Citrus-Parsley Cucumber and Tomato Salad

This is a very classic recipe that you can see all over the place. I made this as a simple and brightly flavored accompaniment to BBQ Veggie Pizza for dinner one night and we enjoyed it. Leftovers were very delicious the next day after it had sat overnight in the refrigerator.

The feta cheese is optional, but delicious. If you use the feta, do not add in salt. If you don't use feta, you might want to add a pinch or two.

Citrus-Parsley Cucumber and Tomato Salad

• 1/2 small red onion
• 1 tomato
• 1/2 cucumber
• 6-7 sprigs fresh parsley
• 1 lime
• 2-4 ounces feta cheese (optional)

Slice the red onion very thinly. Cut the tomato into reasonably sized wedges. Halve the cucumber and slice into 1/4 inch half moons. Mince the parsley. Toss it all together in a bowl. Squeeze the lime juice on the top (you'll want 2-3 tablespoons) and mix again. Let sit for about 15 minutes, then add in the feta right before serving.

Fresh, Simple, Delicious

Red Potato and Pesto Bake

I made this as a quick lunch out of things that were already in my kitchen. The recipe is for one serving, but you could easily double-triple-quintuple the recipe to make enough. I imagine it would be very good for breakfast, also!

The specific pesto that I used here is my own Broccoli Pesto that I had in the refrigerator, but you could use any favorite pesto of yours.

Red Potato and Pesto Bake

• 1 medium red potato, fully cooked and chilled, thinly sliced
• 1 roma tomato, thinly sliced
• two thin slices of red onion
• 1/2 a small red bell pepper, thinly sliced
• small block of feta cheese
• 1-2 tablespoons prepared pesto sauce
• 1 teaspoon or so of fresh squeezed lemon juice
• freshly ground black pepper

Preheat an oven to 350°. Spray a small baking dish with a little bit of olive oil. Layer the ingredients in the following order: potato, half of the pesto, onion, tomato, the remaining pesto, feta cheese, bell pepper. Bake in the oven until warm, about ten to fifteen minutes. Squeeze the lemon juice on top and season with black pepper.