Greek Salad

In our final ode to the tomato, let’s make some quick and tasty Greek Salad!  It’s a beautiful time of year when you can return from the yard with this still life:

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Give that cucumber, peppers and olives a chopping and remove the tomato stems:IMG_0281

Assemble the dressing ingredients:IMG_0286

Season well with salt and freshly ground pepper and then whisk the oil and vinegar together and toss over everything:IMG_0287

Greek Salad
2-3 cups cherry sized tomatoes
1 large cucumber, roughly chopped
2-3 large bell peppers, any color, roughly chopped
1/2 cup crumbled Feta cheese
1/4 cup Kalamata olives, chopped
2 tsp Kosher Real Salt* and freshly ground pepper to taste (if using a finer table salt, use half as much)
1/3 cup olive oil
1/4 cup red wine vinegar

Chop all veggies and combine in a bowl.  Top with chopped olives, feta, salt and pepper.  In a liquid measure, add 1/4 cup red wine vinegar and then add the olive oil until you reach the 1/2 cup mark (this is around 1/3 cup).  Whisk oil and vinegar to combine and drizzle over salad.  Toss gently to combine.    Also delicious served inside a pita bread with a little hummus spread inside.

*Not all salt is created equal!  Some salts are more processed than others and that will affect the taste of your dish.  Also, Real Salt is naturally mined and contains minerals.  Read more about it *here*.

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Five-Minute Fajitas

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Those of you with little people home during the lunch hour know that it can be hard to balance the desire for cheese quesadillas (or other kid fare) with the want of a salad or something a little more grown up.

Fajitas are a quick adult lunch (or dinner!) concocted from humble quesadilla beginnings.  No matter where you are geographically, peppers should be abundant this time of the year.  So, go grab some and dress up your next lunch!  Maybe the kiddos will even try a bite of the veggies!

Don’t be frightened off by the smoked paprika.  It’s neither spicy nor strange.  It is probably my favorite spice after salt, pepper and garlic.  It lends a smoky flavor even in small amounts.  I love to add it to rubs, marinades, soups, and all my southwestern dishes.  It really is key to the deep flavor here.

Cutting down on carbs?  No problem!  I often eat this same fajita mix over two scrambled eggs, for a protein packed southwestern lunch or dinner.

Five Minute Fajitas
makes enough filling for 4 tortillas or  2 large scrambles

1 Tbsp avocado or olive oil
1/2 onion, sliced
2 bell peppers, any color, cut into strips
1 can black beans (or other protein: a handful of shredded cooked chicken, a few strips of cooked steak.)
1/4 tsp granular garlic (or garlic powder)
1/2 tsp smoked paprika
dash cumin
1/2 tsp kosher salt
freshly ground pepper to taste
juice of 1/2 lime
1 Tbsp good quality olive oil

4 whole-wheat or other variety tortillas (or a couple of scrambled eggs)
4 slices cheddar cheese  (or jack or pepper jack).
Optional extras for topping: salsa, sour cream, avocado, sliced black olives

Directions:
Heat a saute pan on medium for half a minute and then add a little avocado or olive oil.  Add your sliced onions and saute 3 minutes until starting to brown.  Add peppers and saute 1 more minute.  Add all spices and allow to toast 30 seconds while stirring.  Add lime juice, olive oil and beans or other protein.  Stir around until everything is coated nicely.

Gently melt a slice of cheese on each tortilla in the microwave.  If using eggs, grate the cheese and add it at the end with the other toppings.  Top each tortilla with a scoop of fajita filling and any additional toppings.  Enjoy!

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