Thayer in the Kitchen

We frequently have oatmeal for breakfast, but I like the idea of adding variety to the way it is served.  This is different than we usually have our breakfast cereal, but Arthur said he thought it was quite tasty and we should have it again. 2 cups hot prepared oatmeal 2 eggs, fried sunny-side up (poached would also be OK) 1 avocado, sliced 2 oz. Gruyere or cheddar cheese, shaved or grated Snipped fresh chives Place oatmeal in a serving bowl.  Top each serving with an egg, slices of avocado, cheese, and chives.  You could also offer hot sauce. To cook 2 cups of oatmeal: 1 cup of dry oats 2 cups of water 1/4-1/2 tsp. salt Cook 10-12 minutes or until water is absorbed and oats are tender Adapted from Better Homes & Gardens

The woman who sits in the cube in front of mine was having a birthday a couple of weeks ago.  Typically people from your department bring in treats to help celebrate your birthday.  They aren't usually as good as this treat was.  I think it can be served as a dip with Scoops tortilla chips or a salad--just skip the chips. It is almost as easy to make as it is tasty to eat. 2-3 avocados, cubed (they have to be ripe, but not mushy) 4 diced tomatoes 1/2 cup finely chopped red onion (or whatever kind you have) 4 oz. crumbled or cubed feta cheese (original recipe called for 8 oz. which I think would be too much) Dressing 3 minced cloves of garlic 3 tablespoons parsley 1 teaspoon oregano 2 tablespoons olive oil 1 tablespoon red wine vinegar Pour the dressing over the vegetables.  Add the cheese and mix.  Serve with the chips. You can also substitute fresh basil in the recipe for the parsley.  The oregano could still be used or not.

This is another recipe we borrowed from Blue Moon Community Farm.  It is a wonderful way to use a bunch of cucumbers.  A challenge many of us are dealing with at this time of the year (August). In this recipe the cucumbers are cooked which is rather unusual, but its yummy and easy.  Try it! 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, diced 1 tablespoon lemon juice (optional) 4 cups peeled, seeded and thinly slice cucumbers, divided 1 1/2 cups chicken or vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper Pinch of cayenne pepper 1 avocado, diced 1/4 cup chopped fresh parsley 1/2 cup plain low-fat yogurt Heat oil, add garlic and onion.  Cook until tender, stirring occasionally.  Add lemon juice and cook for 1 minute.  Add 3 3/4 cups of cucumber slices, broth, salt and pepper and cayenne.  Bring soup to a simmer.  Reduce heat and simmer for about 8 minutes or until the cucumbers are soft. Transfer the soup to a bl...

I seem to be on a tomatoes and feta cheese kick, but they do pair together so well. 4 large fresh tomatoes, cored and wedged (preferably either home-grown or from a farmers' market) 1 ripe avocado, peeled and chopped 1/4 cup plain yogurt 1/2 teaspoon salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, minced 3 green onions, thinly sliced 1 teaspoon ground cumin 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried) Pepper to taste 3 ounces feta cheese, crumbled Mix yogurt & other ingredients together except tomatoes, avocado and feta together.  Pour over the tomatoes and avocado.  Let stand for a few minutes if you can to let flavors blend.  Top with feta cheese.  Adapted from Recipezaar.com