This Mediterranean take on classic potato salad makes a cool, refreshing side dish for a hot summer's day. I like to serve it on top of a bed of chopped greens and garnish it with chopped tomato to make it a meal. Enjoy!
Mediterranean Potato Salad
Ingredients:
2 pounds potatoes, waxy-type
1 cup Greek yogurt
1/2 cup celery, thinly sliced
1/4 cup onion, minced
2 teaspoons dried dill weed
1 teaspoon whole coriander, crushed
1/8 teaspoon fresh-ground peppercorn mix
Directions:
Boil potatoes until just soft. Drain and cool. Chop into 1/2" cubes.
Place potatoes, yogurt, celery, onion, dill weed, coriander, and peppercorn mix in medium bowl, and gently stir to combine.
Thursday, July 31, 2014
Thursday, July 17, 2014
Las Vegas Belly Dance Intensive!
The Las Vegas Belly Dance Intensive (LVBDI) is an international celebration of belly dance, offering classes from renowned instructors, professional shows, amazing vendors -- and the Desert Gypsies! LVBDI opens its stage to the public during the day, so you can enjoy every imaginable style of belly dance, offered by every caliber of dancer.
The open stage is free to the public, and we invite you to visit the stage on Thursday, September 4, at 4:20 PM, to see Desert Gypsies perform. (We encourage you to arrive early and stay late, so you can enjoy other shows, too!) Want more information? Check out LVBDI's Website at www.bellydanceintensive.com for directions, details, and much more!
Now, for a quick Thursday Throwback...Here we are at the Las Vegas Belly Dance Intensive 2013!
The open stage is free to the public, and we invite you to visit the stage on Thursday, September 4, at 4:20 PM, to see Desert Gypsies perform. (We encourage you to arrive early and stay late, so you can enjoy other shows, too!) Want more information? Check out LVBDI's Website at www.bellydanceintensive.com for directions, details, and much more!
Now, for a quick Thursday Throwback...Here we are at the Las Vegas Belly Dance Intensive 2013!
Thursday, July 3, 2014
Thursday Throwback: Atria Sutton
We're going way back in time today, to a Christmas performance at Atria Sutton, back in December 2009. This was about a year before the founding of Desert Gypsies: You can see two of my future troupe members in the background in street clothes, watching the show. Enjoy!
Thursday, June 19, 2014
Father's Day Celebration at North Las Vegas Care Center
We made some new friends last Sunday! We celebrated Father's Day at North Las Vegas Care Center, and had a terrific time dancing there. To all our new friends at NLVCC...We're looking forward to dancing with you again soon! :)
Thursday, June 12, 2014
Opa! Greek Week at Atria Seville!
We had the opportunity to celebrate the dance and music of Greece this past Sunday with our dear friends at Atria Seville. As always, we had a stellar evening! We <3 you, Atria Seville!! :)
Thursday, June 5, 2014
Recipe: Turkish Salad
This is one of my favorite summer recipes: It requires no cooking, and it's a light, cool dish that's perfect for a fast-and-easy lunch or a light supper. I adapted this recipe from Almost Turkish, a fellow BlogSpot that's well worth the surf. If you'd like to check out the original recipe, you can find it here.
Turkish Salad
Ingredients:
1 tablespoon olive oil
1 tablespoon lemon juice
1 - 3 teaspoons bottled minced garlic
1 tablespoon dried mint
1 tablespoon dried parsley
1 tablespoon dried dill weed
1/2 cup feta cheese
1 (14-ounce) can fava beans, drained (see Cook's Notes)
2 cups frozen peas, thawed
Directions:
Combine olive oil, lemon juice, garlic, mint, parsley, and dill weed in a small bowl. Place fava beans and peas in a medium bowl. Drizzle beans and peas with dress, and add feta. Stir gently to combine.
For best results, refrigerate at least 2 hours, or until chilled.
Cook's Notes:
Look for canned fava beans in Mediterranean, Indian, or Middle Eastern markets. If you can't find them, you can replace them with your favorite firm-textured bean. Fava beans are similar in flavor to kidney beans, but I prefer to use large butter beans.
Turkish Salad
Ingredients:
1 tablespoon olive oil
1 tablespoon lemon juice
1 - 3 teaspoons bottled minced garlic
1 tablespoon dried mint
1 tablespoon dried parsley
1 tablespoon dried dill weed
1/2 cup feta cheese
1 (14-ounce) can fava beans, drained (see Cook's Notes)
2 cups frozen peas, thawed
Directions:
Combine olive oil, lemon juice, garlic, mint, parsley, and dill weed in a small bowl. Place fava beans and peas in a medium bowl. Drizzle beans and peas with dress, and add feta. Stir gently to combine.
For best results, refrigerate at least 2 hours, or until chilled.
Cook's Notes:
Look for canned fava beans in Mediterranean, Indian, or Middle Eastern markets. If you can't find them, you can replace them with your favorite firm-textured bean. Fava beans are similar in flavor to kidney beans, but I prefer to use large butter beans.
Thursday, May 22, 2014
Destinations: Yes, We're Approved Vendors!
Are you an activity director at a Destinations location? If so, look no further for unique quality entertainment for your location! Desert Gypsies is already on the approved vendor list, and we're ready to unveil the magic and mystery of Middle Eastern dance for you.
Not sure what kind of show you'd like? Here's a sampling of shows we've done over the past few years. Still have questions? Click the FAQ tab, or call/text (702) 238-4748 for more information, or to bring the beauty of Middle Eastern dance to you!
Not sure what kind of show you'd like? Here's a sampling of shows we've done over the past few years. Still have questions? Click the FAQ tab, or call/text (702) 238-4748 for more information, or to bring the beauty of Middle Eastern dance to you!
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