SPRING SUPPER ~ PESTO FOCACCIA SANDWICH & MEDITERRANEAN GREEK SALAD

~ Centaurea montana (Mountain Bluet)

a friendly face in the garden

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PESTO & ROSEMARY FOCACCIA SANDWICH

~ Serve with Mediterranean Greek Salad

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Large focaccia or ciabatta bread

4 oz. pesto (homemade or good quality store bought)

1/2 lb. thinly sliced Rosemary ham (or Black Forest)

1/2 lb. thinly sliced roasted turkey breast

6 slices Provolone cheese

1/2 thinly sliced red onion

fresh basil leaves

• Preheat oven to 450-degrees.
• Slice bread in half horizontally. Spread pesto evenly over each cut slice.
• Layer ham, turkey, and provolone evenly over bottom half. Top with remaining bread and wrap in foil.
• Bake 10 minutes. Uncover top of loaf and cover with fresh basil leaves. Slice into 6 wedges.

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MEDITERRANEAN GREEK SALAD

1/2 lb. halves crosswise sliced green beans

3 Tbsp. red wine vinegar

1 clove crushed garlic

1 chopped shallot

1 tsp. Dijon mustard

1 tsp. fresh oregano

1 tsp. fresh thyme

3 large fresh basil leaves

1/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

1 lb. halved grape tomatoes

1/2 thinly sliced red onion

1 cup crumbled Greek feta cheese

• Blanch green beans in boiling salted water until just tender, about 4 minutes. Drain, rinse under cold water, pat dry and set aside.
• Combine vinegar, garlic, shallot, mustard, oregano, thyme and basil in a blender. Slowly add olive oil. Season with salt & pepper.
• In large salad bowl, combine green beans, tomato halves, sliced onion and crumbled feta cheese. Toss with vinaigrette.

SIMPLE HOLY THURSDAY SUPPER ~ MEDITERREAN TORTA & CHOPPED GREEK SALAD

~ simple tulip

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MEDITERRANEAN TORTA

~ Lent friendly layered loaf of mouth-watering ingredients

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1 large round bakery loaf of sour dough, boule, or peasant bread

2 large sliced roasted red peppers*

2 large sliced roasted yellow peppers*

(short cut ~ 16 oz. jar fire roasted yellow & red peppers)

8 oz. sliced provolone cheese

15 sliced in half sun-dried tomatoes

8 oz. sliced mozzarella cheese

14 oz. jar drained and halved artichoke hearts

1/4 cup pesto (homemade or quality store bought)

• Preheat oven to 350-degrees. Slice off 1/4 from top of bread. Hollow out leaving 1/2-inch shell. (Use inside for breadcrumbs. Toast and freeze for later use.)
• Layer ingredients inside shell in the following order: roasted peppers, 4-oz. provolone cheese, sun-dried tomatoes, mozzarella cheese, artichoke hearts, pesto, and remaining 4 oz. provolone cheese.
• Wrap in foil and bake for 30-40 minutes, until cheeses are melted. Uncover and slice into wedges. (6-8 servings)

Note: Roasted peppers. Broil on baking sheet until skin is charred, turning as each side blackens. Remove and place in paper or plastic bag for 10 minutes. Remove, rinse and slip off skins. Core, seed and slice.

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CHOPPED GREEK SALAD

~ simple salad coated with a simple dressing of olive oil & lemon

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1 chopped yellow pepper

1 chopped red pepper

1 chopped orange pepper

1 chopped and seeded English cucumber

1 cup chopped red onion

2 cloves finely chopped garlic

4 seeded and chopped Roma tomatoes

1 cup chopped pitted Kalamata olives

2 Tbsp. chopped fresh parsley

2 tsp. oregano

pinch of sea salt

freshly ground black pepper

1/4 cup fresh lemon juice & zest

1/4 cup extra-virgin olive oil

3 cups shredded red lettuce

3 cup shredded romaine

1 cup crumbled feta cheese

• Whisk together olive oil, lemon juice & zest. Toss chopped peppers, cucumber, onion, garlic, tomatoes, olives, parlsley, oregano, salt & pepper in large bowl with olive oil & lemon juice.Cover and refrigerate at east on hour to allow flavors to mellow.
• Combine mixed lettuce and divide among 8 individual plates. Spoon vegetables over top. Sprinkle with feta and additional cracked pepper.

GREEK LEMON CHICKEN SOUP

"It is probable that the lemon is the most valuable of the fruit for preserving health."

~ Maud Grieve from A MODERN HERBAL

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Crazy 'bout lemons? The unique Meyer Lemon, favorite of chefs, softens the tartness of lemon with a hint of tangerine. Join the 'Meyer Lemon' craze ~

http://meyerlemons.diaryland.com/

GREEK LEMON CHICKEN SOUP

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~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup.

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8-10 cups organic chicken broth (better yet- homemade)

1 large chopped onion

3 chopped celery stalk plus leaves

2 chopped carrots

1 cup Arborio rice

1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs)

freshly ground black pepper

lemon pepper to taste

4-6 Tbsp. freshly chopped parsley

1 cup white wine

3 large organic eggs

juice of 4 lemons

chopped fresh dill

• In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice, reduce heat and simmer uncovered about 20-30 minutes, until tender.
• Add chicken, wine, and seasonings. Cook 10 minutes until chicken is tender. Add parsley.
• Beat together eggs and lemon juice. Gradually whisk 1 cup of hot broth into eggs (making them less likely to curdle). Add egg mixture to soup, whisking constantly. Simmer 3 minutes or until soup has thickened slightly but do not let it boil.
• Adjust seasonings and ladle into bowls. Garnish with chopped fresh dill.