Warm Olives with Feta

Mix of good olives (Green Italian and Kalamata), sliced
Roasted peppers, sliced and sauteed
Roasted garlic cloves
Chopped, fresh rosemary
Red pepper flakes to taste
Olive oil
Feta cheese, crumbled

Combine first 6 ingredients and top with Feta. Drizzle a bit more olive oil and rosemary over Feta and bake at 350 degrees for about 20 minutes. Serve with a good rustic Italian baguette, sliced.

Marinated Cheese and Roasted Pepper Baguette

1/4 c olive oil

1-2 Tbsp lemon juice

3 scallions, sliced
1 shallot, minced
1 tsp cumin seeds
12 slices Manchego cheese or sharp white cheddar (I used cheddar)
12 strips drained roasted red peppers
12 baguette slices

Whisk oil, lemon juice, scallions, shallot and cumin seeds in small bowl to blend. Season dressing to taste with salt land pepper. Arrange cheese slices in baking dish. Place 1 roasted pepper strip on top of each cheese slice. Pour dressing over, cover and refrigerate overnight. Let stand at room temp 1 hour before serving. Top each baguette slice with one cheese/pepper stack. Drizzle with dressing from baking dish and serve.

Salsa

1-15 oz can black-eyed peas, rinsed and drained

1-15 oz can black beans, rinsed and drained

1-11 oz can shoe-peg corn, drained

yellow or orange pepper, chopped

red pepper, chopped

red onion, chopped

cilantro, chopped

1/4 c sugar

1/2 c white vinegar

1/4 c canola oil

3 Tbsp Tiger sauce (found by BBQ sauces)

Combine first 7 ingredients. In separate bowl, combine sugar, vinegar, oil and Tiger sauce. Add to bean mixture and marinate overnight. Serve with tortilla chips.

Roasted Peppers and Cornbread Bites

Red, orange and yellow peppers

Goat cheese (could substitute with feta)

Basil (could substitute with cilantro)

Cornbread (I used my "Killer Cornbread" recipe from an earlier post - from a great restaurant in CA)

Grill, roast or saute' peppers with olive oil, salt and pepper and thinly slice. Cut cornbread into 1-inch cubes and top with peppers.

Crumble goat cheese, place on peppers and top with basil. Easy schmeazy, over the top yummy and you will be calling me YOUR NEW BEST FRIEND!!! You're welcome!! :)

Grilled Peppers

3 bell peppers, quartered (I used some mini peppers from Costco, cut in half)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp brown sugar (I would not use this next time...balsamic is sweet enough)

1/2 c crumbled goat cheese (I used feta)

1/2 c loosely packed torn basil leaves

salt and freshly ground pepper to taste

Toss peppers with some olive oil and grill for about 5 minutes on each side or until tender; arrange , cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, brown sugar (optional); drizzle over peppers. Sprinkle with goat cheese (or feta) , basil, salt and pepper.

A great addition to this wonderful bit of yummmm is grilled, sliced yukon gold potatoes. Slice, toss with olive oil, salt and pepper, and grill til tender. Oh yeah...beautiful AND good!! Serve with a garlic aoli for your "dipping pleasure".

Grilled Vegetables

2 each poblano, annaheim and red bell pepper, halved and seeded
2 bunches scallions
vegetable oil
salt and pepper to taste
juice of 1 lime

Preheat grill to medium. Toss peppers and scallions with oil, salt and pepper. Grill peppers, cut side down, until charred, 3-4 minutes, then turn them over and add scallions to the grill. Cook until vegetables are tender, about 2 minutes. Slice peppers, then toss with scallions in lime juice.

These are great if you are having fajitas!

Yields: about 4 cups