Israeli Salad

IMG_2645

I made this for Easter Sunday. A beautiful side dish to our Moroccan Lamb Roast. I know- maybe I’ll share that recipe with you too. But in the meantime, use this recipe for any side dish. I simply can’t get enough of it.

Israeli Salad

3 medium cucumbers, peeled and diced

3 roma tomatoes, diced

1 red pepper, seeded and diced

2 green onions, diced

1/2 cup fresh mint, chopped

1/2 cup fresh parsley, chopped

2-4 tbsp. olive oil

Salt and pepper to taste

Juice of 1 lemon

Toss all ingredients together and let macerate for at least 1 hour in the fridge covered. Fresh and beautiful for any meal. Serves 6.

Happy Eating!

 

Greek Spaghetti

Vegetarian, savory, and comforting. Funny story. While in Greece, I basically dinner rescued each meal at the retreat. The best…
CONTINUE READING

Thanksgiving: Sweet Potato Fries

A favorite from my Fueled Cookbook... these fries would be PERFECT to serve on Thanksgiving and beyond. Sweet Potato Fries…
CONTINUE READING

Thanksgiving: Magical Mashed Potatoes

They'll never know..... The only way I make mashed potatoes these days..... and if I'm feeling good, I add just…
CONTINUE READING

Thanksgiving Pie Trifle

THIS is how to remake your leftover pies, into to a fancy pie trifle. Or serve it on Thanksgiving for…
CONTINUE READING