Going Greek

Last Thursday my high school girlfriends came over for dinner after work. We decided to utilize the abundance of cucumbers and tomatoes in our respective gardens and do some kind of chicken gyros. Well the pictures look like a mess on the plate, but it was quite delicious. If you have time, I would recommend making the tzatziki and cucumber salsa during nap time or when you have the kids occupied, or the night before if you're at work, or whatever "in advance" means to you. They only take a few minutes each, but it helps to have it already done. If you do those in advance AND use rotisserie chicken then this meal really couldn't be any easier.

Tzatziki

***(The small personal size of Greek Yogurt makes enough for 2 people. I also recommend the brand Fage, it is thicker than other brands. The rest of the ingredients will be based off of this small size, but double or triple to your amount. Really, you flavor to your personal taste. ALSO of note, the Costco version of tzatziki is made with sour cream, gross!! For the nutritional benefits of Greek Yogurt, read this blog by fellow blogger on Mile Posts )

Greek Yogurt

1 lemon

1 tbl olive oil

1 tbl chopped fresh dill

2 cloves chopped garlic

1 chopped cucumber (if you're feeling ambitious, you can put these ingredients in a food processer and blend, I just do the quick verison and leave chopped.)

salt and pepper to taste

Stir all ingredients together and chill.

Cucumber Salsa

1 medium chopped cucumber

1 chopped tomato

1/2 chopped red onion

2 cloves chopped garlic

2 tbl olive oil

2 tbl chopped fresh parsley

1 tbl chopped fresh mint

juice from 1 lemon

Salt to taste - mix all ingredients and chill.

Chicken

Grilled chicken would be ideal, but I just cooked mine sliced thinly in a pan. For a quick weeknight meal I would actually recommend shredding a rotisserie chicken from the grocery store. In any event, slice your chicken into strips.

In a pan heat 2 tbl olive oil, fresh rosemary, fresh oregano and garlic. Heat through for about 3 minutes or until flavors meld but do not burn. Then toss herb mixture with chicken.

I used Indian bread, naan (found at most grocery stores now) as opposed to pita because its a little thicker. You know how pita sometimes breaks when you try and fold it. But use whatever you like or have on hand.

I even decided to use my naan as a scooper as opposed to a wrap :) I layered fresh lettuce (from the farm, yum!) chicken, tzatziki and then cucumber salsa on top.

Mmmm, delicious and nutritious.

Get Your Peaches!!

This article popped up on my CSA newsfeed from facebook and I thought it was worth sharing. Peaches are in season right now and all over the farmers markets!! I have about 10 in my fridge right now from CSA. I'm thinking of grilled peach salsa. So everyone, go visit your local farmers market this weekend and you and I can make something peachy and delicious together!

http://www.ethicurean.com/2009/08/13/tribune-peach-study/

Zucchini Overload

This is an Alice Waters recipe that I can across in my hunt for new ways to use up the massive amounts of squash and zucchini I had between the CSA and my garden. I love her so I was excited to give it a go. However, I didn't think it would be filling enough for Kevin (who claims he's starving if dinner doesn't have meat in it) so I layered mine with a thin layer of spicy italian sausage on the bottom. If it was just for me though I would have been happy with the strictly veggie version. This is incredibly simple with ingredients that are 100% in season - not only does that help you reduce your carbon footprint, but it also helps keep costs low, AND fresher veggies = more nutrients.

Zucchini Tomato Gratin
1 yellow onion
Olive oil
Salt and pepper
1 branch fresh thyme
Fresh basil leaves
6 plum tomatoes
2 large yellow zucchini (or green, whichever you have on hand)
Balsamic vinegar (don't leave this out - it makes the dish!!)
Panko bread crumbs (japanese style, they are lighter than regular bread crumbs but you can substitute regular too if its all you have)
And if you want to make it of a little more substance - 2 Italian sausage links (decase and sautee)

Chop onion and sautee in olive oil until translucent. Season with salt and pepper, add thyme leaves and basil. Slice tomatoes and zucchini into rounds.

Layer the onion mixture in a deep quiche pan, greased with olive oil.

Add sausage to first level, or if skipping that, add a layer of tomatoes in an overlapping, circular pattern. Season with salt and pepper and sprinkle with balsamic vinegar. Add a layer of zucchini and alternate with tomatoes until the dish is full. Finish with a layer of zucchini and sprinkle with Panko bread crumbs, season with salt and pepper and drizzle with olive oil. I also added fresh grated parm, because I like it :)

Bake in a 350 degree oven uncovered for about 30 to 45 minutes.

Here is a picture before it went in the oven - when you cut it, its supposed to look like a layered veggie lasagna of sorts but mine kind of fell apart. Whatever, it still tastes the same :)

I Don't Always Eat This Healthy Post-Run

That is a fact. It probably isn't the best way to improve my times, but I do enjoy a nice indulgence after a good hard run. Most Tuesday nights after a tough track workout I head home to cuddle up with my personal optimal post-run delight: a milkshake (or 2... depending on the workout :) ).

Last night I didn't have time to eat dinner beforehand, trying to get the kids fed and bathed before the babysitter came over. So I whipped this up as my post-run meal when I got home and got the kids in bed. So easy!!!

Zucchini and Basil Frittata

Preheat oven to 350
Sautee 1 medium, or 2 small chopped zucchini in 1 tbl butter and 1 tbl olive oil, in an oven safe skillet.
Add 1/2 medium chopped onion. (I also added scallion just because I have a lot in the garden to get rid of).
After about 7 minutes of sauteeing, add 2 chopped roma tomatoes. Sautee just a bit longer, remove from heat and sprinkle salt, pepper, and garlic powder to taste (or sautee fresh, I used powder in the interest of time).
Add grated parmesan cheese, and a generous amount of fresh torn basil to cover the top.
In a mixing bowl, whip 6-8 eggs (I did 6, since I was feeding both Kevin and I), and whisk in about 1/4 cup milk. Add the egg to the vegetable mixture and then stick the skillet in the oven.
Bake for about 13-15 minutes or until its set. Then broil on High about 5 inches from heat for 1-2 minutes, or until the top becomes golden.

Let it cool for a bit after taking it out, then slice like a pie and enjoy!!

*I will normally take pictures, but last night my battery was dead :(