Making your own crackers is easy and impressive and allows you to match your crackers to your toppings. The dough can be frozen and baked as needed.


1 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon black pepper ; freshly ground
1 1/2 tablespoons fresh thyme ; chopped
3 tablespoons unsalted butter ; very cold
1 cup gruyere cheese ; finely grated
1/4 cup milk
1 tablespoon milk

Combine the flour, salt, pepper, and chopped thyme in food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse to combine. With the machine running add the milk. Process until the dough comes together and is well combined.
Shape the dough into a 2" wide log. Wrap with plastic wrap and refrigerate at least 24 hours.
Heat the oven to 325°. Slice into 1/4" slices. Transfer to a baking sheet. Bake immediately, turning pan during baking, until they are golden-brown and firm in the middle, 25-35 minutes.
Transfer to a rack to cool. Store at room temperature in an airtight container.

Fresh rosemary, oregano, and lemon rind harmonize with the richness of lamb and feta cheese. For an alternative to tzatziki sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired.

Recipe By: Cooking Light 8/07
Serving Size: 6

1/2 cup Feta cheese ; crumbled
1 tablespoon Fresh rosemary ; chopped
2 teaspoons Lemon rind ; grated
2 teaspoons Fresh oregano ; chopped
1/2 teaspoon salt
3 garlic cloves ; minced
3/4 pound lean ground lamb
3/4 pound ground turkey breast
Cooking spray
3 (6-inch) pitas ; cut in half

Prepare grill.
Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoon Tzatziki sauce.

This is a classic dressing for salads, cold fish and cold chicken. Try making a shrimp pasta salad with it!
Serving Size: 8

1 tablespoon cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 cloves garlic ; minced
1/2 cup fresh chives ; minced
1/4 cup fresh parsley ; chopped
1 tablespoon fresh tarragon ; chopped
1 tablespoon fresh basil ; chopped
2 tablespoons capers
salt and pepper ; to taste

Combine ingredients in bowl until blended and chill.
Blender method: Chop herbs in blender and add vinegar along the way. Blend in mayo and sour cream; slowly add buttermilk, blending until consistancy is as desired.

Slightly warm shrimp will absorb the flavors best, but purchased shrimp cocktail can be dressed up quickly this way as well. Do not overcook the shrimp, or leave in marinade for too long (they will become mushy/mealy).

1 1/2 pounds shrimp ; 21-25 count
3 tablespoons tarragon vinegar
3/4 cup olive oil
3/4 cup vegetable oil
1/3 cup fresh herbs ; chopped
3/4 teaspoon salt
3/4 whole lemon ; juiced

Cook the shrimp in their shells in boiling salted water. Cool in ice water, peel leaving tails on.
Combine remaining ingredients and toss in the shrimps. Marinate for 3-4 hours.