Greek Salad with Seasoned Flatbread

Serves 4

Recipe from Everyday Food Great Food Fast by Martha Stewart

Husband-Tested in Alice’s Kitchen

Cold crisp lettuce and cucumber lightly coated with a flavorful vinaigrette and tossed with salty olives and feta cheese. What’s not to like?  Serve this tasty salad with Balsamic Chicken with Baby Spinach and Couscous for a special dinner with friends.

3 Tablespoons olive oil, divided

3 Tablespoons red wine vinegar

1 teaspoon minced garlic

Kosher salt, to taste

Freshly ground pepper, to taste

1 head of romaine lettuce, cut into bite-size pieces

½ medium red onion, sliced thinly

1 pint cherry tomatoes, halved

1½ cups crumbled feta cheese (8 oz.)

1 large cucumber, peeled, halved and thinly sliced

½ cup Kalamata olives, pitted

Season Flatbread (recipe below)

In a large bowl, whisk the oil with the vinegar and garlic and season with salt and pepper.  Add the remaining ingredients and toss.  Serve the salad with Seasoned Flatbread.

Seasoned Flatbread

2 pieces lavash (or 2 large pita bread, split in half)

1 Tablespoon olive oil

2 teaspoons red wine vinegar

½ teaspoon finely grated lemon peel

1 clove garlic, minced

1 teaspoon dried oregano

Kosher salt, to taste

Freshly ground pepper, to taste

Preheat oven to 400 F.  Line a baking sheet with parchment paper; place the lavash on top.  In a small bowl, whisk together the olive oil, vinegar, zest, and garlic.  Brush the mixture evenly over the lavash; sprinkle with the oregano and season with salt and pepper.  Bake until golden and crisp, 5 to 10 minutes (It took about 12 minutes in my oven.)  Break into pieces and serve alongside the salad.

Nutritional Information: 389 calories; 31 grams fat; 12.2 grams protein; 18.2 grams carbs; 4.2 grams fiber

Spanish Quinoa (keen-wah)

Recipe from Savvy Vegetarian
Adapted and husband-tested in Alice’s Kitchen
Serves Six: Use a pan with a good fitting lid.

Awhile back, I was asked to do a little cooking demonstration at Lost River Market & Deli with my good buddy, Janabai. The subject was quinoa and millet. As you may well imagine, I tested several quinoa recipes in preparation for this event. This particular recipe appealed to me because I love Spanish rice. I used to buy Spanish rice in a box with a “flavor” packet that is loaded with sodium. I’m making efforts not to use highly processed foods now. So, I was very happy to find this recipe. I can honestly say that this dish tastes very much like the boxed Spanish rice that I so loved, but it’s much better for me. This can be used as a side dish or as a vegetarian/vegan lunch or dinner. It's perfect for Meatless Monday. http://www.meatlessmonday.com/ Quinoa is packed with nutrition and it’s high in protein, so this dish will be filling.

2 cups quinoa, rinsed and drained (Be sure to rinse. This is an important step which will keep the quinoa from tasting bitter.)
1 - 2 Tablespoons olive oil
2 garlic cloves, peeled and minced
1 medium sized onion, chopped or 1 bunch green onions, chopped (white part)
1 small green pepper
1 teaspoon chili powder or paprika
½ teaspoon ground cumin
½ teaspoon oregano
¼ cup sliced olives (I used pimento stuffed green olives.)
Pinch of cayenne
1 (14.5 oz.) can of diced tomatoes or 1 (8 oz.) can of tomato sauce
1 3/4 cups vegetable broth
Freshly ground pepper, to taste

Sauté the onion, bell pepper and garlic over medium heat until the onion starts to become translucent. Stir in the spices. Add quinoa and stir constantly for 2 minutes.
Add tomatoes or tomato sauce and vegetable broth, stirring occasionally until mixture begins to boil. Sprinkle with pepper. Hold off on adding any salt. Vegetable broth, canned tomatoes and olives are usually salty. Cover and reduce heat to simmer for 20 minutes. Add olives. Turn heat off and let sit for 5 - 10 minutes. Fluff with a fork.