Greek Kale Salad with Lemon Vinaigrette
- 1 large bunch kale leaves finely chopped
- 1 pint grape tomatoes halved
- 1 cucumber seeded and diced
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
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In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.
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Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.
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Prepared and dressed salad can be stored in the fridge for up to 48 hours.
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Creole Sweet Corn & Okra
- 1 tablespoon Vegetable oil
- 1 tablespoon butter
- 1 green bell pepper, diced
- 1/2 medium sweet onion, diced
- 1 container of fresh okra sliced
- 3 ears fresh sweet corn
- 1 (14-ounce) can petite diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon dried thyme
- 1 teaspoon hot pepper sauce
- salt and pepper
- Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
- Add okra and corn and cook, stirring occasionally for 8 minutes.
- Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
- Add salt and pepper to taste.
Peach & Goat Cheese Crostini
- 1 Ciabatta loaf
- 2 tbsp olive oil
- 3 peaches, halved with pits removed
- 6 oz goat cheese
- 1/4 cup basil, diced
- 2 tbsp local honey
- Preheat the grill to medium-high and slice the ciabatta into 1 1/2″ pieces. Drizzle one side of the rounds with the olive oil, then place bread, oil side down on the grill. Cook the breads for a couple of minutes, then remove them and place them face-up on a serving plate. Place the halved peaches on the grill, and cook them for 3-4 minutes.
- In a small bowl, thoroughly combine the goat cheese with the basil. On each crostini, spread about a teaspoon of the goat cheese mixture.
- Once the peaches are softer from the grill, remove them to a cutting board and dice them into 1/2″ peaches. Top the goat-cheese covered crostini with a tablespoon or two of diced peaches, then drizzle all of the crostini with the honey. Serve immediately!
