Greek Salad - Use those summer vegetables!

Greek Salad is delicious, colorful, and easy.  It makes a light summer lunch when all the cucumbers, peppers, and tomatoes are overflowing from the garden.

Greek Salad

Salad:
1 small head lettuce (I used romaine), chopped
2 medium tomatoes, chopped
1 pepper of whatever color you like, chopped
1 cucumber, peeled and seeded if necessary, and chopped
1/4 cup feta cheese
10 black olives, sliced

Dressing
1/4 C olive oil
3 Tbs red wine vinegar
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp basil
dash of salt and pepper

Toss all the vegetables gently in a bowl.  Sprinkle with the cheese and olives.

Mix the dressing ingredients, and pour over the salad. You can let it marinade for a couple of hours if you want.

Sweet Potato Casserole with Pecan Topping - Pie that counts as a vegetable.

When I asked my son whether he wanted roasted sweet potatoes or sweet potato casserole for Thanksgiving, he said he preferred casserole.  When I asked why, he said, "Because it's pie that counts as a vegetable." Okay, so it's very sweet and creamy like pumpkin pie, with a crunch topping that's nearly identical to the crumb crust I put on pie.  All that is lacking is the bottom crust.

So here's my version of Pie that Counts as a Vegetable, or otherwise known as:

Sweet Potato Casserole with Pecan Topping

3 cups cooked, mashed sweet potatoes (somewhere between 3 smallish sweets or 1 very large one)
2 eggs
2 Tbs melted coconut oil (or butter)
3 Tbs honey (or maple syrup)
1 tsp vanilla

Mix all this together, and put into a shallow casserole dish.

Topping:
1/4 cup butter
1/3 cup brown sugar
1/3 cup quick oats or rolled oats
1 cup chopped pecans
1/2 tsp cinnamon

Cut in the butter with brown sugar, cinnamon, and oats. Stir in the pecans.

Sprinkle topping evenly over the sweet potato mixture.

Bake 30 minutes at 350.

In case you wonder what happens if you use purple sweet potatoes....