Savor the Flavor

Fattoush

Ingredients: 1 small red bell pepper, halved, seeded and diced 1 small yellow bell pepper, halved, seeded and diced 1 small green bell pepper, halved, seeded and diced 1 cucumber peeled, halved lengthwise, seeded and diced 1-2/3 cups beets diced and drained, in natural juices 2 scallions finely chopped

1/2 cup fresh mint, finely chopped 1/2 cup fresh cilantro, finely chopped 1/2 cup crumbled feta 2 pita breads

Instructions: Put the bell peppers, cucumber, and scallions in a salad bowl, sprinkle with the herbs and gently toss together. Preheat a ridged grill pan over medium heat. Cook the pita bread in the hot pan for 1-1/2 minutes on each side, until hot and puffy. Transfer to a plate and cut into small pieces. Sprinkle the pita and feta over the salad and serve immediately.

Cumin Spiced Dressing: Juice of 1 lemon 3 tbsps. olive oil 1/2 tsp. cumin seed-coarsely crushed 1 garlic clove-finely chopped Pepper to taste

To make the dressing, put the lemon juice, oil, cumin, and garlic in a in a screw top jar, season with a little salt and pepper, screw on the lid and shake well. Drizzle the dressing over the salad and toss gently together, then spoon into four bowls.

Anonymous Contribution, Lebanon

Balsamic Vinaigrette

Ingredients: 1/4 cup balsamic vinegar 3 tbsps. Dijon mustard 1-1/2 tsps. salt 3/4 tsp. black pepper 6 tbsps. olive oil

Instructions: In a small bowl, whisk together the vinegar mustard salt and pepper. Add the olive oil and whisk until the dressing is emulsifies. Vinaigrette can be stored for up to 2 weeks, shake or whisk before using.

Anonymous Contribution

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