Since yesterday was Memorial Day, a day when we honor those who have lost their lives fighting for our country, I thought I would have a day of solitude, reflection, and of course, a little cooking. Addie and I have both been really sick (her with a doggie stomach ache and me with self diagnosed bronchitis), so a day of rest was in order.
Over the weekend, I spent some time with my friend, Justine. We had a lovely evening on the river walk and dined at City Winery. She was at the blog launch party last weekend
This honey ginger fruit salad is a take on my friend Kara’s honey lime fruit salad that I always requests she makes when we have a gathering.
I put in less honey, added stevia to reduce the sugar, and made a simple syrup infused with ginger.
You can use any fruit that you like! Have fun and I encourage you to be creative with your fruit choices. Go wild!
- 1 cup water
- 1 lime – juice and zest
- 2 inch piece of ginger
- 2 tsp stevia (or sugar)
- 2 tsp honey
- 1/2 pint blueberries
- 2 cups grapes (I like red)
- Fresh chopped mint - optional
- Combine first five ingredients in a saucepan
- Heat to a boil and then turn down to medium, simmering for 10 minutes
- Turn off stove and let cool for 10 minutes
- Once cooled, add the remaining zest of the lime
- Cut and squeeze the lime into the mixture
- Toss with fruit and chill until ready to serve
- Garnish with fresh, chopped mint if you'd like
- You can use any combination of fruit you like
- Try strawberries, apples or even watermelon
I love Greek food and this dish is definitely inspired by this love.
I created this Greek “chimichurri” for a fun, fresh topping. This dish is perfect for summer and adds some zing to your everyday steak!
Serve it with my Greek chopped salad, and you have light, flavorful meal!
- 8 -10 oz organic sirloin
- 1/2 cup Greek Vinaigrette (see salads)
- 1/2 bunch Italian parsley
- 5 fresh mint leaves
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- Marinate steak in ¼ cup of the vinaigrette for at least two hours, or overnight
- In your food processor, combine the other ¼ cup vinaigrette with the parsley, mint, garlic, and olive oil
- Puree, adding more olive oil if needed to make a smooth sauce
- Salt and pepper if desired (vinaigrette has seasonings already)
- Grill the steak to your preference
- Top the steak with the chimichurri
This variation on a Greek salad eliminates the lettuce and adds in a yellow summer squash for a fun pop of color and new texture in the salad. It’s super versatile, super fast to make, and super healthy! Chop your vegetables and combine with your homemade vinaigrette (see below) and enjoy!
Confession: I don’t LOVE pizza. No, really. I actually don’t. I enjoy it from time to time, but from as far back as I can remember, it is not something that I LOVE. Shocking, I know. I actually can easily turn away a slice. While this is likely not the best way to start out a new post, I do want to be honest. Pizza was something that we ate out at a restaurant (aka our local Pizza Hut) or we ordered for a slumber party. It was never a game changing experience for me.
But (because of course there would be a “but”), this cauliflower crust is a game changer.