Skip to main content

Pretty Simple Greek Salad #PrettySimpleCooking

By
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Back in February, I hosted a Pretty Simple Dinner Party to celebrate the release of  the cookbook A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser.* Then I participated in Take Two in August. Now, as we head into Fall, Sonja and Alex have launched their monthly Pretty Simple Cooking Club.

Well, jumping into that was a no-brainer. I already have the book and I have enjoyed all of the recipes I've tried so far. There don't seem to be any rules for this club. They send out the recipe picks; we cook, post, and share. Done!


This month, they selected: Greek Salad (pg. 81); Chipotle Black Bean Soup (pg. 175); Creamy Vegan Potato Chowder (pg. 180); and Cherry Almond Breakfast Cereal (pg. 22).


They suggested that we use the last of the summer tomatoes and cucumbers. It's almost as if they knew that I had just purchased twenty pounds of heirloom tomatoes from Farmer Jamie at Serendipity Farms and gotten cucumbers from my CSA box from High Ground Organics. So, my first post for our September Pretty Simple Cooking Club was an easy one.


I've always said that it's easy to create tasty dishes with fresh ingredients. My Enthusiastic Kitchen Elf went out to his garden and offered me fresh oregano. I love that he has a green thumb and an inclination to grow some of what we get to eat.


This recipe is very slight adapted from the Overhiser's. I skipped the onions and used fresh oregano instead. If I had read closely, I would have crumbled the feta - just for aesthetics since everything else had cut edges. Oh, well. Otherwise, it's pretty close.

Ingredients

  • 2 organic heirloom tomatoes, cubed
  • 1 organic cucumber, roughly peeled and cubed
  • 4 to 6 ounces Greek feta, drained and cubed
  • pinch of salt
  • 1/4 C pitted Kalamata olives
  • 1 T fresh oregano
  • 2 T olive oil
  • 2 T freshly squeezed lemon juice


Procedure
Place the tomatoes in a large serving bowl. Layer with cucumbers, olives, and feta. Top with fresh oregano. Sprinkle with salt and drizzle with olive and lemon juice. Give it a toss at the table and serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more