Cocktail Recipes, Spirits, and Local Bars

Dried Plum, Tomato, and Feta Salad

Dried Plum, Tomato, and Feta Salad

February 18, 2015


California Dried Plum Board

Dried Plum, Tomato, and Feta Salad


  • 4 Cups cherry tomatoes, halved
  • ½ Cup crumbled feta cheese
  • ½ Cup thinly sliced red onion
  • ½ Cup (about 3 ounces) finely chopped dried plums
  • 1/3 Cup olive oil
  • ¼ Cup red wine vinegar
  • ½ Teaspoon crushed garlic
  • Torn salad greens (optional)


In medium bowl, combine the tomatoes, feta cheese, onions, and dried plums; set aside.

In a small bowl, whisk together the oil, vinegar, and garlic. Add to the tomato mixture; toss lightly to coat. Serve with the salad greens, if desired.

Nutritional Facts


Calories Per Serving259

Folate equivalent (total)36µg9%

Riboflavin (B2)0.2mg11.8%

Balsamic Tomato Salad

Ripe, juicy tomatoes don't need much to make them sing. A simple dressing of balsamic vinegar, garlic, and fresh herbs are all you need for a summery salad.

Since the salad only has a few ingredients, look for the best tomatoes you can find. When shopping, look for tomatoes that are brightly colored, heavy for their size, and firm but juicy. The recipe calls for plum tomatoes, but good cherry, grape, vine, or heirloom tomatoes will work, too. Feel free to use the best tomatoes you can find, regardless of variety. If using a small type like grape or cherry tomatoes, there's no need to seed them. Simply slice them in half and you're done.

Tomatoes are low in calories, low in fat, and high in vitamins A, C, and K. They're also known for containing the antioxidant lycopene, a natural pigment that gives tomatoes their signature red color.

You only need a few minutes to make balsamic tomato salad, so it's easy to throw together for a barbecue or a weeknight summer dinner. It also packs well for a picnic or meal on the go, and can be made ahead of time and stashed in the fridge until serving time. Serve with grilled steak, fish, or blackened tofu.

Tomato and Feta Dip Recipe

Goat cheese (chèvre) may be substituted for the feta if you prefer a creamier texture. A tip for cutting feta cheese: use unflavored dental floss for clean cuts. Hold it taught, and slice downward through the cheese. If you are using refrigerated breadsticks, take them up a notch by shaping (following package instructions) and then rolling in your choice of grated cheeses, assorted dried herbs, kosher salt, and coarsely ground black pepper. Then bake as directed. To save time when making this dip, mince garlic in advance and store in a jar with olive oil, covered with a tight-fitting lid. It can be refrigerated for up to four weeks. You can also by pre-minced garlic, but mincing your own will produce a much better flavor. If you grow your own herbs, this is the perfect dish to showcase pickings from your own garden. Choose which herbs to add based on what you have available. You can also dry herbs ahead of time to add to your breadsticks. To save time and tears when chopping your onion, follow our simple guide on How To Chop an Onion.

Make the most of summer’s fresh zucchinis by lightly marinating them before tossing them with roast chicken, fresh herbs, green leaves, and a mustard dressing.

This Tuscan bread and tomato salad is so perfect for summer: Filling, refreshing, and easy to make. Use the ripest, juiciest tomatoes, and imagine you’re dining in the beautiful Tuscan countryside.

TikTok users are loving this feta and tomato pasta recipe

We turn to TikTok for everything these days. From fashion hacks and skincare advice to tips on how to clean our home. The latest thing we've been scrolling through on our 'for you page' has been recipes.

Yep, we ended up on recipe TikTok and we're not mad about it. From three ingredient Oreo truffles to five ingredient easy cookies, the social media platform is full of brilliant and easy cookie ideas, and the latest one to take centre stage is feta and tomato pasta.

Made from roasting cherry tomatoes with a block of feta cheese, some garlic and herbs, before adding your cooked pasta, it looks delicious and we're totally getting on board.

