Let The Game Begin Flatbread

 This is perfect for your Olympic watching get together, a light lunch or anytime.

I used romaine lettuce, but you can use what lettuce you like or even baby spinach in a pinch. 

4 round flat breads

1/4 c. each: olive oil, shallots, feta cheese, shredded lettuce or spinach

2 T. balsamic vinegar 

nonstick cooking spray

1/4 tsp. each: salt, pepper

Rinse, shred lettuce leaves, oplace in clean bowl, set aside.

Peel, rinse, chop shallots, set aside. 

Preheat skillet to medium high heat, lower heat to medium and spray pan with nonstick spray.

Brush both sides of flatbreads with some of the oil.

Place 1 flatbread on skillet and cook on 1 side for a few minutes. 

Flip flat bread over, top flat bread with feta cheese  and shallots and cook flat bread for a few minutes more.

Sprinkle salt and pepper over flat bread.

Remove flat bread from skillet, place on a clean plate and arrange some of the lettuce on the flat bread.

You can drizzle some of the oil and balsamic vinegar with a clean spoon over theflat bread.

Repeat cooking process with remaining flatbreads.

Serves 4.

Leighs’ Thousand Island Dressing

This was inspired by my good friend, Leigh.

This is perfect to use as a dressing & it’s good as a dip too.

3/4 c. mayo

1/8 c. ketchup  

1 T. relish

1/4 tsp. each: salt, pepper, paprika, granulated garlic 

Pinch each: dried minced onion, red pepper flakes

In a small clean bowl, combine ingredients. 

Stir with a clean fork to mix.

Cover bowl with plastic wrap and place in the refrigerator until ready to serve.

Serves 6.

Easy Chimichurri

 This is perfect sauce for grill season, over your favorite pasta or anytime.

1/3 - 1/2 c. olive oil
1 clove garlic crushed, chopped                                         1 tsp. red wine vinegar
1 - 2 T. each: dried basil, parsley, oregano.              Pinch red pepper flakes 
1/4 tsp. each: pepper, salt, diced jalapeno 

Peel, crush, chop garlic

Rinse, seed, dice jalapeño.

Combine oil, vinegar, herbs, pepper flakes, black pepper, jalapeno, garlic, salt in a food blender and blend for 20 seconds.

Drizzle with a clean spoon over your favorite meat or pasta, toss to coat.

Serves 4

Veggie Kabobs

 This is perfect for the 4th of July, a meatless meal or anytime.

3 zucchinis cut into pieces

1 large onion, cut into 36  1 - 2 inch pieces

2 large bell peppers, cut into 36  1 - 2 inch pieces

1 pint button mushrooms 

36 cherry tomatoes

1/3 c. olive oil

juice of 1 lemon

1 - 2 cloves garlic, crushed & chopped

1/2 tsp. each: dried parsley, oregano, dried basil

1/4 tsp. each: salt, pepper

pinch of turmeric 

Place 12 wooden skewers in a baking dish with cold water to soak for at 1 least hr. 

This will prevent skewers from burning.

Peel, rinse and chop onion into 1 - 2 inch pieces, place into a clean bowl. 

Rinse, cut ends from and cut zucchini into pieces, place into bowl.

Rinse mushrooms and place into bowl.

Rinse tomatoes under cold water and place into bowl.

Rinse, seed, chop peppers into 1 - 2 inch pieces, place in bowl with the other vegetables.  

Peel, crush, chop garlic.

In a measuring cup combine: oil, salt, pepper, herbs, garlic. 

Cut lemon in half and through a sieve, squeeze lemon into measuring cup. 

Stir with a clean fork to mix.

Pour oil mixture over veggies. 

Cover bowl with a plastic wrap and place in fridge for a few minutes.

To assemble skewers:

Remove bowl with vegetables from refrigerator.

Remove skewers from water.

Preheat grill pan to medium high heat, lower heat to medium low, and add oil.

Thread vegetables onto skewers, place skewers on grill on 1 side for a few minutes. 

Rotate skewers to evenly cook on all sides for a few minutes or until done.

Serves 4 - 6 (2 - 3 skewers each).