Wednesday, June 1, 2016

SEASONAL LIVING AND TIMELESS TRADITIONS JUNE 2016

June musings...This month I wanted to try something different...because the Summer season is all about growth and change...and the Summer cycle begins this month.

So to honor change...I am going to post my favorite recipes...all month...long...once or twice a week...instead of my usual format. I hope you get in your kitchen this lovely June...and create some of these dishes for yourself and your family. And remember fresh...local...seasonal and organic food...makes common sense...is more affordable...and so good for your health.

So follow me this month as we explore and cook food traditions together...using the best ingredients...including the timeless tradition and joys of cooking with herbs.

By all means add to my recipes...adjust the seasonings to your liking...and experiment with the ingredients...cooking is creative and there are no rules...just simple guidelines for you to make and creative in your kitchen this month.

So put your apron on...and get into your hearth...and start cooking.Be sure to add lots of love...and a dash of care into everything you make...because nothing says love...like something homemade.

VICTORIA'S GREEK SALAD
This is such a refreshing and healthy salad on a warm Summer evening...this salad takes just a few minutes to make...but be sure it is well chilled...the colder the better for this Greek classic...so make it about 1 hour before serving and put in the fridge.
serves 3-4

3 medium fresh tomatoes...sliced in half...quarted...then quarted again
2 small seedless cucumbers (or Persian cucumbers)...skin left on...sliced thinly
1 medium green pepper...seeded...sliced in thin strips
1 1/2 cup pitted Greek Kalamata olives
half of small red onion...sliced very thin in strips
sea salt
freshly ground pepper
about 2 tablespoons extra virgin olive oil
7 ounces...or one small block feta cheese...preferably Greek
1 1/2 teaspoons dried Oregano

To make your salad get out a glass bowl...and then cut the tomatoes...and place in bowl. Slice the cucumbers...put on top of tomatoes. Slice the green pepper...place on top of cucumbers.Add the pitted Kalamata olives. Slice the onion...place on olives. Take the cheese...break the cheese in half...and place the halves on top of the salad. Drizzle the olive oil over the whole salad.Lightly salt and pepper. Sprinkle the dried Oregano over the entire salad. Place the finished salad in the fridge for at least 1 hour to get really chilled. To serve ...do not mix salad...just spoon it out on a dish...making sure each serving has a bit of everything in the salad...including pieces of the Feta Cheese.



No comments:

Post a Comment

Follow Victoria