To make the TikTok baked tomato and feta pasta recipe, you will need:

  • 250g cherry tomatoes
  • 250g feta cheese
  • 200g dried pasta
  • 6 cloves of garlic
  • oregano and basil
  • olive oil
  • salt and pepper to taste

Heat your oven to 180 degrees and pop your tomatoes and block of feta cheese in a roasting tin (cheese in the middle, tomatoes around the sides.) Add your crushed garlic, herbs, seasoning and drizzle with olive oil. Cook for 25 - 30 minutes.

While that's roasting away, cook your pasta as per the instructions. Once your tomatoes have roasted, break up the feta with a fork and mix together, creating a creamy tomato sauce. Add your cooked pasta, give it a mix, season to taste and enjoy.

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Rosmarino pasta with roasted tomatoes, feta and olives

A few years ago I made a very simple but very delicious dish which involved baking feta and olives in a thick tomato sauce. It’s a wonderful appetizer or warm dip for crusty bread. I remember at the time thinking it would be a delicious sauce for pasta, so this inspired today’s recipe. Instead of making a sauce using tinned tomatoes, I used fresh Mediterranean baby vine tomatoes. It also occurred to me, again, that roasting or baking cheese with things is a superb idea and I should do it more often. Especially feta which is not my favourite cheese. I find the salt overpowering and the flavour in general quite one-dimensional. I rarely add it to salad unless it’s a Greek salad, and if I do, I prefer to crumble it over to more evenly distribute the taste. The flavour and saltiness of feta work well with this dish and my baked tomato version because the tomatoes temper it and when hot out the oven it crumbles into the pasta beautifully.

I love to add a few spoons of pesto to rosmarino pasta. It gives the dish a load of flavour, and basil is the perfect partner with everything else going here too.

I recently returned from a trip to South East Asia and have been craving pasta. With all these ingredients available in my fridge, this recipe came to fruition. It’s delicious served cold as a salad too. I just tossed through roughly torn leaves such as spinach, watercress and rocket to give it more of a salady crunch. Rosmarino, also known as orzo is generally a really fantastic pasta to turn into a salad.

cooks tips – My tomatoes were leaning on medium so I cut them in half. If they are very small you can leave them whole. I always leave the pips in olives when I cook them, I find it such a chore to de-pip them and I will never buy the ghastly ones with the pips already removed. I just keep a little bowl next to my plate when I’m eating to put them in. I love how they swell up and become juicy and plump when cooked. I used my all-time favourite calamata olives from Kloovenburg which are soaked in blackberry brine. I also added a few tablespoons of the brine because I love a splash of acidity here. You can also use balsamic or red wine vinegar.

I like a little kick of heat with this pasta so I stir in about a teaspoon of my favourite chilli sauce at the end. By chilli sauce, I mean more like an ultra-hot chilli paste. You can add according to taste or leave out.

If you wanted to use a more robust pasta like shells or fusilli, I would opt for making my saucier baked version to mix with this.

Recipe makes enough for 2

  • 280gms / 1 1/2 cups rosmarino pasta (orzo)
  • 150gms feta
  • 300 gms Mediterranean vine tomatoes or other baby tomatoes (1 punnet and approx. 3 cups)
  • 1/3 cup kalamata olives
  • 2 – 3 Tbs of the olive brine (or red wine or balsamic vinegar)
  • olive oil to drizzle – about 3 Tbsp
  • a few springs of fresh thyme
  • pepper to season
  • 1/2 tsp dried chilli flakes or your favourite chilli sauce to taste stirred in at the end- optional
  • 2 – 3 Tbsp basil pesto

Preheat the oven to 180C / 350 F

Cut the feta into small cubes and scatter in a small roasting dish with tomatoes and olives. drizzle over the brine and olive oil and season with black pepper. Scatter over the thyme leaves, removing a few of the leaves.

Roast for 25 – 30 minutes depending on the size of the tomatoes. Give the pan a shake during the cooking time.

While this is roasting cook the pasta according to the packet instructions in salty water. Drain and stir through the pesto and chilli.

Add the roasted mixture as soon as it comes out the oven and serve.

For a few more of my favourite cheesy baked goodness:

Pairing Suggestions

I like to line individual bowls with butter lettuce for extra crunch and sometimes top it with chicken, turkey or even tuna to make it more substantial. Serve it on its own as a light lunch or alongside almost any main dish you can dream up - especially all things grilled! Some of my favorites to serve it alongside are: Carne Asada, Grilled Lamb Chops or Lamb Kabobs, and Rosemary-Garlic Chicken Kabobs or Chicken Kabobs in the Oven. It's entirely versatile.

