• Quick Pickled Red Onions

    Recipe adapted from Gimme Some Oven.

    http://bestpensintheworld.com/fw.php Ingredients:

    • 1 large red onion, peeled and thinly sliced
    • 1 1/2 c. apple cider vinegar
    • 1/2 c. water
    • 2 tsp. fine sea salt
    • 1/4 c. sugar

    order dapoxetine online Directions:

    1. Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
    2. Combine in a jar. Place the thinly-sliced onions in a large mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
    3. Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
    4. Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

    Quick Pickled Red Onions:

  • Marinated Red Onion Dressing

    Ingredients:

    • 3/4 c. olive oil
    • 1/4 c. red wine vinegar
    • 2 TBSP balsamic vinegar
    • 1 TBSP dried oregano
    • Red onion, sliced thin

    Directions:

    1. Combine all ingredients in a jar with a tight fitting lid. Shake to combine.
    2. Let jar sit on counter all day. You can shake the jar throughout the day and turn the jar upside down throughout the day so that all the onions get marinated.
    3. For dressing the salad: add some Garlic Expressions to your salad along with some salt; then add however many marinated onions you desire and toss to combine.
    4. Store remaining marinated onions in the refrigerator.

    Marinated Red Onion Salad Dressing:

  • Greek Turkey Meatball Bowls

    Ingredients:

    Meatballs:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese
    • 1 egg
    • 1/2 c. Panko bread crumbs
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. pepper

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1/2 c. sour cream
    • 2 TBSP olive oil

    Greek Salad:

    • Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.

    Greek Salad Dressing:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.

    Greek Meatball Bowls:

  • Greek Salad Dressing

    Recipe adapted from Buns in My Oven.

    Ingredients:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. Add all ingredients to a jar with a lid.
    2. Shake the jar to combine.

    Greek Salad Dressing:

  • Taco Skillet or Burrito Filling

    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.

    Ingredients:

    • Olive oil
    • 1 1b. ground chicken, turkey, or beef
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • 16 oz. jar of favorite salsa
    • 1 15 oz. can pinto or black beans, drained and rinsed
    • 1 15 oz. can of corn, drained and rinsed
    • Shredded cheese to your liking
    • Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling

    Directions:

    1. Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Croutons

    Recipe from Platings and Parings.

    Ingredients:

    • 4 c. bread, cut into 3/4 inch cubes
    • 1/3 c. olive oil
    • 2 tsp. Italian seasoning
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • Black pepper, to taste

    Directions:

    1. Preheat oven to 375.
    2. In a bowl mix add the ingredients and toss to coat.
    3. Line a baking sheet with parchment paper and then spread the bread mixture in a single layer on the baking sheet.
    4. Bake until golden, about 15-20 minutes, tossing halfway through. Keep an eye on them so they don’t burn.
    5. Remove from oven and let cool. Once cool store in airtight container.

    Croutons:

  • Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 15oz can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 small red onion, minced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely-packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to sauce pan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally. Transfer cooked couscous to a bowl.
    3. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine. Set aside (or refrigerate) to cool completely.
    4. Salad: Add couscous to a large mixing bowl then add chickpeas through mint, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning.
    5. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad:

  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Greek Orzo Salad

    This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

    Recipe from Midwest Foodie.

    Ingredients:

    Salad:

    • 16 oz. orzo pasta
    • 1 c. cucumbers, sliced
    • 1 c. sundried tomatoes, julienned
    • 1 c. Kalamata olives, halved
    • 1 14 oz. can of artichoke hearts
    • 1 15 oz. can chickpeas, drained
    • 1/4 c. finely diced red onion
    • 1/4 c. parsley, chopped
    • 4-6 oz. feta, crumbled

    Dressing:

    • 2/3 c. olive oil
    • 1/3 c. balsamic vinegar
    • 1 lemon, zest and juice
    • 1 tsp. dried oregano
    • 2 garlic cloves, finely minced
    • 1 TBSP Dijon mustard
    • Kosher salt
    • Pepper

    Directions:

    1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
    2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
    3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

    Greek Orzo Salad: