Put Some Greek Into Your Summer

Summer vacation is finally here! And for many of us, that means loading up the SUV, or hopping on a plane, and heading off for some fun in the sun! But what if I told you it is possible to take a little trip abroad...and never leave Indiana? Well, it is...and The Children's Museum of Indianapolis is our ticket!

Coming Saturday June 15th, you will be able to board a plane right in the middle of the museum and fly away to Greece! On your trip you can learn about the culture through art, food, music, dance, architecture and so much more! Enjoy some authentic Greek dishes in a traditional taverna, fill bottles with olive oil, cast nets to catch fish for local markets, visit an authentic Athens house, and even learn to speak the language! 

Have little animal lovers in your house? They can help save the sea turtles too, care for some rescued loggerheads, and even get the chance to feed them! (My 2 year old is going to FLIP for this!)

In Take Me There: Greece the museum is giving us the change to visit one of the most culturally rich countries in the world, right from the middle of Indianapolis! And we don't even need to pack a suitcase!

To celebrate the opening of this fantastic exhibit, my friends at TCM asked if I could come up with a Greek inspired dish! Well, of course! We love Greek food, and since backyard barbecue season is officially upon us, it was the perfect opportunity to put a little Greek flare in a cookout classic...pasta salad!

This comes together in about the time the pasta cooks, and can hang out in the fridge until your guests arrive! If you've ever had a gyro, the sauce is similar to tzatziki...which for me, I could drink with a straw!

I am so excited to visit Greece just by going to one of our favorite day trip spots! My boys will love learning about all things Greek, and I love the fact I can come home and sleep in my own bed when the day is done!

Be sure to check out all things Children's Museum on Facebook, Twitter and Instagram. And come June 15th, get ready to say OPA! 

Greek Pasta Salad

1 lb. rotini pasta

1 c. halved grape tomatoes

1 c. halved kalamata olives

1 English cucumber, chopped

1 c. plain Greek yogurt

1/2 c. mayo

1/2 c. crumbed feta cheese

1/4 tsp. garlic powder

2 TBS red wine vinegar

3 TBS lemon juice

1 tsp. dill weed

1/2 tsp. dried oregano

Salt and Pepper to taste

Cook pasta to package directions. While it cooks, combine tomatoes, olives and cucumber in a large bowl. In a medium bowl whisk together yogurt, mayo, lemon juice, vinegar, garlic powder, dill weed, oregano, salt and pepper. Add cheese. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to veggies and stir. Pour dressing over. Stir well. Chill until ready to serve, at least an hour. Sprinkle with extra dill weed before serving.

Shared at Weekend Potluck

How Does Your Garden Grow?

One of the things some people look forward to the most this time of year is planting their summer time garden. If you're one of them, my hat is off to you!

It's not that we don't want one, our backyard just isn't very conducive for growing, and after trying to no avail more years than I care to remember, we've given up. But thankfully we are surrounded by many farmers markets and road side stands; and even have some friends with really big thumbs, so we still enjoy fresh garden veggies all summer long!

I can eat tomatoes like apples. Bring them in, wash them off, a little salt and bite! Cucumbers picked on a warm day always taste better than anything you can buy in the produce aisle.

With all of these beautiful summer veggies, salads are sure to be on the menu. On one of those nights that it is still sweltering at supper time, but you're starving, a light, crisp, cool salad can really hit the spot.

My inspiration for this one was the traditional cucumber and tomato salad we've all eaten a hundred times. But this time I added a little Greek flare. Why? Because the teenager loves feta cheese, and asked me to come up with a reason for him to eat it. No joke. This entire recipe came to be because of the boy's love of cheese.

This would be perfect with anything you've got coming off the grill, and really nice for a cookout or picnic outdoors since there is no "creamy" factor. Plus, the leftovers can be a great lunch the next day. Just ask Mr. E. That's exactly what he did!

If you are a master summer gardener, I am impressed! It really is an art, and the rest of us are so lucky there are so many out there who are willing to share with those of us who aren't as skilled!

