Pasta's Cousin

By now you all know what a pasta lover I am. How if I had to pick one food to eat for the rest of my life, it would definitely be in the running. But now, I've got another Italian classic that I am currently obsessed with and can not get enough recipes for...gnocchi!

These little potato dumplings are like soft little potato pillows that can take on whatever flavor you want and be a super star doing it. I've seen them featured in so many different ways I could do a different one each week and never repeat!

Plus, I've seen our local stores (even the discount ones like Aldi) carrying more and more varieties as well. Different flavors than just the standard potato gnocchi, so you can really switch it up!

This time around I wanted to pair them with a traditional meat sauce that normally I would serve with a short cut pasta. Seriously, this sauce is so good, and super easy, there is no reason to by the jarred stuff again! And after you boil them, the gnocchi can finish cooking right in the skillet you make the sauce in, so it is really close to being another "one pot wonder" meal your family will love!

If you still haven't tried them at home, the store bought gnocchi are really a steal at the store. They are inexpensive and very filling. Be sure to keep the sauce recipe handy too for so many other things!

Gnocchi with Homemade Meat Sauce

2 lbs. gnocchi

1 lb. ground beef

1 medium white onion, finely chopped

2 (14 oz.) cans diced tomatoes, undrained

2 (8 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. garlic powder

Salt and Pepper to taste

Shredded Parmesan cheese

In a large skillet brown beef with onion. Drain if necessary. Add tomatoes, tomato sauce, tomato paste and seasonings. Stir well. Bring to a boil. Reduce heat to low and cook for 1 hour, stirring occasionally. Boil gnocchi according to package directions and drain well. Add to sauce. Stir to combine. Keep on warm about 10 minutes to allow flavors to develop. Garnish with cheese. 

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

1 (15 oz.) can cannellini beans, rinsed and drained

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014

2 for 1 Special

Yep, that's right. If you are a bargain hunter like me, you're going to be so happy you dropped by today. Why? Because I'm running a 2 for 1 special on EMM today. You will walk away with two recipes for the price of 1. (That's just a saying. Don't worry, I'm not charging you for either.) 

I guess to be accurate, one part isn't really a recipe, but more of an idea that you can take and run with...customizing them to fit your family tastes. But they are definitely a great idea for a simple supper, when life is too busy to chew, let alone cook. Or for a kid's birthday party...both to eat, and for an activity to keep them busy! 

But the second part is definitely a recipe, that I think could easily become a go-to for you like it is for me. I don't know about you, but the variety of canned/jarred pizza sauce in the stores is kind of underwhelming to me. I've tried several, and each one seems to be missing a little something, and doesn't quite taste "right." So, I decided it was time to attempt to make my own, but in true EMM style, it couldn't be complicated or fussy! Easy is the name of the game, and if I'm making something fun for dinner, I don't need any part of it ruining it by being too time consuming.

So here is the answer. A simple, ready in about 5 minutes, homemade pizza sauce that has the exact flavor I've been looking for; which can then be used to make some adorable mini pizzas the kids (And who are we kidding? The adults too!) will love. Toss a salad together, and dinner is done! Heck, take a few minutes in the morning and mix together the sauce, put it in the fridge, and that's one less step you have when you come home.

I'm happy to give you easy recipes, but I get really excited when I can double up and give you more "bang for your buck!" Since it's Monday, and I know you were swearing at the alarm clock this morning, why not treat yourself to knowing supper could be as easy as this! 

English Muffin Pizzas

English muffins, halved
Pepperoni
Canned Mushrooms
Mozzarella Cheese
 Pizza Sauce

Sauce:

1 (15 oz.) can tomato sauce
1 ( 6 oz.) can tomato paste
1 TBS dried oregano
1 1/2 tsp. garlic powder
1 tsp. paprika

For sauce, combine all ingredients and stir well, until smooth. Preheat oven to 375. Lay opened English muffins on large baking sheet. Spread with sauce. Sprinkle with cheese and top with pepperoni and mushrooms. Bake for 15 minutes until cheese melts and edges are crispy. *NOTE* This was enough sauce to make 12 halves, and freeze the rest. 

