my 2 cents -
* Exported from MasterCook *
Roasted Peppers with Marinated Feta and Greek Olives
2 roasted red bell peppers
1 pound feta cheese -- cut into cubes
1 cup fresh black Greek olives -- pitted
1 small red onion -- diced (any sweet onion like Vidalia or Maui will also work)
3 cloves minced garlic
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme
salt
freshly ground black pepper
lemon juice
Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.
Description:
"This is from Whole Food website - it's great on a hot dog also! Another variation - fill cherry tomatoes with this mixture."
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or
* Exported from MasterCook *
White Bean and Gorgonzola Topping
1 large clove garlic -- sliced
1 cup white beans -- with liquid
1 tablespoon organic extra virgin olive oil
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red chile flakes
sea salt -- to taste
ground black pepper -- to taste
1/4 cup Gorgonzola -- crumbled
Sauté the garlic in the oil until golden brown, about 4 minutes. Toss in beans and remaining seasonings and coarsely mash. If mixture is too dry, add a bit of stock or water. Remove from heat and add cheese.
Description:
"Use this as a spread atop toasted bread rounds"
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or lastly -
* Exported from MasterCook *
Lump Crab Salsa
3 T. chopped cilantro
2 medium shallots -- very finely chopped
1 red bell pepper -- finely diced
1/2 jalapeno -- seeded & finely diced (1/2 to 1)
Finely grated zest and juice of 1 lime
1 garlic clove -- very finely chopped
1/4 cup extra-virgin olive oil
2 lbs. lump crabmeat -- picked over
Salt and freshly ground pepper
1/2 cup salted roasted almond -- coarsely chopped
Thick-cup potato chips -- for serving
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic and olive oil.
Fold in the crab and season with salt & pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds.
Serve with potato chips.
Make ahead: The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before servings.
Description:
"Made this the frist time when Don was here with the Burrs. This is a nice recipe to get away from mayo based dips - the crab shines thru!!!"
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and camping trips I do love to just have cream cheese with goodies to spread over the top - chutneys, jalapeno/fruit jellies, tapenades or the old, old standby - salad shrimp mixed with cocktail sauce over cream cheese.
Have fun on your trip!
OH and don't forget wraps - they can be done at home and last the whole weekend!!