Recipes

 One thing I love about summer break is the extra time on my hands to try out some new recipes. For Fourth of July weekend, I threw together a quick and easy Greek Layer dip that was a hit at our BBQ. To make it festive, I arranged the toppings in the shape of a flag!

Greek 7-Layer Dip 

Spread a base layer of hummus to cover the bottom of a dish. Top the hummus with a generous layer of tzatziki. Sprinkle Greek seasoning, diced cucumbers, and green onions on top of that. Top with feta, tomatoes, and kalamata olives. 

The warmer weather has also made me crave fresh salads for dinner. To me, dressings make a salad. Two delicious dressings I experimented with are below. 

Gorgonzola Chopped Salad

1/2 cup olive oil

1/2 cup crumbled Gorgonzola cheese

1/4 cup champagne vinegar

1/4 cup fresh squeezed lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Blend ingredients in a food processor. Refrigerate before serving. 

Greek Dressing

1/3 cup red wine vinegar

1/2 cup olive oil

1 lemon, juiced

1 tsp Dijon mustard

2 garlic cloves, minced

1/2 tsp dried oregano

1/4 tsp kosher salt

1/4 tsp black pepper

Add all ingredients (except for olive oil) and whisk together. Slowly whisk in olive oil.

Charles and I have also been enjoying the chance to cook dinners together while he is living in Atlanta. Monday we tried out a delicious Thai-inspired vegetarian dish. 

Kale Fried Rice

2 tbsp avocado oil

2 cloves minced garlic

3/4 cup chopped green onion

3 cups chopped kale

2 cups cooked and chilled brown rice 

4 tbsp coconut aminos 

4 tsp chili garlic sauce or sriracha

1/2 lime 

1/4 tsp salt

cilantro for garnish

Optional: 1 cup chopped vegetables (bell pepper, carrots, Brussels sprouts, etc)

Directions: Add 1 tbsp oil to pan. Add garlic, green onions, and optional veggies. Cook until fragrant or until veggies are tender, stirring frequently. Add the kale and salt. Continue to cook until kale is wilted and tender. Add remaining oil to the pan. Add rice and cook until hot. Add coconut aminos, chili garlic sauce, and juice of the lime. Stir to combine. Taste and add more coconut aminos, salt, or chili sauce if needed. Garnish with lime wedge and sprinkling of cilantro leaves.