Grilled Asparagus & Feta Salad

This recipe was posted by Once Upan a Chef at
http://www.onceuponachef.com/
She notes that "it's the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian". I couldn't agree more, Jennifer.

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold. (serves 4)

Cafe Coffee Cookies

Must make these cookies!!!!

I found this recipe on Bunny's Warm Oven (Gotta love that name) at
http://wwwbunnysovencom.blogspot.com/

COOKIES:
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. butter or margarine
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant coffee or instant espresso coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. semisweet chocolate chips

COFFEE DRIZZLE:
1/2 tsp. instant coffee or instant espressp coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners' sugar

Preheat oven to 350 degrees.

In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.

On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.

Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake @ 350 degrees 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.

For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners' sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.

Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.

Makes about 2 1/2 dozen cookies.

Tomato & Feta Tart

1/2 package Ready-rolled puff pastry
1 1/2 t Dijon mustard
Tomatoes (thinly sliced), 6 small
4 oz feta, crumbled (reduced fat)

1 T Extra Virgin olive oil
1 1/2 t Herbes de Provence

Black pepper
Preheat the oven to 400. Roll out the pastry and place in a medium sized non-stick tart pan. Line the tart shell with foil or coffee filters and fill with beans. Bake for about 10-minutes.

Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Sprinkle feta on top of the tomato layer.
Sprinkle herbes de provence, season with freshly ground black pepper and drizzle with extra virgin olive oil.

Place in the oven and cook for about 20 minutes until the pastry is risen, golden and cooked.