Here's another one we like to eat during the summer. It's hardly Greek, but it was the title of the recipe when it was given to me! Greek Pasta Salad 16 oz shell pasta 1 C mayonnaise 1/4 C italian dressing 1/4 C grated parmesan cheese 1/2 C feta cheese crumbles 1 pint cherry or grape tomatoes, halved 1/2 C black or kalamata olives, sliced Sliced grilled chicken pepper to taste pine nuts to sprinkle on top Cook pasta, then rinse with cold water. Stir in mayonnaise to coat pasta, then stir in dressing. Add all remaining ingredients, stir well. Top with pine nuts.

We love shish kebabs! We love this marinade: Beef/Chicken Kebabs Ingredients 1 1/2 to 2 pounds boneless beef sirloin or chicken 3 cloves garlic, minced 2 teaspoons smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 1/2 cup olive oil Directions Cut the beef or chicken into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside. Combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Thank you!! I'm going to make the salmon tomorrow!

Oops, meant to ask--does anyone have any favorite recipes they like to eat during a Whole30?

I started today as well! I'd hoped to start yesterday but I couldn't find enough time to be fully prepared. I'm headachy today...probably from not having my usual latte this morning! This is my third Whole30 and I'm hoping to find some new go-to recipes. I love the Sunshine Sauce from Well Fed...and the Whole30 cookbook's red pepper sauce mixed with Well Fed's mayonnaise... Those are both so good on roasted vegetables, chicken, etc!

Cilantro! We all love cilantro on tacos.

I loved Night, by Elie Wiesel, on audible... It's heavy but beautifully written and read.

We love this. His next book which speaks to older ages is Instructing a Child's Heart, which is also great!

Is she into fashion? We only have boys but I recently bought a scarf and headband from ivivva for one of my son's girl friend's birthday--she loved both. (I had to ask around to get ideas! No clue really what girls like these days!)

...but a quick search online does support two feet (more or less)!! Thank you for bringing that to my attention! One foot in length does seem a bit small.

Thank you so much!! These suggestions are both so helpful! I think I'll have him remove the "while standing". Strange about the Wikipedia entry... A book he has on Tasmanian devils says one foot!

I'm having trouble guiding my oldest in comma placement in this sentence: While standing the Tasmanian devil from nose to tail is about one foot long. Putting commas after "standing," "devil," and "tail" seems to read a bit choppy (too many commas?)... but not using one after "standing" also doesn't seem quite right. What do you all think? Thank you!!!

We like sending soup or leftovers in a Foogo Thermos for our boys.

Bruges is wonderful! Eat lots and lots of Liège waffles. :)

I love it. :) I'm reading Orphan Train right now and the name of one of the (Irish) characters is Niamh. I love the spelling.

Kale soup...adapted from a recipe in a Susan Branch cookbook 1 lb kale, thoroughly washed (I just use two bunches, whatever that weighs…maybe ½ lb?) 1.5 lbs linguica 3T butter 2T olive oil ½ c celery, chopped 1 c onions, chopped ½ c carrots, chopped 2 cloves garlic, minced 4 medium potatoes, diced 8 c chicken stock 4 c beef broth 28 oz diced tomatoes 14.5 oz stewed tomatoes 1-19 oz can garbanzo beans 1 tsp basil 1 tsp thyme Sea salt, fresh pepper, to taste Directions Use tender part of kale only – leaves only, no stems. Chop into fairly small pieces – set aside. If using fresh tomatoes, peel, seed and chop them and set aside. Prick linguica with fork and drop into boiling water for 10 min. to get rid of the fat. Cut into 1/2†slices and quarter them. (If using Italian sausage, frit it; drain fat; reserve.) Melt the butter and oil in a large heavy soup pot; add celery, onions, carrots and garlic. Cook slowly till soft – add potatoes, chicken stock and beef broth. Bring to boil; reduce to simmer and cook, partially covered for 15 minutes until potatoes are cooked through. Stir in tomatoes and garbanzo beans. Simmer 15 minutes more. Add kale, linguica, basil, thyme and salt & pepper to taste. Simmer about 7 minutes more.

This is really good! http://allrecipes.com/recipe/carrot-cake-iii/detail.aspx I leave out the pecans.

Great - thank you all! Is it grilling instead of baking doable?

Any favorites out there? We're making wings for a bunch of people coming over next weekend... I'd love some recommendations!! Thanks in advance:)

Why do they cheer at one point (towards the end)? (I haven't seen the movie...does it have to do with the plot?) That's cute:)

I love www.againstallgrain.com. The Chipotle Barbacoa tacos are really good! We also love the Blackened Salmon with Mango Avocado Salsa.

Maybe Whole30? www.whole30.com The book is "It Starts with Food"...

I bought the cookbook Against All Grain a couple weeks ago and also love it! Well Fed and Well Fed 2 have some good ideas with a variety of preparation styles (she gives suggestions for how to make a meal "Italian" or "Indian") but I don't think she has as good of grasp of spice combinations.

Oops, I forgot to give that last recipe a name--it's for meatloaf sliders. Really really good!!

I've copied a bunch of recipes and thought I'd share some too! Strawberry Spinach Salad 16 oz spinach leaves 1 qt fresh strawberries, washed and hulled, sliced or quartered to make bite-sized Dressing 1/4 - 1/2 cup sugar (to taste) 1 1/2 tsp minced red onion 1/4 tsp Worcestershire sauce 1/4 tsp paprika 1/4 cup apple cider vinegar 1/2 canola or vegetable oil 2 Tbsp sesame seeds 1 Tbsp poppy seeds salt and pepper to taste Chill spinach and strawberries For dressing, mix sugar, onion, Worcestershire sauce, paprika, and vinegar in blender. With blender running, slowly add oil. Stir in (don't blend) sesame and poppy seeds and salt and paper to taste. Chill dressing in a jar with a tight lid and shake before pouring on berries and spinach. Add slowly while tossing to get desired amount. Toss and serve. ------ Hummus 2 c. cooked garbanzo beans (you can use canned, but I think the flavor and consistency is better if you cook your own) 3 T. tahini 1 heaping t. salt (to taste) 1/4 c. fresh squeezed lemon juice (or a little less ) 2 t. minced garlic 2 T. olive oil 1/4 c. water, as needed to achieve the consistency you desire ----- The Best Guacamole!! Ingredients: 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions: In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. ----- Kale Soup..... amazing Serves Eight 1 lb kale, thoroughly washed (I just use two bunches, whatever that weighs…maybe ½ lb?) 1 lb linguica 3T butter 2T olive oil…or no butter; and enough olive oil to sauté vegetables ½ c celery, chopped 1 c onions, chopped ½ c carrots, chopped 2 cloves garlic, minced 4 medium potatoes, diced 8 c chicken stock 4 c beef broth 2 lbs tomatoes 1-19 oz can garbanzo beans (chickpeas) 1 tsp basil 1 tsp thyme salt, fresh pepper, to taste Directions Use tender part of kale only – leaves only, no stems. Chop into fairly small pieces – set aside. If using fresh tomatoes, peel, seed and chop them and set aside. Prick linguica with fork and drop into boiling water for 10 min. to get rid of the fat. Cut into 1/2†slices and quarter them. (If using Italian sausage, frit it; drain fat; reserve.) Melt the butter and oil in a large heavy soup pot; add celery, onions, carrots and garlic. Cook slowly till soft – add potatoes, chicken stock and beef broth. Bring to boil; reduce to simmer and cook, partially covered for 15 minutes until potatoes are cooked through. Stir in tomatoes and garbanzo beans. Simmer 15 minutes more. Add kale, linguica, basil, thyme and salt & pepper to taste. Simmer about 7 minutes more. ------- Ingredients * Cooking spray * 1 pound extra-lean ground beef * 1 large egg, lightly beaten * 1/2 cup ketchup * 1/4 cup grated onion * 1/4 cup breadcrumbs * 1/2 tablespoon Worcestershire sauce * 1 tablespoon minced fresh parsley * 1 teaspoon minced fresh thyme * Kosher salt and freshly ground pepper * 1/4 teaspoon garlic powder * Mayonnaise, for serving * 24 slider-size hamburger buns, split Directions Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray. Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together. Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes. Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.