Lunch

Shrimp Cocktail Stuffed Avocado

June 1, 2021

Shrimp cocktail is a crowd-pleasing finger food typically served as an appetizer. Shrimp Cocktail Stuffed Avocado is a light and refreshing recipe perfect for hot summer days and warm summer nights. Pair it with tortilla chips and a green salad for a quick and easy family meal. However, this shrimp cocktail is best served with … Continued

Lemon Chicken Orzo Soup

May 4, 2021

This bright, lemony chicken soup is inspired by Greek Avgolemono soup. This rendition is a quicker version made without the traditional egg-lemon mixture, opting for simple lemon juice and fresh spinach instead. Enjoy this aromatic soup as a hearty lunch or have a smaller portion as a starter to a Mediterranean-style entrée like Weeknight Fish … Continued

Chopped Salad with Hearts of Palm, Garbanzo Beans and Avocado

March 21, 2021

Hearts of palm is harvested from certain palm tree species native to Central and South America. Fresh hearts of palm are highly perishable, so they are most widely available canned. They have a delicate, vegetable flavor and may be compared in taste to artichoke. Hearts of palm easily becomes the star ingredient when incorporated into … Continued

Marinated Bean Salad

October 2, 2020

Gigantes are basically giant lima beans, found often in Greek cuisine. I think that lima beans are underestimated. They have a mild, slightly buttery taste and hold their shape well through cooking. Plus, they are a good source of plant protein and fiber. They may be a Greek staple, but are not so common in … Continued

Eggplant with Lemon Chickpeas and Herb Yogurt

September 8, 2020

This recipe is inspired by a recipe in the vegetable cookbook Plenty More by Yotam Ottolenghi called Eggplants with Crushed Chickpeas and Herb Yogurt. In my version I dialed down the salt and kept the eggplants as intact as possible to show off their beautiful shape. While the original recipe calls for the chickpea mixture … Continued

Super Easy Gazpacho

August 17, 2020

Gazpacho is a cold soup of raw, pureed vegetables. Although it’s not just a tomato soup, tomatoes are the shining star of gazpacho. All you need is a cutting board, blender and ingredients to make it…no cooking required! Make gazpacho in the summer when tomatoes are in-season or anytime you have extra tomatoes on hand.

Green Goddess Pasta Salad

July 7, 2020

This pasta salad features Green Goddess dressing, a creamy herb salad dressing. You can find pre-made Green Goddess dressing at the market such as the one by Primal Kitchen, which uses avocado oil. If you prefer homemade dressing from scratch, I like this Easy Green Goddess Dressing from Cookie + Kate that uses plain Greek … Continued

Fresh Tuna and Cucumber Spring Rolls

June 4, 2020

Take your favorite poke bowl ingredients and roll them up in a little package to get these Fresh Tuna and Cucumber Spring Rolls. No forks or chop sticks are needed to enjoy this warm weather meal that the whole family will crave. Serve them up with your favorite miso ginger dressing or peanut dipping sauce.

Chickpea Fattoush Salad

April 30, 2020

A fattoush salad traditionally is made with crispy toasted bread or pita, lettuce, herbs and other vegetables finished with a tangy, zesty dressing. While this recipe has many common fattoush salad flavors and ingredients like sumac, you will notice this rendition has chickpeas instead of bread. You can’t go wrong by adding bread or even … Continued

Antipasto Tuna Salad

March 24, 2020

Liven up your basic tuna salad with the flavors, textures and colors of pickled and fresh veggies. I like to use Mezzetta Italian Mix Giardiniera in this tuna salad, which you can find at most supermarkets in the pickle and olive section. If you don’t already use plain Greek yogurt instead of mayo to make … Continued