Autumn Salad of Squash and A Middle Eastern Supper Salad

• 1 lg. Zucchini, trimmed.
• 2 tbsp. Water.
• 1 lg. yellow squash, cut into very thin half-moons.
• ½ tsp. pure honey.
• 1 tbsp. plus 1 tsp. Olive oil.
• 1 Lemon.
• 1 tbsp. Chopped fresh Dill.
• Salt & pepper.

1. With vegetable peeler peel the zucchini into wide ribbons.
2. In a 12-inch skillet heat water boiling on high.
3. Add yellow squash and zucchini and cook 2 minutes or until just tender, gently stirring.
4. Transfer to large bowl and toss with honey.
5. Grate lemon, grate ½ tsp. of the peel and squeeze 1 tbsp. juice.
6. Gently stir into squash mixture along with dill, ¼ tsp. salt, 1/8 tsp. pepper, and remaining 1 tsp. oil.

• 1 pita, split in half.
• Vegetable oil.
• 1 tsp. cumin.
• 1 red pepper.
• 1 cup of marinated artichoke hearts, drained (optional).
• 3 ripe plum tomatoes or handful cherry tomatoes.
• ¼ cup pitted olives.
• ¼ cup chopped mint or basil.
• ¾ crumbled feta cheese.

• ½ lemon.
• 2 tbsp. olive oil.
• 1 garlic clove, minced.

1. Lightly brush both sides of pita with vegetable oil and sprinkle with ½ tsp. cumin.
2. Crisp in a toaster oven or preheated oven at 450 F. 2 – 3 minutes.
3. Meanwhile, slice red pepper into bite size pieces.
4. Slice artichokes into quarters  into quarters if necessary and coarsely chop plum tomates.
5. Place all in a large bowl.
6. Slice olives in half.
7. Add along with mint and feta.
8. Tear pitas into bite size pieces and add.

• Try Tortillas instead of Pitas.

1. Whisk in oil and garlic until evenly mixed.
2. Drizzle over salad and toss.
3. Taste and add more cumin or lemon juice, if needed.

» left by Christofer French

166 days ago.
71 fans.

One of your more impressive contributions, or am I just naturally disposed to this kind of food. I guess my love for Lemon is showing too.

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