Written by: Taylor Duff | Staff Writer
CHOPPED GREEK SALAD
From start to finish: 20 min
Greek red wine vinaigrette dressing (purchase or make)
Red onion
Cucumber
Grape tomatoes
Fresh parsley
Olives of choice
Banana peppers
Avocado
Salt and pepper to taste
Feta cheese to top
Begin by chopping your red onion, cucumber, grape tomatoes, banana peppers, olives and avocado and add to a large bowl. Next, roughly chop your parsley and sprinkle on top of the veggie mix. Then, drizzle the red wine vinaigrette over the veggie mixture and season with salt and pepper to taste. Lastly, toss together and sprinkle with feta cheese.
LEMON PASTA
From start to finish: 45 min
2 Tbs Chicken bouillon powder
Angel hair pasta
Half a stick of butter
1Tbs of minced garlic
1 Tbs of red pepper flakes
Fresh parsley
1 Cup grated parmesan
2 lemons squeezed
Salt and pepper to taste
Start by boiling a pot of water large enough to fit the angel hair pasta and season the water with the chicken bouillon powder. Once the water is boiling, add the pasta and stir periodically. Reserve 1 cup of pasta water and drain your pasta once cooked according to the package. On medium heat in a large pan add the half stick of butter, minced garlic and red pepper flakes and stir until melted and combined. Now add in the drained pasta and some of the reserved pasta water with the fresh parsley, grated parmesan, juice from the lemons, and salt and pepper to taste. Mix until combined and serve.
BERRY COBBLER
From start to finish: 70 min
1 cup of flour
1 cup of white sugar
1 cup of milk
1/4th cup melted butter
A pack of mixed frozen or fresh berries about 2 cups
In a large bowl combine flour, sugar and milk — whisk until combined. In a 9 by 13-inch pan, pour the melted butter, moving it around so it coats the bottom. Pour the mixture over the butter and top with the mixed berries. Place in a 180-degree oven for 50 minutes or until cooked through the cobbler. Let cool and enjoy.
Contact the author at tduff@mail.wou.edu
