Okay, so the other night I was just hanging out at the Instant Pot Community Facebook page (can you say cooking nerd? and proud of it!) when my friend Tonya messaged me. We got to talking about what we wanted to make in the IP (we’re both exited about our IP’s) and she suggested Gyros.
It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.
With the holiday coming up, I’m craving what seems to be commonly dubbed Cold “Asian” Peanut Noodle salad. This is a great dish for a party, cook out or a potluck, Really, you never know who might show up at a party and this is popular with vegetarians and meat eaters, alike.
When I made Momofuku’s Bo Ssam last week, I was looking for something cool and refreshing to go with it. I came across this simple Cucumber Salad from the New York Time’s recipe file.
This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
These salads with an Asian flair seem to be all the rage these days and it’s no wonder: crisp lettuce, chicken and dressings that are almost addictive. And if you’re lucky, you’ll find one with a few little fried won-ton strips, just in case all that health is too much for you! Make them at home, though, and you’ll spend a fraction of the money, up the nutritional value and lower the calories.
I can’t remember the last time I had Falafel – college maybe? It seems there is always some wonderful place near a college in every city I’ve lived in…but who wants to take a drive just to have the experience? Surprisingly easy to make at home, you can customize them just the way you’d like.
Cacik has a million different uses. A gorgeous Cucumber Yogurt sauce, flavored with dill or mint, it can be used for a dip for pita, kebabs, fresh vegetables. It can be used as a fresh salad dressing or eaten as a salad.
During the heat of summer, I can hardly think of a better meal than Classic Gazpacho. Cool and refreshing, this Gazpacho gets a bit of richness from the olive oil, a good tang from the vinegar and just the faintest touch of heat from a little jalapeno.