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Tomato Cucumber Salad with Yogurt Sauce
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- Salad:
- 2–3 large ripe tomatoes cut in wedges or 2 cups grape or cherry tomatoes cut in half
- 1 English cucumber, large diced
- 2 cups sliced romaine lettuce
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- Yogurt Sauce:
- ½ cup fresh yogurt (see if you can find a local brand that does not use stabilizers).
- 2–3 tablespoons fresh lemon
- 2 cloves garlic, chopped
- Salt and pepper to taste
- Salad: Wash everything well and cut into desired sizes. Toss together and either top with yogurt sauce or serve yogurt sauce on the side.
- Yogurt Sauce: Combine all ingredients and allow to sit for at least 30 minutes before serving, if possible.
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Moo Shu Beef Lettuce Cups
Ingredients:
Cooking spray
1 lb uncooked lean ground beef (95% lean)
1 cup thinly sliced yellow onion
2 T minced fresh ginger root
2 T minced garlic
1 cup thinly sliced bok choy
1 thinly sliced red bell pepper
1 cup thinly sliced button mushrooms
2 T Bragg’s liquid aminos or soy sauce
8 leaves lettuce
Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 – 7 minutes. Add bok choy, pepper, mushrooms and Bragg’s (soy sauce); cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 – 5 minutes. Spoon about ½ cup of beef mixture into each lettuce leaf.