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