Wine Tasting Tuesday - September 1st

Tuesday, September 1st (3:00 to 6:00 PM)  

Food

• Sriracha Bacon Cheese Ball

Wines

• Handprint Chardonnay
• La Petit Xavier White
• Mercer Canyon Riesling
• Castle Rock Pinot Noir
• Handprint Cabernet
• Albermarle Ciderworks Ragged Mountain

RECIPE INDEX

Click on the recipe you're interested in and the recipe post will open in a new window.  

An asterisk (*) in front of a recipe denotes recipes that were customer favorites.  A diamond (s) in front of a recipe is a recipe I've shared.

Recipes have been sampled by my taste testers and have my TFM customer seal of approval.  ENJOY!

2013 RECIPE INDEX
2014 RECIPE INDEX   

A
s  Anita's Crab, Corn and Avocado Salad

s  Arugula Salad with Goat Cheese and Hibiscus Poppy Seed 

    Vinaigrette

B
* Blueberry Hibiscus Sampler
* Brie with Pickled Watermelon


C
* Caviar Spread
* Cheese Spread with Raspberry Salsa #2
s Crockpot Crook Barbecue Chicken

D



E


F
- Feta and Pickled Jalapeno
* Fiesta Rice Salad


G
* Goat Cheese, Cream Cheese and Strawberry Jam
* Gruyere Bacon Spread


H
* Hatch Chile and Sundried Tomato Stuffed Green Olive Garnish
* Hatch Chile Cheese Ball
* Hatch Green Chile Bloody Mary
s Hibiscus Clover Rose


I


J
* Jarlsberg Spread with Dillapeno


K


L


M


N


O
- Over Cream Cheese/Cheese
     * Ham and Apple Jalapeno Jelly with Smoked Almonds
     - Ham and Smoky Barbecue Aioli
     * Shrimp and Smoky Barbecue Aioli

     

P

* Peach Melba
* PreMoo Cheese Spread


Q  


R
* Roasted Garlic Onion Jam over Goat Cheese with Smoked
   Almonds
* Roasted Pineapple and Habanero Cheese Ball


S
* Spicy Southwest Spread with Pickled Jalapenos
* Spicy Southwest Spread with Sweet Pickles
* Sriracha-Bacon Cheese Ball
- Sweet Heart Parmigiano-Reggiano Spread
* Sweet Heart Parmesan Spread


T
-TFM (Delallo) Salad Bar
     * Calamata Picante Tapenade
     * Cream Artichoke, Peppadew, and Olive Chicken Salad
     * Greek Feta, Olive and Orzo Salad
     * Picolini Tapenade
     * Stuffed Peppadew


U


V


W
* Wild Maine Blueberry Tartlets


X


Y

Z

Recipes: Fiesta Rice Salad - Sriracha Bacon Cheese Ball - Sweet Heart Parmigiano-Reggiano Spread

A number of compliments on the food sampling.  A few customers even commented, "you must have the best parties."  So, thank you!  However, y'all don't need me to throw a party.  You have my recipes and can do it.  I'm just trying to inspire you.  Labor Day is next weekend.  Get your recipes and grocery list together.

There were two favorite recipes.  Since its Hatch Chile season, let's start with that recipe.  Aside from the "delicous" comments, this was  another recipe where just one sample didn't suffice.  For a lot of customers (and my trusty TFM Taste Testers) sample 2 and 3 didn't suffice either.  Hmmmm, staying for lunch?

Fiesta Rice Salad

1½ c. uncooked rice

2 ears fresh yellow corn

1 can black beans, drained

1/3 c. diced red onion

1 tsp. cumin

¼ c. chopped cilantro

3 to 4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped

½ avocado, diced

1 Tbl. olive oil

Juice of 1 lime

Salt, to taste

Cook rice according to package directions.  Fluff and cool.  When rice has cooled, place it and next 7 ingredients in a large mixing bowl.  Toss gently until thoroughly incorporated.  Add olive oil and lime juice.  Toss gently.  Season with salt to taste.

Easy to prepare.  I used my rice cooker. Just set it and walk away. I love not having to watch a pot on the stove.  I do NOT cook the corn; just cut it off the cob.  Don't want to use fresh corn?  You can use canned (drained) or frozen (thawed -  you may laugh at that, but back in the day, our good friend Randy had Dave and I over for dinner.  Randy thought he was so creative using frozen vegetables to make a salad.  Only he didn't defrost any of them.  NOT so enjoyable.)

