Time 15m Number Of Ingredients 11 Steps:
First of all, sprinkle the sumac over your chopped onion, give it a squeeze and add to a small mixing bowl. Now add your cucumber, peppers and tomato. Mix gently. Time for the parsley and mint. Mix those, too. Add your dressing ingredients to a ramekin dish or similar and mix before pouring over your shepherd’s salad. If you’re entertaining, transfer your shepherd salad to a clean serving bowl.
Time 20m Number Of Ingredients 0 Steps:
Combine 2 chopped tomatoes, 1 chopped cucumber, 1 chopped Italian frying pepper, 1/4 cup finely chopped red onion and 1/2 cup chopped parsley in a bowl. Toss with 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 3/4 teaspoon kosher salt, and pepper to taste. Let stand 10 minutes before serving.
Time 1h15m Yield 6 servings Number Of Ingredients 10 Steps:
Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.
Time 35m Yield 6 servings Number Of Ingredients 15 Steps:
Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
Time 1h40m Yield 6 Number Of Ingredients 10 Steps:
Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray. Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven’s broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients. Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside. Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more. Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork. Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Core and seed the tomatoes and cut into 1/4 inch dice. Peel and seed the cucumber and cut into 1/4 inch dice. Stem and seed the pepper and cut into 1/4 inch dice. Cut the onion into 1/4 inch dice. Combine the tomatoes, cucumber, bell pepper, onion, parsley (if using) and most of the olives in a serving bowl. Add the oil, 1 tablespoon vinegar and salt and pepper and toss gently but thoroughly to mix. Correct the seasoning, adding salt and pepper or vinegar as necessary; the salad should be highly seasoned. Sprinkle the crumbled feta cheese over the salad, decorate with the remaining olives and serve immediatley.
Time 20m Yield 4-6 Number Of Ingredients 10 Steps:
To make salad:. Combine all salad ingredients in a large bowl. Toss to combine. To make dressing: Place olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine. To finish: Pour dressing over salad. Yield 4 to 6 servings.
