Greek Salad

Greek Salad Yield: 4 servings

Ingredients:

1 large head romaine lettuce
1/2 cup snipped fresh dill
1 small red onion, cut into thin rings
1 cucumber, peeled, sliced thinly
2 handfuls cherry or grape tomatoes
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
1/2 cup extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
S&P - TT

1. Lay the romaine lettuce on a butting board. With leaves still intact, but into a 1/2-ince shred. Place in colander or salad spinner. Wash and dry well.

2. Scatter the lettuce on a platter. Spring with the dill. Cover witht he onion rings, cucumber, tomatoes, olives, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, and S&P. Pour dressing over the salad and serve.

Roasted Corn Chowder

This is my favorite soup! Yum!!

Yield: About 1 Gallon

Ingredients:

1 yellow onion, small dice

1/4 stock celery, small dice

1 carrot, small dice

1 roasted red pepper, peeled

4 ears fresh corn on the cob, or 1 lb frozen (not canned)

1/8 cup minced Garlic

1/8 cup minced shallots

3 diced blanched sweet potatoes

1/2 cup flour

1/2 cup butter

1/2 cup sherry cooking wine

3/4 tsp cumin

1/2 tbsp chili powder

1/4 tbsp chipotle puree

1/2 gallon cream

1/4 gallon milk

1 1/2 tbsp chili sauce or bbq sauce

1/2 tbsp worcestershire suace

3 limes, juice of

TT S&P

Directions:

1)Saute all veggies on high heat with the butter, garlic and shallots, in a heavy stock pot, or large saucepan.

2)Add the seasoning and flour to make a roux (paste), deglaze the pan with the sherry and slowly add the cream and then the milk.

3) Bring to low simmer stirring often. Add the rest of the seasoning ingredients and taste and adjust as needed.