Greek Pasta Salad

Dressing
2/3 cup olive oil
3 TBS vinegar
2 tsp basil leaves
2 TBS chopped green onion
2 TBS Parmesan
1/2 tsp salt and pepper
1/4 tsp oregano

Blend together

Salad
3 cups cooked pasta
1 medium red and green pepper
1 medium tomato
1/2 cup black olives
6oz feta

Pour dressing over salad and refrigerate for one hour.

Salsa Fresca (Pico de Gallo)

This is from The Kitchn.

1/4 whole onion (about 1/2 cup) finely diced
1 garlic clove
1 lime (about 2 tbsp)
1/2 tsp salt
1-2 jalapeño peppers (about 1-2 tbsp) finely chopped
2 cups diced tomatoes
1/2 cup chopped cilantro

Finely chop the onion and garlic (or use a garlic press to press the garlic). Juice the lime, add to the onion and garlic along with salt. Chop the jalapeños (for less heat, remove the seeds and membrane) (I can never find fresh jalapeños here so I always used jarred ones which are not as spicy, at least not here). Chop tomatoes and cilantro and add to the bowl. Stir and taste. Adjust seasonings as necessary. Let rest for a few hours in fridge or on the counter. Best used day of. 

Ham and Cheese Spainch Puffs

Ingredients list for the Ham Cheese & Spinach Puffs

Makes 8:

• 2 sheets puff pastry (homemade recipe here)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240ml) warm milk
• 1 pinch of salt
• Freshly cracked pepper, to taste
• Ground nutmeg (optional)
• 1/2 lb (220g) cooked ham, diced
• 2 cups fresh spinach, rinsed and chopped
• 1 cup Swiss cheese, grated

Directions

1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender!

5.  Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.

6. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with grated cheese and close the pockets by folding the corners on top.

7. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

http://www.eatwell101.com/ham-cheese-spinach-puffs-recipe

Baked Cheesy Zucchini Bites

 This is from www.melskitchencafe.com

 

INGREDIENTS

• 1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
• 1 large egg, lightly beaten
• 1/4 - 1/2 cup shredded sharp cheddar cheese
• 1/4 cup panko or regular bread crumbs
• 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

 

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
2. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry.
3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
4. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
5. Bake for 16-20 minutes until the edges are golden