Greek Summer Salad

You can make this salad with any combination of summer veggies, but I feel this is the best. A great place to get all these ingredients is the Farmers Market. Specifically, the Beverly Hills Farmers Market on Sundays because they have some delicious feta! Also, don’t forget you can pick up the olives from the vendors that sell hummus.

Greek Summer Salad

Salad for 1-2 people:

1 Cucumber

1 Tomato

1/2 Red Onion

1/2 cup Kalamata Olives, pitted (or about two handfuls)

1/4 cup Feta

Red Wine Vinegar

Chop the cucumber and tomato in roughly the same size pieces. Dice or thinly slice the red onion and add to veggies. Add in the pitted olives and 1/4 cup Feta. You can add a little more feta to suit your taste. The olives and the feta give this dish the salty taste, so it’s not necessary to add salt. Finally, sprinkle with a little red wine vinegar and enjoy!

- Katie Hill

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Gingery Rainbow Stir-Fry

It is important that a meal is as appealing to the eye as it is to the palate. This recipe, adapted from Vegetarian Times Magazine, calls for a wide variety of colorful vegetables to help you get the most nutritional benefit. The ginger will help boost your immune system and it’s also gluten free!

Ingredients:
2 1/2 tbs. water
2 tbs. gluten free hoisin sauce
1 tbs. low sodium tamari
2 tsp. fresh ginger, finely chopped
1 tsp. chili-garlic sauce
2 tsp. toasted sesame oil
1/2 lb green beans, halved crosswise
1 cup thinly sliced purple cabbage
1 15-oz. can baby corn, rinsed and drained
1 small bell pepper, sliced
1 cup frozen, shelled edamame
1 8-oz. can sliced water chestnuts, drained
4 green onions, thinly sliced

Directions:
1. For sauce: whisk together water, hoisin sauce, tamari, ginger and chili-garlic sauce in a small bowl. Place to the side.
2. Heat toasted sesame oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbsp. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and sauce; cook 1 minute more.
3. Serve over brown rice.

You can make this salad with any combination of summer veggies, but I feel this is the best. A great place to get all these ingredients is the Farmers Market. Specifically, the Beverly Hills Farmers Market on Sundays because they have some delicious feta! Also, don’t forget you can pick up the olives from the vendors that sell hummus.

Greek Summer Salad

Salad for 1-2 people:

1 Cucumber

1 Tomato

1/2 Red Onion

1/2 cup Kalamata Olives, pitted (or about two handfuls)

1/4 cup Feta

Red Wine Vinegar

Chop the cucumber and tomato in roughly the same size pieces. Dice or thinly slice the red onion and add to veggies. Add in the pitted olives and 1/4 cup Feta. You can add a little more feta to suit your taste. The olives and the feta give this dish the salty taste, so it’s not necessary to add salt. Finally, sprinkle with a little red wine vinegar and enjoy!

- Katie Hill