Make this multicolored salad a day ahead and chill it overnight for best flavor.
8 servings
Ingredients
6 assorted bell peppers (red, orange, and yellow)
1/4 c. extra-virgin olive oil
1/4 c. drained capers
2 garlic cloves, minced
2 tsp. dried oregano
1/4 tsp. dried crushed red pepper
Directions
Char peppers over gas flame or in broiler until blackened on all sides
Transfer to large bowl,... Read more »
8 servings
Ingredients
1/4 c. red wine vinegar
2 T. fresh lemon juice
1 tsp. honey
1/2 c. olive oil
6 c. chicken broth
1 pound orzo (or riso)
2 c. red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2 inch cubes (about 1 1/2 cups)
1 c. chopped fresh basil
1 c. chopped green onions
1/2 c. pine nuts, toasted
Directions
Whisk... Read more »
Roast Leg of Lamb with Salsa Verde
Have the butcher trim and butterfly the leg of lamb.
8 servings
Ingredients
1 c. extra-virgin olive oil
1/2 c. fresh lemon juice
1/2 c. chopped fresh Italian parsley
1/3 c. finely chopped green onions
1/4 c. chopped fresh mint
1/4 c. salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 T. grated... Read more »
Old Fashioned Pineapple Souffle
Ingredients
5 pieces of bread cubed with crust
1 (#2 size) can of crushed pineapple, drained
1 c. sugar, light
4 eggs
1/2c. butter, soft
Directions
Mix sugar, eggs, and butter.
Add pineapple and bread.
Place in a greased casserole pan.
Bake at 350 degrees for 1 hour.
Great with ham!
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