Greek Out!

Nothing like a little al fresco dining, Greek style.  Michael and I love Mediterranean cuisine.  We consider it our go-to cuisine when we want to eat healthy and fresh in the summer.  And really, who doesn't want that?

Pictured here is a quickly assembled bulgur wheat salad, tossed with 'campari' tomatoes, chopped cucumbers, mint, parsley, and chick peas.  The whole thing is lightly dressed with a lemon-olive oil dressing and topped with spicy toasted almond slivers and perhaps just a very moderate dusting of crumbled feta cheese.  Michael insisted on a little yogurt dressing on the side and we threw on some kalamata and Cerignola olives for good measure.  I was quite glad he chose to include the yogurt dressing because it really is lovely no matter what you serve it with.

Mike's Yogurt Dressing
1 cup plain Greek yogurt
1/2 cup low fat mayonnaise
2-3 finely minced cloves of garlic
1/2 tsp dill
1/4 tsp oregano
1 small handful of chopped fresh mint
1 small handful of chopped fresh parsley
1/8 tsp kosher salt
a few grinds fresh black pepper

Add all ingredients to medium sized bowl, stir it up, serve with your favorite Greek dishes.  Use as a dip for veggies.

Abbey's Spicy Almond Slivers
(makes just enough for a couple big salads)
1/4 cup almond slivers
drizzle of olive oil
pinch of kosher salt
pinch each of the following spices:  paprika, ground cumin, cayenne pepper.

Combine all ingredients in a saute pan on medium heat.  Toss the nuts around until well coated with spices and oil.  Continue tossing for 3-5 mins until nuts are looking toasty.  Remove to a dry clean plate to cool.  Sprinkle on salads, savory dishes, or just snack on them!