Ingredients:

Filling: 
18 medium cooked shrimp, deveined and shells removed
12 large rice paper sheets (approximately 22 cm in diameter)
3 ounces cooked rice vermicelli noodles
12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed)
A bunch of fresh mint leaves
Cilantro (optional)
Matchstick-style carrots
Peanut Sauce:
1 tablespoon butter
6 tablespoons chunky peanut butter
6 tablespoons Hoisin sauce
2 teaspoons sugar
A pinch of salt
12 oz of hot water

Peanut Sauce Directions:

1. In a saucepan, combine all the sauce ingredients.
   
2. Cook over medium-low heat until the ingredients are thoroughly combined, and the sauce thickens.
   
3. Garnish the sauce with fried shallots or onions and chili sauce for added texture and flavor.
   

Preparing the Shrimp:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body.
Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body.
Preparing the Rice Noodles:
Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process.
Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths.
Assembly Directions:

1. Dip a rice paper sheet in lukewarm water for a few seconds, then quickly remove it and place it on a plate or a damp cutting board. Don't worry if the rice paper still feels slightly stiff; it will continue to soften on the plate or cutting board.
   
2. Place a leaf of lettuce on the rice paper near the edge, followed by carrots, noodles, and mint evenly across.
   
3. Add the shrimp below the lettuce, with the pink side facing down. Be mindful not to overfill the roll to prevent tearing.
   
4. Gently lift the left and right sides of the rice paper toward the middle, then gently lift and roll up the spring roll.
   

Traditional Vietnamese spring rolls are renowned for their diverse fillings, which typically include vermicelli noodles, fragrant mint leaves, crisp leafy greens, succulent shrimp, flavorful pork, a medley of fresh herbs, and assorted vegetables, all meticulously encased in delicate rice paper wraps.

Additional Ingredients:
Experiment with these optional ingredients in your Spring Rolls:

1. Thinly sliced cooked pork belly
   
2. Microgreens
   
3. Thinly sliced cucumber
   
4. Thai basil
   

Tips:

1. For the best texture and appearance, enjoy the spring rolls on the same day you make them. They can be prepared a few hours in advance, but rice paper tends to harden overnight.
   
2. Avoid stacking the rolls on top of each other, as the rice paper may stick together. Wrap each roll individually in plastic wrap for storage.
   

2 large tomatoes, cut into chunks or 1 pint cherry tomatoes 
1 cucumber, sliced think and cut into half moon
1 small red onion, thinly sliced
1 green bell pepper, sliced
1/2 cup Kalamata (black) olives, pitted and cut in half 
1/4 cup Green olives 
6 to 8 oz. Feta cheese, crumbled
1 1/2 teaspoons Fresh oregano leaves (or dried oregano)
1/4 cup Extra virgin olive oil
2 tablespoon Red wine vinegar
1 to 2 teaspoons of freshly squeezed lemon juice 
Salt and freshly ground black pepper to taste

Directions:

1. In a large salad bowl, combine the tomato chunks, cucumber slices, red onion slices, and green bell pepper slices.
2. Add the Kalamata olives and crumbled feta cheese on top. 
3. Sprinkle fresh oregano leaves (or dried oregano) over the salad.
4. Drizzle extra virgin olive oil, lemon and red wine vinegar over the salad as dressing.
5. Season with salt and black pepper according to taste.
6. Gently toss the salad to combine all the ingredients.
7. Allow the flavors to meld together for a few minutes before serving.
8. Serve the Greek Salad as a side dish or as a light meal on its own.

Optional additions or variations:

• Some variations of Greek Salad include the addition of sliced radishes or capers.
• You can also add a squeeze of fresh lemon juice for an extra citrusy kick.
• For a heartier meal, you can add grilled chicken, shrimp, or gyro meat to the salad.
• Serve the Greek Salad with warm pita bread or crusty bread on the side.

Greek Salad, also known as "Horiatiki" in Greece, is a refreshing and flavorful salad that features classic Mediterranean ingredients. This delightful combination of fresh vegetables, tangy feta cheese, and aromatic herbs, creating a vibrant and satisfying dish. Enjoy the flavors of Greece with this classic salad!

