Book Club · New Favorite

Summer Corn and Vegetable Salad

Fresh sweet corn, tomatoes, onion, and cucumber tossed with avocado and Feta…OMG it is so good.  This salad is a wonderful side dish to grilled fish, chicken or beef but it also can serve as the main event on a hot summer evening.

SUMMER CORN AND VEGETABLE SALAD

4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved (I use orange & red for a little color)
1/2 an English cucumber, finely diced, skin on
1/3  cup crumbled feta
1/2 red onion, finely diced

Cilantro Vinaigrette
1 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1/2 tsp. salt 
1 tsp. garlic powder
1/2 freshly ground black pepper
2 tbsp. cilantro, chopped
6 tbsp. EVOO

  • Cook the  corn.  I steamed the corn and cut from the cob but the original recipe had a great idea to ‘put in the oven on 350 degrees, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk’.
  • Cut off the kernels with a large knife, add to a big bowl.
  • Chop the avocados, cherry tomatoes, English cucumber, and red onion, then add to the bowl. Add the feta.
  • For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.
  • Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
  • Optional:  Serve on bed of mixed greens.

Adapted from: AuthenticSuburbanGourmet and AndwhatIate

 

Book Club · Gluten Free · Health · New Favorite · Skinny · Vegan · Vegetarian

Watermelon Heirloom Salad

Book Club almost always inspires me to try making something new and the Watermelon Heirloom Salad has been on my list of ‘must try’ since my sister-in-law, Betty, told me about it.

I served this in July with tomatoes and watermelon in season. It is a refreshing salad especially during the hot days of summer. The salad was served with the feta on the side since some of our members are Vegan.  Easy peasy and satisfies all.  What a wonderful fusion of great flavors.  It’s now one of my favorite summer treats.

WATERMELON HEIRLOOM SALAD

3 large heirloom tomatoes (about 1.5 pounds), cored and cute into chunks or 2 cups cherry tomatoes, halved (I used multi-color cherry tomatoes)
4 cups cubed watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons sherry vinegar (I used Champagne vinegar)
juice of 1 lime
Sea salt & freshly ground black pepper
1/2 cup fresh feta (don’t skimp on the quality of the feta)
1 lime, cut into wedges

  • Combine the tomatoes, watermelon, mint and basil in a bowl.
  • In a separate bowl, mix together olive oil, vinegar, lime juice, salt and pepper to taste.
  • Pour olive oil mixture over the fruit and toss to mix.
  • Cover and refrigerate for several hours.
  • Just before serving, sprinkle the feta over the salad (or on the side). Serve with lime wedges and sea salt.

Recipe from FreyFarms

Family Favorites · Garden

Mediterranean Feta Dip

Mediterranean Food is so fresh and delicious.  Daughter, Sarah, has made this recipe many times with rave reviews.  I decided to make it but add diced cucumber, making this more like a Greed Salad.  Using fresh Feta cheese, in block form, allows the cheese to absorb the olive oil and seasoning.  My family agrees that the cucumber takes this dip to a new level.  If you like Greek olives, you could add those as well.  I served with Stacy’s Simply Naked Pita Chips.  Scrumptious!

MEDITERRANEAN FETA DIP

1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
1/2 diced English cucumber
8 ounces feta cheese, crumbled (I used fresh block Feta)
2-3 teaspoons Cavender’s Greek seasoning
fresh baguette, sliced thinly or Pita chips
optional balsamic vinegar

  • On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
  • Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
  • With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.
  • Serve with warm sliced baguettes for scooping up the dip.

Recipe modified from the-girl-who-ate-everything.com

 

New Favorite · Vegan · Vegetarian

Baked Stuffed Avocados…yummo!

Baked Avocado…a new adventure for me and I loved it. The idea of using avocado as the binding ingredient for quinoa, tomato, cheese was great and included all ingredients I love. This recipe is worth experimenting with and can easily be adapted for a vegan or vegetarian diet.

BAKED STUFFED AVOCADOS

2 large ripe avocados
2 cups cooked quinoa (I used a mix of plain and Tri-Colored Quinoa from Trader Joe’s)
1 medium-sized tomato, diced
1 cup crumbled feta cheese
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • Slice avocados lengthwise and remove the pit by gently tapping it with a large sturdy knife.
  • Scoop the avocado from the shell with a spoon and place in a mixing bowl.  Add quinoa, tomatoes, feta, salt and pepper.  Mix to combine, but leaving hunks of avocado.
  • Place the hollow avocado shells on a baking sheet and carefully fill each with the mixture.  (I found that I had more filling that the shells would hold and baked the remainder in a small greased casserole dish).
  • Bake for 10-12 minutes until cheese is sufficiently melted.

recipe slightly adapted from P&G Everday

New Favorite · Skinny · Vegan · Vegetarian

Mediterranean Edamame Salad

Edamame and Edamame Salad was a new discovery about 4 years ago.  I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one.  When this recipe popped up in a recent issue of Relish.com it inspired me to try it.  As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.

The salad kept for days and I’ve enjoyed it as an entrée as well.  The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.

Mediterranean Edamame Salad

Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens

  • To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender.  Slowly add olive oil and mix well.  Add salt and pepper.
  • To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
  • When ready to serve, toss or serve salad with lettuce or greens.

Courtesy of Get Fresh Memphis; Relish.com

New Favorite

Spanakopita Bites

New recipes are such fun for me and I loved the idea of Spanakopita bites.   Spanakopita is a favorite but would never have the patience to make the real deal.  I had no idea that you could buy phyllo cups at the local grocery store but they make simple work of this yummy recipe.

The recipe is simple and the results are great.  The bites can be served hot or at room temperature.  Either way, you’ll enjoy!

SPANAKOPITA BITES

30 frozen phyllo cups (2-15 count packages)
1 Tablespoon extra virgin olive oil
1 small onion, minced
2 garlic cloves, minced
salt & pepper
10 oz. frozen spinach, thawed then squeezed dry
6 oz. crumbled feta cheese
1/4 cup chopped fresh parsley
pinch ground nutmeg
1 egg, whisked

  • Preheat oven to 350 degrees then place phyllo cups on 2 baking sheets and set aside.
  • Heat olive oil in a skillet over medium heat.
  • Add onion, season with salt and pepper, then sauté until translucent, about 5 minutes. Add garlic and sauté for 30 more seconds then transfer mixture to a large bowl and cool slightly.
  • Add spinach, feta cheese, parsley, nutmeg, and egg then stir to combine.
  • Spoon mixture into phyllo cups then bake for 12-15 minutes, or until cups are golden brown around the edges.
  • Serve hot or at room temperature.

Spanakopita bites from Iowa Girl Eats