Female Focus Mediterranean salad
3 cucumbers, seeded and sliced 1½ cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced salad tomatoes
¼ cup diced oil packed sun-dried tomatoes, drained, oil reserved ½ red onion, sliced
In a large salad bowl, toss together the cucumbers, feta cheese, olives, tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Green bean and asparagus salad
500g fresh green beans, trimmed and cut into bite-size pieces 1 tablespoon extra-virgin olive oil
500g fresh asparagus, trimmed and cut into bite-size pieces 1 tablespoon extra-virgin olive oil ½ red onion, chopped 2 cups cherry tomatoes, halved ¼ cup chopped fresh parsley salt to taste
ground black pepper to taste
Preheat an oven to 200ºC. Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet. Roast green beans in preheated oven until partially tender, about 5 minutes. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially
roasted green beans. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with salt and black pepper.
Grilled Garlic Artichokes
2 large or 4 small artichokes 1 lemon, quartered ¾ cup olive oil
4 cloves garlic, chopped 1 teaspoon salt
½ teaspoon ground black pepper
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
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