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Avocado Tomato Salad with Cucumbers
Dinner Greek

Avocado Tomato Salad with Cucumbers

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
  2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Greek Lamb Feta Burgers With Cucumber Sauce
Dinner Greek

Greek Lamb Feta Burgers With Cucumber Sauce

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Make patties: Place garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince, and set aside.
  2. 2 Break up lamb in a medium bowl. Sprinkle with minced toasted garlic, feta, oregano, salt, and pepper; stir with a fork to combine. Divide into 4 equal portions. Toss each portion back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4-inches wide. Refrigerate patties.
  3. 3 Make sauce: Mix together cucumber, sour cream, mint, vinegar, and garlic in a small bowl until combined. Season with salt and pepper. Refrigerate until ready to serve.
  4. 4 Cook patties: Build a hot fire on one side of the grill. Replace the rack. When coals are covered with white ash, place patties on the rack and close the lid. Cook on the preheated grill until done, about 4 to 5 minutes per side for medium to medium-well burgers. An instant-read thermometer inserted into the center of patties should read at least 160 degrees F (72 degrees C). Remove patties to a plate to rest.
  5. 5 Toast pitas on the hot grill until spotty brown and warm, about 1 minute per side. Split toasted pitas crosswise. Spread about 2 tablespoons sauce over 4 pita halves. Top each with a red onion slice, a tomato slice, and a burger patty. Spread remaining sauce over each burger. Top with remaining pita halves.

By USA WEEKEND columnist Pam Anderson

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Lunch Greek

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

4.6

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
  2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
  3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
  4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
  5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
  6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Sweet and Spicy Dipping Sauce
Asian

Sweet and Spicy Dipping Sauce

4.9

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

By Sean Gough

Mango Apricot Glaze

Mango Apricot Glaze

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

By Morgan

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Easy Ginger-Scallion Ramen Noodles
Dinner

Easy Ginger-Scallion Ramen Noodles

4.0

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
  2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
  3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Grilled Marinated Salmon
Dinner

Grilled Marinated Salmon

4.4

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
  2. 2 Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
  3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  4. 4 Grill the fish for about 3 to 4 minutes per side or to desired doneness.

By Jeana

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Grilled Teriyaki Chicken Tenders
Dinner

Grilled Teriyaki Chicken Tenders

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jacqueline Bedsaul Johnson

Classic Southern Deviled Eggs
Dinner

Classic Southern Deviled Eggs

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
  2. 2 Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

By FoodJunkie

Instant Pot® Teriyaki Chicken Breast
Dinner

Instant Pot® Teriyaki Chicken Breast

4.5

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
  2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
  4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Asian-Inspired Ginger Dressing
Asian

Asian-Inspired Ginger Dressing

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
  2. 2 Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

By kwatson242

Cucumber, Carrot, and Ginger Salad
Dinner Asian

Cucumber, Carrot, and Ginger Salad

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
  2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Smoked Salmon Sushi Roll
Dinner Japanese

Smoked Salmon Sushi Roll

4.7

Prep
30 min
Cook
Total
300 min

Instructions

  1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
  3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
  4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Miso Honey Dressing
Asian

Miso Honey Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping the processor running, slowly stream honey into the food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into the food processor until dressing is smooth.

By gibsey23

Citrusy Chicken and Broccoli
Asian

Citrusy Chicken and Broccoli

3.7

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
  2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
  3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
  4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
  5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI