ROOFTOP GET TOGETHER: GREEK EDITION WITH PURE FLAVOR® VEGGIES

Every so often in the summer I decide to host a little rooftop gathering amongst friends to watch the sunset, catch up, and enjoy great food and wine. For me, a big part of it is the exciting challenge of creating a menu of new dishes and an opportunity to take advantage of what’s in season. I partnered with Pure Flavor® using a variety of their fresh Grape Tomatoes, Mini Peppers and Nano Cucumbers and decided to give this occasion a “Greek theme”. The reasons for this are that I find Greek food to be light, easy to share, and a great way to take advantage of fresh produce. If you're looking for easy and delicious ideas for what to cook the next time you host, I really would suggest trying the recipes below. They are easy and so flavorful, vibrant and delicious.

Planning the menu:
I created the menu below with the intention to be easily shareable, fresh and seasonal. 

Whipped feta with a hot honey sausage
The dip: This is a classic whipped feta with a twist. I love whipped feta because you can dip almost anything into it, and it has such a delightfully salty and creamy flavor. This is then balanced with a bit of heat, when you top with hot honey and sausage. 

The sides: 
I love love love creating a layered mix of wonderful and colorful vegetables to dip. I used Pure Flavor® Uno BitesTM Nano Cucumbers, Aurora Bites Mini Sweet Peppers, and Juno® Bites Red Grape Tomatoes to not only give a colorful presentation, but to highlight a variety of flavors in each bite. It is perfect for passing around and sharing. 

Grilled pita: 
A great way to take advantage of being outside with a grill is to coat some pita bread in a bit of olive oil, salt, pepper and throw it on the grill for about 2 min per side. This is a fan favorite because then your guests can make little pockets with the feta and Pure Flavor® veggies. 

Pearl couscous halloumi salad with fresh veggies:
Man oh man is this salad a hit! I used pearl couscous as a base, and then added in Pure Flavor® Uno BitesTM Nano Cucumbers, Aurora Bites Mini Sweet Peppers, and Juno® Bites Red Grape Tomatoes. The salad also had fresh grilled halloumi, corn, herbs and pine nuts. The whole thing was finished with olive oil, freshly squeezed lemon juice and white wine vinegar. Each vegetable added something really unique to the whole salad. Between the light and airy cucumbers with an excellent crunch, the delightfully sweet grape tomatoes and the vibrant mini sweet peppers, there was so much packed in every bite. 

Recipes:
Whipped feta with a hot honey sausage
Ingredients:
7 oz of fresh feta cheese
3 tbsp greek yogurt
2 tbsp olive oil
⅓ pound spicy ground sausage
3 tbsp hot or regular honey
salt/pepper
1 pint of Pure Flavor® Aurora Bites mini sweet peppers sliced and seeded
1 pint of Pure Flavor® Uno Bites Nano Cucumbers
1 pint of Pure Flavor® Juno Bites Grape Tomatoes halved

Step 1:
Using a food processor, add your feta, yogurt, olive oil, 2 tbsp of honey a pinch of salt and pepper. Once combined, check for taste and consistency. Feta should be creamy and smooth. Add in a little more greek yogurt and olive oil if it needs a little more creaminess. 
Step 2: 
Saute your sausage in a pan on medium heat with a little olive oil. Cook for about 3-4 min or until nicely browned. Remove from pan and set aside
Step 3:
Prep your veggies so they are bite sized and easy to dip. Layer on a plate.
Step 4: 
Spoon your feta into a shallow bowl. Using a spoon, form a little crater in the top of the feta and add in your sausage. Top with remaining tbsp of hot honey and season with salt and pepper. Serve with veggies and enjoy!

Pearl couscous halloumi salad with fresh veggies
Ingredients:
1 pint of Pure Flavor® Aurora Bites mini sweet peppers sliced and seeded
1 pint of Pure Flavor® Uno Bites Nano Cucumbers
1 pint of Pure Flavor® Juno Bites Grape Tomatoes halved
9 oz fresh halloumi
16 oz pearl couscous
½ cup pine nuts
½ cup basil chopped
½ mint leaves chopped
2 ears of corn
½ cup lemon juice
1 cup olive oil
Salt/pepper
3 tbsp white wine vinegar

Step 1:
Cook pearl couscous according to packaging and pour into a big bowl. This bowl will be for your finished salad so make sure you get a big one! Add a little olive oil to it so that it doesn't stick together. 
Step 2:
When couscous is done, use same pot to boil your 2 ears of corn. You don’t need to use the same pot, but I am always here for less things to clean up at the end! Once corn is done, slice the kernels into a bowl. Add corn to the couscous bowl.
Step 3:
Slice halloumi into strips (or cubes, however you prefer). Add a little oil to a saute pan. Once it is hot, add in your strips and cook about 2-3 min per side. Remove from pan and add to the couscous bowl.
Step 4: 
In the same pan, add in a little bit more olive oil and add in pine nuts to the pan. Cook until they get a little golden brown, about 3-4 min. Make sure to keep an eye on the pan as these guys have a tendency to burn quickly. Once done, remove and add to big bowl.
Step 5:
Slice your veggies and add to the bowl. At this point stir everything together and begin making dressing. For dressing: Whisk ½ cup olive oil, lemon juice and white wine vinegar together. Season with salt and pepper and mix together. Taste and adjust accordingly. Slice mint and basil and top salad. Enjoy!