Orzo pasta mingling with sweet cherry tomatoes, the subtle taste of fresh cucumbers, the mildly pungent flavor of red onions; rich, fruity, meaty kalamata olives, and salty, tangy feta cheese, all tossed together with a vinaigrette dressing.
Try this easy one filled with mouthwatering Greek flavors; leftover, it tastes good chilled too!
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red onion, thinly sliced
¾ cup pitted kalamata olives, sliced
1 cup crumbled feta cheese
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons dried oregano
Salt and freshly ground pepper, to taste
In a large bowl, combine tomatoes, cucumbers, onions and olives.
In a small bowl, combine vinaigrette ingredients and whisk well.
Drizzle vinaigrette over vegetables and toss.
Season with salt and freshly ground pepper.
Add feta and toss lightly.
Serve at room temperature.
Paprika is so much more than a little dusting of color for your deviled eggs and potato salad!
Smoked paprika, Pimenton de la Vera, has a smoky quality and taste I really like for a robust dish. It’s the Spanish cousin of the more popular sweet Hungarian paprika.
|Smoked Paprika, Pimenton de la Vera, La Tienda the Best of Spain photo credit|
|Sweet Hungarian Paprika, Vspicery photo credit|
Unlike Hungarian-grown paprika, in which red peppers are slowly sun-dried into a rich, fruity flavor, with no heat, smoked paprika is made from dried pimento peppers that have been smoked over an oak fire, and then ground into a fine powder for a woodsy smoky flavor.
Smoked paprika can be sweet or hot ~ a little goes a long way ~ add it to grilled or roasted seafood, meats and stews, or ~ make sinister deviled eggs!
This rub was exactly what the tilapia was begging for:
It gave the fish plenty of flavor that both Bill and I liked. It’s good ~ give it a try!
2 pounds tilapia fillets
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons herbs de Provence
¼ teaspoon salt
1 teaspoon seasoned pepper
Mix remaining ingredients in a small bowl.
Rub spices into fish fillets.
Grill over medium heat until fish flakes easily with a fork.
Ingredients for salmon:
4 salmon fillets
2 tablespoons olive oil
Salt and seasoned pepper
1 teaspoon fennel seeds
½ cup sour cream
3 tablespoons chopped dill
1 tablespoon white wine vinegar
1 cucumber (2 cups) thinly sliced
½ cup red onion, thinly sliced
Salt and seasoned pepper, to taste
Preheat grill to medium-low heat.
Season salmon with salt and pepper.
Scatter fennel seeds over salmon and press in so they do not fall off during grilling.
Drizzle with olive oil.
Place on grill and cook about 5 minutes per side, turning once.
Meanwhile, whisk together sour cream, dill and vinegar.
Add cucumbers and onion.
Season with salt and pepper, and mix well.
Serve salmon with cucumber sauce.
1 tablespoon Dijon mustard
2 teaspoons grated lemon peel
¼ cup scallions, chopped
½ teaspoon seasoned pepper
4 cups cauliflower florets
Cook cauliflower until tender.
Add mustard mixture; stir well.
~ Lyndon B. Johnson
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding