We started with Spinach Puffs and spinach dip as prepared by Angie and HEB. I put both eggs in the filling rather than use an egg wash. I also added lemon zest and juice into the filling as suggested by recipe reviewers.
Mary concocted our Cucumber Basil Lime Gimlet cocktail and it was light and refreshing. There is something about a cucumber cocktail that makes me feel like I'm at the spa waiting for a massage. I need to feel that more often!
Our main dish was Mediterranean Style Beef Tips with Tzatziki Sauce. The beef is marinated with oregano and the yogurt dip was cooling and creamy.
We prepared the Mediterranean Style Cauliflower together. This was a delicious way to prepare cauliflower with bright fresh flavors from the basil and tomatoes and a little bit of naughtiness with the Parmesan cheese garnish.
Tonya made a Greek Couscous Salad sans the olives. I love couscous and this was a way to serve it with crunchy bell peppers and cucumbers. The feta cheese adds saltiness and bottled salad dressing simplifies the recipe.
We ended our feast with a creamy Vanilla and Almond Fresh Fruit Tart. These started with frozen pie crusts that taste like homemade when baked and are then filled with a delicious cream and topped with fresh berries. I could have eaten several of these delicious little pies!