Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese
 

Ingredients
  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta

Instructions
  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.

 

Whole Roasted Cippolini Onions

Whole Roasted Cippolini Onions
 

Ingredients
  • 1 lb. (3-4 medium bulbs) cipollini onions, whole
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. Driftless Sunflower Oil or olive oil
  • ⅓ c. dry red wine
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. honey
  • salt & pepper to taste

Instructions
  1. Preheat oven to 475 degrees.
  2. Remove stem & root ends of whole onions & peel
  3. (it may be easier to blanch the whole onions for a minute or so first).
  4. Arrange whole onions in small oven-worthy pan & sprinkle with rosemary.
  5. Whisk together liquid ingredients & pour over onions.
  6. Bake for 30 minutes at 475 degrees
  7. turn the onions over a couple of times & spoon the liquid over the tops.
  8. Add salt & pepper to taste & serve whole.