Don’t make the mistake of using any other tomato but plum your salsa will be too watery, amounts may be doubled but keep the garlic at the same amount or increase only slightly

Yield about 3 cups

INGREDIENTS:

8  ripe plum tomatoes, coarsely chopped

1/3 cup finely minced sweet white onion

2  small garlic cloves, minced

1  jalapeno pepper, seeded and minced

1/4  cup chopped fresh cilantro

1 tablespoon fresh lime juice, optional or adjust to taste

salt, to taste

For best flavor allow the spread to refrigerate for at least 24 hours before serving, this is wonderful on chicken

Yield 3-1/2 cups

INGREDIENTS:

4 large ripe peeled tomatoes, finely chopped

1 cup finely chopped red bell pepper

1 cup finely chopped red onion (use red onion only)

1/2 cup dried cranberries

1/2  cup cider vinegar

1/4 cup sugar

1/4 cup packed brown sugar

2 tablespoons minced peeled fresh ginger

1/2 teaspoon salt

1/2  teaspoon mustard seeds

1/4  teaspoon ground cinnamon

1/4  teaspoon  ground cumin

1/4  teaspoon  ground allspice

1/8  teaspoon cayenne pepper

INSTRUCTIONS:————————————–

This takes a bit of  prep time but it’s well worth it, I usually roast the eggplant a day ahead and refrigerate, this is best served at room temperature so if you are making the eggplant ahead you may want to heat slightly in the microwave to take the chill off,

Servings 4

INGREDIENTS:

2  medium eggplants (about 2-1/2 pounds)

roasted bell peppers in the jar (use equivalant to 2 large red bell peppers)

1 small red onion, finely chopped

4 tablespoons capers, or to taste

1/4 cup chopped fresh parsley

1/4 cup fresh lemon juice

1/3 cup olive oil (along with the olive oil you can also add some of the juice from the jarred roasted red peppers for extra flavor)

2 garlic cloves, minced

1/4  teaspoon crushed red pepper flakes, or adjust to taste

salt and fresh ground black pepper, to taste

feta cheese, use as much as you like, optional

INGREDIENTS:—————————————–

Posted for “Greek Week”

This may be served two ways on toasted baguette slices or as an appetizer on a small bed of lettuce, to serve on bread, brush the bread slices with olive oil (I like to sprinkle a small amount of garlic powder on top or the slices after brushing with oil) place on a large baking sheet, bake 375 degrees F for 8 minutes, spoon 1 heaping tablespoon onto each slice… plan ahead the shrimp needs to cool completely and the prepared mixture needs to chill for at least 2 hours or more before using

Amounts are enough for one long sliced baguette cut diagonally into about 1/2-inch slices, if you are serving on lettuce you should get 4 servings but that will depend on the amount you place onto the lettuce, all amounts may be doubled, keeping the garlic amount the same or increase only slightly

INGREDIENTS:

olive oil (about 3 tablespoons, divided)

3/4 pound medium fresh shrimp, peeled and deveined

2 garlic cloves, minced

2  large plum tomatoes, seeded and finely chopped

1 green onion, chopped

1/2 cup crumbled feta cheese

1/4 cup finely chopped parsley

1 tablespoon  fresh lemon juice

2 teaspoons minced fresh thyme

1/2 teaspoon Greek seasoning, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————–

Taken from my “Favorites” folder…posted for Greek Week

In Greece this salad is called Dakos…plan ahead the veggie mixture must sit for about 40 minutes or a little longer at room temperature before servings so grill the bread while the veggie mixture is sitting,  and the bread must sit until fairly hard after grilling, after you top the bread with the veggie mixture it must be served immediately

Servings

INGREDIENTS

1 crusty Greek-style bread, sliced into 1/2 to 3/4-inch thick slices (can use French or Italian bread)

1 cup olive oil, plus more for brushing on bread

salt, fresh ground black pepper and garlic powder

1/4 cup fresh lemon juice

1 tablespoon chopped fresh dill, plus more for garnish

1 small garlic cove, minced (can omit if desired)

1 large English cucumbers, peeled, quartered and cut into 1/2-inch dice (or use 2 small)

2 large ripe tomatoes, finelychopped

1 red onion, peeled, halved and thinly sliced or chopped (the white part of green onions works well also)

crumbled feta cheese (use as much as you like)

INSTRUCTIONS:————————————-