Tangy, creamy, and delicious, this hummus recipe is fast and healthy. It’s also made with ingredients that are attributed to Greek Longevity, particularly the Continue reading
Recipe: Creamy Hummus with Lemon and Horseradish
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Category Archives: Dairy Free
Recipe: Chopped Salad with Avocado & Grilled Shrimp
If I’ve learned one thing from reading dozens of chef memoirs; pair contrasting flavors and textures. The soft creaminess of the avocado contrasts the charred bite of the shrimp while the dressing binds it all together. You’ll make enough dressing to also use as marinade for the shrimp. Serve this salad immediately, and don’t worry about leftovers- there won’t be any.
Serves 4 – 5
What You’ll Need
shrimp, 1 pound or 18 medium
avocado, 2 large
lettuce, 2 heads, romaine, green leafy, or your favorite
cherry tomatoes, 10 sliced in half
red onion, 1/2 medium, finely chopped
pepper, red or yellow, 1 chopped
radish, 1 sliced thin
oregano, 1 tablespoon fresh chopped, 1 teaspoon dried
thyme, 1 tablespoon fresh chopped, 1 teaspoon dried
parsley, 1 tablespoon fresh, chopped
Dressing & Marinade
olive oil, extra virgin, 3/4 cup
red wine vinegar, 1/4 cup
red onion, chopped, 2 tablespoons
oregano, 1 tablespoon fresh chopped, 1 teaspoon dried
thyme, 1 tablespoon fresh chopped, 1 teaspoon dried
salt & pepper to taste
To Prepare
1. Place the shrimp on skewers. Preheat the grill on high. Make the marinade/dressing. (mix dressing/marinade ingredients together)
2. Wash and chop the lettuce, onions, peppers, oregano, thyme, slice the radish thinly, and halve the tomatoes. Place the lettuce in a large salad bowl and layer the other ingredients on top.
3. Use a tablespoon to drizzle the marinade over the shrimp. Marinate the shrimp for at least 10 minutes, but no longer than 20 or the vinegar (acid) will start to cook the shrimp.
4. Place the shrimp on grill, cook for 3 minutes then turn over and cook 3 minutes more. Remove from grill.
5. Cut the avocado, remove it from the shell, and cut into cubes and place over the salad.
6. Remove the shrimp from the skewers and place on the salad. Drizzle with dressing and sprinkle with fresh parsley. Bon Appetit!
Recipe: Mexican Turkey Burgers w Cilantro and Avocado
These were inspired by a recent trip to San Diego; Mexican food meca. Topped with creamy avocado and fresh pico de gallo (salsa), you’ll get rave reviews. The bread crumbs and Continue reading
Recipe: Lemon Potatoes – Greek Style
I sat down to lemon potatoes at the Greek Corner Grill in Park Ridge, NJ and experienced a perfect potato dish Continue reading
Recipe – Greek Chicken with Wine, Olives, and Capers
What makes this chicken Greek is the wine, olives and capers. Dredging the chicken in flour creates a silky coating, seals in the juices, and Continue reading
Recipe- Lemon Chicken with White Wine Caper Reduction
My kids said, “This is the best chicken I’ve ever had”. That’s good enough for me. The secret to moist, tender chicken is to Continue reading
Recipe – Chicken Marsala
I made this with dish with my daughters recently and they said it was better than the diner. Hi praise indeed. The secret is a good bottle of Marsala wine. Don’t waste your money and time with the cheap stuff.
What You’ll Need
chicken breasts, organic, 1 breast per person
whole wheat flour, 3 tbsp
olive oil, extra virgin, 3 tbsp
baby portabello mushrooms, sliced thin, 1 package
Marsala wine, good quality (a good liquor store will have it), 1 bottle
Salt & pepper to taste
To Prepare
- Poor your self a glass of wine. Lightly pound chicken flat and coat chicken with salt, pepper and flour.
- Saute in fry pan over medium heat with olive oil for 3-5 minutes per side until they’re almost cooked through. Remove from pan and set aside.
- Saute mushrooms in same pan, with a drizzle of olive oil, tossing frequently for 2 minutes.
- Pour Marsala wine over mushrooms and cook for 5 minutes on low heat.
- Add chicken back to pan with mushrooms and continue to cook on low heat for 5 minutes. Turn chicken over and cook for 5 more minutes. Repeat this process for 20 minutes more.
- Serve over whole wheat linguine or brown rice. Bon Appetite
Recipe- Homemade Herb Vinegar & Herb Vinaigrette Dressing
Want a healthier, tastier salad? Try making your own dressings. It’s not difficult. Here’s a dressing using garden herbs Continue reading
Recipe- Roasted Whole Carrots
A light drizzle of oil, sprinkling of salt and pepper, and a short stay in a hot oven will help bring out the natural sweetness of locally grown carrots. When a vegetable is grown locally, picked ripe, and eaten in season, it doesn’t need much fiddling with.
Note- This recipe won’t work well with industrially raised carrots shipped from far away Continue reading
Recipe – Garlic, Lime, Cilantro Bean Salad
If you study the healthiest people in the world, and look at what they eat, you’ll see one food on their plates, often – beans. Use your favorite canned or dried beans in this dish, and be generous with the cilantro. I like to crush the garlic because it imparts more flavor. Continue reading