It's Greek To Me!

Once in awhile we love to do a Greek theme with our food. It is so tasty and healthy...kebobs with red peppers and onions, a big Greek salad, or maybe some (not so healthy!) spanikopita. I LOVE that but it can be pretty rich. Anyway, here is a nice starter for a Greek dinner. Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or skip something or other. Also, if your store has more than one type of feta, try it out in this. Frankly, I could stuff a pita with this stuff and be happy with it as a sandwich!!

Feta Salsa

1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions, thinly sliced
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste. Delicious served with triangles of fresh pita bread.

Corn and Bean Salsa...and check out a giveaway!

Are you looking for something different to serve your guests? This is a super easy and good salsa. My friend brought this to a party last Sunday and we were chowing down on it like it was our job! I got to thinking what else I could do with this and I came up with making it into a veggie burrito or loading a baked potato and fat free sour cream for a healthy meatless meal. However you choose, this is inexpensive and delicious. It is packed with fiber and good for you nutrients like potassium. Before adding your canned items, make sure you rinse them under cold water to get rid of some of the additional salt that is used in the canning process.

Corn and Bean Salsa
1 can shoepeg corn, rinsed
1 can black eyed peas, rinsed
1 can black beans, rinsed
1 can Old El Paso chopped green chiles
1 stalk celery, diced
1small jar chopped pimentos
1 red onion, diced


3/4 cup sugar
1 cup oil
1/2 cup cider vinegar


Mix the first set of ingredients together in a non-reactive bowl. Heat the sugar, oil and vinegar until the sugar has dissolved. Pour over the bean mixture. Put covered in refrigerator overnight to marinate. The next day, drain the salsa and put into a bowl for serving. Frito-Lay Scoops are great for this as they help pick up all the great goodness! Ole'!!

Click here Harried Mom of Four for a really cool giveaway!