The “Feels Like I Haven’t Had a Vegetable in a Week” Greek Salad

Do you ever feel like you have been deprived of the vitamins and nutrients in vegetables after a long weekend of burgers, sandwiches, boozing, pizza and other poor eating choices? Sometimes I feel like my body is just screaming for some good healthy food and just one vegetable won’t do it. My Greek Salad is perfect because it is packed with big chunks of veggies, olives and some feta cheese for that little bit of indulgence. When I’m having one of those malnourished feeling days this salad is a perfect fix.


  • 1 Cucumber, cut in half length wise, seeded and sliced
  • 1 Red Bell Pepper, cut in 1 inch pieces
  • 3 Banana Peppers, thin sliced
  • 1 Bundle Green Onions, thin sliced
  • 1 16 oz can Artichoke Heart Quarters, Drained
  • 1/2 c Pitted Kalamata Olives
  • 1/2 c Crumbled Feta Cheese
  • 2 tbsp Oregano or Dill (Both are delicious in it, I usually used Dill but my Dill plant went to seed so I subbed Oregano and it was equally as tastey)

Dressing, Whisk together:

  • Juice of 1 Whole Lemon
  • 1 tbsp Dijon Mustard
  • 1/4-1/2 c Extra Virgin Olive Oil (depending on your oil level preference–I like less, some people like more)
  • Ground Pepper and Salt to Taste

Toss all ingredients except the Feta Cheese together and refrigerate for at least 30 mins. Toss in the Feta before serving. A beautiful, nutritious and fulfilling salad!

Feeling a little CLAMMY!

Being a city on the ocean, Charleston has its fair share of local fish markets. It has always been a no-brainer for me to go straight for the Grouper, Mahi Mahi, Salmon or even Whole Flounder. Fresh fish is so fool proof and simple all it needs a little salt, pepper and fresh herbs then a hot grill. The problem: it can cost as much as $20 per pound! What am I? A Rockefeller?? Then I noticed the Clams. At $4.50 for a dozen (about a pound), these local, fresh and live clams were my Knights in Shelly Armor!

Looking to Carb-Load for my big run in the morning (My excuse! Really I’m just obsessed with pasta!) I decided on a Whole Wheat Fettuccine with Clam Sauce. A heavy red sauce is not always appealing in the hot summer so I thought it would be a great, light summer meal.

Fettuccine with Clam Sauce

  • Whole Wheat Fettuccine (I enjoy the heartier flavor and texture of a whole wheat pasta!)
  • 1/3 Cup Extra Virgin Olive Oil
  • 3/4 Cup Dry White Wine (I used Sauvignon Blanc because I like to drink it in my Wine Spritzers!!)
  • 3/4 Cup Clam Juice
  • 2 lbs Fresh Clams
  • 1/2 Red Onion, chopped
  • 6 Cloves Minced Garlic (I love to get a big container of Pre-Minced Garlic because it eliminates all the extra work with a garlic clove)
  • 1 Tbsp Fresh Oregano, Chopped
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 1/3 Cup Fresh Parsley
  • 1/4 Cup Fresh Basil (The greatest thing I have ever done for my cooking is plant a fresh herb garden! It has opened up so many more options and has proven to be a real money saver!)
  • 2 Tbsp Cold Butter, Cubed

In a 6 quart pot heat the oil over medium-high heat, add red onion and saute until softened and slightly golden, about 4 minutes. Add Garlic, Oregano and Red Pepper Flakes, saute an additional 2-3 minutes, until garlic is golden. Mix in Wine and Clam Juice, allow to simmer and reduce about 3 minutes. Toss in the Clams (gently!) and cover, shaking pot occasionally to make sure they don’t burn on the bottom. Leave covered 5-10 minutes, until all clams have opened. Remove from heat and stir in the cubed butter until melted. Toss Clam Sauce in a large bowl with Pasta, Parsley and Basil until well combined! ENJOY!

I did panic at the last minute that there weren’t enough clams since I was going to be feeding 4, including two grown men, and most clam sauce recipes use canned clams sooooo I added a couple cans, drained of their juice to the sauce. Just warm them through then toss together with the pasta as before! FYI, clam cans are about 1/4 clam and 3/4 can so adjust how many you add accordingly!

Drained Clam Cans!