Monday, July 2, 2012

Greek Style Zucchini Salad

This was another recipe that popped up on Pinterest. As the boy and I had just bought some fresh zucchini from the farmer's market that morning, it was screaming to be made for the dinner we put together for my folks last night. It was a good call.

(serves 5-ish as a side dish. HELLA RHYMES)

Greek Style Zucchini SaladIngredients:
1/2 pound zucchini (grated) (
I had 3 med zucs and I have NO idea how much it weighed. It worked, though)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)
salt and pepper to taste

1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.

(photo credit to the linked website above)

Easy! Light! Herby! And, really? Actually pretty healthy. Four of us ate it as a side dish, and had another serving leftover.

Perfect little light summer dish. 

Lemon Crinkle Cookies

It's an odd thing, spying a treat on Pinterest and then going to actually make it and finding yourself square in the middle of a religious website. The Mormon's lemon cookie game is on point, y'all. Not gonna lie.

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

I changed exactly nothing in the recipe. These were so light and perfectly sweet and lemony. They came together pretty quickly, too. I used a cookie dough scooper thingy, which sped the process up a bit.

These are a keeper, fo sho.