What's Up!

June 2, 2019

What's Up - Your guide to what's happening in Fayetteville, AR this week!

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JUNE 2-8, 2019 What's Up! 47 try these recipes For the love of veggies Healthy, delicious and full of flavor Greek Salad Ingredients • 3 large ripe tomatoes, chopped • 2 cucumbers, peeled and chopped • 1 small red onion, chopped • 1/4 cup olive oil • 4 teaspoons lemon juice • 1 1/2 teaspoons dried oregano • salt and pepper to taste • 1 cup crumbled feta cheese • 6 black Greek olives, pitted and sliced Directions 1. In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve. Spiced Sweet Roasted Red Pepper Hummus Ingredients • 1 (15 ounce) can garbanzo beans, drained • 1 (4 ounce) jar roasted red peppers • 3 tablespoons lemon juice • 1 1/2 tablespoons tahini • 1 clove garlic, minced • 1/2 teaspoon ground cumin • 1/2 teaspoon cayenne pepper • 1/4 teaspoon salt • 1 tablespoon chopped fresh parsley Directions 1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) 2. Sprinkle the hummus with the chopped parsley before serving. Avocado and Tuna Tapas Ingredients • 1 (12 ounce) can solid white tuna packed in water, drained • 1 tablespoon mayonnaise • 3 green onions, thinly sliced, plus additional for garnish • 1/2 red bell pepper, chopped • 1 dash balsamic vinegar • black pepper to taste • 1 pinch garlic salt, or to taste • 2 ripe avocados, halved and pitted Directions 1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

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