Shared on The Country Cook Oct. 24, 2014

Pizza at Very Good Recipes

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

America's Better Sandwich with Brownberry ® Bread {A Review and Giveaway}

I love a good sandwich. Like really love. Like kind of obsessed! Especially in the summer months. There are so many evenings when it's supper time, and still scorching outside, too hot too cook, that a sandwich piled high with our favorite meats, cheeses and veggies really hits the spot; and makes for a filling, yet still light supper. Great sandwiches are made better with Brownberry® Bread, and now they have a contest to prove it! 

Brownberry® Bread is some of the best you can find in your grocery store. It's soft, delicious and everything you want in a good quality bread, while being something you can feel good about giving your family. Just look at some of these facts:

All of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls contain/are:

3 to 4 grams of fiber per slice or thin

Zero grams of Trans Fat

No High Fructose Corn Syrup

Cholesterol free

Health authorities recommend munching on 25-38 grams of fiber and 48 grams of whole grains per day, much of which may come from whole grain products like Brownberry® Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

If you’re not sure of how  many grams of whole grains you are getting, look for the Whole Grain Stamp found on all of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls.

And now, the folks at Brownberry® want to see your best sandwich! In their  “America’s Better Sandwich” Contest, the sandwich artist whose filling best matches the goodness of Brownberry® bread  will win the grand prize of $25,000!!

Here are more details about the contest:

Before entering a better sandwich in the Contest, the entrant should make sure it includes any of the Brownberry®Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

There are four (4) sandwich categories in the Brownberry^®  “America’s Better Sandwich” Contest including: “Creative Classic” (a healthful twist on a sandwich that has been around for more than two generations, such as a Reuben, BLT or club sandwich), “Stealthily Simple” (maximum of five (5) ingredients), “Fueling Good” (ingredients that help boost your energy such as healthful fats, protein, fiber and iron), and “Meatless Marvel” (no animal products including land and sea animals may be included in the recipe).

The recipe in each sandwich category with the highest score will receive a $5,000 category prize.

Entries will be accepted July 23^rd - August 22^nd, online consumer voting will take place September 22^nd - October 17^th, and the winners will be announced on National Sandwich Day- November 3^rd.

To submit a recipe, receive tips on creating a better sandwich or learn more about the Official Rules visit:www.americasbettersandwich.com.

For more info and fun, be sure to check them out on Facebook too!

Now, it's time to see what I did with my Brownberry® Bread. That's easy. I let the summer time garden inspire me. Some tasty bread filled with loads of fresh veggies and a flavored mayo that takes it to the next level! This sandwich is one of my favorites and I'm so excited to share it with you! 

Plus, the great folks at Brownberry® want you to try their fantastic bread in your kitchen. They are giving (1) lucky EMM reader coupons for free bread  and a $25 Visa gift card! Just scroll down past the recipe to enter! 

Garden Delight Sandwich with Herb Mayo

Brownberry® Oat Nut Bread

Spinach, washed and dried

Tomatoes, sliced thin

Cucumbers, peeled and sliced thin

Provolone Cheese

Banana Peppers, well drained

1 c. mayo

1 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. freeze dried chives

Salt and pepper to taste

In a small bowl whisk together mayo, herbs and salt and pepper. Chill until ready to serve. To build sandwich, spread both slices of bread with mayo. Start with cheese on bottom, then spinach, tomatoes, cucumbers and finish with banana peppers. 

Shared on The Country Cook Aug. 15, 2014

To Enter: Leave a comment telling me what sandwich you would love to try with Brownberry® Bread. 

(1) Winner will receive coupons for free product and a $25 Visa Gift Card

Contest Ends Aug. 15, 2014

Sandwiches at Very Good Recipes

Disclaimer: The coupons for product redemption, information, and gift card have been provided by Brownberry® Bread so that I could try the product and share my thoughts and information about Brownberry®. The opinions expressed in this post are my own and do not reflect the opinions of Brownberry® Bread.

