Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste

Instructions
  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.

 

Zucchini & Pepper Frittata

Zucchini & Pepper Frittata
Author: 
Recipe type: Main Dish
Serves: 3-4
 

Ingredients
  • 6 eggs
  • 2 Tbsp. butter
  • 2 fajita peppers
  • 1 medium zucchini
  • 1 medium sweet onion, sliced
  • 2 cloves fresh garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • salt & pepper to taste
  • ½ cup feta cheese. crumbled (optional)

Instructions
  1. Lightly beat eggs in a bowl with salt & pepper to taste. Set aside.
  2. Turn on broiler & set a rack about 4” below.
  3. De-seed peppers & slice thinly lengthwise.
  4. Cut zucchini in half lengthwise & slice into long strips on the bias.
  5. Heat 1Tbsp. of butter in a 10” cast iron/oven proof skillet.
  6. When butter is foamy, add peppers, zucchini, & onions & saute over medium-high heat, stirring frequently, until softened & starting to brown.
  7. Add garlic, thyme, salt & pepper to taste & stir a few more times.
  8. Add remaining 1 Tbsp. of butter & once it’s melted, add eggs all at once, swirling to coat pan evenly if necessary.
  9. Turn heat to low, sprinkle feta over the top, & cook until sides are just starting to set.
  10. Put pan in broiler for 1-2 minutes, until top is lightly browned & eggs are set.
  11. Serve immediately or at room temperature.

 

Squash Feta Casserole

Squash Feta Casserole
Author: 
Recipe type: Main Dish
Serves: 6-8
 

Ingredients
  • 2 medium winter squashes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • ½ c. green pepper, chopped
  • 1/ c. red pepper, chopped
  • 2 eggs
  • 1 c. plain yogurt or sour cream
  • 1 c. feta cheese, crumbled
  • dash of cayenne pepper
  • salt & pepper to taste
  • 1/ c. sunflower seeds

Instructions
  1. Cut squash in half & remove seeds.
  2. Place cut side down on a greased cookie sheet & bake at 375 degrees for 30-40 minutes, until tender.
  3. Leave oven on. Cool slightly & scoop flesh into a bowl & mash.
  4. Meanwhile, saute onion in butter in a skillet for a couple minutes.
  5. Add garlic & peppers & saute for another couple minutes.
  6. In a large bowl, whisk eggs, yogurt/sour cream,salt, pepper, & cayenne.
  7. Stir in feta, squash, & onion/pepper mixture.
  8. Transfer to a greased 11X7 inch baking pan, sprinkle with sunflower seeds, cover & bake at 375 degrees for 25 minutes, uncover & bake for another 25 minutes.

 

Greek Salad

Greek Salad
Author: 
Recipe type: Salad
Cuisine: Greek
 

Ingredients
  • 2 large tomatoes, cut into big chunks
  • 1 small red onion, halved & sliced thin
  • 1 cucumber, quartered the long way & cut into big chunks
  • 2 small bell peppers (green &/or red), cut into big chunks
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 2 Tbsp. red wine vinegar
  • fresh or dried oregano to taste
  • salt & pepper to taste
  • ¾ c. kalamata olives
  • 4 oz. feta chese, broken into big chunks

Instructions
  1. Combine all ingredients in large bowl except the olives & feta
  2. Top with olives & feta.