Nonna K.

  1 small red onion, halved and thinly sliced Kosher salt 1/4 cup red wine vinegar Grated zest and juice of 1 lemon 1 teaspoon honey 1 teaspoon dried oregano Freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 12 to 14 small vine-ripened tomatoes, quartered 1 cup kalamata olives, halved and pitted 5 Persian cucumbers 1 4-ounce block Greek feta cheese, packed in brineV Soak the red onion in a bowl of heavily salted ice water, 15 minutes. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the ...

  1   (16 ounce) package   pasta ½   cup   chopped red onion 1   tablespoon   olive oil 2   cloves   garlic, crushed 1   pound   skinless, boneless chicken breast meat - cut into bite-size pieces 1   (14 ounce) can   marinated artichoke hearts, drained and chopped 1   large   tomato, chopped ½   cup   crumbled feta cheese 3   tablespoons   chopped fresh parsley 2   tablespoons   lemon juice 2   teaspoons   dried oregano salt and pepper to taste 2   lemons, wedged, for garnish Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minut...

  5   cups   watermelon ,  cubed 2   large cucumbers ,  peeled, sliced and quartered 1 1/4   cups   feta ,  cubed 2   tbsp   fresh mint ,  finely chopped DRESSING 1   tbsp   olive oil 1   lime ,  juiced 1   tsp   honey Whisk the dressing ingredients together in a small bowl. Stir the watermelon, cucumber, mint and dressing together in a large  salad bowl . Add the feta and gently stir to combine.

    cantaloupe melon 1   honeydew melon 2   cups   blueberries 1 1/2   cups   mozzarella balls 1   cup   fresh basil leaves ,  loosely packed 1 1/2   tbsp   olive oil 1/2   tsp   white balsamic vinegar 1/2   tsp   honey salt and pepper ,  to taste chopped raw cashews ,  for garnish Slice the melons in half, remove the seeds and use a  melon baller  to create small melon balls. Place those in a large  mixing bowl . Add the blueberries, mozzarella and basil. Whisk together the olive oil, vinegar, honey and salt and pepper in a small bowl and drizzle on top of the salad. Gently stir to combine. Top with chopped cashews before serving.

  For the Dressing: 1/4   cup   Greek yogurt 1   lemon juice 1/2   tsp   dried oregano 1/2   tsp   dried mint 1/4   cup   extra virgin olive oil  For the Salad: 2   chicken breasts, drizzled with olive oil, salt and pepper 2   cups   Spring mix 1   medium   tomato, cut in wedges 1   English cucumber, sliced 1   avocado, pit removed and sliced 1/4   red onion, sliced 1/2   cup   kalamata olives 1/2   cup   marinated artichokes 1/2   cup   roasted red peppers, sliced into thin strips 1/2   cup   crumbled feta cheese   Heat the grill to medium-high heat. Grill the chicken breasts directly over the heat. After 5 minutes, flip them once Depending on how thick your chicken breast is it may take 10 minutes, or up to 15. Slice chicken into desired size for salad. In a small bowl, add yogurt, lemon juice, and dried herbs. Slowly drizzle in the extra virgin o...

  2   medium   eggplants, peeled and cubed (1” cubes) 3   red peppers, chopped (green peppers are fine as well) (green peppers are fine as well) 3   tomatoes, chopped 4   cloves   garlic, minced 1 1/2   tsp   cumin 1 1/2   tsp   smoked paprika 1   tsp   salt (add more if needed) 1/4   cup   extra virgin olive oil 1/2   bunch   cilantro, stems removed and chopped Add all ingredients except for cilantro to a large skillet or Dutch oven with a cover. Mix everything with a large spoon. Cook on medium heat covered for about 20 minutes or until all ingredients are soft, stirring every few minutes. Remove cover and stir in cilantro. Cook for a few more minutes uncovered.

  4   red peppers 4   yellow peppers 1/4   cup   fresh basil, chopped 2   cloves   garlic, minced 20   Greek olives, pitted and finely chopped 1/2   cup   extra virgin olive oil 2   tsp   balsamic vinegar Salt and pepper, to taste Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Place peppers in the pan and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Use your fingers to remove any skin that comes off easily. Slice peppers and place in a bowl. Add remaining ingredients. Mix well and serve.