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.

1½ oz. roasted bell peppers, peeled and seeded
6 tbs. pure olive oil (not EVOO)
3 tbs. honey
5 tbs. Zinfandel vinegar
Salt and pepper to taste
8-10 cups baby mixed greens
16 to 20 basil leaves, torn
4 oz. Marcona almonds, toasted
6 oz. strawberries, sliced thick
2 oz. feta cheese
1 tbs. aged balsamic vinegar

1. In a blender, puree red pepper, olive oil, honey and vinegar until smooth. Season with salt and ppepper.Pour through a chinois, or fine-mesh strainer and then set aside.
2. Place greens, torn basil,almonds and strawberries in a bowl. Season with salt and pepper.
3. Drizzle with desired amount of dressing (¼ cup is sufficient) ans toss to coat. You wil have some dressing left over.
4. Divide salad mixture among 4 chilled plates, and arrange some berries and almonds around the outside of each salad. Top each salad with ½ oz. of crumbled feta cheese. Finish with a drizzle of aged balsamic.

• 4 large heirloom tomatoes, thickly sliced
• 1 handful fresh basil, cut into chiffonade ribbons
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• freshly ground kosher or sea salt and black pepper
• feta or mozzarella cheese

1. arrange sliced tomatoes on a platter
2. drizzle with oil and vinegar
3. seanson with salt and pepper
4. top with basil and cheese

4 (10″) spinach herb tortillas
1 cup or 1 (7 oz.) container red pepper hummus
¼ cup chopped fresh mint leaves
¼ cup chopped pitted black olives
½ cup crumbled feta cheese

1. Spread tortillas evenly with hummus
2. Sprinkle with mint, olives and feta cheese.
3. Roll up.

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