SPRING SALAD

3 c. cooked, cooled couscous, farro, or orzo

12 oz. asparagus

8 oz. sugar snap peas

12 oz. grape tomatoes, halved

½ c. chopped onion

6 T. chopped fresh dill

½ c. olive oil

¼ c. sherry wine vinegar

6-8 oz. crumbled feta cheese

Cook asparagus and snap peas in boiling salted water just until crisp-tender, about 3 minutes.  Drain. Mix oil and vinegar.  Toss all ingredients together, season with salt and pepper.  Serve at room temperature.

ARCHIVED RECIPES

Goat Cheese, Artichoke &  Smoked Ham Strata

Crème Brûlée French Toast

Salmon, Dill & Cream Cheese Spread

Grilled Sourdough Sandwich

Goat Cheese & Basil-Stuffed Chicken Breasts

Cheesy Biscuits

Niçoise Salad

Ciabatta BLT

Couscous Walnut Salad

Onion Soup Gratinée

Herb Bread Stuffing

Marinated Feta

Antipasto Pasta Salad

Bread Salad

Potato & Smoked Salmon Gratin with Chevre

Croutons

Chicken Quesadillas

Creamy Feta Vinaigrette