Make it.

INSTRUCTIONS:

• Dolmades

  • Sauté chopped onion in large saucepan with about 2 tablespoons of olive oil. Cook until soft and translucent but not browned about 7-8 minutes on medium heat.

  • Rinse rice, and then add to saucepan and cook one additional minute.

  • Pour in 1 cup of water and half a lemon of juice and simmer 5-7 minutes until all the water is absorbed.

  • Add herbs, salt, pepper, stir and then remove from heat to allow to cool.

  • Line large pot on the bottom with grape leaves (and optionally tomatoes slices) to create protective layer for the dolmades.

  • Rinse the remaining 25 or so grape leaves off and place in basket to drain.

  • Once the rice mixture is sufficiently cooled, spoon one tablespoon into each grape leaf with the shiny side of the leaf down. Place near the bottom where the stem is. Do not overfill.

  • Roll the leaf up to the middle, then fold the sides in and continue to roll until a tight wrap is achieved. Place the rolls on the bottom of the pot side by side but not stacking.

  • Once they are all packed together drizzle with olive oil, lemon, and salt and pepper.

  • Place smaller pot lid, plate, or vegetable steamer over them to hold them in place and fill with water until just covered.

  • Place lid on pot and simmer for about 30 minutes or until all the water is absorbed.

  • Let cool and add squeeze of lemon when serving.

  Salad

  • Cut the cucumber into small quarter chunks, with the option to peel or seed (mine has seeds and peels left in.

  • Cut tomato and bell pepper into small chunks.

  • Cover the top with 1/2 inch or larger chunk of Feta. The chunk Feta keeps the cheese from getting mushy or falling apart in the salad.

  • Add the olives, black pepper, and dried herb to the top of the cheese, and drizzle with olive oil.