Budget Friendly Chicken

Every week when I am ready to make out my meal plan for the upcoming week, I sit down and decide what meals I want to make, scour the kitchen to see what I have on hand, and check the sale papers to see what great bargains I can take advantage of as well. It's a three step process that I've found leads to us eating the yummiest food, on the best budget. So when I see a great sale on chicken, you can bet I'm going to try find a way to use it, rather it be a tried and true recipe, or something new. And I'm pretty sure I'm not the only penny pinching mom/wife who keeps such a close eye on the sale ads. 

That is exactly how this recipe came about. Well, that and a bit of an "oops" on my part. I was actually planning on making my Garlic Lime Chicken, which is a recipe I wrote using breast meat, but when thighs were on sale for super cheap, I figured there was no reason why they couldn't be substituted. Sure, that was a great plan. Until I forgot that recipe also needs to marinade in the fridge for about 8 hours; and when I was ready to make supper, they were still in the package, with not one ounce of marinade on them. 

I had these beautiful chicken thighs to use, and let's face it, when you get something for a great price, they only taste better! So I needed to come up with a new recipe, that was quick, but still flavorful. Well, let's just say not only was it a complete success, but the "oops" turned out a good thing, leading to yet another delicious chicken recipe, which let's face it, is always a good thing. 

If you can find chicken thighs on sale too, be sure to keep this simple dish in mind. Or maybe for those nights when you have one thing planned, but instead to need to think quickly on your feet to make sure supper is saved and the family is still fed on time, being one the wiser to your mistake!

Crispy Baked Chicken Thighs

8 bone-in, skin-on chicken thighs, extra fat trimmed off

Cooking Spray

1/2 tsp. onion powder

1/2 tsp. garlic salt

1/2 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

Salt and Pepper to taste

Preheat oven to 350. Line a rimmed baking sheet with foil. Spray liberally with cooking spray. Lay chicken on sheet. Spray with cooking spray. Sprinkle with salt and pepper. Combine other spices and herbs and mix well. Sprinkle liberally over chicken, and under skin directly on meat. Bake for 30 minutes. Open oven and spray chicken again with cooking spray. Continue cooking for 30 minutes (1 hour total) until juices run clear and chicken is crispy. Allow to rest 5 minutes before serving.

Shared on The Country Cook Feb. 28, 2014

Chicken at Very Good Recipes

His Face Said It All

I've got a question for all you wives out there. Has your husband ever asked what's for dinner, and when you answer him, no matter how much he tries to hide his disgust or disappointment, his face says how he really feels? If you answered yes, please, join me in my boat! Now, I will admit most of the time my "boys" are up for just about anything I want to experiment with in the kitchen; but every once in a while even I get the feeling that something I'm about to make is not a good idea.

This is how it happened. We were driving to the grocery store, and I asked my husband if we had any more pork sausage in the freezer, before I bought any. He answered me, and then asked what I was using it for. I replied, "A new recipe", and began describing it to him...and that's when it happened. The look on his face was priceless, and there was no doubt I would not be making that. Now, I'm not willing to share with you what it was, because my hope is to convince him he needs to try it, and I don't want any preconceived notions about it before I do.

So, the next step was to figure out what I would make instead, but by this time I was standing in the grocery store, trying to adapt my list, create a recipe in my head, and fight all the pre-snow storm shoppers. Oh, yeah, I forgot to mention that. This happened the weekend before the big snow fall, so of course, the grocery store shelves were bare! No kidding, the first two recipes I came up I couldn't do because 90% of the ingredients were not to be found any where in this city.

This is what I finally came up with, and I have to admit I am so happy I did. My boys love a little spice in their food, and they could not get enough of this. They gobbled it up and told me over and over how yummy it was. But don't worry if you aren't into too much heat, because either am I, and I could enjoy this too without my tongue crying out for help.

Don't be intimated by the list of ingredients. I'm guessing you probably have a good majority of it in your pantry. And if you prefer to slow cook your sauce in the Crock Pot, I'm sure it would work perfectly as well.

