veggies

KNR, p. 217 “Tomato Cucumber Feta Salad”

 

It’s grillin’ season!

 

Some of our pals grill all year round. We know a guy that keeps a snow shovel inside the house near the deck door – just in case it snows – in order to clear a path on the deck to his five-foot-wide grill.  🙂  But, we’re a little more conservative, and stick to mid-May until first frost in mid to late October.

 

Whenever your grilling months, you probably serve fresh vegetable salads of some kind along with the great meats and veggies you can sear on the grill top. We like this cucumber and tomato mix, tossed together with an easy salad dressing and feta cheese, for a light salad that goes well with a variety of BBQ food. Hamburgers and hot dogs or steaks and potatoes? It works with everything we’ve tried on the grill and nobody has died yet from eating the fig balsamic or the herbes de Provence. Promise.

 

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"Tomato Cucumber Feta Salad"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 medium tomatoes, cut into one inch chunks (about 4 cups)
  • 2 large cucumbers, peeled and sliced (about 4 cups)
  • 1 6 oz package feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fig balsamic vinegar
  • 1 Tablespoon herbes de Provence
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
Instructions
  1. Place the tomatoes, cucumbers, feta and onion in a large serving bowl.
  2. In a small mixing bowl, whisk together the vinegar, herbes de provence, pepper, and lemon juice.
  3. Pour the dressing over the vegetables and cheese and lightly toss until combined.
  4. Serve cold.

 

Enjoy!

 

 

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KNR, p. 175 “Kerrian’s Summer Salad Platter”

 

 

We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.

 

So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.

 

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"Kerrian's Favorite Summer Salad Platter"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
Instructions
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.

 

Serve with your favorite salad dressing and stay cool.

SummerSaladPlatterIMG_5542_2
The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂

 

*Photos by Patti Phillips

 

 

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KNR, p. 112 “Chicken Veggie Feta Stir-fry”

 

Chicken Vegetable Feta Stir-fry

Sheila left me on my own for dinner.

 

I know. I’m a big boy and I could always have fired up the grill or ordered take-out if I needed to. But, I was on a mission to prove that I could throw together something tasty that did not involve cooking over hot coals.

 

I opened the fridge and found some cooked chicken cutlets (Sheila never leaves an empty refrigerator) and I scrounged around for other stuff to mix with the chicken.

 

Zucchini from the garden, tomatoes from the neighbor, and feta cheese left over from the Greek Salad we had for lunch. My mouth was watering already.

 

Easy dish, combining fresh produce and leftovers. Sheila gave me a thumbs-up when she saw the photo. Try it and let me know what you think.  🙂

 

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Kerrian's Notebook, p.112 "Chicken Vegetable Feta Stir-fry"
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2+
 
Ingredients
  • 2 cooked chicken cutlets, cut into 1 inch chunks
  • 2 cups raw zucchini, cut into 1 inch chunks
  • 2 small tomatoes, cut into 1 inch chunks (about 2 cups)
  • 1 Tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon fresh squeezed lemon juice
  • 3 Tablespoons crumbled feta cheese
Instructions
  1. Saute chicken, spices and veggies in the olive oil, until heated through.
  2. Tomato will start to disintegrate in about 8-10 minutes.
  3. Stir frequently.
  4. Add 2 tablespoons feta cheese and stir until cheese starts to melt.
  5. Remove from heat and place directly on plates.
  6. Sprinkle 1 tablespoon feta cheese over finished dish.
  7. Serve warm.
  8. Makes two generous portions.

 

 

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