If you love Mediterranean Recipes, don't miss classics like this pita bread recipe or these recipes for: Tzatziki, Fattoush Salad, Tabouli Salad and more.


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Mediterranean baked feta with tomatoes

A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re Greek Cypriot or better versed in the world of grill-able cheeses than me and are nodding silently right now, lucky enough that this is old news. Or maybe you’re confused because I just said grilled cheese and really? There is nothing new about two slices of white bread fried in butter until the gooey orange runs over the crusts and your freak-of-a-toddler won’t touch it. But, of course, this is an entirely different kind, no bread, no butter and absolutely better in summer than any other time.

Haloumi, the star of the saganaki show, is like the hardest feta you’ve ever seen, and quite rubbery when cold. I bet that made you really hungry, right? But the thing is, when heated, it becomes tender in the center but not runny it doesn’t fall apart, just blisters and sighs. The easiest way to eat it is sakanaki-style, with lemon juice, black pepper and pita bread. But my favorite way is finely chop a salad of fresh tomatoes, olives or capers, red onion, olive oil and red wine vinegar and spoon it over the grilled haloumi slices. You dig in immediately and wonder where it has been all of your life.

Nevertheless, I have never spoken of haloumi here, difficult as it has been for me to ever shut my yap about a great cooking discovery, because it’s just not that easy to get. I see it more places every year — even Whole Foods and Fairway last week, and it’s always been a mainstay at cheese stores — but it’s really marked up in price and hardly everywhere and the last thing I want to do is ooh and aah over something that you’re never going to get a taste of. That is, usually. But it wasn’t until I had a chance to preview the Sprouted Kitchen Cookbook a couple weeks ago that I finally figured out how I could make this dish something that everyone could love, regardless of their level of access to Mediterranean cheeses.

In her stunning first book that will immediately make you want to run to the kitchen and do something new with vegetables, Sara Forte suggests that you either grill or bake feta cheese — which will give you a haloumi-like impression but is softer and easier to find — with halved cherry tomatoes, chopped Kalmata olives, red onion, garlic, parsley and a tiny drizzle of olive oil until it becomes soft enough that you can scoop it up with a piece of flatbread. It makes a great low-fuss appetizer or side dish or, heck, even dinner with a summery salad and some cured meats or pickles, something I think we should do as much of as possible before summer is over. Deal?

Baked Feta with Tomatoes and Olives
Adapted, barely, from The Sprouted Kitchen Cookbook

I don’t think anyone would mind if you use more than the suggested amount of tomatoes. Feta is so salty and tomatoes are so delicious and sweet right now, the more the merrier. Now, I don’t have a grill but I am sharing the grilling instructions here because most of you do, but with the caveat that I haven’t tested this on a grill. My only concern would be leakage. I don’t think any harm would come from doubling up on the foil.

If you’d like to make this with haloumi (you can buy it here or here or here, btw, and probably a cheese or good grocery store closer to you), I like to cut my block of haloumi into about 1/3- to 1/2-inch slices. I brush the grill with oil and place it gently, directly on the grates, cooking it until it’s blistered on one side, then flipping it and doing the other. Lay the grilled slices out on a plate and toss it with a chopped salad made from the non-feta ingredients below, plus a splash of red wine vinegar. I usually skip the garlic (just personal taste) and would only use a tablespoon or so of minced red onion, since the salad will be raw, but otherwise think you’ll love it as much as we do.

1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread*, pita chips, or crostini, for dipping

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.

In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. (I didn’t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.

Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.

* I made these. These days, I’ve been running a pizza wheel over the rolled-out pieces to pre-cut it into rough rectangles before baking it, like so.

Costco Cookbook 2012

The 2012 edition of the free Costco cookbook is called “Simply Delicious, The Costco Way”. You can read or download the cookbook here . At the top of the cookbook pages, there are tools to zoom in, search, and print recipes too.

