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December 2000 Issue
Mediterranean Medley
by Ronda L. Halpin
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A while back when I found myself with an abundance of zucchini, I decided to put together a vegetable mixture with a Mediterranean flair. When I first put it together, I thought it would make a great filling for a hefty sandwich. Then I thought about it a little more and decided to make a big batch to use in some quiche and as the vegetable component of a savory pilaf that had been working itself out in my mind. Next thing you know, I've got the makings of a leftover parade!

I love being able to make a little more of something and stretch it over several meals -- especially when they are as varied as this month's selection! In this case, a mixture of vegetables, feta cheese, vinegar and olive oil combine to make a filling that's tasty, healthy and versatile. In the same way, last night's fondue can be the base of tonight's creamy pasta sauce and tomorrow night's addition to steamed broccoli. It just takes some quality leftovers and a different perspective. After all, I'm sure that fondue was terrific, but who wants the same thing night after night?

Since this vegetable mixture is perishable, I'd suggest making all three of these dishes within three days. The great thing about them is that they are all easy to make -- and they freeze well if you want to save them for later too. So, without further interruption, I give you this month's inspired-inspired menu:

As always, I look forward to hearing from you about your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
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