Feta Chopped Salad

A light and fresh vegetarian salad that's the perfect side dish!

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This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Orzo Black Bean Salad

A wonderful vegetarian recipe that's full of flavor and simple to make!

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I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Farmstyle Pumpkin French Toast

The most amazing winter morning breakfast! Perfectly sweet and spicy using leftover canned pumpkin that will melt in your mouth!

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Welcome to Part II of my leftover canned pumpkin recipes.  Last week we made my delectable Small Batch Pumpkin Chocolate Chip Muffins and today we are going to use up the remaining pumpkin in my recipe for:

FARMSTYLE PUMPKIN FRENCH TOAST

A lot of times I struggle between choosing French toast and pancakes.  My mom made both all the time growing up and I think I lean toward pancakes, but every now and then I get a hankering for luscious, decadent French toast.

So I pulled out my mom's old recipe for French toast that she got from her Aunt Grace and tweaked it a bit to create a pumpkin version.  Wonderfully pumpkin pie spiced bread that's dripping with warm cinnamon syrup will make your breakfast irresistible.  You'll have this pile of deliciousness on the table in the time it takes you to say "I'm hungry"!

My great aunt lived on a farm in Oklahoma and she came up with some great homestyle recipes.  I treasure those dearly.  To keep in that tradition use a good country bread that's on the thick side.  It's preferable if the bread is slightly stale as it will soak up all that deliscious custard better.  

Enjoy a great winter breakfast this season using leftover canned pumpkin.  It's a great staple to have in your house, and one the whole family (especially the kids) will enjoy!






Farmstyle Pumpkin French Toast

Yield: 2- 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:


2 large eggs
1/2 cup milk
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 loaf Country bread, thick sliced 

2 Tablespoons unsalted butter, divided 

Syrup:

1/2 cup maple syrup 

1/2 teaspoon cinnamon

Powdered sugar (optional)

Directions:

In a large bowl, whisk together eggs, milk, pumpkin, pumpkin pie spice, and vanilla. Dip bread slices into the egg mixture, allowing to soak for at least 20 seconds and coating both sides.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the bread slices to the skillet, working in batches, and cook until evenly golden brown, about 2-3 minutes on each side. Use additional butter and repeat with remaining bread.

Meanwhile in a small pan add maple syrup and cinnamon and simmer over low until heated through but not bubbling.  Stir to combine.  

Serve immediately with maple syrup, garnished with powdered sugar, if desired.