Radish Home "Fries"

1 lb. radishes, washed and trimmed

1 small onion, diced

2 T. butter

1 T. oil

salt and pepper to taste

Cut radishes into small cubes. Heat butter and oil in skillet. Add radishes and cover pan. Cook until almost soft. Add onions. Continue to cook uncovered over medium heat until nicely browned, stirring frequently. Season with salt and pepper.

Makes 4 servings. I double or triple this recipe.

Greek Vegetable Salad

1 cucumber, chopped (peeled if you prefer)

1 large tomato, chopped

1 green pepper, chopped

4 green onions, chopped

20 greek olives

1/2 cup feta cheese

Dressing:

1/3 cup olive oil

3 T. cider vinegar

1 t. salt

1 t. oregano

1/2 t. sugar

Combine veggies in serving bowl. In a small bowl or jar, mix dressing ingredients. Drizzle over salad and toss to coat. 

Beef Pitas

1 lb. boneless beef steak, cut into thin strips

1 t. oregano

1 t. fresh rosemary, minced

1/2 t. salt

1/4 t. pepper

1 large sweet onion, sliced

4 t. olive oil. divided

4 pitas, warmed

Yogurt Sauce:

1 cup plain yogurt

2 T. dried parsley (or 1/4 up fresh)

1/2 t. minced garlic 

1/8 t. salt

Mix all sauce ingredients and refrigerate until serving.

Toss beef with seasonings to coat. Sauce onion in 2 t. olive oil until golden brown. Remove and keep warm. Cook beef in remaining olive oil until no longer pink. Serve beef and onion with sauce on pitas.

Serves 4, so I doubled it.