ideas through to their completion.
I served this salad in individual dishes, having anticipated pulling them out of a picnic basket. I think this pasta salad would taste good anywhere and with most main dishes, but I love the idea of it outdoors - picnic, tailgate, beach, park, forest, or kitchen table - enjoy!

LEMON PASTA SALAD WITH TOMATOES AND FETA

4 to 7 tablespoons olive oil, to taste
4 tablespoons fresh lemon juice
3 tablespoons whole grain mustard
2 garlic cloves, minced
2 teaspoons grated lemon peel
12 ounces pasta, such as penne or rigatoni
2 cups cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions

Whisk oil, lemon juice, mustard, garlic and lemon peel in a small bowl to blend. Season dressing with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, August 2003
www.bonappetit.com/

LAMB WITH FETA AND ROASTED TOMATOES

Our family has enjoyed being back in the school routine (Mama a little more than the kids). 

My husband and I decided the start of the school year was a great time to establish new family routines, and as it turns out, some have been more popular than others.

The first one we introduced, was having the kids take turns to pick a family activity and dinner one evening a week. They also help me cook and serve the meal, and of course clean up afterwards.

My oldest son had first choice, and he wanted lamb!! I made plain chops for the kids, but got a little more adventurous for the adults.

LAMB WITH FETA AND ROASTED TOMATOES

1/2 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 tablespoons chopped fresh oregano, divided use
3/4 teaspoon ground cumin
4 lamb chops
1 container grape tomatoes
1/2 cup coarsely crumbled, or sliced feta cheese

Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl, season to taste with salt and pepper.
Transfer 1/2 cup dressing to large bowl, add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl, toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in a heavy large skillet, over medium high heat. Saute lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to serving plates.
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from the tomatoes in bowl). Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with feta, tomatoes and remaining 1 tablespoon of oregano. Drizzle with reserved dressing.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/