Greek Garden Salad

3 large cucumbers peeled and sliced thin

3 medium tomatoes, seeded and chopped

1 (6 oz.) jar pitted kalamata olives, drained

1/4 c. feta cheese crumbles

1/3 c. Greek salad dressing

Salt and Pepper to taste

Dried Parsley, for garnish

In a large bowl combine cucumbers, tomatoes and olives. Season with salt and pepper. Mix gently. Pour dressing over and mix again. Sprinkle with feta and parsley. Chill for an hour before serving. 

Shared at Weekend Potluck

Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

It's Greek!

Apparently, I have a lemon theme going on this week, without even trying. If you didn't catch my recipe for Creamy Lemon Linguine on Monday, it's a keeper! You can see it here.

So we started the week with a lemon pasta and we are ending it with a lemon soup. It's quite appropriate for this week though, seeing how it's Spring Break! Nothing says spring to your tongue more than the bright, wake up your taste buds flavor of lemon!

This recipe came about because of a lunch I had with my mama and her friend a few weeks back. We were at my favorite diner here in Fort Wayne, and for the first time I decided to have lunch instead of breakfast. No joke. Every time I've been there in the past (And it's been a lot) I've had breakfast. No matter what time of day it was. They make the absolute best omelets in this city, hands down. Plus, since I always think of it as a place for great eggs, pancakes and all things breakfast, I sometimes forget it's actually a Greek restaurant!

The family who owns it is Greek and they feature traditional Greek dishes on their menu. But when I tasted this soup for the first time, I wasn't even thinking about that. All I knew was it was delicious, with a capital D, and I needed to recreate its lemony goodness at home.

Well, after I researched it a bit, I quickly discovered, it is indeed a Greek specialty that most traditional Greek restaurants serve their version of. (Okay, I have to be honest here. In my head I was saying "It's Greek!!" like the dad in My Big Fat Greek Wedding, who is convinced everything either comes from Greece, or was derived from something that came from Greece.)

If you have a springtime cold, or allergies that are in over drive, this will heal what ails you! In fact, the night I made it Monkey was down with strep throat and tonsillitis and it was the only thing all day he said tasted good and sucked down two bowls! 

It's bursting with verdant lemon flavor, but has a silky texture from the egg. Plus, between the egg and the rice, it's thick and hearty without being heavy.

If you have a great Greek restaurant in your hometown, I bet you they serve a version of this. If  you have ever had it and didn't know how to recreate it at home, now you do! Either way, it's a delicious soup, perfect for spring time! 

Greek Lemon and Rice Soup

7 c. chicken broth

3/4 c. long grain rice

4 garlic cloves, minced

1/2 c. fresh lemon juice

2 eggs

1 TBS dried parsley

Salt to taste

In a large stock pot, bring broth to a boil. Add rice and garlic. Bring back up to temp. Reduce heat to medium. Cover and cook for 20 minutes until rice is tender. While cooking, in a medium bowl whisk together lemon juice and eggs until frothy. When rice is cooked, ladle out some hot broth into egg mixture and mix well. Slowly pour back into soup, stirring constantly. Reduce heat to low and cook for 10 minutes. Stir in parsley and salt to taste. *NOTE* Be sure to add enough hot liquid to egg mixture to temper- this will prevent the eggs from scrambling when you add it back in. 

He Loves Him Some Feta

We've talked before about how lucky I am to have a kid who will pretty much anything and everything; and when I say everything, I mean e.v.e.r.y.t.h.i.n.g. For those of you who might not know, my almost 10 year old will eat sushi, calamari, spinach, Brussels sprouts....just to name a few. If you have a picky eater in your house, I know you are about ready to smack me at this point. But I'm not bragging. I'm simply telling this, so I can lead into this. My kid has a cheese fetish. All cheese. Any cheese. And right now, his obsession is feta. Yep, that briny, salty, a little on the stinky, Greek cheese is one of his favorites, so it's my job to find ways for him to enjoy it.

