FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

Greek Tortellini Pasta Salad

Ingredients:

Salad:

• 1 pound cheese tortellini pasta(either fresh or dried), cooked according to package’s instructions. Drain and allow to cool before mixing. Do not rinse.
• 1 cup of cherry tomatoes, halved
• 1/2 red onion, diced
• 1 large English cucumber or 2 Persian cucumbers, chopped
• 1/2 cup canned artichoke hearts, roughly chopped
• 1 cup bell peppers – any color!
• 1/2 cup pitted Kalamata Greek olives, whole or sliced
• 1/2 cup crumbled Feta cheese (we prefer the French Feta. Best to crumble it yourself!)
• 1/3 cup packed fresh basil leaves, finely chopped

Dressing:

• 2/3 cup extra-virgin olive oil
• 1/3 cup apple cider vinegar
• 1 TBL garlic, finely chopped
• 1 TBL dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 teaspoons sugar
• 1 TBL Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Juice from 1/2 lemon

Directions:

1. Combine all dressing ingredients in a jar. Cover and shake well, or whisk ingredients together in a small bowl.
2. In a large bowl, combine all salad ingredients and toss to combine. Add the salad dressing and mix again.
3. Serve immediately or cover and refrigerate up to 6 hours before serving.

Grilled Maple-Butter Apricots and/or Peaches

(Adapted from Epicurious)

Ingredients:

• 3 TBL pure maple syrup
• 3 TBL butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 6-8 apricots or 4-6 peaches (depending on size) halved lengthwise and pitted.

Directions:

1. Prepare grill for medium, direct heat.
2. In a small pan, cook maple syrup, butter, vanilla and salt over low heat, whisking occasionally until butter is melted.
3. Brush fruit with maple-butter and place them cut side down on the grill. Continue brushing with maple-butter until lightly charred and tender – about 8-10 minutes.
4. Transfer to platter cut side up and brush with additional maple-butter.
5. Allow fruit to cool and serve with whipped cream or ice cream.