
These Venezuelan mini-arepas are packed with delicious fall veggies and topped with salsa verde and queso fresco. This is a 3-step recipe. For ease of preparation, each step lists the ingredients and directions separately. Servings: Makes about 32 arepitas or 10 full-sized arepas, 5 oz. of masa each Arepitas Ingredients: Directions: Salsa Verde Ingredients:…

This Greek salad is a twist on the classic, substituting watermelon for the tomatoes. Toss ripe watermelon, cucumber, green bell pepper, and onion with a dressing made from olive oil, lemon juice and dried oregano. Top with Kalamata olives and feta cheese. Enjoy a perfect first course or side salad! This recipe was tested using…