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.
- 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
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.
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