Posted on Leave a comment

Gazebo Room Cucumber Bites

This simple recipe is perfect for those hot and humid summer days when you need a cool, refreshing snack to bring with you to the pool or the beach.

Total time: 10 min.

Ingredients:
Gazebo Room Lite Greek Dressing
2 whole Cucumbers
6 ounces, weight Crumbled Feta
¼ cups Plain Greek Yogurt (optional)
15 whole Pitted Kalamata Olives, Chopped
1 Tablespoon Dill (Chopped)
3 Tablespoons Roasted Sunflower Seeds

Instructions:
First, slice your cucumber in half lengthwise, then hollow out the center of each half, removing the seeds and allowing plenty of room for additional ingredients.
Next, combine chopped olives, feta, dill, sunflower seeds and Gazebo Room Dressing in a mixing bowl.
Finally, add the feta mixture to the hollowed out center of your cucumber halves, slice into bite-sized portions and chill until ready to serve. (Optional: use your favorite Greek yogurt as a topping or dipping sauce)

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

Posted on Leave a comment

Gazebo Room Penne Pasta Salad

 

Gazebo Room Penne Pasta Salad 

A lighter version of our pasta salad, all you need is pasta, parsley and veggies to really let the Gazebo Room flavor shine through. For a special treat, separate into three portions and make one Greek, one Balsamic Vinaigrette and one Lite Greek!

Total Time: 30 min

Makes: 6 Servings

Ingredients:

1 lb. penne pasta

¾ cup carrots (chopped)

¾ cup celery (chopped)

¾ cup onion (chopped)

¾ cup bell pepper (chopped)

¼ cup fresh parsley (chopped)

Dressing:

4 oz. Gazebo Room Greek, Lite Greek, or Balsamic Vinaigrette Salad Dressing

Preparation:

Cook pasta as directed, rinse, and drain. In a large mixing bowl, combine pasta and all chopped vegetables. Pour in dressing of your choice and toss vigorously. Transfer to serving bowl, cover, and chill until ready to serve.

Notes:

Allow to marinate for at least 2 hours before serving. An additional splash of dressing may be necessary if serving in less than 2 hours.

Also, to transform this side dish into an excellent entrée, at the time of serving, divide pasta into 6 servings and add 4 marinated grilled chicken tenders to each portion.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

Posted on Leave a comment

Gazebo Room Salad Nicoise

Gazebo Room Salad Nicoise

Find out why our recipe for Salad Nicoise was a favorite among some of Harrisburg’s most famous residents! The original recipe called for our Greek dressing, but we highly recommend that you try the updated version with a mixture of our Lite Greek (which didn’t exist at the time) and Dijon Mustard!

Total Time: 30 Min.

Makes: 6 Servings

Ingredients:

6 small red skinned or new potatoes (boiled, halved)

1 lb. fresh green beans (lightly steamed)

½ lb. mixed field greens

1 cup artichoke hearts

1 medium tomato (wedges)

3 hard-boiled eggs (halved)

½ cup Kalamata or green olives

½ red onion (sliced)

3 tbsp. capers

1 (6 0z.) can of tuna in water

Or 8 oz. fresh seared tuna

Dressing:

4 oz. Gazebo Room Lite Greek Salad Dressing

3 tsp. Dijon Mustard

Preparation:

Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.

On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.

Notes:

For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.