Workin It Hard

Garlic & Rosemary Grilled Lamb Chops
Ingredients
2 pounds lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/4 cup olive oil
Instructions
Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F

Grilled Vegetables
Ingredients
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Source: FoodNetwork

Workin It Hard Not caring for the body/mind = Feeling terrible. Here’s to living life by treating my body right!

Surf and Turf Kababs
Ingredients
- 1/2 cup balsamic vinegar
- red & yellow bell pepper, cut into large chunks
- 1/2 cup brown sugar
- 24 button mushrooms, whole
- 1 inch piece fresh ginger, peeled & minced
- 1 teaspoon fresh thyme, minced
- 4 cloves garlic, minced
- 4 green onions, finely chopped
- green onions
- 1 teaspoon pepper
- 24 cubes fresh or canned pineapple
- 1/2 cup pineapple juice (reserved from can)
- 2 pounds ribeye steaks, trimmed of fat & cut into 24 chunks
- 24 large shrimp, peeled, deveined & tail on
- 1 cup soy sauce

Preparation
Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients.
Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight.When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.
Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.Marinade & Glaze
Combine marinade and pour off half into a small saucepan.
Pour the remaining half over meet and vegetables in Ziploc bag.For glaze: Cook glaze over medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.
Source: Foodista

Moroccan Lemon Shish Kebabs
Ingredients
- 1 pound chicken breast fillets trimmed of fat, cut into 2 cm (1") cubes
- Moroccan lemon marinade
- 1 teaspoon chopped parsley
- 1 teaspoon Fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, crushed
- 1 teaspoon black peppercorns, crushed
- 1 grated rind (zest) and juice of lemon
- 2 teaspoons olive oil

Preparation
The chicken breast fillets trimmed of fat, cut into 1" cubes
For Moroccan lemon marinade
Put everything in a bowl
Add this Marinated chicken cubes, mix well, cover with Plastic Wrap and let stand at least 1/2 hour before use ... I like to leave more time in the fridge
The time for rest, place the bamboo skewers or metal rods in a tray with water (to cover only), that is to avoid burning
Thread the meat on each rod are more or less as 4 pieces of meat
Shish Kebbab cooking on the grill, skillet or the oven ... I like the first option, you know the smell of charcoal, wood ...
Once the Shish Kebab cooked, serve immediately on a bed of Rice, Mediterranean Cous Cous, etc. ... or only with Pita Bread and ready
Source: foodista.com

Vegetable Paneer Skewers Or Paneer Tikka
Ingredients
- 1 Green Bell Pepper
- 1 Red onion
- 1 Tomato
- 8 pieces of Paneer 1" x 1" (can substitute with Tofu!)
- 2 teaspoons olive oil
- 1/2 cup Yogurt
- 1/2 teaspoon Olive Oil
- 1 teaspoon Ginger garlic paste
- Salt& Red chilli powder to taste
- 1/2 teaspoon Chaat masala
- 1/2 teaspoon Jeera (cumin) powder
- Finely chopped Green chilli and 3 Cilantro leaves

Preparation
Wash and cut Paneer and all vegetables into 1"X 1" pieces.
Heat Olive oil in a pan ,add Garlic Paste & spices, roast lightly for 5-6 minutes.
Add this mix to Yogurt in a bowl,gentely mix make a paste like consistency.
Now put all veggies and mix them.
Cover the bowl and keep in refrigerator for atleast 45 mins.
Take a wooden skewer and put veggies in a sequence - bell peppers, onion, tomato, paneer.
Repeat the process to make more skewers.
Heat olive a non stick pan, slowly lay all the skewers in the pan and cook at Medium heat.
Keep turning skewers around after every minute to ensure all 4 sides are cooked for atleast 3 to 4 mins.
When the skewers start turning light brown & start developing smoky flavor, turn the heat down & remove them into a plate.
Sprinkle some chat masala and your skewers are ready to go, serve with Fresh Mint/cilantro chutney...!!!
Source: Foodista

Happy Memorial Day! Do you love to color or draw? I've found that this helps to clear my mind because it can be so beautiful but allows me to just be in the moment. I found this coloring book for adults the other day that I really like! Cute animals and coloring = relaxation for me! Check it out if you have the time!

https://www.amazon .com/dp/B0C6BQ3RKL

"The present moment is filled with joy and happiness. If you are attentive, you will see it." – Thich Nhat Hanh

"Mindfulness is the aware, balanced acceptance of the present experience. It isn't more complicated than that. It is opening to or receiving the present moment, pleasant or unpleasant, just as it is, without either clinging to it or rejecting it." - Sylvia Boorstein

"The greatest weapon against stress is our ability to choose one thought over another." – William James

Thoughts? Not sure how much I agree with this one.

"If you want to awaken all of humanity, then awaken all of yourself. If you want to eliminate the suffering in the world, then eliminate all that is negative in yourself. Truly, the greatest gift you have to give is that of your own self-transformation." – Lao Tzu

Chinese Chicken Salad With Chipotle Dressing
Ingredients
- Pea-mond Dressing
- 1/4 cup rice wine vinegar
- 1 tablespoon smooth peanut butter
- 1 tablespoon smooth almond butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons adobo chipotle pepper juice
- 1 teaspoon adobo chipotle pepper puree
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground pepper
- Salad
- 1/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup thinly sliced green onion
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh mint leaves
- Chili oil, optional
- lime halves, for garnish

Preparation
Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.
Source: foodista.com

Chinese Style Chicken and Noodle Stir Fry
Ingredients
- 16 ounces (454 gram) package of chow mein noodles
- 1/4 cup chicken broth
- 1 teaspoon sugar
- 4 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 5 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 onion, chopped
- 1 red pepper, sliced into thin strips
- 2 large carrots, cut into matchsticks
- 1 cup sugar snap peas, sliced lengthwise

Preparation
Soak noodles in hot water until softened, about 5 minutes.
Drain and set aside.
In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.
Heat oil in a wok over medium high heat. When hot, add garlic and ginger. Cook until fragrant , about 30 seconds, then add chicken and cook until done.
Add vegetables and cook until tender crisp, about 4 -5 minutes, then add chicken broth mixture.
Stir in drained noodles and cook until heated through, about 2 minutes. Enjoy!
Source: foodista.com

Chinese Scallion Pancakes
Ingredients
- 200g all-purpose flour
- 1 1/2 teaspoon salt
- 125ml water
- 4 scallions or green onions, green parts only
- 2 tablespoons sesame seed oil, for brushing
- 1/2 cup oil, for frying

Preparation
Combine the sifted flour and salt in a large bowl
Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.
Add more flour is the dough is still sticky, or a little more water if it's too dry.
Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes
Add the scallions/spring onions to the dough, and mix/fold well into the mixture.
Cut the dough into 4 separate pieces.Use a rolling pin to roll each piece to roll it into a flat thin disk.
Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.Curl the sausages up into a snail, then roll into a flat, round pancake.
Add 6mm of oil into a frying pan and shallow fry each pancake. Fry for about 1 minute, then flip over to cook the other side. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly
Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil.
Cut into small, pizza-shaped segments, then serve
Source: Foodista

Chinese Steamed Flan
Ingredients
- 4 large eggs
- 1/3 cup granulated sugar
- 1/2 cup granulated sugar
- strawberries
- 1 tsp vanilla
- 2 cups whole milk

Preparation
Source: Foodista

Chinese Potstickers
Ingredients
- 200g ground pork (slightly fatty, not lean)
- 100g canned water chestnuts (or chopped spinach/cabbage)
- 1 teaspoon sea salt
- 1 teaspoon fine sugar
- 1/2 teaspoon ground black pepper
- 2 teaspoons light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing Huatiao wine
- 2 to 3 tablespoons of chopped scallions (spring onions)
- 25 to 30 store bought dumpling wrappers (the round kind, not the square wanton or spring roll wrappers)
- Plain flour to dust
- 4 to 6 tablespoons vegetable oil (for 2 batches of cooking)
- 2/3 cups water (for 2 batches of cooking)

