Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen

Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen
  • Home
  • News
  • Top 5
  • Shop
  • Blog
  • Appearances
  • Speech Topics
  • Bio
  • Articles
  • Landscape Portfolio
  • Holiday Portfolio
  • Interior Design Portfolio
  • More
    • Home
    • News
    • Top 5
    • Shop
    • Blog
    • Appearances
    • Speech Topics
    • Bio
    • Articles
    • Landscape Portfolio
    • Holiday Portfolio
    • Interior Design Portfolio

  • Home
  • News
  • Top 5
  • Shop
  • Blog
  • Appearances
  • Speech Topics
  • Bio
  • Articles
  • Landscape Portfolio
  • Holiday Portfolio
  • Interior Design Portfolio

Meal of the Month

Mezze Plate with Toasted Za’atar Pita Bread

Try this out!  You will be glad you did!

INGREDIENTS


4 whole-wheat pita rounds  

4 tablespoons extra-virgin olive oil  

4 teaspoons za’atar  

1 cup Greek yogurt  

Kosher salt and freshly ground black pepper  

1 cup hummus  

1 cup marinated artichoke hearts  

1 cup sliced roasted red peppers  

2 cups assorted olives  

2 cups cherry tomatoes  

4 ounces salami

Directions

1. Heat a large skillet over medium-high heat. Brush both sides of each pita with olive oil and season with the za’atar.  

2. Working in batches, add the pita to the skillet and toast until golden brown, about 2 minutes per side. Slice each pita into quarters.  

3. Season the Greek yogurt with salt and pepper.  

4. To assemble, divide the pitas, Greek yogurt, hummus, artichoke hearts, roasted red peppers, olives, tomatoes and salami among four plates.
 

Appetizer of the Month

Savory Party Bread

Ingredients

1 unsliced round loaf sourdough bread (1 pound) 

1 pound Monterey Jack cheese 

1/2 cup butter, melted 

1/2 cup chopped green onions 

2 to 3 teaspoons poppy seeds

Directions

Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Video of the Month

Get help with your Summer Garden!

Drink of the Month

Colonial's Summer Shandy

Wedding Season is here!

Here is what you need:

  •  2 – 12-oz. bottle chilled Fever Tree ginger beer  
  • 3 – 11.2 oz. bottles of chilled Hoegaarden beer  
  • 1 lemon thinly sliced  mint springs, for garnish

In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs.  TO SERVE Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.  


Backyard Bash Party Guide

Flower of the Month - Water Lily

Copyright © 2021 Official Website of Chris H. Olsen - All Rights Reserved.