A couple of weeks ago Mike and I went with his parents to a cooking class in downtown Waterloo. Here are some photos from the class and the approximated recipes for the salad (the picture with the chef and the big bowl) and the dessert we had.
Summer Greek Salad Recipe:
1 lb cooked shrimp (cook at 375 for 8-10 min)
1 cup orzo pasta
1/4 cup dill
1/2 cup cherry tomatoes
1/2 cup diced cucumber
1/2 cup black olives, 1/4 cup red onion
1/2 cup parsley
lemon and olive oil to dress pasta
1-2 tablespoons diced banana peppers
pinch of red pepper flake
Feta Cheese
*Serve cold,
I actually made a recipe very similar, but this one has more ingredients and tastes awesome!
Mediterranean Melon Salad: MMmmm MMMmmm MMmmm (:
2 cups watermelon
2 cups honeydew
2 cups cantaloupe
1/2 cup feta cheese
1 teaspoon mint
1/4 cup toasted walnuts
1 tablespoon honey
Cut up melon, top with mint, cheese, and toasted walnuts (which she did in a skillet for 5 min?), drizzle honey on top and serve.
This was soooo good, refreshing and light.
We were also served Spinach Feta Bites, Tzatziki with Greek style eggplant and Beef.
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