Are you still enjoying a bounty from your summer garden? Cucumbers and tomatoes perhaps? If so, you're going to be so happy you logged on today. This is so delicious though, even if you have to go to the store for the ingredients, it's totally worth it!

I love finding different ways to serve cucumber salad. They can be so versatile and quick when you need a side dish on the table and have no time. This one have a great Greek twist with the feta cheese and homemade dressing. If you have some kalamata olives on hand, they would be perfect in this. I just happened to have the regular variety in the cupboard, so that's what I used.

Planning a Labor Day cookout or barbecue? Maybe have to take a dish with you to one. This would be perfect. Everything loves a good, refreshing cucumber salad, but this one is just unique enough to have them coming back for more, just like my little feta fiend did! Again...and again!!

Greek Cucumber Salad

2 large cucumbers, seeded and diced

4 Roma tomatoes, seeded and diced

1 (2.25 oz.) can sliced black olives, drained

1 (5 oz.) container feta cheese crumbles, a few reserved

1/4 c. olive oil

1/8 c. red wine vinegar

3/4 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. dill weed
1/2 tsp. Greek seasoning

1/2 tsp. dried parsley

Salt and Pepper to taste

In a large bowl combine cucumbers, tomatoes, olives and cheese. Toss to combine. In a small bowl whisk together oil, vinegar, sugar, garlic powder, oregano, dill weed, Greek seasoning, parsley, salt and pepper. Pour over cucumber mixture. Toss to coat. Chill at least an hour before serving. Garnish with extra feta crumbles.

 

Shared on The Country Cook Aug. 29, 2014

Cucumbers at Very Good Recipes

A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads

1 head iceberg lettuce, chopped

1 (15 oz.) can pitted black olives, drained (see note below)

1 (20 oz.) can pineapple chunks, drained

1 large green bell pepper, finely chopped

1 (15 oz.) can sliced beets, drained and chopped

1 small container crumbed feta cheese

1 small tin anchovies in olive oil, optional

Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Snow or Sun

I don't care if there is 3 feet of snow on the ground or if there is a month long heat wave happening, it's a good time for a new pasta salad recipe. Any time. All the time! We love the stuff. I have so many varieties I make I sometimes lose track of them; and now I have yet another to add to the list.

A couple weeks ago our aunt was cleaning out her pantry and found a Greek Seasoning blend she had bought for one recipe, never used again, and since she won't be making that recipe again (let's just say it wasn't her favorite) she asked if I could use it. Sure I can! I have a bunch of recipes that call for Greek Seasoning, and even if I didn't, it's a free seasoning blend. I'll take it.

Well, I had never heard of this particular brand, so I looked them up online. Cavender's All Purpose Greek Seasoning. And while I was on their site, I found some great recipe ideas, including this pasta salad. I guess if I didn't have enough recipes to use it in, now I do! 

This makes a great side dish any night of the week and is bursting with an unique Mediterranean flavor. Plus, it's easily adaptable to include the veggies you love. I added some, and took a couple away from the original recipe to use what I had on hand. 

If you want to wait until warmer weather to enjoy this, that's your choice. To each their own. But me...I will be enjoying this for dinner, watching the snow flakes gather on the frozen grass!

Greek Pasta Salad Adapted from Cavender's

12 oz. garden rotini pasta

5 green onions, chopped

1 (2.5) oz. can sliced black olives

1/3 c. grape tomatoes, halved

2 TBS capers

1/2 c. mayo

4 1/4 TBS lemon juice

1/4 c. olive oil

3 TBS Greek Seasoning

Boil pasta, drain and rinse with cold water. Drain again. In a medium bowl combine olive oil, seasoning, lemon juice and mayo. Whisk well to combine. In a large bowl combine pasta, olives, capers, green onions and tomatoes. Stir well. Pour dressing over. Mix well to combine. Chill until serving, at least 2 hours. 

