Recipe courtesy Cathy Speronis
Difficulty: EasyPrep Time: 15 min.Cook Time: NoneYield: 6 servings
3 garden fresh tomatoes1 seedless cucumber1 large onion8 ounces Kalamata olives8 ounces Feta cheese, cut into chunksGreek oreganoSea saltFresh ground black pepperExtra Virgin Olive oil
Slice tomatoes, cucumber and onions and arrange on platter.
Ingredients: 1 8in graham cracker pie shell (any kind is fine) 1 20oz not drained crushed pineapple 3.4 oz (one box) Instant pudding and pie filling 12 oz non dairy topping (1 tub)
Directions: Mix pineapple and pudding together Mix pineapple mixture with topping Put mixture in pie crust and chill for 2 hours
Serving Suggestions: To serve cut into 8’s plate and top with whipped topping.
Chicken &: Mushroom Risotto
2 tsp olive oil
Red bell pepper-chopped
1-cup long grain brown rice uncooked
2 1/2 cups chicken broth
1 cups white wine
1 cup chicken cooked &: diced
cup frozen peas
cup frozen lima beans
cup canned chickpeas
3 tbsp raisins
Parmesan cheese to top
Heat oil in pan and add onion, garlic &: red peepers—saut for 5 minutes
Add rice, &: mushrooms saut for 2 minutes
Add broth &: wine, mix well.