mediterranean pasta salad

courtesy of: food network magazine
adapted from: papouli's greek grill
submitted by: missi
serves: 4-6

- salt
- 1 lb tricolor pasta
- 1/4c balsamic vinegar
- 2-3 tbsp dijon mustard
- freshly ground pepper
- 2/3-3/4c extra virgin olive oil
- 1/3c diced sun-dried tomatoes
- 1/4c fresh basil, julienned
- 1/4c diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tbsp halved black olives
- 2 tsp chopped fresh oregano
- 1-1/2oz feta cheese, crumbled
- 1-1/2 tbsp grated romano cheese

1. bring a large pot of salted water to a boil. add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. make the vinaigrette: whisk the vinegar, mustard, 1 tsp salt, and pepper to taste in a small bowl. gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. combine the sun-dried tomatoes, basil, onion, pepperoncini, olives, and oregano in a bowl. add the cooked pasta, 1/2 tsp salt and 1 tsp pepper. add the vinaigrette and both cheeses and toss. chill until ready to serve.

image: food network magazine

greek stuffed peppers

courtesy of: missi
adapted from: giada de laurentis, food network
serves: 4-6

- 28oz canned italian tomatoes, with juice
- 2 zucchini, grated
- 1/4c chopped mint
- 1/4c kalamata olives, pitted and chopped
- 1/2c feta crumbles
- 1/4c extra virgin olive oil
- 3 cloves garlic, minced
- 1tsp salt
- 1tsp freshly ground pepper
- 4c veggie broth or chicken stock
- 1-1/2c orzo
- 6 sweet bell peppers (red, yellow, orange)

1. preheat oven to 400.

2. pour tomatoes in a large bowl and break up using kitchen scissors. add zucchini, mint, olives, cheese, olive oil, garlic, salt, and pepper. stir.

3. bring broth to a boil in a medium saucepan over high heat. add orzo and partially cook, about 4 min.

4. drain broth from orzo into a 9x13 baking dish and add orzo to veggie mixture. stir to combine.

5. slice the tops off the peppers and remove seeds and ribs. if needed, thinly slice the bottom to help them stand up.

6. place into the dish with broth and fill with orzo/veggie mixture.

7. cover dish with foil and bake for 45 min.

9. uncover, sprinkle with additional feta and pepper and bake until cheese is golden, about 10 min. remove from oven and carefully transfer to serving platter.

image: food network

greek caponata

courtesy of: giada de laurentis, food network
submitted by: missi
serves: 4-6

- 14oz can diced tomatoes, with juice
- 2 zucchini, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 large japanese eggplant, cut into 1" rounds
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- 1/4c extra virgin olive oil
- 1-1/2tsp salt
- 1tsp freshly ground pepper
- 1 tsp dried oregano

1. preheat oven to 400.

2. pour canned tomatoes into a 3-1/2 quart baking dish and spread to cover bottom.

3. in a large bowl, combine remaining ingredients and toss. pour over canned tomatoes.

4. cover with foil and bake for 20 min.

5. remove the foil and bake for an additional 30-40 min until the edges of the vegetables are golden. serve alone or over sourdough bread for a main entree.

image: food network