There are cookbook chapters with recipes for each course. Here is the full recipe list in the 2012 Costco cookbook:

  • Costco Breakfast Recipes ( page 11 )
    • Holiday apple and sausage breakfast casserole
    • Southwest sausage bake
    • Cuties cinnamon spice French toast with citrusy syrup
    • Croissant French toast with caramelized bananas and walnuts
    • Baked orange French toast
    • Nutella-stuffed French toast
    • Banana walnut pancakes
    • Cinnamon pancakes with maple cream cheese glaze
    • Spinach quiche
    • Wild Alaskan Salmon Quiches
    • Pomodoro Egg Bake
    • Breakfast yogurt bowls
    • Granola breakfast muffins
    • Blueberry muffins
    • Dark Chocolate acai blueberry muffins
    • Peach pecan muffins
    • Walnut-kiwi bread
    • Date pecan bread with citrus icing
    • Apple baked oatmeal
    • Hearty walnut oatmeal
    • Walnut energy bars (Gluten free)
    • Grape-peach breakfast crumble
    • Pesto pizza caprese
    • Mango and bacon barbecue pizza
    • Roasted garlic pizzettas
    • Parmesan-encrusted spinach & cheese ravioli
    • Garlic artichoke crisps
    • Grape and goat cheese crostini
    • Prosciutto-wrapped pears with parmigiano-reggiano
    • Blackberry blueberry mango skewers with cinnamon cream
    • Bacon-wrapped green bean bundles
    • Hawaiian Kalua pig tostadas with tomato cucumber salsa
    • Holiday meatballs
    • Party meatballs
    • Peanut chicken mini phyllo cups
    • Nancy’s Lighthouse Point langostino lobster tail sliders
    • Clams casino
    • Clams in pesto broth
    • Steamed mussels in green curry sauce
    • Impossibly east mini crab cake pies
    • Black bean and corn salsa
    • Rosarita margarita dip
    • Tequila guacamole
    • Crema de Bocado (Cream cheese bacon avocado dip)
    • Pepper quesadillas
    • Tuna avocado dip
    • Carrot hummus
    • Hummus dip
    • Mango smoothie
    • Golden crush
    • Cranberry cocktail lemonade
    • Skinny coco-acai lemonade
    • Minty lime cooler
    • Green tea peach virgin sangria
    • Summer peach sangria
    • Blueberry mojito
    • Ruby red Florida grapefruit margarita
    • Broccoli cheese soup
    • Asparagus and brie soup
    • Potato and onion cheddar soup
    • Icy fruit gazpacho with spicy grilled shrimp
    • Bicolor sweet mini pepper soup
    • Three-bean chili with salmon burgers
    • Sweet hot chili
    • Grill-roasted vegetables with planked brie
    • Roasted Brussels sprouts with prosciutto and parmesan
    • Savory stuffed artichokes
    • Grilled coffeehouse asparagus
    • Grilled corn with smokehouse maple chipotle butter
    • Roasted asparagus with pistachios
    • Sauteed baby bok choy and broccoli florets
    • Fresh tomato lemon pasta with walnuts, olives and feta
    • Lemony quinoa with maple-glazed pistachios
    • Bow-tie pasta with fresh tomatoes
    • Lemony herbed orzo
    • Easy herb and cheese potato souffle
    • Garlic buttermilk mashed potatoes
    • Parmesan roasted steakhouse potatoes
    • Grilled southwestern potatoes
    • Tangerine coleslaw
    • Grilled peaches
    • Ham-stuffed apples
    • Chicken and orange rice salad
    • Chicken salad with fruit and nuts
    • Nectarine and ahi tuna salad
    • Tuna salad with grapes
    • Tuna and apple salad in apple cups
    • Lobster salad with tamarind vinaigrette
    • Fire and ice pasta salad
    • Autumn apple salad with creamy maple dressing
    • Crunchy harvest salad with honey cider vinaigrette
    • Pear bistro salad
    • Green and red grape spinach salad
    • Double blue spinach salad
    • Feta and strawberry salad
    • Gilled artisan romaine and onion salad
    • Caesar salad
    • Kale salad with meyer lemon vinaigrette
    • Rainbow rabe salad
    • Caprese pasta salad with avocado
    • Tomato, basil and buffalo mozzarella salad
    • Grilled eggplant and tomato salad
