Watermelon Salad with Feta

It’s a hot, blistering kind of day and don’t want to cook up anything? This cool and refreshing salad is perfect!

Yields 8

Watermelon Salad with Feta
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Ingredients

  • 1 large watermelon, cubed
  • 1/2 medium red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup basil, chopped
  • 1 cup feta cheese

Instructions

  1. Toss all ingredients together in a large bowl and let rest in refrigerator until ready to serve.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
267

Spanakopita

Spanikopita (2 of 2)

I work with a great group of people at my day job.  An eclectic mixture of background, cultures, ages and religions.  What I love most about them is that they totally “get” me.  They understand my sense of humor and on some of my most tactless days they forgive my faults.  One such co worker has been waiting for this recipe forever.  And because she is such a sweetheart she doesn’t complain one bit.

I am so happy she loves this dish.  As a vegetarian she often can’t enjoy some of the savory dishes I bring for their enjoyment so I was thrilled this one was a hit. She is a vegetarian as per her religion and is also the sweetest lady I know.  During one of my not so bright moments I told her she had to make sure she he had a cheesesteak sandwich on her first trip to Philadelphia with her family.  I got myself on my error but not before it came flying out of my mouth.  I’m so glad she thinks I’m hilarious!

Yields 6-8

Spanakopita
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Ingredients

  • 10 oz frozen spinach, thawed and drained
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp nutmeg, grated
  • 2 cup feta cheese, crumbled
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 egg, beaten
  • 3 green onions, chopped
  • 10 sheets of phyllo
  • melted butter

Instructions

  1. In a skillet over medium high heat. Melt the butter. Add the garlic and onions and cook until fragrant 2 minutes.
  2. Stir in the spinach and nutmeg and cook for a few minutes longer.
  3. Remove from heat and let cool slightly. Stir in the cheese, lemon juice, salt and pepper and egg.
  4. Preheat oven to 350 degrees F.
  5. Line a cookie sheet with parchment paper. While working with each piece of phyllo make sure you cover the unused with a damp towel.
  6. Place a single sheet on the parchment paper. Brush with the melted butter. Place another sheet on top and brush surface with butter. Continue with sheets of phyllo until you have 5 sheets total.
  7. Spread the cheese and spinach mixture evenly over top.
  8. Top with a sheet of phyllo and brush surface with butter. Continue until you have 5 sheets stacked.
  9. Bake in preheated oven until browned and heated through. Let cool before slicing into squares.
Recipe Type: Appetiser
7.6.8
323

 

Greek Lentil Salad

 I’ve just begun using lentils more and more and I can’ believe how tasty and nutritious they are.  They are chock full of fibre, protein, potassium, folate and iron.  They are gluten free and low in fat and calories.  Give this recipe a try and add more lentils into your diet.  This is also a perfect big batch salad for potlucks and summer bbqs.

Greek Lentil Salad
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Ingredients

  • 1 cup lentils, cooked
  • 1/2 cup feta cheese
  • 1/2 cup red onion, chopped
  • 1 cucumber, chopped
  • 1/2 cup cherry tomatos, halved
  • 1/2 cup olive oil
  • 1 clove galic, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 tsp dijon mustard
  • 1/2 cup red wine vinegar
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. In a large bowl combine the lentils, onions, cucumber and tomatos. Carefully stir in the cheese.
  2. In another bowl whisk together oil, garlic, basil, oregano, mustard, vinegar and lemon juice.
  3. Toss the dressing and lentils together gently.
  4. Season with salt and pepper. Refrigerate 2 hours or overnight before serving.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
260

In a large bowl combine the lentils, onions, cucumber and tomatos.

Greek Lentil Salad from the Tasty Gardener

Carefully stir in the cheese.

Greek Lentil Salad from the Tasty Gardener

In another bowl whisk together oil, garlic, basil, oregano, mustard, vinegar and lemon juice.Toss the dressing and lentils together gently.

Greek Lentil Salad from the Tasty Gardener

Season with salt and pepper. Refrigerate 2 hours or overnight before serving.

Greek Lentil Salad from the Tasty Gardener

Greek Lentil Salad from the Tasty Gardener