Greek Orzo Pasta Salad

  • Half red onion, sliced
  • One box orzo pasta, cooked and cooled
  • 3/4 bottle greek dressing
  • one hot house cucumber, quartered and sliced
  • 4oz can sliced olives
  • 16oz can chick peas
  • 6oz feta cheese crumbles
  • 1 pt cherry tomatoes, quartered
  • 2Tbsp olive oil

After cooking orzo, allow to cool after tossing with olive oil. While cooling in fridge, prepare vegetables and combine all ingredients except pasta and dressing. When pasta is fully cooled, add pasta and dressing and combine well.

Apricot Gorgonzola Bars

1 roll crescent rolls

1/2c chopped pecans

1/2c gorgonzola

1/4c apricot jam

2Tbsp butter

Rollout rolls, press/seal into 13×9. Melt butter and jam together and mix well. Spread over dough. Sprinkle with nuts and cheese. Bake according to crescent roll package.

—Needs more apricot and gorgonzola– try 1/2c apricot and 5oz gorgonzola.

Tangy Apple-Cabbage Slaw with Blue Cheese

  • 1 bag shredded cabbage
  • 2 large granny smith apples, cut into matchsticks
  • 6 Tbsp vegetable oil
  • .5c apple cider vinegar
  • .5c sugar
  • 1tsp ground mustard
  • .25tsp crushed red pepper
  • 6oz blue cheese crumbles.
  • 2 Tbsp chopped walnuts (optional)

Mix oil, vinegar, sugar, mustard, and pepper to make dressing. Mix cabbage and apples separately. Immediately before serving, top with dressing and cheese (and walnuts if desired).