Lentil Feta Salad
Keeps well. Make it a couple of days in advance, add the cucumber and feta just before serving.Great served with grilled spicy sausage….Ingredients Directions
Parsley, Rasin, Caper & Pine Nut
1/4 cup golden raisins, coarsely chopped3 tablespoons capers, drained and coarsely chopped3 tablespoons pine nuts, coarsely chopped3 anchovy filets, finely chopped1/2 bunch flat leaf parsley,
Grapefruit, Tarragon and Green Olive Sauce
1 grapefruit, cut into skinless segments, juice retained1/2 cup pitted green olives, coarsely chopped1 tablespoon chopped fresh tarragon1 teaspoon crushed black peppercorns2 tablespoons EVOO1 tablespoon
Honey Gremolata
1 cup fresh flat-leaf parsley, chopped 1/2 cup fresh oregano, chopped 1 teaspoon minced garlic 3/4 teaspoon grated lemon zest 1 tablespoon fresh lemon juice
Gigante Bean Salad
Make in advance. Serve with grilled meat/fish.2 (14-ounce) cans gigante beans or butter beans, drained and rinsed3 garlic cloves, thinly sliced2 scallions, thinly sliced1 teaspoon
Olive-Orange Vinaigrette
Great dipping sauce for grilled shrimp.2 shallots, minced1/4 cup pitted Gaeta olives1/4 cup red wine vinegar1 teaspoon red pepper flakesgrated zest of 2 oranges1/4 cup
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