Tuesday, July 27, 2010

My Kitchen View

This past weekend, I had a chance to rediscover my love for cooking and baking. Life has been busy enough lately with many things and I have really missed just enjoying the kitchen. It was wonderful. I paged through my new magazines, planned a menu to serve my brother and his girlfriend for Sunday dinner, and then made three new recipes. They were successful, dinner was lovely, and I loved having some creative time in the kitchen!

Our garden is getting closer to having ripe produce and I can't wait. The green tomatoes are just starting to turn red and yellow and the zuchinni is almost ready to harvest. I've been using a lot of basil from my plants and using some thyme as well.

We are looking forward to the Indianapolis Devour Downtown which is August 2-15! You can check out all the amazing restaurants that are participating - they have some delicious looking menus!

I'm going to give you a little preview of the August issue of Saveur and share this yummy Greek Salad. It was flavorful, fresh, colorful, and really tasty. I used less feta then the recipe suggested but put a little extra on the table to pass for those who wanted more. We really enjoyed this salad!


GREEK SALAD (Horiatiki) - Saveur, August 2010
Print This Recipe
2 tbsp. roughly chopped fresh parsley, plus more for garnish

2 medium vine-ripened tomatoes, cut into 1 1⁄2" pieces  

1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4" pieces

1⁄2 medium white onion, thinly sliced

3 tbsp. extra-virgin olive oil

1 tbsp. red wine vinegar

1⁄8 tsp. dried oregano, plus more

Kosher salt and freshly ground black pepper, to taste 

6 oz. feta, cut into thick slabs

8 kalamata olives

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper. Serves 2