MONDAY MAY MUSING ~ MEDITERRANEAN CHOPPED SALAD

"My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view."

~ H. Fred Ale

May Garden Flowers

(Petunia, Sweet Potato Vine, Alpine poppy, Autumn fern, Gerbera daisy, Columbine, Centaurea, heuchera ~ Key Lime Pie - Creme Brulee)

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MEDITERRANEAN CHOPPED SALAD

~ Garden fresh and colorful ... like May

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1 large red bell pepper

1 large pocketless Greek pita

1/2 cup plus 1 Tbsp. extra-virgin olive oil

1 minced garlic clove

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1/3 cup fresh lemon juice

1 cup finely chopped romaine lettuce

1 large chopped English cucumber

1 (14 oz.) can rinsed chickpeas

4 seeded and diced Roma tomatoes

1/2 cup chopped scallions (green onions)

freshly ground black pepper

2/3 cup crumbled feta cheese

• Preheat broiler. Place pepper on foil lined sheet and broil abut 15 minutes, turning once or twice until blackened evenly. Remove to bowl: cover with plastic wrap and cool. Peel, seed and dice. Set aside.
• Brush pita with 1 Tbsp. olive oil. Broil about 3 minutes per side or till edges begin to curl and bread is firm. Sprinkle with pinch of coarse salt and let cool. Break pita into 1/2 inch pieces.
• Dressing: Combine garlic, parsley, mint, basil, lemon juice in small bowl. Slowly whisk in 1/2 cup olive oil.
• In large salad bow. combine romaine lettuce, cucumber, roasted bell pepper, chick peas, tomatoes and onions. Add dressing; toss well. Add pita and toss again. Season with salt & pepper. Top with feta and drizzle with oil. (4 servings)

SIMPLE LAKE LIVING ~ GREEK POTATO SALAD with FETA VINAIGRETTE

"The aspects of things that are most important to us are hidden because of their simplicity and familiarity."

Ludwig Wittgenstein

'Ride the wave'

(Petunia)

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GREEK POTATO with FETA VINAIGRETTE

~ Are there ever enough summer potato salad recipes? Try this yummy picnic twist adapted from That's My Home

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2 lbs. 1-inch wedges of red potatoes

2 Tbsp. red wine or white balsamic vinegar

1/4 cup extra-virgin olive oil

juice and zest of 1 lemon

1 Tbsp. Dijon mustard

2 Tbsp. fresh oregano

coarse salt & freshly ground pepper to taste

1 cup pitted and coarsely chopped Kalamata olives

1 seeded English cucumber

1 jar roasted red peppers

1 diced yellow or orange pepper

1/2 cup diced red onion

8 oz. crumbled feta cheese

1/4 cup chopped fresh parsley

additional fresh parsley and oregano for garnish

• Steam well scrubbed potatoes 12-14 minutes or until firm-tender.
• Combine vinegar, olive oil, lemon, zest, Dijon, oregano and salt & pepper. Toss with warm potatoes and set aside.
• Combine olives, cucumber, drained and chopped roasted peppers, diced yellow or orange pepper, onion, 6 oz. of feta cheese and parsley. Add to potatoes. Garnish with remaining feta and additional fresh chopped parsley & oregano. (8 servings)

LAKE LIVING ~ GRILLED STEAK SALAD

~ Petunia

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GRILLED STEAK SALAD

~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment

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3 1/2 lbs. flank steak

1/3 extra-virgin olive oil

1/3 cup tamari or soy sauce

1/3 cup red wine

1 Tbsp. minced ginger

1 clove minced garlic

1 Tbsp. brown sugar

coarse salt & freshly ground black pepper

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1/4 cup balsamic vinegar

1-2 Tbsp. horseradish

1 large thinly sliced red onion

6-8 julienned sun-dried tomatoes

1 Tbsp. extra-virgin olive oil

2 Tbsp. sesame oil

freshly ground black pepper

• Score flank steak in crisscross pattern. Place in large oblong baking dish.
• Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
• Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
• While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
• Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.