Greek Salsa

3 T olive oil
2 T lemon juice
1 ½ t red wine vinegar
2 T chopped fresh oregano
¼ c chopped fresh flat leaf parsley
¼ t salt
1 ½ c diced ripe plum tomatoes (about 3)
3/4 c diced, peeled, and seeded cucumber (about 1/2 a cucumber)
¼ c minced red onion
1 ½ t minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 c (4 oz) crumbled feta cheese
1/3 pitted kalamata olives, finely chopped

Combine all Ingredients in a bowl and mix gently. Serve immediately with pita chips.

(adapted from designer bags and dirty diapers)


Basil Pesto

2 c packed fresh basil leaves
¼ c pine nuts
2 garlic cloves
½ t salt
¼ t pepper
2/3 c olive oil
½ c grated parmesan

Toast pine nuts on a cookie sheet in a 400 degree oven for 5 -10 minutes, stirring occasionally.
 In a food processor, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With it still running, gradually add enough oil to form a smooth and thick consistency. Transfer to a bowl and stir in the cheese. Season with more salt and pepper to taste.

Pizza Dough Recipe

¾ c warm water (105 degrees – 115 deg F)
1 envelope active dry yeast
2 c + of all purpose flour
1 t sugar
¾ t salt
3 T olive oil

Pour 3/4 c warm water into a small bowl, stir in yeast.  Let stand until it dissolves (about 5 min).  Brush large bowl with olive oil.

Mix 2 c flour, sugar and salt in a food processor.  Add yeast mixture and 3 T olive oil.  Process dough until it’s a sticky ball.

Transfer to a lightly floured surface.  Knead dough until smooth, adding more flour by the tablespoon, if it is especially sticky.  Transfer to the prepared bowl and turn dough in bowl to coat with oil.  Cover the bowl with plastic wrap first and let dough rise in a warm draft-free area until doubled in volume.  About 1 hour.

Preheat oven to 475 and line large baking sheet with parchment paper.   Punch down dough. At this point you could refrigerate it.  Can be made up to 1 day ahead of time and store in an airtight container.  Roll dough out on a lightly floured surface in the shape of the dish you’re using.  Add your toppings and bake for about 12-15 min.

(courtesy of Giada de Laurentiis)

Tomatillo Salsa

1 ½ lb tomatillos
½ c chopped white onion
½ c cilantro leaves
1 T fresh lime juice
¼ t sugar
2 jalapeño peppers or 2 serrano peppers, stemmed, seeded and chopped
salt to taste

Remove papery husks from tomatillos and rinse well.

Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

(courtesy of

Tomato, Corn, Gruyere Gallette

Cornmeal Galette Dough

1 ¼ c all-purpose flour
1/3 c fine yellow cornmeal
1 t sugar
1 ¼ t salt
6 T unsalted butter, cut into 1/2-inch pieces and chilled
3 T olive oil
¼ c ice water

In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

Finishing the tart:
2 T olive oil
1 large white onion, thinly sliced
salt and freshly ground black pepper
2 cloves garlic, chopped finely
1/2 bunch basil chopped, plus 10 whole leaves
kernels from 1 ear of corn (about 1 cup)
1 recipe cornmeal galette dough (see above)
1 large or 2 medium ripe tomatoes, cut into 1/3-inch slices, drained on paper towels
3 oz. Comté or Gruyère cheese, shredded
1 large egg yolk mixed with 1 tsp. milk or cream


Heat the olive oil in a sauté pan, preferably nonstick, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 min. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.

Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.

Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Sprinkle the cheese over the onion mixture. Arrange the tomatoes in a single layer over the cheese and sprinkle with salt/pepper. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.

Bake until the crust has browned and the cheese has melted, 35 to 45 min.  Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.

(courtesy of