Avocado Pear and Gorgonzola Salad

I know I've said this before, and I'm sure I will say it again about a different recipe, but this salad is absolutely amazing and I don't think I'm overstating my point. My go-to bag lunch is a salad, because it's easy to pull the ingredients together in my lunch bag, quickly chop toppings just before serving, and it helps me get in my veggie servings early in the day. And I could eat this salad every single day.

Tzatziki

They say that vegetarian cuisine has it's roots in Greek cooking, and both have been sources of culinary musings in my kitchen for quite some time. The essence of Greek food is simple ingredients including fruits, nuts, grains, legumes, vegetables, olive oil, honey and yogurt - all of my favorite things. The cooking methods are also simple, enhanced by traditional Greek seasonings of garlic, oregano, basil, mint and thyme. What you get is a seemingly endless variety of combinations and flavors to choose from. But what I love most about Greek food is the idea that the social aspect of dining, specifically family, friends, ambiance and conversation, are as essential to a good meal as the food itself.

Honey Lime Vinaigrette

I dare you to read the ingredients on your favorite vinaigrette.  Kinda gross, isn't it.  Vinaigrettes are so simple - oil and vinegar, and if you're really trying to impress someone special you can add some fresh herbs.  That's it!  Yet we insist on having a special bottle of salad dressing to suit every taste and flavor combination imaginable.  I am embarrassed to admit how many bottles of salad dressing I currently have in my refrigerator, usually because it sounded great in the store only to be a disappointment at the dinner table.  So I propose a better solution: just make your own.