*****

Rave reviews about this recipe.  Again, customers couldn't eat just one bite.

Sriracha Bacon Cheese Ball 

8 oz. cream cheese, softened

10 oz. smoked Gouda, shredded

½ c. Sir Kensington Sriracha Mayonnaise

¼ c. diced red onion

1 bottle Hormel Real Bacon Bits

In a medium mixing bowl, mix together all ingredients, except bacon bits.

Form mixture into a ball and roll in bacon bits.

Yields:  1 cheese ball

I sampled Sir Kensington products at the Fancy Food Show this year.  Last week I shared their Classic Mayonnaise.  This weekend, Sriracha Mayonnaise.  (Next weekend, Chipotle Mayonnaise.) I served this Original Pretzel Crisps 

September 1, 2015 - Because this was so popular on the weekend, I decided to sample it at my Tuesday wine tasting.  Huge hit.

*****

Last, is a Parmesan spread. What started out to be a Savory Parmigiano-Reggiano Spread (a customer favorite from last year), turned into "Plan B" and then "Plan C".  

"Plan B" (Friday) - The objective of this recipe was to use artichokes from TFM's Delallo salad bar.  Guess what?  No artichokes.  This weekend someone took them off the salad bar.  I also wanted to use TFM Garlic French Rounds.  Guess what?  Not enough French Rounds for sampling/selling in any flavor.    So, I had to use Sweet Heart Salad (artichokes, Peppadew, and hearts of palm) and crackers.  I was  not happy, nor was I cooking with love.

Sweet Heart Parmigiano-Reggiano Spread

12 oz. TFM (Delallo) salad bar Sweet Heart Salad

1 c. Sir Kensington mayonnaise

1 c. grated Parmigiano-Reggiano

TFM Garlic French Rounds

Drain artichokes and chop into small pieces.  In a small bowl stir together artichokes, mayonnaise and Parmigiano-Reggiano.  Cover and refrigerate until needed.

Yields: 3 cups

This recipe is here for anyone who sampled on Friday.  You can recreate the recipe you liked.  Not too many comments on this spread.

"Plan C" (Saturday) - I had issues with "Plan B".  The Parmigiano-Reggiano didn't result in the flavor I wanted.  Even though I drained the Sweet Heart Salad, I felt there was still too much oil.  BUT on the bright side ... I HAD TFM GARLIC FRENCH ROUNDS!

Sweet Heart Parmesan Spread

12 oz. TFM (Delallo) salad bar Sweet Heart Salad

1 c. Sir Kensington mayonnaise

1 c. grated Domestic Parmesan

TFM Garlic French Rounds

Drain artichokes, pat dry,  and chop into small pieces.  In a small bowl stir together artichokes, mayonnaise and Parmesan.  Cover and refrigerate until needed.

Yields: 3 cups

Removing more of the oil by patting dry was perfect.  Domestic Parmesan gave the right flavor.  Garlic French Rounds added the perfect extra punch of flavor.  A number of customers enjoyed this and product was selling (always a great sign).  I have to say, I'm glad this recipe is behind me.


I'll end with something I loved that a customer said.  "Buy wine while you have the money.  Because when you don't have the money, you'll at least have wine."

Wine and Food Tasting - August 28th & 29th

With TFM's Hatch Chile Fest last weekend it was a nice reprieve for me from planning and cooking.  I'm ready to pick it back up and continue with a Hatch Chile rice salad, a Delallo Salad Bar feature item (artichokes), and my Fancy Food show supporters Salem Baking and Sir Kensington.

Friday, August 28th (3:00 to 6:00 PM)  

Food

• Salem Baking Caramel Chocolate Chip Cookies
• Salem Baking Hatch Chile Cheese Straws
• Sriracha Bacon Cheese Ball
• Fiesta Rice Salad
• Delallo Salad Bar - Savory Parmigiano-Reggiano Spread

Wines

• Chateau Ste. Michelle Sauvignon Blanc comparison
• Columbia Valley
• Horse Heaven Vineyard, Horse Heaven Hills
• Le Petit Xavier Red 
• Root 1 Cabernet

Saturday, August 29th (1:00 to 4:00 PM)

Food

• Salem Baking Caramel Chocolate Chip Cookies
• Salem Baking Hatch Chile Cheese Straws
• Sriracha Bacon Cheese Ball
• Fiesta Rice Salad
• Delallo Salad Bar - Savory Parmigiano-Reggiano Spread

Wines

• Kendall-Jackson Chardonnay
• Rex-Goliath Pinot Grigio
• Kendall-Jackson Sauvignon Blanc
• Rex-Goliath Pinot Noir
• Rex-Goliath Cabernet

Stock-Up Saturday Sale wine

Le Grand Noir
Rose, Chardonnay, Pinot Noir, and Cabernet
Sale Price - 2/$14

Wine Tasting Tuesday - August 25th

Last Tuesday was a success so we are going for another Tuesday!

