Chomp

I got this recipe from an old-fashioned cookbook. Miner's wives used to make this as a refreshing lunch for the miners to have down in the dusty mines. Apparently no one really knows where the name "Chomp" came from unless it sounds like "chomp-chomp" when you eat it :) Anyway, it is very refreshing and very yummy and very healthy! Great combo huh? :)

2 large sliced cucumbers
1 large green pepper, diced
1 large onion, diced
2 firm, ripe tomatoes, cut in wedges

Vinaigrette Dressing:
1/2 Cup brown sugar
1/2 Cup water
1/2 Cup vinegar
1 tsp salt
1/2 tsp black pepper
1/8 tsp powdered thyme (I just used Italian Seasoning and it worked fine)

Combine fresh veggies. Mix up dressing, blend well. Mix dressing with veggies and chill for 1 hour before serving. Feel free to change up the veggies too.

Oven-Roasted Vegetables

1 small squash, cubed (butternut or zucchini)
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
garlic powder to taste
1/4 C olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper
parmesan cheese (optional)

Preheat oven to 475 degrees. In a large bowl, combine all vegetables. In a small bowl, stir together thyme, rosemary, garlic powder, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a 9x13 dish sprayed with olive oil. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. If the vegetables are drying out or browning too quickly, cover with foil. Top with shredded parmesan cheese, if desired.

I have also added carrots and broccoli - the carrots worked well, the broccoli not-so-well.

Good with a meat entree and baguettes.

Greek Pasta Salad

1/2 C olive oil
1/4 C red wine vinegar
1/4 C balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
4 1/2 C cooked rotini
1 C cucumber, chopped
15 cherry tomatoes, halved
1 C sliced red bell pepper
3/4 C crumbled feta cheese
1/2 C chopped green onion
1 (4 oz) can whole black olives
3/4 C sliced pepperoni sausage

In a large bowl, whisk together the first seven ingredients. Add cooked pasta and remaining ingredients, then toss until evenly coated. Cover and chill overnight.

We're having this for dinner tonight with Greek-style steaks and green salad. If you don't like your pasta and feta turning a nice brown color, use white balsamic vinegar or just use all red wine vinegar. Yummy.