We have odd suppers now days during this hot muggy August. Last night we had cantaloupe, corn on the cob, sliced tomatoes, and fresh peach cobbler. There were no complaints. We are thankful for the plethora from our gardens and the outdoor markets. Andy has started going on Wednesday afternoons and early Saturday mornings. I have started on today's bounty which is a recipe that I have given before with a few more ingredients that are begging to be used. Couscous garden salad is delicious and you can let your inner creativeness go for it! (I added dried cranberries after this picture to brighten things up and that was met with approval.)
At our last party I had cut from the box of multi-grain crackers (that you can buy at Sam's) a recipe for baked hummus. It was well received and I did not get to taste it, it went that fast. Beth made it in a jiffy and we will use the recipe again for our Labor Day/OSU day here at Many Branches.
Baked Hummus
2 7 oz. containers of plain prepared hummus
1 1/4 cup crumbled feta cheese
2/3 cup chopped Kalamata olives
2/3 cup chopped fresh tomatoes
2 tablespoons olive oil
Spread hummus evenly into an 8x inch square baking dish. Sprinkle with feta cheese, being sure to evenly cover the surface. In a separate bowl, gently toss the tomatoes and olives together until blended well. Layer the olive and tomato mixture on top of the feta cheese. Drizzle with 2 tbsp. olive oil. Bake 350 for 15 minutes
Serve warm with Crunchmaster Crackers.
Sam's rotisserie chickens are larger and $2. each less than those at Giant Eagle. They are delicious and useful in many different dishes.
