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- Greek Salad
-
- 2 Tomatoes, cut into wedges
- 1 Large Cucumber, halved lengthwise and thinly sliced
- 2 Green Peppers, diced
- 1 Small Onion
- 4 Slices Italian Bread Toasted and cut into cubes
- 1/3 Cup Lemon Juice
- 1 Tbsp. Olive Oil
- 2 Tsp. Minced Fresh Oregano
- 1 Clove Minced Garlic
- 2 Tbsp. Crumbled Feta Cheese
- Directions
- In a large bowl, toss together the tomatoes, cucumbers, peppers, onions, and bread. In a cup, combine the lemon juice, oil, oregano, and garlic. Pour over the tomatoes mixture and toss to mix well. Sprinkle with the feta.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Cherry-Topped Cheesecake
Ingredients
FOR THE CRUST:
24 chocolate wafer cookies
3 tbsp. sugar
1/2 stick salted butter, melted
FOR THE FILLING:
12 oz. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla extract
2 large eggs
1/4 c. sour cream
FOR THE TOPPING:
2 c. fresh Bing or other sweet cherries, pitted and halved (about 12 ounces)
1/3 c. sugar
1/2 c. plus 1 tablespoon water
4 tsp. cornstarch
1 tbsp. fresh lemon juice
Directions
For the crust: Preheat the oven to 350 ĚŠ. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling.
For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely.
For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes.
In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes.
Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
