Grilled Keftas with Yogurt-Tahini Sauce and a Cucumber, Tomato, Feta Salad

We were craving middle eastern last night and decided to revisit a recipe for grilled keftas (ground lamb skewers) and try out a yogurt-tahini sauce to bring to our friends' house for dinner. I threw together a quick tomato, cucumber, feta salad and served everything with pita, carmelized red onions and sauted yellow peppers. The keftas are an old favorite, the yogurt tahini sauce a new favorite, every bit of it was sopped up with pita!

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Chilled Cucumber Soup

Adapted from this month's Food & Wine. Perfect porch eating dish.

CHILLED CUCUMBER SOUP
3 cucumbers (abt. 4 oz. each) peeled and coarsely chopped
1 cucumber (abt. 4 oz) peeled and diced
1/2 cup ice cubes
1/4 cup cold water
2-3 Tbsp extra virgin olive oil
1-2 teaspoons fresh lemon juice
1 jalapeno seeded and minced
2 Tbsp shredded mint leaves
1/4 cup plain yogurt
salt

- In a blender combine the 3 cucumbers, ice, water, olive oil, lemon juice, half of the jalapeno and half of the mint leaves and puree. Add salt and refrigerate

- When ready to serve, pour soup into bowls and garnish with the diced cucmber, yogurt and remaining jalapeno and mint

Abundance of Appetizers

I was adamant this year that I wanted to go out to dinner for my birthday and not to stay home and cook. I've never been one to go out to eat too frequently, and with the grad school budget that frequency has become even smaller. However, this seemed like a good excuse to go out and let someone else cook for us!

However, it's nearly impossible to keep us out of the kitchen for an entire Saturday so we decided to put together a few appetizers and a signature drink to share with our guests before heading out. We poured through a few cookbooks and in a shocking turn of events got a little carried away, but everything was delicious!

Grilled Prosciutto Wrapped Goat Cheese Stuffed Asparagus

Ceci Bruschetta

Pepperonata

Cucumber Tartine

Sparkling Wine with Watermelon, Ginger and Lime Agua Fresca

Cucumber Tartine

There are few appetizers I enjoy more than little cucumber tea sandwiches. The rest of the appetizers we served definitely had more of a mediterranean feel, but I couldn't resist making this dish!

CUCMBER TARTINES

Several slices whole wheat bread, preferably something with seeds and grains, crusts removed, each slice cut into 2-4 squares
1 cucumber, peeled
4 oz. cream cheese
lemon juice
1 Tbsp parsely (approx)
1 Tbsp dill (approx)
salt and pepper
lemon juice

- Cut the cucumber in half and then halve each piece lengthwise

- Cut one half of the cucumber into very think semi circles. Place in a colander in the sink, sprinkle with salt and let drain

- Dice the other half of the cucumber and add to the cream cheese

- Add the parsley, dill, some salt and pepper and a dash of lemon juice to the cream cheese and mix together, adjusting seasoning as needed

- Just before serving, spread the cream cheese mixture onto the bread

- Arrange the cucmber slices on top of the pieces like fish scales and serve