Family Village Salad ™

This is my version of a popular Greek style salad.

This salad is a staple at our family gatherings. It is my hope that you and your loved ones will love it too. Enjoy!

Salad

2 medium tomatoes (chopped)
1 cucumber (cut lengthwise, chopped)
1 medium onion chopped
1 bell pepper chopped
1 - 2 oz. feta cheese
1 - 2 oz. black Greek olives
1 T. fresh parsley
1 clove garlic (crushed, sliced)
Zest of 1 lemon

Dressing

1/4 - 1/3 c.  olive oil
1 tsp. lemon juice
zest of 1 lemon
1 clove garlic
1 tsp. dried oregano
1/8  - 1/4 tsp. each: pepper, salt

For Salad

Crush, chop 2 cloves of garlic (set aside 1 clove for dressing).

Combine remaining salad ingredients in bowl. 

Add garlic and half of zest. Toss.


For dressing:

In small bowl combine oil, juice, oregano, salt, pepper, remaining garlic and zest. 

Stir to mix.

Pour dressing over salad. Toss to coat well.

Serves 4 - 6.

Tzatziki (Cucumber Sauce)

Tzatziki (cucumber sauce) is a zippy refreshing sauce that can be enjoyed as a dip or served along with many Mediterranean dishes.

The sauce is usually made with Greek yogurt (thick style). This version is made with plain yogurt which is strained to make it thick. Enjoy!

2 cups plain low fat yogurt (strained well)
1/4 c onion (diced)
1 clove garlic (chopped)
1/2 cucumber (chopped)
1/4 tsp each: pepper,  lemon juice
1/8 tsp salt (optional)
1 tsp each chopped mint, parsley (optional)

Cut cucumber in half lengthwise and chop into small pieces. Set aside.

Pour yogurt through strainer to remove any excess liquid (skip this step if you use Greek yogurt).

Combine yogurt, cucumber in bowl with remaining ingredients. Stir well. Refrigerate until use.

Makes 32 (2 T servings).

Cool as a Cucumber Sandwich ™

This sandwich is not just for high tea. It's excellent for a refreshing summer snack or lunch. And yes you can leave the crusts on. I won't tell.

4 slices of bread (your choice)
1/3 cucumber ( 12 thin slices)
2 T butter (softened enough for spreading)
2 lettuce leaves (I use romaine, Boston or red leaf)

Cut cucumber into 12 thin slices.
Arrange six cucumber slices on 1 slice of bread, overlapping each other.
Arrange 1 lettuce leaf over cucumber slices. Spread 1/2 of butter on 1 slice of bread.
Place buttered side of bread face down over cucumbers.
Cut sandwich in 4ths. Repeat process with remaining ingredients.

Makes 2 servings (8 small sandwiches)

Grilled Asparagus

This recipe is a great side dish for summer. 


I steam the asparagus first and then place on a grill pan. You can also do this recipe on the outdoor grill. If using an outdoor grill, make sure that the asparagus is placed where it can't fall through.

10 stalks asparagus
1 - 1/2 c cold water
1-2 T olive oil
1/4 tsp pepper
1/8 tsp salt (optional)
1/2 tsp lemon juice
1 clove garlic (crushed and chopped)

Pour water in saute pan and bring to boil. Add asparagus, salt and steam for 2- 3 minutes approx..

Remove asparagus from heat and drain off water.

Meanwhile heat grill pan on medium high heat. add 2 T of the oil. Place asparagus on grill and grill for 3 -4 minutes, turn occasionally to make sure it grills evenly.

Remove grill from heat. Transfer asparagus to serving dish. Drizzle remaining oil over asparagus. Add garlic, lemon juice, pepper and toss to coat.

Serves 2.

Chocolate Chip Banana Milkshake ™

This is a simple recipe for a milkshake. I use butter pecan or vanilla for this recipe, but you can use any ice cream to make your own combinations.

I use fresh bananas, but you can use frozen. You can also use milk or dark chocolate with this recipe too. You can even use vegan milk, vegan ice cream or even frozen yogurt, if desired.

1 c skim or low fat milk
1 banana (sliced)
1 oz dark chocolate
1 c ice cream

Combine: milk, banana, chocolate and ice cream into blender. Blend well for 20 - 30 seconds.

Serves 2.

Easy Breezy Green Beans ™

This is a quick healthy way of serving green beans.


I steam the beans first Afterwards they are lightly fried in oil.

1 - 1  1/2 c cold water
2 c fresh green beans (rinsed and ends trimmed)
1- 2 T oil (canola or olive)
1 clove garlic (crushed, diced)
Pinch of salt, pepper (1/8 tsp)
Squeeze of lemon juice to taste, optional


Rinse beans well. Make sure ends are trimmed off.

Bring water to boil in sauce pan. add beans, salt and steam for 2 to 3 minutes. Remove beans from heat and drain off water.

Heat skillet on medium high heat.

Add oil, beans, garlic, salt, pepper to skillet. Saute for 4 minutes. Towards end of cooking add lemon juice, if desired. Stir to coat.

Serves 2

Sunrise Smoothie ™

This smoothie is not only a great way to start your day off right, it is perfect for anytime. If fresh fruits are unavailable, you can use frozen. You can mix and match any of the fruits or any other fruits for your own creations.

1/3 c ice
1 c orange juice
1/2 c each: sliced strawberries, blueberries, blackberries, raspberries (fresh or frozen)
1/2 banana

Peel and slice banana.

Combine ice, juice, banana, and remaining fruits in blender or hand blender. Blend well for 20-30 seconds. Pour into glasses. Garnish with a fresh strawberry and a straw if desired.

Serves 2