Aegean Category
Greek Spaghetti Squash Salad Author: zenon May 5,2008
This recipe makes about 10 cups; it stores well in the refrigerator one to two days, and is even better the second day. Here the squash is cooked in the microwave to save time.
Ingredients
1 (3-pound) spaghetti squash
5 cups chopped plum tomato
1 cup (4 ounces) crumbled reduced-fat feta cheese
1 cup chopped seeded cucumber
1 cup green bell pepper strips
1/4 cup vertically sliced red onion
1/4 cup chopped pitted kalamata olives
3 tablespoons sherry or red wine vinegar
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Penne With & Tomato Sauce Author: zenon May 4,2008
a
Ingredients
6 tomatoes (about 2 pounds), seeded and chopped
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (3.8-ounce) can sliced ripe black olives, drained
1/3 cup sliced green onions
1 (4-ounce) package feta cheese, crumbled into large pieces and divided
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
2 teaspoons Turkish seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
12 ounces uncooked penne pasta
Olive Bread Author: zenon May 4,2008
a
Ingredients
1 (1-pound) loaf frozen white bread dough
1/2 cup chopped pitted kalamata olives
1 1/2 teaspoons dried rosemary
Cooking spray
1 large egg white, lightly beaten
