I love it when I make a salad and my husband goes back for seconds. That is how I can tell if its a winner or not. I actually made this salad as a side for a meal we were having. But it was so good and so filling that neither of us were hungry after we ate it! Its sweet and crunchy, with nice salty notes from the feta. I'm certain you will enjoy it. 

For the salad: 
1 head romaine lettuce
1 apple, thinly sliced
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/2 cup cashews, lightly toasted

For the dressing: 
2/3 cup olive oil
1/2 cup white sugar
1/8 cup water
juice of 1/2 of lemon
zest of 1/2 of lemon
1 tablespoon poppy seeds
1 tablespoon minced onion
1 teaspoon dijon mustard
1 teaspoon lavender sea salt 

Wash and chop your lettuce, roast your nuts, slice your apple, assemble your salad ingredients. Wisk all your dressing ingredients together until the sugar is dissolved and the ingredients have combined. Pour over your lettuce and you are all set to go. I like to slice the other half of my lemon and add lemon wedges to the salad as well for a garnish for those that like things extra tart. 

This turned out to be a beautiful summer salad. Not only is it colorful, but its sweet and savory at the same time. That is such a winning combination. Enjoy!

It's so great when you are cooking to use flavors that just love one another. Mediteranean style cooking is so easy because there are so many wonderful blends of flavors that just belong together. This dish is quick, easy, flavorful, and healthy. Its a perfect easy weeknight meal. 

Ingredients: 

16 oz box pearled couscous 

16 oz raw shrimp

1/4 cup kalamata olives

1/2 cup feta cheese

juice and zest of 1 lemon

fresh thyme 

salt and pepper 

1 can chicken stock

2 tablespoon butters

1 garlic clove

Directions: 

In a large skillet, melt 1 tablespoon of your butter. Cook your couscous according to the package instructions, only instead of just boiling it in water, use chicken stock instead. While your couscous cooks, in another skillet melt your other tablespoon of butter. Add your shrimp and cook until pink and opaque. Add your lemon juice. Mince your garlic and add that and your time, cook until fragrant or about 1 minute. Mix your cooked couscous with the lemon zest, olives, and feta cheese. Salt and pepper to taste. Top with your shrimp and serve immediately. 

Bon Apetite! 

Nachos speak my love language. Chips, cheese, beans, I mean, c'mon! When I found a recipe for a mediterranean version, I couldn't get to the grocery store fast enough. Here is my own little spin on them. They are crunchy and creamy. The marinated beans are so satisfying. You will be so happy with this dish. Trust me.

Ingredients: 

3 Pitas
2 cans garbanzo beans
1/2 cup greek yogurt
3 tablespoons tahini
2 tablespoons water
4 tablespoons olive oil
2 garlic cloves
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander seeds 
1 cup chicken stock
1 cucumber, peeled and diced
1/4 cup feta cheese
1/2 cup arugula 
juice of 1 lemon
zest of 1 lemon
salt and pepper


Directions: 

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a large oven safe pan on the stove. Add your onions and saute until soft and cooked through. Add your cumin, paprika, coriander, garlic, and lemon zest. Drain and rinse your beans. Add your beans and stock to the pan and boil for 1 minute. Add 1 tsp salt and pepper. Cover and bake in oven for 15 minutes.

Cut your pitas into triangles and separate the sides from one another. brush each side with olive oil, sprinkle with salt, bake in oven along side your beans for about 10 minutes until golden and crispy. 

Mix your tahini, water, lemon juice, 1 minced garlic clove, and your greek yogurt. Salt and pepper as needed. 

Layer your chips on a plate. Top with beans, tahini sauce, cucumber, feta, and arugula. Serve immediately and have a party in your mouth!