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.

'SUPER BOWL' MEMORIES ... HELLO DETROIT! / MEDITERRANEAN TORTA/OLIVE TAPENADE/BIG CROCK of BEAN DIP/SPRIMP ARTICHOKE DILL SPREAD/SEVEN LAYER DIP

~ from Windsor, Ontario

( NIBBLES for SUNDAY'S GAME)

MEDITERRANEAN TORTA

2 (8-0z) packages cream cheese

1 (8-oz) log goat cheese

4 cloves minced garlic

2 tsp. parsley

1 tsp. basil

1/2 tsp. tarragon

1/2 tsp. chives

1/2 tsp. thyme

1/2 tsp. sage

cracked pepper

extra-virgin olive oil

4 fresh basil leaves

4 sun-dried tomato halves

1/4 cup prepared sun-dried tomato pesto

1/4 cup prepared basil pesto

Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-ground wheat crackers or sliced baguette.

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OLIVE TAPENADE

~ from Emeril Lagasse

3/4 pound pitted black olives (Kalamata, Nicoiose or Gaeta)

3-4 ounces drained and rinsed capers

2 drained, rinsed, and patted dry anchovy fillets

2 cloves minced garlic

1 tsp. Dijon mustard

1 finely chopped bay leaf

5 sprigs finely chopped thyme

3 Tbsp. chopped parsley

1/2 juiced lemon

1 tsp. red wine vinegar

1 Tbsp. cognac

1/2 cup good extra-virgin olive oil

Combine all ingredients in food processor bowl and pulse to combine well. Process until coarsely pureed. Taste for seasonings. Serve with crusty bread topped with goat cheese.

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BIG CROCK OF BEAN DIP

~ featured in Diary of a Ho-Hum Housewife

2 cans bean dip

1 bunch of chopped green onions

2 cups shredded cheddar cheese

additional chopped green onions

Mix all together. Bake in crock at 350 degrees for 30 minutes.

Hint: Double the recipe. This goes fast!

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SHRIMP ARTICHOKE DILL SPREAD

1/2 pound chopped cooked shrimp

1 can (14 1.2 oz) drained artichoke hearts

1 Tbsp. lemon juice

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1/2 tsp. cayenne pepper

1 tsp. dill weed

paprika and dill

Sprinkle lemon juice over shrimp and combine with remaining ingredients. Place in oven proof serving dish and sprinkle with paprika and dill. Bake at 400 degrees for 10 minutes or until bubbly. Serve with buttery or pretzel thin crackers.

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SEVEN LAYER DIP

1 can (10 1/2 oz) jalapeno bean dip

2 ripe avocados

1 Tbsp. lemon juice

1/2 package taco seasoning

3 Tbsp. sour cream

3 Tbsp. mayonnaise

8 oz. shredded package Cheddar/Colby Jack cheese (or Mexican Blend)

2 seeded and chopped ripe tomatoes

1 bunch chopped green onions

1 cup sliced black olives

Spread jalapeno bean dip evenly in bottom of serving dish. Mash avocado with lemon juice and spread over bean dip. Combine taco seasoning, sour cream and mayonnaise. Spread on top of avocado. Sprinkle with cheese. Arrange chopped tomatoes over cheese. Sprinkle with green onions. Top with chopped olives. Serve with favorite corn chips.