That moment when you realize a recipe is simply not going to be received well is something every home cook dreads. But at least this time it happened before it was even cooked, and not as the first bite is being chewed!

Shells with Zesty Tomato Sauce
1 lb. bulk Italian sausage
2 TBS olive oil
1 lb. medium shell pasta
8 oz. white button mushrooms, sliced
1 (28 oz.) can crushed tomatoes
3 (8 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 small onion, finely chopped
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. dried parsley, extra for garnish
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. white vinegar
1 c. water
1/4 c. grated Parmesan cheese
Salt and Pepper to taste
Shaved Parmesan for garnish, optional

In Dutch oven, or large skillet, brown sausage until no longer pink, about 10 minutes. Drain well. Wipe out any dark bits from pan. Add oil and heat over medium. Add onions and mushrooms. Saute' until tender, about 5-7 minutes. Using a mortar and pestal (or small bowl) combine basil, oregano, thyme and parsley. Crush and mix well. When onion mixture is tender, add all other ingredients except Parmesan cheese. Stir well to combine. Bring to a boil. Reduce heat to low, cover and simmer 1 1/2-2 hours, stirring occasionally. Cook pasta according to package directions and drain VERY well. Add grated Parmesan cheese to sauce and mix well. Add shells to sauce and toss to combine. Serve with shaved Parmesan  and extra parsley sprinkled on top.

Shared on The Country Cook Jan. 24, 2014

Pasta at Very Good Recipes

Bitter Cold

Has the deep freeze of winter found it's way to your neck of the woods yet? I can honestly say, it found us in Indiana, and much sooner than what we are normally used to. Sure, we live in the Midwest, and during winter we know it's going to get cold...very cold, but when the wind chill factors are in the negative digits 2 weeks before Christmas, before the first official day of winter, they seem even more harsh to our bodies that are trying to adapt.

We're talking the kind of cold that takes your breath away the second you step out into it. The kind of cold that you feel like you have to squint when you're outside. Not because the sun is too bright...there is no sun...but you're afraid your eyes are going to freeze open! That kind of bone chilling cold is exactly what we were dealing with the day I made this soup.

We love soup, anytime, but no other time more than when we are freezing. When the thermometer can't get above zero, it just makes the soup taste better. It fills you up, thaws you out, and helps your body to feel more human-like again.

Now, if you're like my husband and after reading the recipe ask "Um, where is the protein?", don't worry. You won't miss it! Yep, it's all veggies, of every color you can think of, hanging out to make something so delicious I guarantee you will be making it again and again during these cold winter months. Plus, you can add other veggies, substitute others out, the possibilities are endless!

If you feel like you will never be warm again, think about hot sunny days spend on the warms sands of a beach somewhere. Go to that happy place in your head; and then make this soup!

Slow Cooker Veggie Soup Adapted from Hometown Christmas
3 (14 oz.) cans chicken or vegetable broth
3/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 (14 oz.) can diced tomatoes, with juice
2 medium zucchini, diced
2 medium yellow squash, diced
8 small red potatoes, diced
3 medium carrots, diced
1/2 TBS dill weed
1 TBS dried oregano
1 TBS dried parsley
Salt and Pepper to taste
Green Onions, for garnish

Place all ingredients, except green onions in Crock Pot. Stir to combine. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 6 more hours. Garnish with green onions before serving.

Soup at Very Good Recipes

A Smaller Holiday

Well, Thanksgiving is over, and it's time to think about your next holiday meal....my favorite holiday...Christmas. I can't help it. Just typing the word make me smile and giddy with joy!

When I think of Christmas meals, my mind immediately goes to the ones of my childhood. Growing up, until I was about 12, we never stayed in Indiana for the holidays. As soon as Christmas Break started (and in those days, it was over 2 weeks long) we would hit the road for Pennsylvania. All of our family was there, so there was no question about where we would spend the holidays. Some of my greatest childhood memories are from those Christmases spent in the snowy hills of Pennsylvania. And the food. Oh, the food. Both of my grandmas would put out enough food to feed an army, and I'm pretty sure by the time we returned home after two weeks, we had all gained at least 10 pounds. But that was part of the tradition. Huge meals with all the trimmings were what we looked forward to every year.

