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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Salads
Recipe
Greek Salad
by From Valerie's Kitchen on February 19, 2012 in Salads
Recipe Description
Fresh, vibrant, delicious Greek Salad, chock full of marinated veggies and topped with feta cheese.
Preparation Instructions
Place all ingredients for dressing in the bowl of your food processor or in a blender. Process for 1 to 2 minutes to emulsify. Set aside.
For the salad, place chopped bell pepper, onion, cucumber, tomatoes, and Greek olives in a large airtight container. Pour dressing over and mix well. Place cover on container and refrigerate for at least 2 hours or overnight.
When ready to serve, chop the iceberg and romaine lettuce, rinse and drain, and place in a serving dish. Spoon the marinated vegetables over the lettuce, spooning some of the excess dressing over the top. Sprinkle with crumbled feta cheese.
Ingredients
- FOR THE DRESSING:
- 1 cup Olive Oil
- ½ cups Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 2 teaspoons Garlic, Minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Sugar
- Salt And Pepper, to taste
- FOR THE SALAD:
- 1 whole Red Bell Pepper, chopped
- 1 whole Yellow Bell Pepper, Chopped
- ½ whole Small Red Onion, Thinly Sliced
- 1 whole Cucumber, Peeled And Chopped
- 1 pint Cherry Tomatoes, Halved If Desired
- ½ cups Pitted Greek Kalamata Olives, Or To Taste
- ½ heads Iceberg Lettuce
- ½ heads Romaine Lettuce
- ⅓ cups Feta Cheese, Crumbled
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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