The Cardiologist's Wife

Pimento Cheese, Not Your Grandma's Spread

Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…

Plum Good BBQ Sandwiches

In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…

Shingles Vacine and Treatment

A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…

Vegetarian Tacos are muy delicioso!

There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…

Midyear Health Check

Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…

Vacation Lessons For A Healthier Life

I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…

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First New Recipe Posted – Greek Tortellini Salad

[ Post by Lisa Tedder ][ Post on May 15, 2012 ][ In Pasta, Salads ]

Tonight, my son will graduate from high school, then tomorrow, he will turn 18. We are so proud of his achievements in high school; honor graduate, all region band several years, national trap shooting trophies and his own car detailing business. He will start his college career this fall at Arkansas State University right here in town. Thank goodness, I don’t think I could make it through tonight if he were going too far away!

This will be the first new recipe posted on my new website. I can’t believe I haven’t posted this recipe before as it is one of our favorites. It makes a large salad perfect for family gatherings (and leftovers!) but I guess you could cut the whole thing in half successfully. Chock full of pasta, eggs, spinach and onion, it is the perfect side dish. I served it last night with Parmesan Catfish and some garlic bread and dinner was complete. It is so easy that anyone who can boil water can make this salad and most of it can be made ahead, then assembled right before serving. This is sure to be a hit if you have a family reunion, a graduation party, bridal shower or any other gathering this summer.

Greek Tortellini Salad

2 – 9 oz. packages cheese tortellini

1/2 cup olive oil

1/4 cup fresh lemon juice

1/4 cup red wine vinegar

2 Tbsp. chopped fresh parsley

1 tsp. dried oregano

1/2 tsp. salt

6 hard-boiled eggs

1 lb. spinach leaves

1 cup crumbled feta

1/2 cup slivered red onion

Bring a large pot of water to boil. Cook tortellini about 7 minutes or until al dente. Drain and cool. Mix the olive oil, lemon juice, red wine vinegar, parsley, oregano and salt in a large salad bowl. Add tortellini and toss. Cover and chill at least 2 hours. Just before serving, quarter boiled eggs. Add eggs, spinach, feta and onion to the tortellini and toss gently. Add more red wine vinegar if necessary. Leftovers are really good the next day.