Greek Life


Chef Lisa’s Kitchen


It’s back to school time! And that means Fall, football games, food and fun! Back when I went to college (way, way back), I was a commuter student so I could work and attend classes, but I always dreamed of being on campus and part of a sorority. This summer we visited several universities with my son as he approaches the big decision of where to go to school next year. One of the first things he said was “I want to part of the Greek Life on campus.” I was so happy that my business allows me the opportunity to have my son achieve his dreams and goals.

So you ask, how in the world does all this relate to food? Doesn’t everything in some way relate to food?! I began cooking for my family at the age of 11 as a chore, never thinking it would one day be my career. My path after college lead me to the medical field in office management. But I always enjoyed cooking for friends and hosted parties often. I was raised on the values of shopping and cooking delicious food at a great price. I helped my mom with the weekly grocery shopping at our local SHOP ‘n SAVE and to this day rely on the goodness that they have to offer. The Wild Harvest free from and organic line is my absolute favorite go-to for my family, friends and customers.

Back to the Greek Life…I’d like to share one of my favorite recipes with you - Greek Olive Tapenade. This spread is great for taking to tailgate parties at your kids sporting events, or having friends over to watch the games on Sunday. Take this recipe to your local SHOP ‘n SAVE and remember to think, shop and eat healthy!

Till next time,
Chef Lisa Hegedus
Owner and Operator of Caffe Barista located in Greensburg, PA

Greek Olive Tapenade

By: Chef Lisa Hegedus

Ingredients:

  • 1 jar Wild Harvest Organic Kalamata Olives - pitted
  • 6 oz. Crumbled Feta Cheese
  • 2 tablespoons capers
  • 2 tablespoons Wild Harvest Organic Extra Virgin Olive Oil
  • 1 tablespoon minced garlic
  • 3 green onions chopped
  • 1 teaspoon lemon juice

Directions:

Blend together all ingredients in food processor or blender. Serve with Wild Harvest Organic Stoneground Wheat Crackers. Enjoy with your friends and family. Yields 10 to 12 servings.


Blog and recipe created by Chef Lisa Hegedus from the kitchen of Caffe Barista - www.cbcloud9.com.