Party Food Part 3

Wild Rice Salad

(adapted from Barefoot Contessa how easy is that?)

1 cup long-grain wild rice

kosher salt

2 navel oranges

2 tablespoons good olive oil

2 tablespoons freshly squeezed orange juice

2 tablespoons raspberry vinegar

1/2 cup seedless green grapes, cut in half

1/2 cup Chia seeds

1/2 cup dried cranberries

1/2 teaspoon freshly ground pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes

While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes,cranberries, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. taste for seasonings and serve at room temperature.

Greek Panzanella (Bread Salad)

(adapted from Barefoot Contessa how easy is that?)

1/4 cup good olive oil, divided

6 cups (1 inch) diced rustic bread

kosher salt and freshly ground pepper to taste

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced 1/2 inch thick

1 red bell pepper, seeded, and diced

1 yellow bell pepper, seeded, and diced

1 pint cherry or grape tomatoes halved

1/4 cup good red wine vinegar

1 teaspoon dried oregano, crushed

1/2 teaspoon Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup kalamata olives, pitted

2 teaspoons roasted garlic

Heat 1/4 cup of the olive oil in a large saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, and tomatoes in a large bowl and toss together.

For the vinaigrette, place the vinegar, roasted garlic, oregano, mustard, 1 tsp salt, and 1/2 tsp pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion. (Or use an emulsion hand blender)

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.