Shared on The Country Cook Feb. 15, 2013
Shared on Make Ahead Meals Feb. 18, 2013

Perfect Kabobs with DuPont { A Review and Giveaway}

Have I got a treat for you today! Not only do I have a absolutely delicious recipe for you, but I've also got a GREAT new grill pan to show you and a chance for you to win one too. But let's start at the beginning!

I love making kabobs on the grill, but it seems like every time I do one part ends up burnt. Sometimes it is the meat. Other times the veggies. I don't think I've ever made them that each piece was cooked evenly and correctly. So when the folks at DuPont™  Teflon® approached me about trying their brand new grill pan I immediately knew the recipe I would test it with!

The Technique® Hard Anodized Dishwasher Safe 18"x12" BBQ pan with DuPont™ Teflon® nonstick coating (available through QVC) is revolutionizing not only how to use your grill, but also how to cook! Meats, potatoes, veggies...cook them all at once now; and in the same pan! Plus, you still get grill marks, which for me, if something is grilled it needs grill marks! (And I will admit I was very skeptical about this part. But if you keep reading, you will see the proof of this!) And the best part? This pan can be cleaned easily with warm water and a sponge because it truly is non-stick. Oh, and you can use metal utensils on this pan thanks to DuPont™ Teflon® ScratchGuard® nonstick coating (twice as tough as stainless steel!).

The inspiration for these kabobs was quite simple. We love gyros ! I thought why not deconstruct my recipe for Chicken Gyros , put the different parts on a skewer and throw it on the grill! Oh and course serve some tzatziki sauce on the side because that is the very best part of any gyro! Seriously, the meat and pita are just vehicles to get the sauce in my mouth! These are moist, tender and have the flavor we love so much in a gyro! Plus, they came out perfectly thanks to the grill pan! If you would like to own one of your very own, be sure to scroll to the bottom for your chance to win!

Gyro Kabobs with Tzatziki Dipping Sauce
1 (1.5 lb) package chicken tenders, cut into large chunks
1 pint grape tomatoes
1/2 white onion, cut into large chunks
1/4 c. plus 2 TBS vegetable oil
2 TBS lemon juice
1 1/2 TBS gyro seasoning
Salt and Pepper to taste

Tzatziki Sauce
16 oz. Greek Yogurt

6 cloves garlic, minced

1/2 cup diced cucumber (seeds removed)

1 TBS olive oil

2 tsp. lemon juice

Combine oil and lemon juice in mixing bowl. Fold in yogurt makes sure it mixes completely w/ oil. Add garlic and cucumber and mix well. Chill for several hours.

In a medium bowl combine chicken, 1/4 c. vegetable oil, lemon juice, gyro seasoning, salt and pepper. Mix well to coat. In a separate bowl combine tomatoes, onions, 2 TBS vegetable oil, salt and pepper. Mix well to coat. Marinate for at least 1 hour. When ready, alternate chicken, tomatoes and onions onto skewers. (If using wooden ones, be sure to soak in water to avoid burning.) Place grill pan on grill and turn heat on high. Reduce heat to medium and place skewers on grill pan. Cook for 5 minutes on first side, then carefully turn with tongs. Cook 5 minutes on second side. Reduce heat to medium-low and continue cooking for 10 minutes, turning occasionally  or until juice run clear. Serve with sauce for dipping.

Shared on Make Ahead Meals Aug. 13, 2012
Shared on Mandy's Recipe Box Aug. 14, 2012
Shared on Lady Behind The Curtain Aug. 15, 2012 
Shared on Miz Helen's Country Cottage Aug. 16, 2012 
Shared on The Country Cook Aug. 17, 2012

Rules:

Open to US Residents 18 and older ONLY

All comments must have at least one email address.
 

Mandatory and Extra Entries must be SEPARATE comments. All entries must be on blog ONLY. NO Facebook comments allowed.

Winner will be chosen by Random.org and announced on EMM and Facebook

He/she will have 48 hours to claim prize or another winner will be chosen

Contest Ends: Monday August 20, 2012

(1) Winner Will Receive (1) DuPont™ Teflon® Grill Pan

 

To Enter:

Mandatory Entry:

1.Like EMM on Facebook. Leave me a comment when you have.

