Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.

Alison's Grilled Jalapeno Poppers

1/2 c softened goat cheese
1/2 c softened fat-free cream cheese
1/2 c grated Parmesan cheese
1/2 c chopped, seeded tomatoes
2 Tbsp thinly sliced green onions
2 Tbsp chopped fresh cilantro
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded
fresh chopped cilantro for garnish

Combine first 7 ingredients in a bowl. Spoon about 2 tsp cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill. Grill til bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on serving platter and sprinkle with cilantro.

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".

Mexicali Rice Saute'

1 c brown rice, uncooked (could use quinoa or couscous)

1 Tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 1/2 tsp cumin

1/2 tsp dry oregano

1-2 tsp chili powder (I used 2)

dash (or 3-4!!) hot sauce

chopped red pepper (can use a combination of any color)

1 15-ounce can black beans, drained

1 14.5-ounce can diced tomatoes

juice of 1 lime

salt and pepper to taste

6-8 ounces baby spinach, roughly chopped

1 bunch cilantro, chopped
1/3 c feta cheese (could use cheddar...but really, WHY??!!)

Cook rice according to package instructions. Heat oil in saute' pan; add onion, garlic, cumin, oregano, chili powder, hot sauce and red pepper; saute' about 10 minutes. Remove from heat and add black beans, tomatoes, juice of 1 lime, cilantro and spinach. Stir to wilt spinach and cilantro a bit; add rice and feta cheese.

Oh yeah...to all you vegetarians out there...THAT'S what I'm talkin' about!! Soooo good. If you ABSOLUTELY NEED some sort of "meat" in your meal....just add a sliced chicken breast to this. But then, hey, grill it, diagonally slice it and MAKE IT BEAUTIFUL!!

Wasabi Cream Cheese Appetizer

8 oz block cream cheese

wasabi (in tube)

soy sauce

toasted sesame seeds

poppy seeds

sesame crackers

Slice cream cheese in half and spread wasabi paste on top of one half. Put other half back on and coat in sesame seed/poppy seed mixture. Place in serving dish and pour soy sauce around it. Serve with sesame crackers and enjoy!

Wasabi "packs a punch"...LOVE it!! The cream cheese will slice easier if you put it in the freezer for a bit...20 minutes or so.