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Flavor Summer BBQ with Jalapenos, Stacked Mediterranean Salad
Saturday, July 2, 2022

Need an extra special appetizer for your Fourth of July BBQ? Marie Gallo has just the ticket in today’s video edition of Marie’s Kitchen.

The first—Stuffed Jalapeno—is best served warm. The second—Marie’s Stacked Mediterranean Salad—is a delightfully refreshing and beautiful salad served cold.


Slice jalapeno peppers lengthwise and remove most of the seeds, depending on your heat tolerance. Take care not to rub your eyes until you’ve washed your hands. Spread Boursin cheese (in this case, the garlic and herb flavor) in the belly of the peppers. Bake at 380 degrees for 20 to 30 minutes and serve warm.


Dice tomatoes and cucumbers and layer in a round cookie cutter-type form. Top with feta cheese. Repeat the layers, depending on the height of your round form.

Make an avocado dressing by blending one avocado, 2 tablespoons lemon juice, a dollop of olive oil and salt and pepper. Drizzle dressing over the salad and remove form. Garnish with a sprig of parsley, rosemary or some other herb. Serve with a spoonful of dressing on the side.

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