Make a big Greek salad full of fresh vegetables and whole grains, and your lunch plans for the week are set:
1 tablespoon plus 1 teaspoon kosher salt, divided½ teaspoon Louisiana-style hot sauce12 sweet mini peppers, stemmed, seeded, and cut into bite-size pieces ½ teaspoon black pepper1 cup loosely packed fresh basil leavesBring 3 quarts water to a boil in a large saucepan over high. Add Kamut and 1 tablespoon salt.
Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes. Drain and spread in an even layer on a large baking sheet. Let cool 15 minutes.While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl. Add shrimp, cucumbers, and mini peppers; toss well. Cover and refrigerate up to 30 minutes.Add cooled Kamut, tomatoes, and onion to shrimp mixture.
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Snow blankets Athens, Greek islands and Turkey’s IstanbulHeavy snowfall disrupted air traffic Monday in the Greek capital of Athens and neighboring Turkey’s largest city of Istanbul, while several Aegean islands and much of Turkey were blanketed by snow.
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Snow blankets Athens, Greek islands and Turkey’s IstanbulHeavy snowfall disrupted air traffic Monday in the Greek capital of Athens and neighboring Turkey’s largest city of Istanbul, while several Aegean islands and much of Turkey were blanketed by snow.
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