Enjoy some delicious recipes!

Program #614

Terry's Salad

Leafy Lettuce
spinach
watercress
cilantro
parsley
Lemon on the lettuce
Cup Feta cheese

Combine ingredients in bowl. Brown cup slivered almonds in 1/3 cup olive oil and pour on the feta cheese. Wait 5 minutes and toss.

Cucumber and Black-eyed Pea Salad

This is an easy salad to serve with grilled chicken or fish or just on a bed of greens. You can use white beans or chickpeas instead of black-eyed peas if you prefer.

1 Hot pepper
3 tablespoons of extra-virgin olive oil
2 tablespoons of lemon juice
2 teaspoons of chopped fresh oregano or 1 teaspoon of dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can of black-eyed peas, rinsed
2/3 cup diced red bell pepper
cup crumbled feta cheese
cup slivered red onion
2 tablespoons chopped black olives
cup cilantro

Whisk the oil, lemon juice, oregano and pepper in a large bowl until combined. Toss with other ingredients and serve at room temperature or chilled.

Terry Hall-Hines

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!