If you had to choose one cuisine from one region of the world to eat for the rest of your life, what would you choose?

I would have to pick the Mediterranean. I simply adore the food so deliciously influenced by countries as diverse as Egypt, Greece, and Slovenia.

I was thrilled to bits when my cooking club chose this as our theme for June.

Greek ocean

Since my camera broke this week, I wasn’t able to capture Cameron’s scrumptious smoked lamb, Jen’s fantastic quinoa salad with olives, sun-dried tomatoes, and feta, and Toby’s delectable green beans sauteed with lime and butter.

But I did get last week’s delectable menu, starting with Greek wine and artisan bread studded with olives.

Crusty bread

Italian wine

I made a zesty green bean salad with feta, fresh basil, and a Dijon vinaigrette. Darren whipped up a batch of his famous hummus and Selwyn wowed us all with fork-tender roasted pork loin drizzled with a Gorgonzola cream sauce.

Mediterranean Food

While the food was absolutely amazing, it’s always the fellowship and camaraderie at cooking club that I love the most. I can’t believe I only have a few more weeks with these dear people. I’m going to miss them more than I can say.

Green Bean Salad with Feta and Fresh Basil

3 pounds green beans, trimmed
1 1/2 tsp Dijon mustard
3 Tbsp white wine vinegar
1/4 cup extra virgin olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper
1 4-oz package Feta cheese, crumbled or grated
1/2 cup fresh basil leaves, thinly sliced

Directions:

  1. Steam beans 4 minutes or until crisp tender. Plunge in ice water until cool, then drain.
  2. Whisk together Dijon mustard and next four ingredients in large bowl.
  3. Add beans, feta and basil. Toss gently to coat.