Greek Salad

This Greek salad is a healthy vegetable packed salad, drizzled with a homemade red wine vinegar dressing.

1/2 cup red onion, 1/8 inch thick slices

7 tablespoons red wine vinegar, divided

8 cups romaine lettuce, 3/4 inch thick pieces

3/4 cup green bell pepper, 3/4 inch dice

1 cup English cucumber, 1/4 inch dice

1 cup tomatoes, 1/2 inch thick wedges

1/2 cup pitted Kalamata olives, 

4 ounces feta cheese, 1/4-inch cubes

1 tablespoon lemon juice, 

1 teaspoon Dijon mustard, 

1 teaspoon honey

2 teaspoons minced garlic, 

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup extra-virgin olive oil, 

Add sliced red onions and 1/4 cup red wine vinegar to a small bowl. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.

In a large bowl add lettuce. Evenly arrange green bell pepper, cucumber, tomatoes, drained red onions, Kalamata olives and feta cheese on top of the salad.

In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper.

Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired.

Carrabba's Italian Grill Chicken Marsala

Serve with your favorite pasta and fresh green beans, sautéed in garlic butter.

As for cooking up your chicken, make sure your barbecue grill is good and hot. The restaurant chain grills the chicken breasts over a very hot real wood fire, so crank that grill up high enough to get the flames nipping at your chicken. If your grill has a lid, keep it open. Servings: 4 

CHICKEN SPICE

1 1/4 teaspoons salt

1 teaspoon freshly cracked pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

1/4 tsp onion powder

4 breasts

Olive oil

MARSALA SAUCE

1/3 cup butter

1 slice (1/2 ounce) prosciutto ham (small dice)

2 teaspoons shallots, minced

2 teaspoons garlic, minced

8 ounces fresh mushrooms (sliced)

1/4 cup Marsala (Lombardo dry wine)

1 cup chicken stock

4 teaspoons cornstarch

1 teaspoon fresh parsley, minced

2 tablespoons heavy cream

1 tsp Kitchen Bouquet

Step 1: Set grill to high and preheat. (Again, grilling the chicken is what makes this so special.)

Step 2: Combine ingredients for the chicken spice in a small bowl. Use your fingers to crush the spices in the bowl, to make a finer blend. Set aside.

Step 3: Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.

Step 4: Turn heat to medium and melt butter in a medium-size saucepan. Turn heat up to medium-high and sauté prosciutto for 2-3 minutes, making sure not to burn the butter.

Step 5: Add shallots and mushrooms, and sauté for about until vegetables are tender.

Step 6: Add the garlic, and sauté another 30 seconds.

Step 7: Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.

Step 8: In a small bowl, dissolve cornstarch in chicken stock. Add stock to the saucepan, and simmer for an additional 5 minutes. Add parsley and cream to the sauce, and simmer for 3-4 minutes, or until thick. Remove from heat, and cover until needed.

Step 9: Grill the chicken pieces for 6-8 minutes per side, or until done. Turn chicken one quarter turn on each side while cooking, to make the crisscross grill marks on each side of the chicken.

Step 10: Arrange each chicken breast on a plate.

Step 11: Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.

Caramelized Pear-Spinach Salad with Pomegranate Seeds

I used Asian pears because they are firmer and hold up better when sautéing. Also, the origional recipe did not call for sugar in the dressing, but I felt it was way too tart so I kept adding sugar, teaspoon by teaspoon, until I got the right taste. My guests were very complimentary. 

DRESSING

3 tablespoons lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh mint

1 1/2 tablespoons orange juice

1/4 teaspoon salt

1/4 teaspoon pepper

7 tsp sugar

SALAD

4 pears, peeled, each cut into 8 wedges

2 tablespoons lime juice

1/4 cup sugar

2 tablespoons butter

8 cups packed baby spinach

1 cup grated aged goat cheese or crumbled soft goat cheese

1/2 cup pomegranate seeds

1. Place all dressing ingredients in small jar; shake to blend.

2. Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with 1/4 cup sugar.

3. Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.

4. Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.