    • Wild rice salad with apples and walnuts
    • Dried plum rice salad
    • Avocado summer fruit salad with honey-lemon dressing
    • Waldorf celebration salad
    • Mojito fruit salad
    • Skewered orange-basted shrimp on the barbie
    • Wood-grilled salmon with honey soy glaze
    • Venetian grilled lobster
    • Pink Lady apple and radicchio salad with toasted pecans
    • Fresh corn and blueberry relish
    • Big batch turkey meat sauce with organic penne
    • Sesame noodles
    • Macaroni and cheese
    • Berbere-crusted rack of lamb
    • Lamb curry
    • Herb-crusted loin lamb chops with tomato mint salad
    • Crispy orange chicken with fennel, avocado, and orange salad
    • Asian chicken lettuce wraps
    • Baby kale and spinach salad with carrots, cranberries and almonds
    • Mixed baby kales and farro salad with mustard vinaigrette
    • Double chocolate chunk trifle
    • Quick pull-apart Danish apple cheesecakes
    • Strawberry coconut croissant bread pudding
    • Curried chicken salad with grapes
    • PB-grape breakfast pocket
    • Protein pancake with sliced grapes
    • Spicy chili pork Ree-yubs
    • Whiskey chicken thighs with pasta and mushrooms
    • Mixed mushroom pizza with sausage and fontina
    • Braised chicken legs with sausage, beans and cipoline onions
    • Breakfast strata
    • Grilled skewers of sausage, orange and bay leaf
    • Baked angel hair pasta with sausages and smooth tomato and artichoke sauce
    • Veal rib chops with watercress sauce
    • Veal scallopini Marsala
    • Osso buco with pasta
    • Spinach salad with blue cheese and pears
    • Apple-carrot mini muffins
    • Fresh peach gazpacho
    • Fresh plum salsa
    • Sheet cake cookie crisps
    • Muffin fries with yogurt-honey dip
    • Seared scallops with arugula salad, clementines and pomegranate gastrique
    • Grilled bacon-wrapped shrimp and scallops with peaches
    • Curried shrimp with pineapple
    • Island kabobs with tropical fruit salsa
    • Crab-en papillote with baked scalloped potatoes
    • Dungeness crab and sweet onion au gratin
    • Spicy Asian beer-steamed crab
    • Planked Alaska salmon with Asian glaze
    • Healthy salmon
    • Chantal’s miso marinated salmon
    • Citrus roasted salmon
    • “In a heartbeat” ginger-honey salmon
    • Steelhead with strawberry glaze
    • Grilled salmon with savory blueberry citrus sauce
    • Asian delight
    • Easy salmon with dill dijon sauce
    • Captain Jack’s gingered salmon
    • Grilled wild Alaska sockeye salmon
    • Wild Alaska smoked salmon and cherry tomato wraps
    • Spinach and feta stuffed salmon
    • Steve’s smoked salmon lasagne
    • Brown sugar citrus tilapia
    • Tilapia with coconut rice and papaya chutney
    • Baked tilapia with tomato tartar sauce
    • Tilapia with red pepper sauce
    • Grilled tilapia with lemon crème fraiche and fresh herbs
    • Pan-seared tilapia with zesty grape salsa
    • White fish and tomato fricassee
    • Herbed parmesan panko baked flounder
    • Miso-glazed halibut with rosemary roasted potatoes
    • Beer-battered fish and chips
    • Grilled catfish with mango salsa
    • Chili-tamari trout
    • Blackened fresh ahi tuna
    • Hawaiian select tuna en papillote
    • Change-of-pace tuna casserole
    • South of the border tuna enchiladas
    • Baked chicken with onion and garlic breading
    • Honey-glazed chicken with clementines
    • Spicy chicken with grilled stone fruit, mango and kiwifruit
    • Grilled chicken with California avocado red, white, and blueberry salsa
    • Citrus roasted chicken with stone fruit
    • Tikka masala chicken
    • Spicy garlic lime chicken
    • Mushroom marsala chicken
    • Herb-crusted chicken breasts with tomato provencal sauce
    • Aztec rotisserie chicken lasagne
    • Turkey casserole