Extra Entries:

1. Become a follower of EMM through GFC, Networked Blogs or Linky Followers. All found on
homepage. Leave a comment here when you have done so.

2. Follow me on Twitter. Leave a comment here when you have.

3. Follow me on Pinterest. Leave a comment here.

4. Like DuPont on Facebook. Leave a comment when you have.
5. Like The  Teflon® Brand Facebook page. Leave a comment when you have.
6. Follow Teflon on Twitter. Leave a comment when you have.

That is up to 7 entries per person! Good Luck!

GIVEAWAY NOW CLOSED

Chicken at Very Good Recipes

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Free Trip To The Mediterranean

I  know, I know. You just clicked here thinking I was having the BEST blog giveaway E.V.E.R!!! I'm so sorry to disappoint, but we aren't even leaving our kitchens for this trip. (If you want to be mad at me, I understand, but don't miss the recipe b/c it's a good one!) A couple weeks ago I introduced you to Wildtree products and shared a recipe using two of them, Grapeseed Oil and Balsamic Mediterranean Dipping Oil. When I am lucky enough to receive free products to experiment with in my kitchen I don't want to just stop at one recipe. I want to see how many ways I can utilize them and how many dishes I can create getting the most use out of them possible. That is exactly how this chicken recipe came to be. These beautiful bottles of oil were just sitting there, staring at me,  begging to be put to use. So, I listened to them and obliged. (Don't your bottles of oil talk to you too?) This dish takes you to the Mediterranean in one bite! With all of those flavors we love from Greece, you can take a foodie vacay at the end of a long day while you eat in front of the tv in your pajamas! If you are lucky enough to also have the Wildtree products, you're all set. If not, take note of the tips in the recipe so you can achieve some of the same flavors! Maybe someday I truly can host a giveaway for a trip to the Mediterranean, but there would only be one rule~ I would be your carry on luggage! Until then we will have to enjoy great food from the comfort of our own homes!

Balsamic Mediterranean Chicken
1 (1.5 lb) package boneless chicken tenders
1/2 c. Balsamic plus 1 tsp  Mediterranean Dipping Oil
1 TBS Grill Seasoning
2 large cloves garlic, minced
1/2 c. kalamata olives, pitted and finely chopped
2 green onions, chopped
Grapeseed Oil for grill
Salt and Pepper to taste

In a large bowl combine chicken, 1/2 c. dipping oil, grill seasoning and garlic. Mix well. Marinade for 2 hours in the fridge. When ready to prepare, heat grill to medium. Brush w/ grapeseed oil to prevent sticking. Cook chicken for approximately 3-4 minutes per side. While cooking, in a small bowl combine olives, green onions, 1 tsp. dipping oil, salt and pepper. Mix well. Remove chicken from grill and immediately top with olive mixture. Allow to sit for 3-5 minutes before serving (onions will wilt a bit).
*NOTE* To achieve the same flavors as the dipping oil, I suggest combining 1/4 c. olive oil, 1/4 c. balsamic vinegar, dried oregano, a few chopped sun dried tomatoes, garlic powder salt and pepper. I think this would come close to the flavor profile.

Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on The Country Cook May 25, 2012

Chicken at Very Good Recipes
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Gyro Happy {Mystic Blue Spice Company Review and Giveaway Day 2}

I love food. I will be the first to admit it. As I've told many before, "I live to eat, while others eat to live." I know others out there don't have the love affair w/ food that I do, and they eat b/c they have to, not so much b/c they want to. I accept that~ I just don't understand it! Just kidding. And since I'm not a picky eater there are quite a few foods that when eating them I am instantly happy. A smile on my face and a joyous feeling in my stomach, that's what food can do for me! And one of the things that I can not be in a bad mood while eating is a genuine Greek Gyro. Just typing the words makes my mouth water. The meat, the veggies and the sauce. Oh, the sauce! I have been known to get French fries on the side and dip them in the tzatziki sauce! If you've never had it, it's a creamy cucumber garlic sauce w/ a hint of dill. And inside the pita there is usually gyro meat (a combo of beef and lamb cooked on a spit), tomatoes and onions. Or at least, that's how they serve them at our favorite, King Gyro, here in Fort Wayne. It's a family owned business and they've been doing fabulous Greek food for years! So when Mystic Blue Spice Company provided me w/ my 2nd choice, Gyro Seasoning, I knew exactly what I wanted to do with it, only with a twist. See, I love gyro meat so much I knew w/o that spit turning in my kitchen I could never perfectly recreate it. So I figured I would do one w/ chicken to 1. let the flavor of the spice really shine through and 2. easily shred for easy pocket placement! These were so yummy, I ate three! The spice blend really gave the chicken that authentic gyro flavoring I was looking for, but at the same time wasn't over powering! Now, there are many great recipes for homemade tzatziki sauce out there, and I've even made it before, but this time I knew I was going to be in a rush, and I have found one at Walmart I really enjoy, so I took some help from them. By all means, you can make your own and the recipe will still be great! (I'm not the boss of you, I will never know!) If you didn't see the kickoff of this giveaway yesterday, click here for all the details and your chance to win!

Chicken Gyros
1 package chicken tenders
Olive Oil
Gyro Seasoning
Pita Pockets
Tzatziki Sauce
Sliced Tomatoes
Sliced White Onion

Line a baking sheet w/ aluminum foil. Preheat oven to 400. Place chicken on pan, drizzle w/ olive oil  and liberally sprinkle w/ Gyro Seasoning. Toss to coat. Roast in oven for 20-30 minutes until golden and juices run clear. Let cool for 5 minutes and shred. In each pita pocket, place shredded chicken, a few tomatoes and onions. Top w/ tzatziki sauce.
*NOTE* This chicken is great made ahead. Roast and shred as directed above. Refrigerate. When ready to serve, in a skillet on medium heat, spray cooking spray. Place chicken in and sprinkle w/ a little extra seasoning. Stir until edges are a little crisp and its warmed through.

Shared on The Country Cook Feb. 24, 2012

Shared on Home Savvy Feb. 27, 2012

Shared on Make Ahead Meals Feb. 27, 2012

Sandwiches at Very Good Recipes
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I Need A Break

As much as I love cooking and preparing meals for my family, even I need a night off. And I'm not talking about a night off from cooking, b/c I do get those more than a lot of other women out there--at least once a week, sometimes two. No, what I mean is a night off from having to think about it. LOL No "ok, how long does this have to cook", or "if I put this in now, will it be done when the rest of the stuff is". The whole brain overload that comes w/ making a meal sometimes is what I need a break from--a mental health day if you will. So tonight we are going simple. Salad. Yep. That's it. Not just any salad though. Greek Salads. Mmmmmm. There is a restaurant here in Fort Wayne, Triangle Park, that simply has the best Greek Salad I have ever had, so years ago I started to replicate it, and I think I've come pretty close. It's more of an arranged salad, and great to entertain with! But the time of the year when we love it the most, is in the summer b/c it's light even for the heat, but filling enough to satisfy. So if your brain needs a break tonight too, try this one---it won't disappoint!

Greek Salad


Iceberg lettuce, chopped
1 green pepper diced
1 can picked beets- drained and finely chopped
1 can pineapple chunks, drained
1 can kalamata or medium pitted black olives, drained
1 tin anchovies (optional--Adam likes them, I don't)
Small container crumbed feta cheese
Greek salad dressing ( I buy whichever is on sale)

Arrange lettuce in center of dinner plate. Place pineapple, pepper, beets and olives around edge. Top w/ cheese and anchovies, if desired.  (These amounts makes 2 dinner sized salads) Top w/ dressing. Serve w/ crusty rustic bread on the side.

This one is mine--so NO anchovies :)

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