Tuesday, August 25th (3:00 to 6:00 PM)  

Food

• Effies Oatcakes
• Effies Nutcakes

Wines

• Nobilo Sauvignon Blanc
• Ventura Malbec*
• Eppa Red Sangria
• Albermarle Ciderworks Royal Pippin

Cooking Demonstration (with Chef Sherry): 
          Turkey Green Chile Taco Salad

*This will not be poured if we are pouring Bridlewood Chardonnay and Cabernet.  I have to coordinate with Chef Sherry.

Recipes: Crockpot Crook Barbecue Chicken

The following recipe is from Big House Wines website.  For my Wine Tasting Tuesday (Aug. 18th) I was pouring Big House Red and Crockpot Crook Barbecue Chicken paired with it.  Since Tuesday  was Chuck and Cluck I thought the recipe was only fitting.  I prepared it for my family Friday.  I'm happy to say it was a hit with them.  If you have prepared it, please let me know what you thought of it.

Crockpot Crook Barbecue Chicken

2 boneless skinless chicken breasts

1½ c. tomato ketchup

1¾ Tbl. soy sauce

1 Tbl. cider vinegar

2¾ Tbl. brown sugar

1½ Tbl. Worcestershire sauce

1 tsp. ground hot red pepper flakes (to taste)

3 garlic cloves, minced or ½ tsp. garlic powder

Combine all ingredients for the sauce in the slow cooker.  Add chicken, coating it well with the sauce.  Cook on HIGH 3 to 4 hours or until the chicken is fully cooked.  Remove chicken and shred.  Place it back in the barbecue sauce in the pot, mixing to allow all of the chicken pieces to be coated with the sauce.  Serve on buns.

I did make changes when I prepared this.  

• I added 2 chicken thighs (I like dark meat.)
• 2 Tbl. soy sauce  (¾ tablespoon?  I wasn't up for mental math.)
• 3 Tbl. brown sugar (Again, ¾ tablespoon?)
• Cooked in 250^o oven for 3 hours.  (I like low-and-slow in the oven.)
• I used 3 cloves garlic, pressed. 

Wine and Food Tastings - August 21st & 22nd

Friday, August 21st (3:00 to 6:00 PM)  

Food

• Spicy Hatch Chile Southwest Dip & Original Pretzel Crisps
• Salem Baking Hatch Pepper Crackers
• Salem Baking Hatch Chile Cheese Straws
• Salem Baking Hatch Pepper Chocolate Chip Cookies
• My Brother's Hatch Chile Salsa

Wines

• Lincort Chardonnay
• New Age
• Folie a Deux Cabernet
• Clancy's Cabernet/Shiraz/Merlot Blend
• Hatch Chile Red

Saturday, August 22nd (1:00 to 5:00 PM)

Food

• Spicy Hatch Chile Southwest Dip & Original Pretzel Crisps
• Salem Baking Hatch Pepper Crackers
• Salem Baking Hatch Chile Cheese Straws
• Salem Baking Hatch Pepper Chocolate Chip Cookies
• TFM's Hatch Chile Cornbread

Wines

• Cupcake Chardonnay
• Cupcake Red Velvet
• Cupcake Zinfandel
• Cupcake Cabernet
• Hatch Chile Green
• Hatch Chile Red
• Hatch Chile Bloody Mary's

Stock-Up Saturday Sale wine

Gravelly Ford
Chardonnay, Pinot Noir, Zinfandel and Cabernet
Sale Price - 2/$12

Wine Tasting Tuesday - August 18th

This is the first Tuesday wine tasting at TFM Midlo.  Not sure how long it will continue, but pretty sure Tom will decide based on its success.  I'll be upfront by meat and seafood.

Tuesday, August 18th (3:00 to 6:00 PM)  

Food

• Hatch Chile Cheese Ball
• Lemon Moravian Cookies with Mascarpone and Wild Maine Blueberry

Wines

• Castle Rock Chardonnay
• Big House White
• Handprint Pinot Noir
• Coppola Rosso

Recipes: Caviar Spread - Hatch Chile Cheese Ball

Before I get to this weekends recipes ... I will be doing wine tastings at TFM Midlo on Tuesday's from 3:00 to 6:00.  I will post the wines on Monday.  

