Ingredients

• 8 ounce block feta cheese
• 4 cups grape tomatoes
• 30 ounce can garbanzos (chick peas), drained  I used a 15 ounce can.
• 2 cloves garlic thinly sliced
• salt to taste
• fresh pepper
• 1/2 cup virgin olive oil
• 2 tablespoons chopped parsley
• 2 tablespoons fresh basil

Instructions

1. Preheat oven to 400 degrees.
2. Combine all in a 9x13 casserole dish.
3. Roast 20 minutes until tomatoes start to burst
4. Broil 5-7 minutes until feta starts to brown.
5. Serve with crackers, tortilla chips or crusty bread or crostini.

Kathy's Tips

This has lots of olive oil.  May want to serve on a small appetizer plate.  Or would be nice for lunch with a green salad. I also decided to use a smaller can of garbanzo beans 15 ounce.

By KathyMillerTime via Cynthia Perryman

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
• 2 cups fresh arugula
• 1 4 ounce package feta cheese, crumbled
• 1/2 cup or more dried cranberries
• 12 fresh basil leaves, torn
• 1/2 cup or more toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Bring water to boil in a large pot.
2. Add pasta and cook al dente, 8-10 minutes. Drain.
3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
4. Once the orzo is cool, place in a large serving bowl.
5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
6. Toss lightly.
7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!

Notes

Great for a tailgate or picnic

By KathyMillerTime

Ingredients

• 2 12 ounce cans of shoe peg corn, drained
• 1 cup halved cherry or grape tomatoes
• 2 cups cucumber, diced
• 1/4 cup diced jarred roasted red bell peppers (plus 2 tablespoons liquid from jar)
• 1/4 cup Vidalia onions, diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup julienned fresh basil

Instructions

1. Combine all the ingredients except basil.
2. Mix well.
3. Chill for at least one hour.
4. Toss in basil just before serving

Notes

I adapted this recipe from another Corn and Cucumber Salad that added sugar to a vinegar vegetable oil mix.  I like this one better using extra virgin olive oil and mayo and no sugar.  I wonder if a squeeze of lemon juice might be nice too.  Think I will try it next time.

By KathyMillerTime
April McGreger of Farmer's Daughter Pickles & Preserves

Ingredients

• 1 pound ground beef
• 6 slices bacon
• 1/2 cup chopped onions
• 1/2 cup ketchup or 1/2 cup Bone Suckin' Sauce (bbq)
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 teaspoons vinegar
• 1/4 cup brown sugar (packed)
• 1 (15 ounce) can kidney beans (or pinto or black beans)
• 1 (15 ounce) can Bush's Baked Beans
• 1 (15 oune) can butter beans

Instructions

1. Fry bacon until crisp.
2. Fry ground beef in bacon grease until tender.
3. Combine onion, ketchup or bbq sauce, salt, mustard, vinegar, brown sugar and partially drained beans in a 3 quart oven container.
4. Mix well.
5. Add hamburger and crumbled bacon.
6. Bake at 350 degrees for 40 minutes.

   Notes

   Kathy's Comments...You can skip the brown sugar if you prefer less sugar.  The Bush's Baked Beans have brown sugar in them.  I also love the idea of using your favorite barbecue  sauce instead of ketchup.  This can give the beans a regional twist...North Carolina style, Kansas City style...Also add another can of beans or two to stretch.

Robin Crawford of the Cashiers Farmers Market via KathyMillerTime