Honey Yogurt

This is perfect for breakfast, an after school snack or anytime. 

4 c. (1 container) plain low-fat Greek yogurt

1/2 - 2 T. honey

1/4 - 1/2 tsp. vanilla extract

1 c. fresh blueberries

In a mixing bowl combine yogurt, honey, vanilla. Stir with clean fork to mix. 

Cover bowl with plastic wrap and place in refrigerator until ready to serve. 

To serve:

You can spoon yogurt into bowls and top yogurt with berries.

Serves 4.

Greek Salad

 This salad is perfect for late summer or anytime.

1 medium head romaine lettuce, torn
1/2 c. each; sliced cucumber, chopped red onion, chopped tomatoes, pitted olives

1/4 c. sliced beets 

1 - 2 oz. feta cheese, chopped

Rinse lettuce under water and dry with clean dish towel, set aside. 

You can even use a salad spinner to dry lettuce, if desired. 

 Rinse tomatoes and cucumbers.

Peel, rinse onions.

Chop vegetables and feta cheese. 

Open can of beets, drain and set aside.

Combine lettuce, vegetables into a salad bowl.

Pitt olives if needed, set aside.

Arrange beets olives, cheese on salad, toss.

Refrigerate until ready to serve.

Serves 4- 6

Poached Perch

 This is perfect for a summer dinner or anytime.

1 lb. perch fillets

1/4 tsp. each: salt, pepper

1/2 c. each: white wine, water

1/4 c. shallots

1 - 2 T. each: butter, oil

1 clove, garlic crushed, chopped

Peel, rinse, chop shallots.

Peel, rinse, crush, chop garlic.

Preheat skillet to medium high heat, lower heat to medium low, add oil and butter.

Add perch and cook on 1 side for a few minutes.

Flip fish over and cook on other side for a few minutes more.

Transfer fish to a clean dish.

Add wine, water, salt, pepper, garlic to the skillet. 

Carefully add perch back to the skillet and simmer for 10 minutes or until perch is cooked.

Remove perch from liquid with a slotted spoon or spatula and place on a clean serving dish.

Reduce heat and let liquid reduce for a few minutes.

Drizzle liquid with a clean spoon over perch.

Serves 4.