- Thai chicken salad: I marinated a chicken breast in a ginger marinade, grilled it up and sliced it thin. The dressing is fish sauce, lime juice, chilies, a little sugar and grapeseed oil. The greens are mache, spinach and cilantro. Throw in some peanuts, carrot sticks, red bell pepper, and we’re good to go!
- Greek pita and salad: First of all, we didn’t need the beet/goat cheese stacks. I had a roasted beet leftover, so I made it. But it was overkill. Just saying. I made small patties with ground lamb, lemon zest, salt & pepper, and chopped mint. Sauteed those and served in half a whole wheat pita. Top it with greek yogurt mixed with a crushed garlic toe, a whole shredded cucumber, salt & pepper. YUM. The greek salad is just parsley, cherry tomatoes, red bell pepper, cucumber and feta, tossed with olive oil, lemon juice, salt & pepper. Boom
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