Customer photos from Saturday - 

Andrea, Rob, Pat (yes, it's her AGAIN), Patrick, Julie, Lori and Joe.

Julie with her son Patrick (he's my yougest groupie).

Jim and Cathy with .... you guessed it ... Pat.
When you look at Cathy and Pat's shirt don't you think, "Where's Waldo"? All that's missing is the beanie.

For a nice change I had caviar for sampling.  I wasn't sure who would enjoy caviar so I thought I'd prepare a recipe where the flavor of the caviar would be subdued.  I'm my own worst critic.  As I was preparing and tasting, I kept adjusting ingredients. Too much cream cheese. Too much dill. Not enough caviar.  Not bad.  Not great.  The time finally came to serve it.  I'm relieved to say this was a success!  A number of customers who did not like caviar were pleasantly surprised how much they enjoyed the recipe.  Customers who were afraid to ever try caviar, did and they enjoyed it.  The real taste test, for me, was with those who enjoyed caviar.  I was thrilled when they loved the recipe.  

Caviar Spread  

4 oz. cream cheese, softened

¼ c. sour cream

1½ Tbl. Mascarpone

½ Tbl. freshly squeezed lemon juice

1½ Tbl. freshly minced dill, plus some for garnish

1 scallion, minced (white and green parts)

1 Tbl. half-and-half

Kosher salt, to taste

Freshly ground black pepper

1 jar (2 oz.) Romaoff Red Salmon Caviar

Stonewall Kitchen Sea Salt Crackers

In a medium mixing bowl, cream the cream cheese until smooth.  Add sour cream, Mascarpone, lemon juice, dill, scallion, half-and-half, salt and pepper.  Blend until thoroughly incorporated.  With a rubber spatula, gently fold in all but ½ a teaspoon of caviar.  Spoon spread into a serving bowl.  Garnish with reserved caviar and fresh dill.  Serve with Stonewall Kitchen Sea Salt crackers.

Recipe Correction:  
If you picked up a recipe from my table it has "1/4 tsp. Kosher salt".  It should be "Kosher salt, to taste"

*****

This next recipe, Hatch Chile Cheese Ball, is a customer favorite from Hatch Chile season 2013.  

While I was preparing this, I questioned why I was sampling it.  Nicole wanted me sample TFM's Spicy Southwest Spread with Hatch Chiles.  I had my cheese ball.  Her recipe and mine conatined the same main ingredients - hatch chiles and cheddar cheese.  The main difference was Nicole's spread had mayonnaise and mine cream cheese.  Not that I'm competative or anything (but I am) ... my cheese ball was favored over Southwest Spread!  

Hatch Chile Cheese Ball

5 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped

1½ lbs. Adams Reserve Cheddar, shredded

16 oz. cream cheese, softened

½ red onion, diced

1 tsp. salt

1 tsp. dark chile powder

2 c. smoked almonds, chopped

In a large bowl, place chilies, cheddar, cream cheese, onion, salt, and chile powder. Mix until well blended.  Form mixture into a ball. 

Before serving, roll cheese ball in almonds.

Serve with TFM crackers, Stonewall Kitchen Sea Salt crackers, or Original Pretzel Crisps.

I could have left the store a rich person if I had a nickle for every delicious comment and tasty sound.

Wine and Food Tasting - August 14th & 15th

Fancy Food Show supporters - Romanoff Caviar and Salem Baking. 

Friday, August 14th (3:00 to 6:00 PM)  

Food

• Caviar Dip
• Hatch Chile Cheese Ball
• Spicy Hatch Chile Southwest Spread
• Salem Baking Hatch Pepper Artisan Crackers
• Callie's Cheese Crisps
• Delallo Salad Bar - Peppadew Stuffed with TFM Fancy Chicken Salad

Wines

• Impatience Rose
• Chateau Ste. Michelle Chardonnay
• Banfi Centine Toscana Pinot Grigio
• Banfi Centine Toscana Red
• Chateau Ste. Michelle Merlot
• Rosa Regale

Saturday, August 15th (1:00 to 4:00 PM)

Food

• Caviar Dip
• Hatch Chile Cheese Ball
• Spicy Hatch Chile Southwest Spread
• Salem Baking Hatch Pepper Artisan Crackers
• Callie's Cheese Crisps
• Delallo Salad Bar - Peppadew Stuffed with TFM Fancy Chicken Salad

Wines

• Clean Slate Riesling
• Chateau Ste. Michelle Sauvignon Blanc
• Ruby Sky Cabernet
• 3 Rings Shiraz

Stock-Up Saturday Sale wine

Protocolo
Rose, White and Red
Sale Price - 2/$12

Recipes: Gruyere Bacon Spread - Creamy Artichoke, Peppadew, and Olive Chicken Salad - Hatch Green Chile Bloody Mary with Hatch Chile and Sundried Tomato Stuffed Green Olive Garnish

This  should have been posted two days ago. I guess better late than never?

