the vegetarian environmentalist

Greek Salad 07/01/2009
 
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This is so easy and so good. Perfect side salad with a little oomph! Measurements are a little vague depending on your taste (and the availability of package sizes). While dill is the more traditional herb for a dish like this, basil will perk things up a bit and also be very delicious. 

1 large cucumber
4-6 oz. crumbled Feta
10-12 oz. grape tomatoes
5-6 oz. pitted Kalamata Olives
2 tbsp. fresh Dill OR Basil
Salt and Pepper to taste

Chop cucumber, tomatoes, olives, and herb. Combine in large bowl, and sprinkle with salt and pepper.
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I made these for Thanskgiving years ago and since then it’s the only way I eat sweet potatoes. Actually, I can’t think of ever having made them any other way. The onions and cilantro offer the perfect savory balance to the sweetness of the potatoes, and you know how I heart cilantro. Healthy, easy, and oh so tasty!

4 small Sweet Potatoes
3 tbsp soft, unsalted Butter
2 Scallions, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Salt
1/4 tsp Black Pepper

Preheat oven to 450*. Prick potatoes several times and place directly on center oven rack. Place a sheet of foil on the lower rack to catch any sweet potato juice drippings. Bake for 35-40 minutes, until soft when squeezed.

Mash together butter, scallions, cilantro, salt and pepper. Slit potatoes lengthwise and place mixture in center of each.

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Okay, so I stole this one directly from Everyday Food, but I tried it tonight and it’s delish!

Preheat oven to 350°. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.

Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.

In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.

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