Greek Orzo Salad
1 cup	uncooked orzo pasta
2	beef steak tomatoes, seeded and chopped
1	cucumber, seeded and chopped
1/2	red onion, chopped
8 oz	crumbled feta cheese
1	2oz can black olives, drained
Salad Dressing
2 tsp	dill
2	minced garlic cloves
1/4 Cup	olive oil
3 Tbsp	lemon juice
2 Tbsp	red wine vinegar
	pepper to taste
Instructions:
1)	In small bowl place salad dressing ingredients and whisk together.
2)	Cook orzo according to package directions. When finished drain and place orzo in large bowl with tomatoes, cucumber, onions and feta cheese.
3)	Transfer salad dressing into the large bowl with orzo and mix together. Chill in the refrigerator before serving.

	Chicken/ Tuna Salad Stuffed Tomatoes
4	large chilled beef steak tomatoes
1/2 Cup	mayonnaise or salad dressing
1/2 tsp	celery salt
1/2 tsp	dill weed
1/4 tsp	pepper
2 Can	Chicken or tuna, drained and flaked
2	celery ribs, chopped
1/2 Cup	chopped almonds or cashews, optional
Instructions:
1)	Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2 in. shell for each. Invert tomatoes on to paper towels to drain, In a bowl, combine mayonnaise, celery salt, dill and pepper. Stir in tuna/chicken, celery and cashews/almonds if desired. Spoon into tomato shells.

	Pico de Gallo (fresh salsa)
2	beef steak tomatoes, diced
1	medium onion
2/3 Cup	diced cucumber
6	small radishes, diced
1/2 Cup	loosely packed cilantro leaves, coarsely chopped
3-4	hot chiles, seeded, finely chopped (optional)
1/2	Juice of small lime
	salt to taste
Instructions:
1)	Mix tomatoes, onion, cucumber, radishes, cilantro and chiles. Squeeze lime juice over vegetables. Add salt to taste, stir. Serve immediately or refrigerate.
	Makes about 2-1/4 cups