January 19
Greek Gumbo
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- Tuna Salad Sandwich
- Greek Salad [View Recipe]
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Ingredients
- 1 cup lettuce
- .5 cup bell pepper (chopped)
- .5 large cucumber (rinsed)
- 1 large tomato (rinsed)
- 10 olives
- .5 tablespoon vinegar (or more to taste)
- 1 tablespoon oil (or more to taste)
- oregano
- salt & pepper
- 4 ounces cheese (sliced)
- pepperoncini
Instructions
In a large bowl, we put the lettuce mix and green pepper. On our cutting board, we chop our cucumber, yielding 1¼ cups. We cut strips of the fleshy part off the tomato, leaving behind the seed pod. We chop the tomato, yielding ½ cup plus 2 tablespoons.
We add the olives, vinegar and oil, a sprinkle of oregano, a little salt and freshly ground pepper, to the bowl and toss well. We garnish the serving plates with the feta cheese and pepperoncini.
- Seafood Gumbo from Cajun Zydeco
What Robin had planned was inspired, in part, by our many trips to the local diner. Many trips there have included a little (or a lot of) greek salad, which is something that we have yet to add to our cookbook. Tonight seemed like a good night for that addition. To accompany the greek salad, Robin planned a simple tuna salad sandwich - complete with lots of celery seed, of course.
To spoil this plan, Chris finally stopped at the Cajun Zydeco to pick up seafood gumbo. We have been wanting to do that for quite some time - ever since it was awarded the "Best Seafood Gumbo of 2003" by our favorite magazine (Baltimore Magazine). Chris finally remembered tonight and, although it did not quite fit with the rest of the meal, we did find out why it received the award.