ARF/5-A-Day #69

This week, Spring has definitely sprung in many of our ARF/5-A-Day contributions. Want to contribute next time? It’s easy, and this is how. Tomorrow, The Neighbor Wife is up to bat. In the meantime, let’s get to the roundup.

A year ago today… yup, still drinking these.
Two years ago today… delicious Mother’s Day dinner.

Erika from Tummy Treasure is up first this week, satisfying a vegetable craving with her Phul Gobhi Salad:

Albion Cooks beats the heat with her very cool and refreshing Corn Tortilla with Beans & Avocado on a Bed of Mache:

Cook. Craft. Enjoy. is back this week with a batch of Chocolate Chocolate Chunk Muffins from the very popular Dorie Greenspan book, Baking: From My Home to Yours:

More Bread and Cheese Please combines a few of my favorite vegetables to come up with Asparagus and Artichoke Pasta with Spinach Pesto:

Claire from Cooking is Medicine finally made a batch of Panzanella and pronounced it “delicioso!”

Table for Two joins us for the first time with her Asparagus Risotto with Lemon and Basil. Sounds like a perfect Springtime recipe.

The Chocolate Lady shares some interesting news about celery in her contribution this week:

And lastly, my own contribution. Yesterday, I turned to a new recipe, this time from a fellow food blogger, Sarah at Cucina Bella. I made a few tiny changes, but her Greek Salad was the perfect starter for dinner last night, and with two of Nicholas’ favorite ingredients in it (feta and kalamata olives), I knew I couldn’t go wrong.

Greek Salad
Recipe courtesy of Cucina Bella
serves 4

3 ripe tomatoes, seeded and diced
1 ½ cucumbers, peeled and cubed
½ cup kalamata olives, halved
½ cup crumbled feta cheese
½ cup olive oil (I used 1/4 cup)
¼ cup white wine vinegar
2 cloves garlic, minced
1 small shallot, minced (I used half of a small onion, diced)
2 tbsp chopped fresh oregano (I used about 1 tablespoon, dried)
Salt
Pepper

In a medium bowl, combine the tomatoes, cucumbers, onion, olives and feta. In a separate bowl, beat together the olive oil, vinegar, garlic, oregano, salt and pepper. Pour over the tomato mixture. Serve chilled. [Cate’s Note: I just mixed everything together, all at once, in a big bowl.]