The winter is often associated with heartier meals like stews, but not everyone has the appetite for a filling meal all the time. Try the following chicken stew for those comfort food days and the salmon with salad for a lighter option.

Chicken Stew with Feta and Olives

4 tablespoons Greek extra virgin olive oil

1 large red onion, chopped

3 garlic cloves, crushed

6 to 8 chicken legs and/or thighs, skinned

2 tablespoons red wine vinegar

1 (28-ounce) can chopped tomatoes, with juice

1/2 teaspoon cinnamon

Greek sea salt and freshly ground pepper, to taste

1/2 teaspoon Greek dried thyme or oregano

12 Kalamata olives, rinsed, pitted, and cut in half

2 tablespoons chopped flat-leaf parsley

2 ounces feta, Dodonis, crumbled

Heat 2 tablespoons of the olive oil over medium-high heat in a large, deep skillet or Dutch oven with a lid and brown the chicken, in batches, if necessary, about 5 minutes on each side or until browned on all sides. Transfer the seared chicken to a plate. Pour off any excess fat from the pan. Add the vinegar to the pan and scrape up the bits from the bottom of the pan using a wooden spoon. Then, add the remaining olive oil to the pan, and reduce heat to medium. Add the onion and a pinch of salt and cook, stirring often and scraping the bottom of the pan, until the onion turns translucent. Add the garlic and stir for a minute or two, until the garlic is fragrant. Add the tomatoes and their juice, the cinnamon, thyme or oregano, salt and pepper to taste. Bring to a boil and then reduce heat to low and simmer 10 minutes, stirring occasionally, until the sauce has reduced slightly. Return the chicken to the pot, along with any juices on the plate. If needed, add enough water to just cover the chicken in the pot. Raise heat to medium and bring to a boil, cover, then reduce heat, and simmer 20 minutes. Add the olives and simmer for another 20 minutes, or until the chicken is tender and almost falling off the bone. Stir in the parsley, top with feta, and serve with rice or pasta.

Air Fryer Salmon and Greek Salad

2 tablespoons Greek extra virgin olive oil

1 lemon, juiced

2 garlic cloves, crushed

1/2 teaspoon Greek dried oregano

2 tablespoons fresh dill, chopped

1/4 teaspoon red pepper flakes

Greek sea salt and freshly ground pepper to taste

4 salmon fillets, about one-inch thick each

For the Greek Salad:

4 tablespoons Greek extra virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon Greek dried oregano

1/4 teaspoon Greek sea salt

1/4 teaspoon black pepper

4 fresh tomatoes, chopped

1 English cucumber, peeled and chopped

1/2 red onion, chopped

1/4 cup sliced Kalamata olives

1 tablespoon chopped fresh parsley, for garnish, optional

2 ounces feta, Dodonis

In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, dill, red pepper flakes, a pinch of salt and pepper to taste. Rinse the salmon fillets in cool water, pat dry with a paper towel, and place in the bowl with the marinade. Stir to coat the salmon fillets completely with the marinade. Cover the bowl tightly with plastic wrap and place in the refrigerator for 15 minutes. Any longer in the marinade will cause the fish to break apart in the marinade.

Lightly grease your air fryer basket with olive oil. Add the salmon in a single layer, skin side down. Cook at 400 degrees F for 7-9 minutes or until the salmon is bright pink and flakes with a fork.

For the salad, whisk together the olive oil, red wine vinegar, oregano, salt and pepper in a large bowl. Add the tomatoes, cucumbers, red onion, Kalamata olives, and feta. Toss to combine, top with fresh parsley, if using, and serve immediately with the salmon.

Any leftovers of the cooked salmon can be stored for up to 3 days in an airtight container in the refrigerator. Enjoy the leftovers cold with a fresh salad or in a sandwich with a dollop of mustard.