Ingredients:
1 1/2 to 2 lb. boneless chicken thighs or breasts, cut into bite-sized pieces
1 red onion, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced (optional)
1/4 cup olive oil
1 tablespoon lemon juice
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon honey
2 teaspoon paprika 
½ teaspoon cumin powder
2 teaspoon salt, to taste
1/8 teaspoon freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes
Directions:

1. In a large mixing bowl, whisk together olive oil, lemon juice, honey, garlic, oregano, paprika, cumin, salt, and black pepper.
2. Add the chicken pieces to the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
3. Preheat your grill to medium-high heat.
4. Thread the chicken and veggies onto the skewers in any order you like. Make sure to thread them pretty tight. 
5. Grill the kabobs for 10-15 minutes, turning occasionally, or until the chicken is fully cooked and the veggies are tender and slightly charred. Or you can preheat oven to 400℉ (200℃), Bake for about 1 hours, until internal temperature reaches 165℉ (75℃). Or Air fry at 400℉ (200℃) for about 10 to 15 minutes or until fully cooked. Carefully dipping the kabob halfway through. 
6. Remove the kabobs from the grill and serve hot with a side of Greek salad, Pita, or tzatziki sauce.

Greek kabobs also known as Souvlaki, are a popular Mediterranean dish that are perfect for summer grilling. They are a delicious and healthy summer dish that are packed with flavor and protein. Enjoy!

Options: 
This recipe is also great with Lamb, Beef or just vegetables. 

Ingredients:
2 cup Plain Greek yogurt - cold
2 - 3 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice or 1/2 lemon, juiced
3 -4 cloves garlic, minced
1/4 cup fresh dill, chopped 
Salt to taste or  1/4 teaspoon
Freshly ground black pepper, to taste or 1/8 teaspoon

Direction: 

1. In a mixing bowl, whisk together Greek yogurt, olive oil, and lemon juice until smooth.
2. Add minced garlic, chopped fresh dill, salt, and black pepper to the bowl. Mix well to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight  to allow the flavors to meld together.
4. Serve the Greek yogurt sauce as a dip or drizzle it over grilled meats, vegetables, or salads.

This Greek yogurt sauce is easy to make and adds a tangy and creamy flavor to any dish. It's a versatile and delicious condiment that pairs well with a variety of dishes, including grilled meats, vegetables, and salads. I is also a healthier alternative to other sauces as it's low in fat and high in protein. Enjoy!


Notes:
For a Traditional flavor (Tzatziki Sauce) add grated cucumbers to the mix and a bit of mint instead of dill. I personnel love the flavor dill brings to this sauce. 
Cucumber Prep -  1/2 English cucumber or 3 mini cucumber, grated using the larger hole section of a box grater. Add to a bowl and sprinkle 1/4 teaspoon kosher salt. Lightly stir and set to the side while you prep the ingredients listed above. 
Once your yogurt sauce is ready, use a cheesecloth, your hand or a strainer to squeeze out as much juice as you can from the cucumber. Discard the juice and add the cucumber to your yogurt mix. Stir everything together.  Cover and refrigerate for at least an hour or over night. 
​
If you do not have a grater you can chop your cucumber Julienne style.  

Ingredients:
4 to 5 pounds of pork shoulder - cut into small cubes
3 to 4 tablespoons Wet Jerk Rub - (see recipe link below)
3 tablespoons BBQ sauce  - (see recipe link below)
Salt to taste - about 4- 5 teaspoon
1/4 cup BBQ sauce for brushing 

Directions  

1. Rub in salt, jerk seasoning, and BBQ sauce on the pork. Marinate for an hour or overnight. 
2. Prepare the grill or oven at 400 °F and barbecue pork for about 20 minutes. Lower the heat to 275°F and continue to cook until meat is tender.
3. Brush additional BBQ sauce on top and grill, occasionally turning until cooked through and slightly charred outside.
4. Remove the pork from the grill and rest for a few minutes.
5. Serve the jerk pork with your favorite side dishes, such as rice and beans, grilled vegetables, or coleslaw.

Note: 

• Juice from the pork should run clear
• Use about one teaspoon of salt for each pound of meat

Enjoy the flavorful and spicy jerk pork!

 

Ingredients

  1 to 1 1/2 pound of organic carrots 
2 to 3 cups water if you are blending instead of juicing 
1 cup condensed milk (optional) or sugar to sweeten 
⅛ teaspoon nutmeg
1 teaspoon vanilla extract 
Directions 

1. For Juicing 
   
   1. Wash and peel carrots, add carrots to a Juicer and juice all the carrots. Pour carrot juice in a pitcher then add 2 cups liquid (milk, non milk or water) then add the remaining ingredients 
      
2. For Blending  
   
   1. Dice carrots, and blend with water until carrots are well blended.  Strain the blended carrots in a strainer or a cheese cloth to get call the juice out.
      
   2. Pour carrot juice into a pitcher and add the remaining ingredients. 
3. Mix well and serve cold. 

Tips

1. You can use milk,  oat milk, or almond milk instead of water if juicing the carrots.  
2.  You can add 2 to 3 teaspoons of rum to your carrot juice if you like. 
3. If you like it sweet, you can add some sugar.