Taya's Greek Salad

We serve this as a main course for lunch. It's extremely popular, and all of my kids grab for the last pieces of feta in the bowl. If there is any dressing left at the end, toss it with some mixed greens for a salad.

Serves 6-8

1 English cucumber, chopped
2 ripe tomatoes, chopped
1 purple onion, sliced thin
1 bell pepper (not green!), chopped
1/2 lb good quality feta, cubed
1 garlic clove, finely diced
Juice from 1 lemon
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 teaspoon sea salt
Freshly ground black pepper to taste

In a large bowl, add the cucumber, tomatoes, onion, bell pepper, feta, and garlic. Add in the remains ingredients. Combine well. Allow to sit a few minutes to let the flavors develop. Taste, and add more olive oil, red wine vinegar and sea salt to taste. Enjoy!

Asparagus Soup

Asparagus is my daughter Ayla's favorite.  She even ordered it for dessert at a restaurant! The chef had to come out to meet her because he thought it may be a joke. Nope! Whenever organic asparagus is in season, I snatch it up. This soup is perfect - easy and the prettiest bright green! Make it vegan by using olive oil in place of butter.

2 tablespoons butter

1/2 onion, chopped

1 shallot, or 1/2 a large one, chopped

1/2 teaspoon thyme, fresh or dried

1 lb fresh asparagus

1/2-1 teaspoon sea salt

Black pepper

Heat a heavy-bottomed pot over medium heat. Add the butter. Once melted, add the onion, shallot and thyme and sauté about 5 minutes.

Cut the bottom inch or so off the asparagus and discard. Roughly chop the asparagus spears. Add to the pan and sauté for just a minute or so. Add enough water to just barely cover the asparagus.  Turn up the heat a bit and bring to a simmer for just a couple of minutes. While the asparagus is still a vibrant, bright green, and still "crunchy", transfer the soup to a high-speed blender. Whiz away adding sea salt and pepper to taste. Serve immediately.

Romaine Salad with Creamy Lemon Avocado Dressing

Serves 2-4

1 ripe Haas avocado
Juice from 1 lemon
2 large cloves garlic
2 tablespoons extra virgin olive oil
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
3-4 tablespoons water
1 head Romaine lettuce, chopped

Blend all ingredients except Romaine in a high-speed blender. Add more water for desired consistency. Toss with the Romaine.  Top with fresh Parmesan or your favorite nuts.

Enjoy!