picture-or-video-1022.jpgIt’s not as though I have not wanted to post, but I am working 16 hour days here and all of my free time is being spent getting the free diet out to you.  I think it is going to be ready in the next few days.  We are cooking some great food as usual but since it is all platters, we are in a mad dash to get it out and never have time to take pictures.  Here is a picture of Jenna caught in the act, cooking one of her mother’s homemade recipes (yes that is foil packets) and me searing some Tuna for a salad.  We just arrived in Marmaris this morning and have no idea how long we will be here.  Once things slow down, I will post again.  Thanks for another great recipe Debi, I think I have posted more of yours at this point.

Tried this recipe this week and it was really good. It didn’t call for black olives, but what is Greek food without black olives?????

Hope you have a great weekend!!!

Greek Pasta

2 pounds roma tomatoes, seeded and chopped
1 cup chopped green onions – only the tender white & light green parts-discard the tougher green leaves
7 ounces crumbled feta cheese
6 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup extra-virgin olive oil

12 ounces penne pasta – prepared

I garnish with a handful of chopped black olives.

Mix first 6 ingredients in large bowl. Set aside.

Cook pasta until tender but still a bit firm to bite. Drain. Immediately add pasta to tomato/onion mixture and toss. Season to taste with garlic powder, salt and pepper and serve.

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Filed under: Cooking Great FoodThe Charter Season

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