And I think when most of us think about family holidays those big meals are what come to mind. But today I'm going to try to remember those who don't have a lot of people to cook for. Maybe it's just you and your spouse. Or maybe not all of the kids can make it home this year, so it's only going to be four or six around your table. Maybe you simply come from a small family, and even when everyone is gathered, it's a smaller group. As life gets busier and busier, sometimes it's hard for everyone to make it to the celebration, but for those that do, you still want something special and new.

This would be a great recipe to make for a smaller holiday meal. Rather it be on Christmas Eve, Christmas Day, New Year's or even just a simple dinner party with friends. Actually, it's easy enough, it would simply make a great weeknight supper too. Not to mention, it's absolutely economical! Sometimes turkey and ham can get pricey and if you're only serving a few people, it's not worth the hassle or leftovers. But chicken is almost always on sale at one grocery store in your area.

These are so flavorful, so juicy and the perfect protein for a holiday celebration. Serve some traditional holiday sides (they taste great with cranberry sauce) with them, and you could have a new tradition!

If your holiday meal is a little scaled back this year, that doesn't mean you can't have something special. Something festive. Something delicious. No matter how many people are gathered at your table, it's still the most wonderful time of year!

Garlic Roasted Chicken Legs
4 chicken leg quarters, trimmed and patted dry
4 garlic cloves, minced
2 TBS vegetable oil
1 tsp. dried oregano
1 tsp. chili powder
1/2 c. chicken broth
Salt and Pepper to taste

Preheat oven to 425. Place garlic, oil, oregano and chili powder in the bottom of a mortar and pestle. Stir, crush and mix to form a paste. (You can also use a fork and smash it in a small bowl.) Place chicken legs in bottom of large roasting pan. Using your fingers, spread garlic paste evenly over chicken. Rub gently into skin. Pour chicken broth around chicken. Roast, uncovered, for 50-60 minutes until juices run clear.

Shared on The Country Cook Dec. 6, 2013

Chicken at Very Good Recipes

Garden Inspired

This recipe was totally inspired by the fresh bounty of a summer garden. Unfortunately it just wasn't our garden! Our garden is fine, and has already yielded some beautiful green onions, but is a little behind in the other vegetable department. We have lots of blossoms and some beautiful green tomatoes that will be ripe in no time, but for now we just have to wait. However, our aunt and uncle's garden is producing like nothing I've ever seen! We're talking zucchini the size of Bam Bam's club, tomatoes as big as softballs and cucumbers big enough to feed a small family! Luckily since I'm at their house once a week, we've had the chance to share in this bountiful blessing until our own is ready. They've been so generous refilling my crisper drawer each week! And when someone is so kind to share such gorgeous produce with me, you know I'm not going to turn it down or let it go to waste. So when I was looking for a simple side dish to go with Goulash on a Friday night when I wasn't feeling the best, I knew these free veggies would be perfect in a marinated vegetable salad. One of the best treats in summer is eating things fresh from the garden. We bring them in, we rinse them off and we serve them up. But until our garden is ready for that, we're so lucky to have loved ones share with us!

Marinated Vegetable Salad
2 medium yellow tomatoes
1 medium cucumber, peeled
2 medium red tomatoes
1/4 c. red onion, chopped
1/4 c. olive oil
3 TBS red wine vinegar
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 garlic clove, grated or minced
Salt and Pepper to taste
Parsley for garnish

Chop tomatoes and cucumber in large chunks. In a large bowl combine tomatoes, cucumber and red onion. In a small bowl whisk oil, vinegar, garlic, basil and oregano together until well combined. Pour over vegetables and mix well. Season with salt and pepper. Garnish with parsley. Chill well.

Shared at Lady Behind The Curtain Aug. 1, 2012
Shared on Miz Helen's Country Cottage Aug. 2, 2012 
Shared on The Country Cook Aug. 3, 2012

Salad at Very Good Recipes
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