    • Creamy chicken ramen with spinach and mushrooms
    • Chicken with pineapple kimchi and cantaloupe yogurt
    • Grilled chicken breasts with pasta caprese
    • Roasted garlic chicken sausage and summer vegetables
    • Oxtail ragu with orecchiette
    • Grilled strip steaks with blue cheese and mushroom gratin
    • Cinnamon chile crusted steaks
    • Latin-spiced rib eye with fire-roasted vegetables
    • Lime chipotle skirt steak tacos with corn relish
    • Grilled cilantro lime flank steak with tomato and mint couscous
    • Grilled roast beef with chimichurri and sweet potatoes
    • Slow-cooker chuck roast
    • Herb-roasted top round with roasted mushrooms and sherry sauce
    • Roast rib eye and herb popovers
    • Shepherd’s pie with organic ground beef
    • Ground beef and tater tots casserole
    • Tasty chili mac and cheese
    • Spiral ham with caramel pecans and bacon
    • Black forest ham with roasted parsnips and bourbon pepper glaze
    • Pizza spam bake
    • Apple pear maple pork chops
    • Pan-roasted pork loin chops with apricot-cheddar stuffing, serrano ham and brown sugar glaze
    • Sauteed pork loin with grapes
    • Chipotle-dijon ribs
    • Grilled lamb chops with warm couscous salad and spinach
    • Grilled lamb chops
    • Grilled butterflied leg of lamb
    • Richie’s mini pot roast burger
    • Mediterranean club sandwich
    • Asiago bagel club sandwiches
    • Savory tomato Monte Cristo sandwiches with pepper slaw
    • Cheesy turkey Monte Cristo sandwiches
    • Cheese mac and rib melt
    • Cashew chicken salad sandwiches
    • Roasted turkey salad sandwiches with chipotle mayo and avocado on whole grain
    • Bacon cheese burger pizza
    • Spicy southwest beef torta
    • Grilled tex-mex chicken torta
    • Peanut butter, blueberry and strawberry sandwiches
    • Albacore Waldorf wraps
    • Turkey and dried plum pita pockets
    • Fancy Parisian wraps
    • Chicken fajitas
    • Chipotle chicken Caesar salad wraps
    • Hot pop pies
    • Cherry-peach wonton cups with lemon-mascarpone cream
    • Easy fruit tarts
    • Chocolate chip raisin croissant puddings
    • Strawberry kuchen
    • Peach and nectarine hazelnut galette
    • Three berry tart
    • Peaches and custard crème tart (Gluten-free and grain-free)
    • Cherry hand pies
    • Blueberry stacks 4 my boys
    • Fruit pizza
    • Caramelized pears with pomegranate sauce
    • Grilled apricots a la mode
    • Caramelized grilled pineapple
    • Grape clusters
    • Fig ambrosia
    • Fresh figs and gingered mascarpone
    • Nectarines with late-harvest citrus jelly
    • Fruit ‘n’ pudding parfaits
    • Grape, orange and kiwi jewel parfaits
    • Clementine jelly
    • Perfect peach pound cake
    • Apple-cardamon cake with cider glaze
    • Plum upside-down cake
    • Gooey butter cake with dried blueberries
    • Citrus mini pound cakes
    • Katie’s cherry almond cupcakes
    • One bowl syrup cake
    • Red velvet cake with warm white chocolate sour cream sauce
    • Dark chocolate almond cherry tortes
    • Apple-pear golden brownies
    • Harvest fruit bars
    • French apple slices
    • Lemon meringue bars
    • Chocolate brownies with peppermint bark
    • Cherry mini brownies
    • Chocolate chunk nut clusters
    • Chocolate-enrobed cashew clusters
    • Coffee gingerbread truffles
    • Holiday fondue with fruitcake pops
    • Tuxedo jelly bean fudge
    • Grape delight cookies
    • Coffee meringue cookies
    • Raspberry white chocolate cheesecake
    • Blackberry silk pie
    • Rice pudding with bourbon-butter sauce
    • Rice pudding with cherry sauce
    • Holiday cherry nut snack mix

    Thanks to Costco for the free 2012 cookbook recipes for download. See the 2011 Costco cookbook here .

    Watch the video: Food IQ - Αποξηραμένα Φρούτα - Σταφίδες (January 2022).