No. 1 : Quick Recipe

Greek Salad – Crunchy Broccoli Style

The Salad

  • 1 Large Bunch Broccoli, sliced into small bite-sized pieces
  • ½ Cup Thinly Sliced Sundried Tomatoes (dry – not in oil)
  • ¼ Cup Chopped Shallot
  • ½ Cup Kalamata Olives, Pitted
  • ½ Cup Crumbled Feta Cheese
  • ½ Cup Coarsely Chopped Pistachios

The Dressing

  • ¼ Cup Extra Virgin Olive Oil
  • 2 TB Red Wine Vinegar
  • 1 Tsp Honey
  • 1 Garlic Clove, grated
  • ½ Tsp Dried Oregon
  • 1 Tsp Dijon Mustard
  • Sea Salt and Freshly Ground Pepper to Taste

Toss the salad ingredients together in a bowl. Add the dressing ingredients to a small jar and shake well. Season to taste with salt and pepper and drizzle over the salad, adding just enough dressing to coat it well.

No. 2 : Kitchen Scoop

Feta, the brined and crumbly white cheese that is typically sold in a block,  is a popular cheese in the U.S. although it hails originally from Greece. Here in the states its typically made with cow or goat milk, but authentic Feta is actually made with mostly sheep’s milk with a little goat milk. Feta is lower in fat and calories than aged, (and firmer), cheeses and has more calcium and B vitamins than spreadable cheese like ricotta.

No. 3 : Get Creative

Individual ramekins are a good kitchen purchase; they are inexpensive and versatile for not only this recipe but also dozens of other kitchen uses.

No. 4 : Wine FIND of the Week

– El Gordo Verdejo
– Castile and Leon, Spain
– Whole Foods about $13

You’ll taste the flavors of Apples, Pears and Tropical fruit- which all sing with the herbaceous flavor of the basil and parsley in these creamy light soufflés. You may not be familiar with Verdejo – a Spanish grape, but once you taste it I think you’ll be placing it on your shopping list more often. Crisp and clean tasting, its a super match with salads and veggie dishes.

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