I'm going to see if every weekend I can take a picture of my customers during my tastings.  Last weekend Bruce took one of Sandra, Pat and I.  This will be week two with ...

Lori, Joe and Pat (Hmmmm ... Pat again?)

I had both my tables full with delicious food and a nice selection of wines.

Saturday's table.

On to this weekends recipes.  I'll start with the hands down favorite.

Gruyere Bacon Spread

1 lb. Le Gruyere cheese, shredded

½ c. Hormel real bacon bits

¾ c. finely chopped red onion

1½ c. Sir Kensington Mayonnaise

Stonewall Kitchen Sea Salt Crackers

Combine all ingredients in a mixing bowl.  Mix until thoroughly incorporated.  Serve with Stonewall Kitchen Sea Salt Crackers. 

Over and over I heard, "I'll just have one more" and "this is delicious".  

*******

Delallo was kind enough to send me recipe booklets to give to customers.  I prepared the Creamy Artichoke and Olive Chicken Salad.  I needed to make it easy on myself, plus Nicole had Peppadews she wanted me to use.  Therefore, I modified the recipe.

Original recipe from booklet.

Creamy Artichoke, Peppadew and Olive Chicken Salad

1 lb. TFM Roasted Chicken Salad

1/3 c. Delallo salad bar marinated artichokes, chopped

1/3 c. Delallo salad bar Olives Jubilee, sliced

1/3 c. Delallo salad bar Peppadew, chopped

mayonnaise, to taste

salt and pepper, to taste

Stonewall Kitchen Sea Salt Crackers

Add all ingredients to a large mixing bowl.  Mix until thoroughly incorporated.   Serve with Stonewall Kitchen Sea Salt Crackers, TFM French Rounds, or your favorite TFM crackers.

Customers enjoyed.  Several even asked where in the store it could be purchased; this is always a good sign.

Note:  I have listed "mayonnaise, to taste" because sometimes, TFM's roasted chicken salad needs more mayo. It's a personal choice.

********

Last, Hatch Bloody Mary garnished with sundried tomato stuffed green olives and Hatch Chile spear. 

Hatch Green Chile Bloody Mary

¾ c. Hatch Green Chile Wine
¼ c. Stonewall Kitchen Bloody Mary Mix
Garnishes:

Hatch Chile spear with 
                    Delallo sundried tomato stuffed green olive

garlic salt

celery stalks

lime wedges

Mix the wine and Bloody Mary Mix in a shaker with ice. Serve in a chilled glass with a garlic salt rim garnished as desired, ice optional.

Oh, if only I could have had this refreshing Bloody Mary all to myself.  It was a tad on the spicy side, but that was from Stonewall Kitchen's Bloody Mary Mix NOT the Hatch Green Chile wine.  My large Martini glass was filled with garnish and looked very festive and colorful.  A number of customers commented on how creative the garnish and presentation were.  (Makes me smile all over!)

August 22, 2015 - I sold out of Hatch Chile Green Wine so I prepared the Hatch Bloody Mary with Hatch Red Chile Wine.  It was a tad spicier but that was to be expected since Hatch Red Chile wine is spicier than the green.  Customers enjoyed it both ways, but when compared, the Bloody Mary with Hatch Green Chile wine was preferred.

Hatch Chile and Sundried Tomato Stuffed Green Olive Garnish

1 large Hatch Chile

8 to 10 TFM (Delallo) salad bar sundried tomato stuffed green olives

Slice Hatch Chile in half lengthwise. Remove seeds and discard.  Slice Hatch Chile into ¼-inch spears/picks. Set aside.

With a toothpick, remove sundried tomato from olive.  Take a chile spear and push up through bottom of olive.  Stuff sundried tomato back into olive.   Repeat for remaining olives. 

These are quick and easy to do if you use the toothpick.  You can try to push the chile spear up through the olive without removing the sundried tomato, but these olives are so packed it takes more time.   

Wine and Food Tasting - August 7th & 8th

Oh so many choices for food and wine ... it was quite the dilema for me today.  I want to sample from my Fancy Food Show supporters.  Then there's the Delallo salad bar sampling.  AND now it's Hatch Chile season! TFM begins roasting Hatch Chiles on Saturday.  The only other thing I need now is a "do something with this" request.  (Ooops! I hope I didn't jinx myself.)

My supporters from the Fancy Food Show this weekend are - Sir Kensington Mayonnaise, Le Gruyere, Effie's Homemade, Stonewall Kitchen, and Delallo.  I have FREE recipe booklets from Delallo and Le Gruyere (while supplies last).  The food samplings/recipes are perfect for parties, back-to-school lunches, and Labor Day cookouts.

I'm also continuing with wine comparisons.  Customers appear to be enjoying them.

I know I subject you all to what I like and what I am inquisitive about.  However, I also keep you in mind and wouldn't do any of it, if I didn't think there would be an interest.  I'm also open to suggestions.  

After all that preamble ... 

Friday, August 7th (3:00 to 6:00 PM)  

Food

• Gruyere Bacon Spread
• Stonewall Kitchen Sea Salt Crackers
• Effie's Oatcakes
• Salem Baking Hatch Chile Cheese Straws
• Delallo Salad Bar - Recipe: Creamy Artichoke, Peppadew and Olive Chicken Salad

Wines

• Comparison of the #1 and #3 top selling New Zealand Sauvignon Blancs in the U.S. Market.  Come sample and see which is your favorite.  Do you know which is #1 and #3?
• Nobilo Sauvignon Blanc
• Kim Crawford Sauvignon Blanc
• Mark West Pinot Noir
• New in the store
• Girl & Dragon Cabernet
• Girl & Dragon Malbec

Saturday, August 8th (1:00 to 4:00 PM)

Food

• Gruyere Bacon Spread
• Stonewall Kitchen Sea Salt Crackers
• Southwest Mac and Cheese
• Effie's Nutcakes
• Delallo Salad Bar - Recipe: Creamy Artichoke, Peppadew and Olive Chicken Salad 

Wines

• Mirassou Chardonnay
• Zinfandel comparison
• Folie a Deux Zinfandel
• Ironstone Zinfandel
• Hatch Chile Red
• Hatch Chile Green (If I receive my shipment of Stonewall Kitchen's Bloody Mary Mix by today, I'll prepare Hatch Chile Bloody Mary's for sampling.)

Stock-Up Saturday Sale wine

Castle Rock
Chardonnay and Pinot Noir
Sale Price - 2/$12

Recipes: Greek Feta, Olive and Orzo Salad

It was a crazy Friday and Saturday with my wine tasting; busy with spurts of quiet, and I don't do quiet well.  The busy times I enjoyed chatting with everyone and loved watching everyone chatting with each other.  It was great!

CHEERS!
Sandra, Pat and I (Photo by Bruce.  Sandra's husband.)

I had an assortment of cookies from Salem Baking on my side table.  On my wine table I had the one recipe I prepared this weekend.  

Greek Feta, Olive and Orzo Salad

1 lb. TFM Lemon Orzo Salad

½ lb. TFM (Delallo) Salad Bar 
     Greek Feta Olives

3 – 4 Tbl. pine nuts

Place Lemon Orzo Salad in a large mixing bowl. If there are grape tomatoes, slice into quarters.

Cut olives in half, lengthwise, and any large pieces of Feta.  Place in bowl with Orzo.  Add pine nuts to taste. Toss gently.  Serve.

Yields: 4 to 6 servings

Note:  TFM's Lemon Orzo Salad is dressed with oil and also has grape tomatoes and basil.  You do want to add these to the mixing bowl.  Greek Feta Olives also has an oil dressing.  When you purchase it from the salad bar drain it best you can with the serving spoon.  Any accumulated oils, when you prepare the salad, you want to add.

TFM's Lemon Orzo Salad also has pine nuts.  I added more for two reasons: 1. After adding the Greek Feta Olives the ratio of pine nuts to salad was off.  2. I wanted the crunch.

If you are going to prepare this the night before serving, add pine nuts before you serve.  Leave them in the salad over night and they lose their crunch.

Customers could not get enough of this salad.  A number of customers commented that they purchase TFM's Lemon Orzo and this salad was better than that.  Another sampling where I kept hearing, "I'll just have one more."  Greek Feta, Olive and Orzo Salad is not only delicious, but oh, so easy to prepare.