I’ve always loved the Greek Yogurt (well ever since I took a trip to Greece) and can find use after use for it. I put it in dips, eat it plain, top it with granola or fruit and the list goes on and on.. But my absolute favorite? Tzatziki!!! I put this on everything: wraps,
What is better than summer salads with tomatoes and basil? (Well, perhaps a little mozzarella but we’ll save that for another day) I had seen this recipe in the June Food & Wine magazine but lost the actual recipe (probably in my stack of 400 recipes) so I just went with what I thought sounded good!
As you know, I love the flavors from the Mediterranean. I came across a recipe by Lundberg’s for a Greek Rice Salad and knew that this was calling my name. I figured it would be perfect to take for lunch for a different salad with more than just veggies. And it was perfect! I made it
Sometimes I feel myself feeling a little stressed, down and hungry. Now I know what I should do (hello lara bar in desk drawer). But what if I’m feeling salty and don’t have any salty snacks? Yes, yes I did. Total vending machine snack attack. And while I wish I has the self-control of some,
My favorite cheese? Now you know I can’t really decide that. But goat cheese is certainly up there on the list for me. So for my August Cheese Tray, in honor of August being Goat Cheese Month, I have decided to do a Goat Cheese Trio. Snofrisk: A new one for me – it is
I have been dying to make mussels for months now so I finally just got some! I have a recipe for Coconut Curry Mussels but I also wanted to try a wine-based broth. I sauteed leeks in some olive oil with salt and pepper. Add in the mussels, wine, garlic, lemon juice and parsley. Cover