Preparation
Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken.
Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine.
Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces.
Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts.
Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture.
Combine all the filling ingredients well.
Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used.
Dust a dish generously with flour. This will hold the dumplings once they are made.
Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling.
Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper.
Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it.
From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it.
Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats.
Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling.
Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage.
To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches.
When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown.
Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes.
Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers.
Gently transfer the potstickers to a plate.
Serve immediately.
These Chinese potstickers are best served with a vinegar dip made with balsamic or black chinese vinegar and thinly sliced ginger. Soy sauce, chili oil or sesame oil may also be added to the dipping sauce.
Source: Foodista

Indian Spiced Red Lentil Soup
Ingredients
- 12 cups Filtered Water
- 2 Bunches organic Cilantro Steams (optional)
- 3 cups organic Red Lentils
- 2 Vegetable Bullion Cubes
- 1/2 organic White Onion
- 2 – 3 organic Garlic Cloves
- 2 Teaspoons Fresh organic Ginger
- 2 – 4 Serrano Chilis
- 1 cup organic Crushed Tomatoes (we like Eden in the Glass Jar)
- 3 Tablespoons Turmeric
- 1 Tablespoon Garam Masala
- 2 Teaspoons Coriander Seeds or 1 Teaspoon Powder
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon + 1 Teaspoon Sea Salt or to taste
- 1/4 cup Expeller Pressed Grapeseed Oil

Preparation
Put Cilantro Stems in Water and bring to a boil then remove Stems (This step is optional)
Rinse the Lentils and add to Stem Broth
Bring Lentils to a boil then turn heat down to medium
Add a bit of Lentil water to the Bullion cubes, mash well then add to Lentils
In a saut pan add Grapeseed Oil, Coriander Seeds (you can put the seeds in a coffee grinder if you prefer) Cumin Seeds, Turmeric, Garam Masala.
Saut on medium heat until fragrant approximately about 5 minutes.
Mince Serranos, grate Ginger, mince Onions, mince Garlic and add to pan then saut until Onions are soft.
Add Tomato Sauce and cook on medium low for about 10 minutes then add to cooked Lentils and cook for 20 more minutes on low heat.
If you like a smooth texture to your soup you can put all of it in a food processor (blender or hand blender) to puree` or only use half for a slightly textured soup or leave it if you like it that way.
Source: Foodista

Indian Butter Chicken
Ingredients
- 1/2 ounce Butter
- 2 Chicken Breasts, Chopped
- 1/2 cup Chicken Broth
- 1 teaspoon Garam masala
- 1/2 teaspoon Garlic, minced
- 1 inch piece peeled ginger
- 1 large lemon
- 1 tablespoon of Oil
- 1/2 cup Plain Yogurt
- Salt and Pepper to Taste
- 1/2 cup Sour Cream
- 14 1/2 Oz. Can Diced Tomatoes

Preparation
Start out by adding the oil to your pan and heating it up on medium high heat.
Add in your chopped chicken, garlic, and garam masala. Swirl it together and cook it up for about two to three minutes.Next up you'll add in your onion and ginger. Continue cooking until the chicken is cooked through.Now, turn your heat down a notch to medium and add in your lemon juice and butter.
Let the butter melt completely and then add in the tomatoes and broth.Give the dish a minute or two to heat back up and then stir in the yogurt and sour cream.
Mix it all together and shake in some salt and pepper to taste.
Serve over rice.
Source: Foodista

Indian Asparagus with Ginger & Lime
Ingredients
- 14-15 asparagus spears
- A pinch of chili powder
- ½ tsp cumin seeds
- 1 inch piece peeled ginger
- ¾ tbsp lime juice
- ½ tsp mustard seeds
- 1 ½ tbsp olive oil
- 1 teaspoon salt
- 2 shallots finely chopped
- ¾ tsp sugar

