Cucumber, Corn + Tomato Salad

Feta, fresh dill and lime juice are the stars of this flavor-filled salad.

This über easy salad is perfect for these warm evenings we've been getting lately. Bulgarian style feta, fresh dill and lime juice add boosts of flavor to this refreshing salad.  

• 3 persian cucumbers, diced
• 2 roma tomatoes, diced
• 1/2 small red onion, diced
• 1/4 cup chopped dill
• juice of one lime (or small lemon)
• 2 tbs extra virgin olive oil
• 1/2 bulgarian style feta, crumbled*
• sea salt
• cracked black pepper

*you can use any type of feta. I happened to have the Bulgarian style feta on hand. It is a bit saltier and creamier than Greek feta, and full of flavor.

In medium bowl, add corn, tomatoes, cucumbers, onions and dill.  In small bowl, combine lime juice, olive oil, and dill.  Pour over salad and stir to combine. Season with salt and pepper, to taste. Top with feta and voilà! Serve as a side or pair it with a crisp Sancerre and enjoy as a main dish. Bon appétit!

Roasted Winter Squash + Brussel Sprouts

• 1/2 lb. pumpkin*, peeled and cut into 1" inch pieces
• 1/2 lb large brussel sprouts (about 10), washed, ends cut off and halved
• 4 cloves garlic, chopped
• coarse sea salt
• cracked black pepper
• blue tuscan rosemary (this is what I had on hand, but feel free to substitute any variety of rosemary)

I thought I was working with your everyday pumpkin when I set out to make this dish. It looked like a small pumpkin and had the same consistency prior to cooking. *When it came time to tasting the dish, however, the pumpkin was much sweeter than what I've made in the past. I took to the handy internet and it turns out that what I cooked was actually red kabocha squash (similar to kabocha, but slightly sweeter). Apparently, though usually dark green in its outer color, some varieties are bright orange on the outside.

I personally really enjoyed the slightly sweet and savory combination, and think this recipe would work great on various types of winter squash.

Preheat oven to 400 degrees F.

In medium size roasting pan, combine pumpkin, brussel sprouts. Drizzle olive oil over vegetables, using your (washed or with food handling gloves (yes, I keep a box on hand), of course!) hands to cover the vegetables in the oil. Add chopped garlic, sprinkle sea salt and cracked black pepper to taste, and rosemary. Using a wooden spoon, mix up all ingredients one last time and place in oven.

Cook for 25 minutes, then lightly mix vegetables to ensure even cooking. Reduce to 375 degrees and cook for another 15-20 minutes. Using a fork, check consistency: the squash should be tender and the brussel sprouts should be slightly caramelized, slightly tender, but not mushy.

Serve as a side with your favorite fish, or atop a heap of quinoa for a hearty veggie bowl. Bon appétit!