As summer comes to a close, there are still many delicious fruits and vegetables to enjoy. Try the following recipes to extend the flavor of summer just a little bit longer.
Halloumi and Green Beans Salad
1 pound Yukon gold potatoes, cut into quarters
1 pound green beans, trimmed
6 tablespoons Greek extra virgin olive oil, divided
2 tablespoons red wine vinegar
1/4 cup baby capers, washed
1 small bunch mint, chopped
1 small bunch dill, chopped
12 black olives, of your choice, pits removed
2-3 medium fresh, ripe tomatoes, cut into bite-sized pieces
Greek sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons flour, plain
7 ounces halloumi, sliced
Place potatoes in a large pot, cover with cold water and add a pinch of sea salt. Bring the potatoes to a rapid boil, lower the heat to medium and simmer until the potatoes are cooked but not falling apart. Drain and set aside. Bring a saucepan of salted water to boil. Add the trimmed green beans and cook until tender crisp about 5 minutes. Drain and set aside. In a salad bowl, whisk together half of the extra virgin olive oil and the vinegar. Stir in the capers, chopped mint and dill. Add the potatoes, the beans, and the tomatoes. Stir to combine thoroughly, then season with salt and pepper to taste, and set aside. In a medium, non-stick frying pan, heat the remaining oil until it shimmers. Season the flour with a pinch of salt and pepper. Dip the halloumi slices into the seasoned flour onto both sides, tap gently to remove any excess, and cook the halloumi slices gently on both sides until golden brown. Be careful not to overcook the halloumi, or to cook it in overheated oil since it will become tough. Place the cooked halloumi onto paper towels to drain the excess oil. Add the halloumi to the salad and serve immediately.
Quinoa and Cucumber Salad
1 cup uncooked quinoa
2 cups water (plus more as needed)
Greek sea salt to taste
2 garlic cloves, crushed
1/4 cup Greek extra virgin olive oil, plus extra for drizzling
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2-3 medium cucumbers, sliced
1 small bunch radishes, thinly sliced
1/4 cup chopped fresh mint leaves, plus more to taste
1/4 cup chopped fresh dill, plus more to taste
4 ounces feta, crumbled
Place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cold water to cover the quinoa and soak for 5-10 minutes, stirring the quinoa occasionally. Rinse until the water runs clear and drain the quinoa well.
Place the rinsed quinoa in a large saucepan with the 2 cups water and 1/2 teaspoon of salt. Bring the quinoa to a simmer, then cover and reduce the heat to low. Cook until the water is absorbed and the quinoa is tender with a bit of bite, about 15 minutes. If the quinoa is not yet cooked by the time the water is absorbed, add a little more water and continue cooking. Set the quinoa aside for about 5 minutes and then fluff with a fork. Place in a large bowl and set aside to cool to room temperature, or cover tightly and refrigerate for up to 3 days.
In a small bowl, whisk together the garlic, olive oil, lemon juice, 1/4 teaspoon salt, and the pepper. Taste and adjust seasoning, if needed. Set aside.
Add the sliced cucumbers, radishes and the dressing to the quinoa. Toss well. Add the mint and dill and taste, adding more lemon, if preferred. Top with feta and a drizzle of olive oil, if desired. Serve immediately. Any leftovers can refrigerated for a day or two.
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