Morning Song Farm News

Ingredients: 24 pimiento-stuffed olives 2 tablespoons olive oil 1 tablespoon red wine vinegar 3 tablespoons minced fresh oregano 1 tblespoon minced fresh mint 1/4 t of salt 1/8 t of freshly ground pepper 2 ounces crumbled feta cheese Directions: In a salad bowl, toss your endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Tpop with cheese. from tastofhome.com

One bunch of carrots, peeled and grated 4 green onions, chopped 3 tablespoons minced cilantro 16 kumquats, quartered lengthwise and seeds removed 3 tablespoons white wine vinegar 1 tablespoon grated lime peel 2 teaspoons dijon mustard 1/2 teaspoon sweet paprika 1/2 cup olive oil Salt and pepper to taste 8 large lettuce leaves Directions: Mix carrots, green onions, cilantro and kumquats in bowl. Combine vinegar, lime peel, mustard and paprika, and then wisk in oil. Season vinegar mixture with salt and pepper to taste. Pour mixture over carrot/kumquats. Toss to coat evenly, and chill for at least two hours. Spoon salad into lettuce leaves and serve.

Ingredients: 3 Tomatoes, chopped 1 medium pepper 1 cup Greek olives 1/2 cup feta cheese half small head of lettuce Dressing: 1/4 cup red wine vinegar 3/4 cup California olive oil 1 teaspoon fresh basil 1/2 teaspoon dried oregano 1/2 teaspoon salt dash ground pepper

This is quick and easy! Parsley is NOT just for garnish. Try this! Ingredients: 2 cups cooked rice, chilled. 4 cloves of garlic, crushed. Half bunch of parsley, chopped in cuisinart 2 Tablespoons California Olive Oil Dash of salt to taste Half teaspoon of crushed pepper Dash of tabasco. Serve chilled with the remainder of the parsley bunch cut into large pieces and used to circle the serving bowl.