An easy and delicious way to use up garden tomatoes!

Servings 6

INGREDIENTS:

6 large ripe plum tomatoes

salt and fresh ground pepper to taste

1/2 teaspoon dried Italian seasoning

crumbled feta cheese (use as much as you like)

prepared Italian dressing (use as much as you like)

A great addition is chopped cucumber, all amounts may be adjusted to taste, serve at room temperature

Servings 2-4

INGREDIENTS:

1 eggplant, cut crosswise into 1/2-inch-thick slices(about 1 pound)

3/4 cup cherry tomatoes, halved

1/3  cup crumbled feta cheese

2 teaspoons capers

2  tablespoons  chopped fresh basil

2 tablespoons olive oil

1 tablespoon  red wine vinegar

1 tablespoon balsamic vinegar

1/4  teaspoon dried oregano

1  garlic clove, minced

salt and fresh ground black pepper, to taste

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:———————————–

Posted for ‘Greek Week”

Serve this salad warm or at room temperature

Servings 4-6

INGREDIENTS:

1 cup uncooked long grain rice

1/3 cup olive oil

2 to 3 tablespoons fresh lemon juice

1 teaspoon dried oregano (or 1 tablespoon of fresh minced)

1/2 cup cherry tomatoes, halved

1 red bell pepper, seeded and chopped

1/2 cup kalamata olives, pitted and halved(or another choice of brine-cured olive)

8 ounces crumbled feta cheese

1 to 2 tablespoons capers rinsed and drained

3 to 4 tablespoons chopped fresh parsley, or to taste

salt and fresh ground black pepper, to taste