Food & Fellowship: Issue III

Jul 20, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Greek Salad (Horiatiki)

Servings per Recipe: 4

Greek Salad (Horiatiki)


¼ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon spicy brown mustard
¼ teaspoon sea salt
Freshly ground black pepper


1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves


In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper and set aside.

In a large bowl, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Top with the mint leaves and a few sprinkles of extra oregano. Season to taste and serve immediately.

Pasta Salad

Servings per Recipe: 12


1 pound pasta noodles
1 tomato, diced
1 green bell pepper, diced
1 red bell pepper, diced
¼ red onion, diced
1 can chickpeas, strained and rinsed
10 olives, sliced
6 basil leaves, chopped
¼ cup + 2 tablespoons Italian dressing
Salt and pepper


Cook the pasta in boiling water for 10 min.

After the pasta is done cooking, strain, and rinse with cold water. Add to a large bowl.

Mix in the vegetables, herb, and Italian dressing. Season with salt and pepper and mix until well combined.

Recipes from the Green Acre Kitchen Archive

Green Acre Archive: Sweet Potato Salad

Servings: 4-6

Green Acre makes a lot of salads in the summer months. This salad has been served many times with raved reviews. It’s a great change from a traditional potato salad. This recipe was adapted from Food Network.

Sweet Potatoes are remarkably high in vitamin A. They are also high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. This salad also works well using leftover baked sweet potatoes.


2 pounds sweet potatoes, peeled and cut into cubes
½ sweet onion, finely chopped
1 red pepper, seeded and finely chopped
4 scallions, thinly sliced
⅓ cup mayonnaise
2 tablespoons orange juice
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and freshly ground black pepper to taste


Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Refrigerate for 1 hour for the flavors to meld.