A dang food blog

Making: Cucumber and tomato salad  4 servings prepared  Here's what I have: 10 oz Tomato  8 oz Cucumber  0.3 oz Dill  0.4 oz White wine vinegar  0.2 oz Honey  0.2 oz Lime juice Preparation: The tomatoes are sliced in half and the Cucumbers sliced slightly diagonally. The deal was chopped until it had a finer texture.  The honey, white wine vinegar, dill and lime juice were combined together in a small bowl. This salad usually lasts up to 5 days refrigerated. The plate! The white wine vinegar and honey work really great together. The dill from my garden is a bit weak right now so it doesn't really pop out flavor wise but it looks cool in the bowl! - Kris 

Reviewing: Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce 2 servings prepared  Here's what you get: Chicken cutlet  Yogurt  Shawarma spice blend  Garlic powder  Persian cucumber  Roma tomato  Lemon  Shallot  Dill  Sour cream  Not used: Jasmine rice  Substitute: Cauliflower  The salad:  The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside. The protein: After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.  The chicken was then cooked in a pan for five minutes per side until done and then transfered...