Green Olive Tapenade

Green Olive Tapenade
Recipe submitted by Ronnette Peters Megrey

Ingredients:

1 cup pitted green olives, chopped fine
5 anchovy fillets, chopped fine
3 tablespoons capers, drained and chopped
1 small garlic clove, chopped
2 teaspoons squeezed lemon juice

Toasted baguette slices or crackers
Olive oil

Directions:

Place olives, anchovies, capers, garlic and lemon juice in a bowl and mix.  Store in airtight container, refrigerated for up to one week.

Toasted Baguette Recipe

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4-inch slices.  Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Bake the toasts for 15 to 20 minutes or until they are crisp and browned  Serve at room temperature.

Recipe submitted by Ronnette Peters Megrey

Curried Pea Salad

Curried Pea Salad
Recipe submitted by Frank Hays

Hands down, this is the best summer salad ever!

Ingredients:

2 bunches of green onions
1 (5.29 oz) can smoked almonds
16 oz frozen petite peas
1 cup plain yogurt
1/2 cup mayonnaise
3 to 4 teaspoons curry powder
8 oz mild cheddar cheese

Directions:

Let peas thaw slightly; they should be somewhat icy.

Chop green onions and almonds.

Cube cheddar cheese.

In a large mixing bowl, add together all ingredients and stir well.  Place in refrigerator for a couple hours or over night before serving.

Serve salad cold.

Spring Asparagus Salad

Spring Asparagus Salad
Recipe submitted by Lisa Henry VanMansum

Ingredients:

1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon

Dressing:

1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Preheat oven to 400 degrees.

Trim the tough ends of the asparagus off.  Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until tender, about 20-25 minutes.  Cut into bite size pieces.

Bring a large pot of salted water to a boil.  Add 2 cups cous cous, and cook until al dente.

While the cous cous is cooking, make the dressing.  In a small bowl, stir all ingredients together.

Drain the cous cous, and place in a large bowl.  Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve warm, or chill and serve as a salad.

Recipe submitted by Lisa Henry VanMansum