Since my heart is dying lately, I thought I'd have a vegetarian dish tonight in effort to bombard my body with mucho antioxidants.
Greek Salad Every good salad starts with super fresh veggies!
Slice up cucumbers.
Slice up green bell peppers.
A very pretty onion.
Added onion to the mix.
Sliced tomatoes.
Look at all the pretty colors!
And of course, you can't have a greek salad without feta cheese.
Add lemon juice.
FRESH oregano. I really believe that fresh ingredients make a big difference.
Finish seasoning the salad with olive oil, salt and pepper.
Rosemary&Garlic Red Potatoes Scrub, clean, and dice small red potatoes.
Add freshly minced rosemary and extra virgin olive oil.
Place potatoes evenly on a pan and bake in the oven. Be sure to flip the potatoes every five minutes so that it's evenly cooked.
After cooking potatoes for fifteen minutes, add garlic. (The recipe called for two cloves of garlic. Six just seemed better.)
Don't forget to add olive oil to the garlic so it can be coated onto the potatoes more easily.
Add garlic to the almost cooked potatoes.
Vegetarian Stuffed Pepper This picture doesn't do justice to how huge these red bell peppers were.
Makeshift steamer.
Diced onions and garlic. (Clearly a staple in everything I cook)
Fresh oregano, basil, and carrots.
Dice tomatoes and crush walnuts. If you don't have a mallet, the back of a knife works too.
Saute the onion and garlic for a good minute or so.
Add oregano, basil, and carrots.
Add some color with the tomatoes.
Add crushed walnuts.
Add tomato sauce and brown cooked rice.
Stuff the red bell peppers with the rice. Add tomato sauce on top.
Close up. With bad focus. Bake in the oven for half an hour and sprinkle mozzarella on top.
Final product! 
Hubby Rating: 4.4 stars out of 5
Roommate Ratings: 5 stars out of 5
