Feta Cheese Salad

Ingredients

1 cup crumbled Greek feta cheese
1 tomato diced
1 green onion stem finely chopped (white and green parts)
1 small cucumber diced
4 leaves of mint finely chopped
1/4 cup extra virgin olive oil
Freshly ground black pepper
Salt

Method:

Combine all ingredients in a bowl and toss. Serve with warm pita bread.

Note: This is a very simple, healthy and refreshing salad that you can serve for brunch or dinner. Pair with hot ceylon tea and enjoy!

Shallot oil?!

My first recognizable encounter with shallot oil was at Slanted Door restaurant in San Francisco…dipping crispy imperial spring rolls in the house-made dipping sauce. Well, that shallot oil seems to be the secret of its success. It is also mixed into their refreshing grapefruit salad dressing … It is incredible! That oil can do wonders i thought… I had to own one.

I couldn’t find it at local supermarkets. I also tried looking for it online but in vain… Asian markets may carry it since it is mainly used in their cuisine. I came across a few articles that share homemade recipes for shallot oil, some of which also point out that it can be used to dress blanched vegetables and Asian noodles or enhance the flavor of soups and stews.

Click here to prepare shallot oil. Reserve the crisp fried shallots for an added crunchiness to your dish!

Nutrition Fact:

1 tbsp crisp shallots: “Calories 18 kcal, Total Fat 1.2 gm, Saturated Fat .2 gm”

1 tsp shallot oil: “Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm”

Vegetable Soup

Ingredients

1 leek washed and finely sliced
2 carrots finely chopped
1 zucchini diced
2 stalks of celery finely chopped
1 potato cut into 1/2 inch cubes
1/3 cup green peas
4 cups of chicken stock

Method:

Combine all ingredients in a saucepan and bring to a boil. Then turn the heat to medium-low and cook for 30-40 min. Season to taste with salt and freshly ground black pepper.

Note: For those of you seeking a vegetarian option, substitute the chicken base with a vegetable one.

Potatoes with Cilantro

Serves 4

Ingredients:

4 medium potatoes
3-4 cloves of garlic, crushed with a pinch of salt
1 cup of finely chopped fresh cilantro
1 tbsp of dry cilantro/coriander
1 tsp salt (as desired)
1/2 tsp of red chili powder (as desired)
2 cups of vegetable oil (for frying)
Pita Bread

Method:

1) Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and chop into small 1/2 " cubes, rewash and drain.

2) Fry potatoes in hot oil until golden - brown, put on absorbent paper.

3) In a separate pan, mix garlic, dry coriander and salt and fry until fragrant (a couple of minutes).

4) Add fried potatoes and chili powder. Stir well for 2 minutes.

5) Stir in fresh cilantro then remove from heat.

Serve hot with pita bread.

Note: This delicious Lebanese dish is usually served as an appetizer or Mediterranean tapas.

Hint: For a healthier less oily option, bake the potato cubes at 400 F in the oven for 15-20 min or until golden brown.