Polenta With Yogurt

This is a recipe that my friend Zorica taught me.

Polenta
Water
Salt to taste
Plain Yogurt

Directions: Cook Polenta according to package direction using only polenta, water, and salt. *Some packages of polenta recomend cooking with milk and other spices, but this recipe does not call for that*. Some tips for cooking the Polenta is to never let it boil. If the pot heats up too much than it can start to burn to the bottom of the pot. Once it is the consitency of grits/oatmeal/etc it is done. Spoon into a bowl and put some plain yogurt over it. It is an extremely quick and healthy meal.

Simply Delicious Salad

This is a recipe that my friend Denis makes. I learned by watching.

6 Roma Tomatoes, chopped
1 English Cucumber*, peeled and chopped
1 medium Yellow Onion, cut into strips
1/2 block of Feta Cheese, cut into little 1/4" cubes
1/4 Cup Extra Virgin Olive Oil**
1 tsp Salt
Directions: Mix all ingredients in a bowl together. What I like to do is put salt on each item group that goes into the bowl to make sure that the salt is well distributed. You can eat the salad right away, it does not need to be chilled. It goes well with steak, or anything on the grill.

*I use an English Cucumber, which is a very long cucumber without seeds, because it is less watery. They are expensive in the US, so the next best option is to use the small pickling cucumbers, which are also less watery, and make sure you buy the same weight as the English cucmber would be.
**Please make sure you use a very very good Olive Oil. Make sure that it is Extra Virgin and a First Cold Press. The darker the Olive Oil looks, the stronger it will usually taste. It is very important to this salad that the Olive Oil taste strong. Do not add anything to another Olive Oil that you currently have to make it taste stronger, there are cheep($) Olive Oils out there that also taste very good.