Poor Man's Bruschetta

This is one of my favorite snacks.

Poor Man's Bruschetta
2 slices bread
1 roma tomato, sliced
olive oil
salt, pepper, garlic salt, Italian seasoning, or any combination of these

1. Toast bread, top with tomato slices, drizzle with olive oil, and sprinkle with spices.

Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Roasted Red Peppers

Roasted Red Peppers
4-6 red bell peppers
a few tablespoons olive oil

1. Preheat oven to 500* and line a cookie sheet with foil.
2. Bake peppers for 40-50 minutes, rotating twice. Skins will be charred.
3. Let sit until cool enough to handle; peel off skin and slice into strips.
4. If not using right away, place in an airtight container and drizzle with olive oil.
Store in the refrigerator.

Mediterranean Orzo

Mediterranean Orzo
1/4 c extra virgin olive oil
2 T fresh squeezed lemon juice
1 1/2 t (or 2 cloves) minced garlic
1/2 t dried oregano
1/2 t salt, plus more as needed
1/4 t pepper
1/2 t sugar
1 c orzo
1/4 c packed, or 1/2 c loose, golden raisins
1/4 c chopped black olives
1/4-1/2 medium red onion, finely chopped
1/4 c thinly sliced fresh basil
1/4-1/2 c crumbled feta cheese

1. Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl.
2. Fill medium pot about 2/3 full of water and bring to a boil; add salt (I used about a tablespoon) and bring back up to a boil.
3. Add orzo and cook a little past al dente, about 8-10 minutes.
4. Drain orzo well; while still hot, add to dressing and coat well.
5. Let cool to room temperature, stirring occasionally; stir in raisins, olives, onions, and basil.
6. Add feta and toss lightly. Serve at room temperature.

Vinaigrette

Vinaigrette
3/4 c olive oil
1/4 c white vinegar
1 t minced garlic
1/2 t dried oregano
1 T chopped parsley
salt and pepper, to taste

1. Blend all ingredients in a blender.
2. Let sit 10-15 minutes; whisk before serving.
Store at room temperature, in airtight container.