Preparation
Heat the oil in the large non-stick pan (do not allow it to smoke). (To test if the oil is hot enough, throw in one mustard seed if the oil is ready, it should sizzle and rise to the top straight away) When hot add the mustards seeds and fry until they sizzle, and add the cumin seeds and fry for 3-4 seconds.Turn the heat to medium and add the onions, ginger and fry stirring occasionally, for 5 minutes or so until the shallots are a light golden colour.
Add the sugar, lime juice, chili powder and salt. Once the sugar has dissolved, toss the asparagus in the pan along with a sprinkling of water to help them steam. Cover and cook for 5-6 minutes until the asparagus is tender. (The timing may vary depending on the thickness of the spears) you can test with a skewer to check for this)
Source: Foodista

Indian Lentil Dahl
Ingredients
- 2 T. canola oil
- 1/3 c. coarsely chopped cilantro
- 1 c. coconut milk
- 1 T. minced fresh ginger
- 1 t. Garam Masala (can be easily found in the supermarket spice isle)
- 4 garlic cloves, minced
- 1 T. lime juice
- 1 onion, finely chopped
- 3 . plum tomatoes
- 1 1/4 c. split red lentils
- 3/4 t. salt
- 3 c. water

Preparation
In a large saucepan, combine oil, onion and salt at medium-high heat. Cook until onion starts to brown, around 5 minutes or so.
Add garlic, ginger and Garam Masala , cook until fragrant, about 1 minute.
Add lentils, coconut milk and water. Bring to a boil, then reduce heat to low and simmer, partially covered until lentils are fully tender and broken down to an almost paste-like consistency, about 25-30 minutes.
Add lime juice and cilantro. Check for seasoning.
Serve (over rice if you like), topped with the diced tomatoes.
Source: foodista.com

African Bean Soup
Ingredients
- 2 cups dried black-eyed peas
- 2 cups sliced carrots
- 1 cup green pepper, diced
- 1/2 cup chopped onion
- 2 tablespoons peanut butter
- 3/4 teaspoon salt
- 150 ml water

Preparation
Saute onions in large pot until soft.
Add all ingredients except for peanut butter and simmer for 1 1/2 hours. Stir a spoonful of peanut butter into each serving.
Source: Foodista

How to Make Party Jollof Rice
Ingredients
- 2 Bay leaves
- 1 Teaspoon of curry powder
- 1 Clove of garlic
- 3 Cubes of Maggi
- 1 Small bulb of Onion
- 1 Teaspoon of dry pepper
- 2 cups of Rice
- 7 Medium sized Roma Tomatoes
- 2 Teaspoons of Salt
- 3 Scotch Bonnet Peppers
- A pinch of Thyme
- 1 Small can of Tomato puree
- 2 Cooking spoons of Vegetable Oil
- 3 cups of water

Preparation
*Wash rice by rubbing the rice between your palms in a bowl of water and draining the water till clear.Blend tomatoes, pepper and garlic and bring to boil till the excess water dries up.Chop Onions
Heat up vegetable oil and pour in chopped onions and fry.
Pour in the can of tomato puree and fry.
Pour in blended tomato and pepper mix into the pot and stir in.
Pour in salt, dry pepper, curry, thyme, bay leaves and maggi cubes.Allow it to simmer on low heat for 3 minutes.Reduce the heat to the lowest level and pour in the washed rice.
Pour in the water and stir and leave on low heat for 20 minutes or till the rice is soft.Tip: To get the party rice flavor, increase the heat on the rice and burn the bottom of the pot with the pot covered and stir the rice after 3 minutes of burning.Stir the rice and serve with any protein of your choice.
// Source: Afrolems

