2 tsp orange zest
3 TBS orange juice
1 tsp cracked black pepper
4 oz feta cheese, cut into 24 (1/2 inch) cubes
24 mint leaves
1/4 large English cucumber, seeded, and cut into 1/2 inch chunks
12 pitted green olives, halved
24 (6 inch) skewers
In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in feta and marinate for 1 hour or more. To make the skewers, place a mint leaf about 2/4 inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tsp chopped garlic (2 cloves)
2 tsp anchovy paste
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
NOTE: According to Mr Produce Man at Harmons, "Bibb" lettuce and "Butter" lettuce are the same thing.
In Barefoot Contessa Parties!, she lists the grilled shrimp and mango salsa together. The link above to the mango salsa is the same recipe, just served with seared tuna.
1/3 cup balsamic vinegar
1/4 cup sugar
2 cans black-eyed peas, drained and rinsed
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 cup chopped green onions, with tops
1 large tomato, diced
1 TBS fresh minced thyme
1 TBS fresh minced rosemary
4 TBS fresh minced parsley
2 TBS fresh minced oregano
Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.
Update: Andrea asked me to add this insider's tip . . .