FALL FIG AND BEET SALAD

A variety of salad greens

4 fresh figs

2 large cooked beet roots

Parmesan cheese shaved slices

Pine nuts

Pomegranate seeds

 Line a flat platter with salad greens. Peel the figs and cut them crosswise and open like flower. Place around the greens. Slice the beet roots and arrange all over the top of the salad. Sprinkle pine nuts and pomegranate seeds. Finally add the fresh parmesan slices on top.

Dressing

¼ cup olive oil
2 tsp balsamic vinegraitte
1 tsp fresh squeezed lemon juice
1 Tbs honey
1 garlic clove pressed

2 Tbs dizon mustard

Salt and pepper to taste

Mix above dressing ingredients by whisking in a glass bowl the salt and vinegar with lemon. When salt is dissolved add the mustard, garlic, honey, pepper. Start whisking the dressing by adding the olive oil in a very steady but small stream. The dressing should now thicken almost like gravy. If the room is too warm it will not emulsify properly. Place it in the fridge for a moment and start adding oil again. Correct to your taste and make enough salad because there is something wrong with this dressing. Wherever you add it….there is not enough of it. Seriously.

ZUCHINNI TART WITH PHYLO DOUGH

3-4 zucchini (about 3 cups grated

1 tsp salt

4-5 TBS olive oil

2 green onions finely sliced

3 tbs finely chopped dill

4-5 roughly chopped mint leaves

3 eggs, lightly beaten

½ cup fresh cream

1 cup grated parmesan cheese

1 cup crumbled feta cheese

Grate zucchini and allow to stand and drain extra moisture. Mix with rest of ingredients and set aside.

Brush with olive oil an around deep pie pan. Line with 8 sheets of oiled sheets of phylo dough. Allow the ends to lay outside the pan and pour the filling into the pan. Then take the dough that hangs outside the pan and kind of fold it very gently, not tight, as you would with the ends of an ordinary pie dough. Tuck the ends into the filling as to not get them over cooked and brown while trying to cook the filling. Bake in the lower mid of the oven for about 1 hours in a 370 degrees oven.

AEGEAN SUN KISSED ORZO SALAD

1 pound orzo (rice shaped pasta)
½ cup olive oi
1 cup crumbled feta cheese
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup finely cut dried fruits (apricots, cranberries, figs, prunes)
¼ cup drained capers

½ cup finely cut green spring onion

½ cup toasted pine nuts or slivered almonds

½ cup pomegranate seeds (optional)

Cook orzo in large pot of boiling salted water until tender but not soft. Rinse with cold water and allow to drain well. Transfer to large deep serving platter. Toss with half the olive oil immediately other wise it will stick together. Add all ingredients and toss, only keep the pomegranates to sprinkle on top along with the pine nuts.


DRESSING: In a metal mixing bowl mix juice of one lemon, 2 TBS balsmamic vinegar and salt, whisk well. Add 1 garlic clove pressed, 1 TBS mustard and 1 TBS honey in a small bowl. Gradually whisk in remaining 1/4 cup olive oil. Season dressing to taste with salt and pepper.


Add dressing to orzo mixture and toss to mix. Correct to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

FRESH MANGO SALAD OR RELISH


A bunch of fresh roughly chopped coriander
3 mangos peeled and sliced
A few slices of fresh sweet orange
Wedges of red sweet onion
Toasted pine nuts
Thin slices grana padano Italian parmesan


Dressing: Prepare a mixture of ½ cup olive oil, 2 Tbs balsamic vinegar, ½ tsp orange marmalade, a bit of pressed garlic and a splash of lemon, salt and pepper. Drizzle and toss to serve.

                                                                      TZATZIKI

CUCUMBER AND YOGURT DIP

1 large cucumber - peeled and shredded

2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream.

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

1 tsp finely chopped fresh dill

Salt and white pepper to taste.

Start by squeezing the shredded cucumber to get all the liquid out. Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper. Continue mixing very gently until all is mixed. Cover and place in refrigerator until you are ready to serve it. It is really good cold. Serve by folding in the dill and keep a pinch for the top. Lay a proud Kalamata olive on top. You can keep tzatziki for up to three days. Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.