German Chocolate Drink with Xocai Healthy Chocolate
Ingredients
- 1/4 oz Creme de Cocoa Liqueur
- 1 Xocai X Power Square
- 1 dash heavy cream
- 5 cubes ice
- 1/2 oz Kahlúa Liqueur
- 1/4 oz Frangelico Liqueur

Preparation
Garnish with Orange Peel and/or shaved Xocai X Power Square.
Serves 1
Source: Foodista

German White Chocolate Cake
Ingredients
- 1 teaspoon Baking soda
- 1/4 cup Butter
- 1 tablespoon Cake flour
- 3 large Egg yolks
- 4 large Eggs, separated
- 1 cup Evaporated milk
- 1 cup Low-fat buttermilk
- 1 cup Chopped pecans
- 1/4 cup Sugar
- 1 cup Shredded unsweetened coconut
- 1 teaspoon Vanilla extract
- 4 ounces White chocolate, melted in ½ c boiling wat

Preparation
CAKE
Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.
Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
Source: Foodista

Polish Rugelach
Ingredients
- 2 cups all purpose flour
- 2 tablespoons cocoa powder
- 1 package (8- ounce) cream cheese, softened
- 1/3 cup dried cranberries
- 1/3 cup dried raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2/3 cup chopped toasted walnuts or almonds

Preparation
For dough: Beat butter and cream cheese in large bowl until light.
Add sugar; beat until fluffy.
Source: Foodista

Greek Shrimp Orzo
Ingredients
- 5 large leaves of basil, chiffonaded
- 1/2 pound Feta cheese, 1 lb
- 1 cup chopped green onions (green and white parts)
- 1/2 cup freshly-squeezed lemon juice
- 1/2 cup + 1 tbsp extra-virgin olive oil, divided
- 3/4 pound (12 oz.) orzo (rice-shaped pasta)
- 1 cup chopped Italian parsley
- 1 pound raw large shrimp, peeled and deveined
- Salt and pepper

Preparation
Combine lemon juice and 1/2 cup olive oil.Bring large pot of salted water to a boil over high heat.
Pour in orzo and cook until al dente.
Drain the pasta, pour into a large serving bowl, and immediately add lemon juice/olive oil mixture. Stir well.
Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
Add shrimp, salt and pepper, and cook for about 2 minutes, or until the shrimp are just done.
Add the shrimp, green onions, parsley, and feta to the orzo mixture. Stir well.
Let the orzo sit for 1 hour. If you make it earlier in the day, cover and refrigerate. Bring to room temperature before serving.Just before serving, add the basil and gently mix. If desired, serve over a bed of spinach or lettuce.
Source: Foodista

Great Greek Salad
Ingredients
- 6 small cucumbers, seeded and sliced
- 1 1/2 cups crumbled feta cheese
- 1 cup Kalamata olives, pitted and sliced
- 3 cups diced roma tomatoes
- 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
- 1/2 red onion, sliced
- 1 Tbsp rice vinegar (I had to use apple cider, but I think rice would be better)
- 1/2 tsp Greek Seasoning

Preparation
In a large salad bowl, toss together the cucumbers, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, red onion, vinegar, and seasoning.
Chill until serving.
Right before serving toss in the feta and stir to combine.
Source: foodista.com

Light Greek Lemon Chicken Orzo Soup
Ingredients
- 3 cooked chicken breasts
- 2 32 oz. boxes of chicken broth
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3-4 sprigs fresh thyme
- 1 teaspoon extra virgin olive oil
- 2 cups orzo pasta
- 1 Tbs ground thyme
- 1 Tbs salt
- 1 Tbs pepper
- 1 large lemon

Preparation
In a large soup pot, heat olive oil on medium high.
Add carrots and celery and cook for 5 minutes on medium.
Add chicken broth.
Add ground thyme, salt and pepper.
Add cooked, diced chicken breasts and fresh thyme.Bring to boil.
Add orzo and cook for 7-10 minutes until pasta is cooked.
Add the lemon zest and juice from 1 large lemon.
Serve with a slice of lemon.
Source: foodista.com