Saturday, September 1, 2012

Some Recipes

Watermelon, Feta, Mint Salad


Half a small seedless watermelon peeled sliced and chopped into 1 inch pieces

About 3 TBSP chopped fresh mint (more if you really like mint)

175 gm (6 ounces) tub of Feta in brine – rinsed and chopped into bite sized pieces

Zest of half a lime

Juice of half a lime


Mix all together up to 1 hour before serving.

Of course these ingredients are just a guideline and you can add or subtract the amounts as to your taste.




Chick Pea and Veg Salad


1 can chick peas rinsed and drained WELL

½ red pepper seeded and chopped

2 green onions chopped

6 slices of sundried tomato (from a jar) chopped


Combine with vinaigrette

¼ cup garlic oil

Juice of half a lemon

Teaspoon of dried oregano

Salt and pepper




Stuffed Portobello


2 large portobellos

½ red pepper seeded and chopped

2 shallots peeled and chopped finely

2 green onions chopped

2 garlic cloves minced

2 TBSP salsa

½ small roll soft feta


Sauté peppers, shallots, green onion, and garlic in small amount of olive oil.

Scoop gills from mushrooms. Divide sauted mixture into mushrooms. Top with salsa and feta. We grilled them on a cedar plank for 5minutes on a medium barbeque. I suspect about 425 for 5 or so minutes should do it in the oven.

1 comment:

Susan said...

What refreshing recipes--maybe summer will last a little longer. XOXO