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  • Writer's pictureArthur Adam Housley


So we had fun with this food theme night and it was healthy as well! What took the longest was the corn salad, but everything else came out pretty quick.

Greek Corn Salad Recipe....yes...this is a Greek dish!


  • 4 ears fresh sweet corn can also use it uncooked...your choice

  • 4 mini cucumbers, or 1 large one chopped

  • 1 pint cherry or grape tomatoes, halved

  • 1 Green Pepper chopped into small chunks

  • 1 avocado, chopped

  • 1/3 cup chopped red onion

  • 1/3 cup sliced pitted kalamata olives

  • 1/2 cup crumbled feta


  • 3 Tbsp. extra-virgin olive oil

  • 2 Tbsp. red wine vinegar

  • Salt and Pepper to Taste

  • 1 tsp. honey

  • 1/2 tsp. Dijon mustard

  • 1 Tbsp. fresh chopped mint

  • 1teaspoon of balsamic vinegar

Combine all the veggies in a bowl. Toss with Dressing 5 minutes before serving.



  • 2 cups plain Greek yogurt

  • 1 Large Cucumber

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped dill

  • 1 tablespoon lemon juice

  • 1 medium clove garlic, pressed or minced

  • ½ teaspoon fine sea salt


  1. Once the cucumber is grated on the largest holes on your grater....squeeze it over the sink to remove excess liquid. Then put it in the bowl with the yogurt.

  2. The to the yogurt add, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir it all together.

  3. Let everything sit for about 5 minutes and then test it to possibly add additional herbs, or lemon.

  4. Serve tzatziki immediately or chill for later. Leftover tzatziki chilled lasts 4 days.



  • 2 Cans of chickpeas drained

  • 1 squeezed large lemon or more to taste

  • 2 large garlic cloves minced

  • ½ teaspoon fine sea salt, to taste

  • ½ cup tahini

  • 2 tablespoons of cold water

  • ½ teaspoon ground cumin

  • 4 tablespoons extra-virgin olive oil

  • 2 tablespoons of garlic spread

Put it all into a blender and blend! Add more olive oil, or avocado oil as necessary


INGREDIENTS For the chicken skewers:

  • 1 pound boneless skinless chicken breast cut into 1 inch chunks

  • 4 tablespoons lemon juice

  • 2 cups of olive oil

  • Dried oregano to taste

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 garlic cloves minced


  • For the chicken skewers: put the chicken pieces in a bowl one layer at a time

  • Cover each layer with lemon juice, olive oil, oregano, salt, pepper and garlic

  • Toss to coat and marinate 15-60 minutes in the fridge.

  • Heat a grill or grill pan over medium or preheat the broiler.

  • Remove the chicken from the marinade and thread the chicken pieces onto skewers.

  • If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.

  • If on the stove...add oil to the pan and cook on medium heat to ensure cooked through

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1 Comment

Joyce Arleen Lambright
Joyce Arleen Lambright
Jul 24, 2020

Great meal and very healthy. I'll have leftovers for the weekend

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