Tag Archives: dinner

Traditional Greek Salad

Greek Salad

With our little girl well on her way, my husband and I aren’t able to take our yearly trip to Greece to visit his family. As the humid days pass I find myself yearning for all things Greek, the people, the language, the water, the FOOD…

Fortunately, I’m lucky to live in Astoria, Queens where you can get authentic Greek food on almost every avenue and I’ve been taking advantage of it big time, practicing my Greek with the cooks and ordering all my favorites, gigantes (large white beans), Bamies (okra in tomato sauce) and Yemista (stuffed tomatoes and peppers).

But I’ve been making my absolute favorite, the Greek salad at home because it’s more cost effective and because its something that calms me to make. Traditionally, Greek salads don’t have lettuce, they consist of four main ingredients, tomatoes, cucumbers, kalamata olives and feta cheese. The fresher these ingredients are the better the salad will taste. This dish is refreshing to say the least and is the perfect addition to any summer dinner or lunch.

I hope you enjoy it as much as I have been. 🙂

Traditional Greek Salad

Serves 4
  • 2 large tomatoes cut into large cubes
  • 1 large cucumber sliced
  • 1/2 large white onion, sliced
  • 1/4 pound feta
  • 1/4 cup kalamata olives, pitted
  • Olive oil
  • Red wine vinegar
  • Dried Oregano
  • Salt & Pepper

Add all the ingredients together in a medium size bowl and enjoy!

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5 Minute Spicy Sweet Potato Hash

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Oh how I love summer. All the fresh and light ingredients that give you all the energy you need to tackle a hot day. I’ve been meaning to make a sweet potato hash for a while now and today I had a sweet potato and some random ingredients in the fridge so I created this spicy colorful variation that only takes 5 minutes to make.

If you don’t like spice you can always just omit the cayenne pepper. Don’t worry, it will still taste amazing. So get creating, what are you waiting for?!!

5 Minute Spicy Sweet Potato Hash

serves 1
  • 1 sweet potato, cut into even cubes
  • 1 tsp cayenne pepper, ground
  • salt & pepper
  • 8 red onion slices, leave rounded
  • 1/4 cup zucchini, cut into cubes
  • The corn off of one cob
  • 1/2 an avocado, cut into cubs
  • olive oil and cooking oil (sesame, grape seed, or coconut)

Place a medium size skillet on medium high heat. Add cooking oil (I used grape seed oil), sweet potatoes, cayenne, salt and pepper. Cook for 2 minutes, toss and cook for an additional 2 minutes. Once the 4 minutes is up and the sweet potatoes are slightly brown, add the onion, zucchini and corn. Toss and cook for 1 more minute. Transfer to a bowl, top with avocado and some olive oil. Enjoy!

“Parmesan” Udon Noodles

Parm udon noodles

Udon noodles and soba noodles are a regular weekday dinner ingredient for me. They cook up in 5 minutes and can be combined with a variety of vegetables.

This dish combines Veggie Parmesan, with tomatoes, arugula, olive oil and crushed red pepper flakes for a spicy kick. 🙂

“Parmesan” Udon Noodles

  • 1 cup udon noodles, cooked
  • 5 cherry tomatoes, halved
  • 1/4 cup arugula
  • drizzle of olive oil
  • sprinkle of Veggie Parmesan
  • sprinkle of red chili flakes

Toss all of the ingredients in a bowl and enjoy!

Simple Spaghetti Squash

Spag squash

Spaghetti squash is one of my favorite winter dinner dishes. It’s really simple to prepare and is a great way to add some extra veggies into your meals.

Simple Spaghetti Squash 

Serves 4
  • 1 Spaghetti squash, medium size
  • 1 cup portobello mushrooms
  • 1/2 cup onion, sliced
  • capers
  • tomato sauce

Preheat oven to 425. Cut squash in half long ways. Line baking sheet with Aluminum foil and drizzle oil so squash doesn’t stick. Place squash cut side down on baking sheet and bake for 30 minutes.

Meanwhile, sauté mushroom and onions until tender, about 5 minutes.

When squash is done, take a fork and scrap the squash out, this should make the squash look like “spaghetti strands”.

Mix squash and tomato sauce together and then top with mushrooms, onions and capers.

Enjoy!

Herb Sprouted Whole Grain Fettuccine Pasta

Fettuccine Pasta 2

This is a super quick and super easy way to eat healthy during the week.

Throw together some healthy whole grain pasta with flavorful herbs, creamy feta, olive oil and kale and you are finished. Make pasta ahead of time and you can break it into portions for lunch during the week. 🙂

Herb Sprouted Whole Grain Fettuccine Pasta

  • 1 box Ezekiel Sprouted Whole Grain Fettuccine (Or any other grain pasta)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons tuscan kale, julienned (cut into thin strips)
  • 2 tablespoons olive oil
  • 1/4 cup crumbled feta
  • salt and pepper to taste

Cook pasta according to box instructions.

Meanwhile, chop herbs and kale.

Once pasta is cooked and drained, combine all the ingredients in a bowl and mix together until combine.

Top with salt and pepper and ENJOY!