My Menu Blog

2 cucumbers
1 med. onion
½ red bell pepper
1 cup plain yogurt
¼ cup fresh dill leaves, stems removed
2 or 3 slices of feta cheese

1. Slice cucumbers, onion and pepper.
2. Place sliced veggies in large bowl.
3. Add yogurt and dill to food processor and pulse 2 or 3 times.
4. Pour yogurt into bowl w/ veggies and toss to coat.
5. Refrigerate for 1 hr. Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish.

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.

2 tbs. fresh lemon juice
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. sugar
Salt and pepper to taste
1/3 cup evoo
2 seedless cucumber, peeled and diced (½”)
2 papayas, seeded and diced (½”)
4 ripe tomatoes, diced (½”)
4 carrots, coarsely grated
4 scallions, thinly sliced
1/3 cup chopped cilantro leaves

1. Combine the lemon juice, mustard, garlic, cumin, sugar, salt and pepper in a bowl. Whisking constantly, drizzle in the oil until slightly thickened. Set aside.

2. In a large salad bowl, combine the cucumbers, papayas, tomatoes, carrots and scallions.

3. Toss with vinaigrette and cilantro. Serve immediately.

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped Thinly slice the chicken into strips and sprinkle with grill seasoning.

1. Heat a large skillet to screaming hot.
2. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly.
3. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.
4. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.
5. Add fish sauce and turn to coat.
6. Transfer cooked chicken and vegetables to a bowl.
7. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dryroasted nuts

1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.
5. Toss well and garnish with peanuts

1 cup diced seedless cucumber
1 cup diced seeded ripe tomatoes
1 cup diced fresh feta cheese
1/2 cup diced red onion
11/2 cup coarsely chopped black olives (kalamata?)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup red-wine vinegar
salt and pepper to taste
1-1 1/2 pound sirloin steak (butt sirloin/boneless top sirloin)

1. combine cucumber, tomatoes, olives, feta, parsley, salt and pepper
2. toss with oil and vinegar
3. preheat a lightly oiled grill
4. season steak with salt and pepper
5. grill 4 minutes each side (until seared)
6. remove to cutting board and letrest 5 minutes to redistribute juices
7. slice steak on angle
8. top with salad mixture.

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast