Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

He Loves Him Some Feta

We've talked before about how lucky I am to have a kid who will pretty much anything and everything; and when I say everything, I mean e.v.e.r.y.t.h.i.n.g. For those of you who might not know, my almost 10 year old will eat sushi, calamari, spinach, Brussels sprouts....just to name a few. If you have a picky eater in your house, I know you are about ready to smack me at this point. But I'm not bragging. I'm simply telling this, so I can lead into this. My kid has a cheese fetish. All cheese. Any cheese. And right now, his obsession is feta. Yep, that briny, salty, a little on the stinky, Greek cheese is one of his favorites, so it's my job to find ways for him to enjoy it.

Are you still enjoying a bounty from your summer garden? Cucumbers and tomatoes perhaps? If so, you're going to be so happy you logged on today. This is so delicious though, even if you have to go to the store for the ingredients, it's totally worth it!

I love finding different ways to serve cucumber salad. They can be so versatile and quick when you need a side dish on the table and have no time. This one have a great Greek twist with the feta cheese and homemade dressing. If you have some kalamata olives on hand, they would be perfect in this. I just happened to have the regular variety in the cupboard, so that's what I used.

Planning a Labor Day cookout or barbecue? Maybe have to take a dish with you to one. This would be perfect. Everything loves a good, refreshing cucumber salad, but this one is just unique enough to have them coming back for more, just like my little feta fiend did! Again...and again!!

Greek Cucumber Salad

2 large cucumbers, seeded and diced

4 Roma tomatoes, seeded and diced

1 (2.25 oz.) can sliced black olives, drained

1 (5 oz.) container feta cheese crumbles, a few reserved

1/4 c. olive oil

1/8 c. red wine vinegar

3/4 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. dill weed
1/2 tsp. Greek seasoning

1/2 tsp. dried parsley

Salt and Pepper to taste

In a large bowl combine cucumbers, tomatoes, olives and cheese. Toss to combine. In a small bowl whisk together oil, vinegar, sugar, garlic powder, oregano, dill weed, Greek seasoning, parsley, salt and pepper. Pour over cucumber mixture. Toss to coat. Chill at least an hour before serving. Garnish with extra feta crumbles.

 

Shared on The Country Cook Aug. 29, 2014

Cucumbers at Very Good Recipes

A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads

1 head iceberg lettuce, chopped

1 (15 oz.) can pitted black olives, drained (see note below)

1 (20 oz.) can pineapple chunks, drained

1 large green bell pepper, finely chopped

1 (15 oz.) can sliced beets, drained and chopped

1 small container crumbed feta cheese

1 small tin anchovies in olive oil, optional

Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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