Why Greek-ish? I had this beautiful avocado that begged to be included in the party, and then there was the dressing. I let my guys choose their own rather than whip up a traditional vinaigrette. And it was delicious!

Greek-Ish Salad

8 cups chopped romaine lettuce

3 green onions, sliced thin

1 red bell pepper, chopped

2 cups chopped tomatoes

1 large cucumber, peeled and chopped

1 avocado, peeled, pitted, and chopped

3/4 cup chopped kalamata olives

1 cup reduced-fat crumbled feta cheese

Dressing of your choice

1) Divide romaine lettuce between four plates; scatter green onions, red bell pepper, tomatoes, cucumber, avocado, kalamata olives, and feta cheese over top; serve with dressing of your choice~and enjoy!

Servings: 4


Since we were having friends over for dinner and a respite from cold-weather casseroles seemed in order, I decided to make a free-for-all (buffet style) meal of tacos. Don’t be intimidated by the number of garnishes listed. Choose the ones you like and have at it. I will say, though, the pineapple was a very pleasant addition to the array and definitely ratchets tacos up a notch. Enjoy!

Shrimp and Fish Taco Free For All1

Shrimp and Fish Taco Free For All2

2 tbsp ground cumin, divided

2 tbsp ground coriander, divided

2 tbsp ground paprika, divided

2 tsp red pepper flakes

2 tsp sea salt, divided

1 tsp ground black pepper, divided

1 lb jumbo shrimp (peeled, deveined, and tails removed), cut into 3 pieces each

12 oz fish (I chose cod), cut into 3/4″ square pieces

1 cup grated monterey jack cheese

1 cup shredded lettuce (I used iceberg for the crunch)

1 firm but ripe avocado, diced

1 large tomato, diced

1 cup diced fresh pineapple

1 cup frozen corn, thawed

1 cup light sour cream

1 cup store-bought salsa

2-3 scallions, sliced thin

1-4 oz can sliced jalapenos, drained

1/3 cup cilantro, chopped

1 lime, sliced into 8 wedges

olive oil cooking spray

18 corn tortillas

2 tbsp olive oil

1) Preheat oven to 180 degrees

2) Divide first 6 ingredients between 2 large zip top plastic bags; shake to mix; add shrimp to one bag and fish to other; shake again to coat shrimp and fish; refrigerate

3) Put cheese, lettuce, avocado, tomato, pineapple, corn, sour cream, salsa, scallions, jalapenos, cilantro, and limes in small individual serving dishes; arrange dishes on side table or counter for serving

4) Lightly spray skillet over medium heat with olive oil spray; warm both sides of each tortilla in skillet, 20-30 seconds, until soft and lightly golden (spray more olive oil every few tortillas); transfer tortillas to paper-towel-lined plate; when all tortillas are warmed, stack on serving dish, cover with aluminum foil, and place in oven to keep warm

5) To large skillet over medium heat, add 1 tbsp olive oil; add fish and, stirring gently and often, cook 4-5 minutes until done; transfer fish to medium-sized bowl, cover with aluminum foil, and place in oven to keep warm

6) To large skillet over medium heat, add 1 tbsp olive oil; add shrimp and, stirring often, cook 3-4 minutes until done; transfer shrimp to medium-sized bowl

7) Set out dishes of fish, shrimp, and tortillas alongside garnishes and serve free-for-all style

Servings: 6-8