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Greek salad

His and Hers Greek Salad

July 19, 2011

Last night I finally made it to the grocery store with Joey and made my first meal in our new kitchen! I’ll admit, the idea of having to plan meals every night and think about what I was going to buy at the grocery store in a more thoughtful manner instead of just winging it concerned me a bit. And no one prepared me for how much milk men go through in a single week!

I never really anticipated being the type to meal plan for the week, but I realized yesterday that planning ahead would keep me much more sane and keep some variety in our mealtimes.

Monday night’s dinner was on the light and fresh side since it was a scorching 99°F yesterday with no relief in sight for the next few days. While Joey washed the cars, I made this His and Hers Greek Salad. Named because Joey’s (his) was topped with baked seasoned chicken breast and mine (hers) was sans-chicken. And easy, fresh way to find compromise between our two eating styles.

His and Hers Greek Salad (for two)
Ingredients
*1 chicken breast, cut in half lengthwise into two thinner pieces
*2 teaspoons olive oil
*1/4 teaspoons Italian seasoning mix
*Salt and black pepper
*3 to 4 cups chopped Romaine lettuce
*1/2 medium cucumber, chopped
*2 tomatoes, chopped
*1/3 cup crumbled feta cheese
*4 tablespoons Greek-style salad dressing

Instructions
*Preheat oven to 375°F. Line a baking pan with aluminum foil. Place chicken breast on foil and drizzle with the olive oil, Italian seasoning mix, salt and black pepper. Bake in the oven for 12 to 15 minutes, or until chicken is cooked through.
*Meanwhile, in a large bowl, combine the lettuce, cucumber, tomatoes, and crumbled feta cheese. Toss with the dressing and divide between two bowls.
*Top one (or two) of the bowls with the chicken breast and serve.

Happy cooking!

Madison

Greek Salad Pizza

September 24, 2010

J and I approach food in two completely different ways. It’s almost comical sometimes; the food editor who muses about all things culinary and savors every morsel and the former football player who has spent the last eight years of his life eating for fuel, wolfing down thousands of calories without much of a second thought about the actual taste of his food.

I’m working on him, going to places off his beaten path, encouraging him to slow down and taste what it is he’s eating. But truth be told, sometimes I need a lesson in slowing down and savoring each bite, too; because at the end of a long day, sometimes cooking a meal seems like the world’s most daunting task and a bowl of cereal never looked so good.

This Greek Salad Pizza is here to tell you, and me, that a dinner worth savoring isn’t out of reach. Trust me, I found myself with a bag of pitas and the fixings for Greek salad last week and ate this meal three days in a row. And while pita bread pizzas are hardly anything new or revolutionary, this dish was a fresh reminder of how deliciously easy a ten minute meal can be.

Greek Salad Pizza
(Printable Recipe)

Ingredients
*2 small whole pita bread rounds
*4 Tbsp. hummus
*4 Tbsp. roasted tomato pesto or other jarred pesto
*1/2 cup crumbled feta cheese
*4 to 6 pepperoncini peppers, thinly sliced
*1/4 cup thinly sliced black olives
*2 cups romaine lettuce, thinly sliced or chopped
*2 to 4 Tbsp. Greek style salad dressing

Instructions
*Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil; set aside.
*Spread 2 tablespoons hummus on each of the pita breads, followed by 2 tablespoons of the pesto. Top each with a 1/4 cup feta cheese. Evenly divide the pepperoncini peppers and black olives between the two pitas.
*Place in the oven and bake for 7 to 10 minutes, until the pita is crispy and the toppings are heated through.
*Toss the romaine in the Greek style salad dressing. Top each pita with some of the lettuce mixture, or serve along side the pitas.

Happy Cooking!

Madison

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