Look what I found!
Anna was pretty excited to find a zucchini in Mimi’s garden tonight. She was very proud of the fact she could carry it all by herself.
Our weekend was great! It was a mix of fun and tons of progress on getting settled in our house. We even did some detail work like hanging mirrors and curtains in the dining room. Pictures to come this week!
I also went to a class I will be starting to teach next week to get an idea about it. I am sure I will be sore tomorrow for my 6am spinning class. But I have fun visitors coming so it won’t matter!
The recipe of the day is a greek salad I put together to take to our CVF party last night. It was really easy to make and could be changed to fit anyone’s likes or dislikes!
Greek Israeli Cous Cous Salad
(The recipe below will make enough for at least 10-15 people. Feel free to cut the numbers in half to make less or use the leftovers for lunches during the week!)
- 1 bag of Trader Joe’s Harvest Grains (or another mix that contains mostly Israeli couscous and some quinoa, split peas and garbanzo beans), cooked as directed on package
- 1 large tomato, diced
- 3 baby cucumbers, diced
- 1/2 cup of canned chickpeas, drained
- 1 container, 4oz., feta cheese – crumbled
- 1 jar of kalamata olives, diced
dressing
- 1/2 cup EVOO
- 1/2 cup red wine vinegar
- 1 T. oregano
- lots of salt and pepper
- 1 tsp. Italian seasonings
- Make Harvest grain mix as directed.
- Add all veggies and feta to the grains and mix.
- Drizzle with as much or as little dressing as you would like.
- This salad tastes better if it has been mixed at least 30 min. before eating so the flavors can meld.
- Enjoy as a side dish, or on a pita with a layer of hummus!
Last Day to enter the Coffee Giveaway! Winner announced tomorrow!
