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Greek food Recipes

Greek Sofrito Quinoa Bowl

Add to ❤ Favorites Ingredients for 4 servings 1½ cups dry quinoa 1 small white onion (or ½ large) 1 large garlic clove 8 tablespoons olive oil, divided ½ teaspoon dried thyme 15 ounce can crushed tomatoes 1 teaspoon paprika 1¼ teaspoon kosher salt, divided Black pepper to taste 2 tablespoons red wine vinegar 1 tablespoon lemon juice ½ teaspoon dried oregano ¼ cup sliced almonds 2 romaine hearts 1 large bunch Lacinato kale or 5 ounces baby kale ½ English cucumber ⅓ cup kalamata olives ½ cup feta cheese crumbles Read the Instructions here  

Greek Chicken Gyros with Tzatziki Sauce

Add to ❤ Favorites Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread. Ingredients for 6 servings Chicken Marinade: 2 lbs. Chicken Breast, cut into pieces ¼ cup Greek Yogurt 3 Tablespoons Fresh Lemon Juice 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Red Wine Vinegar 1½ teaspoon Salt 1 teaspoon Pepper 2 teaspoons Oregano Tzatziki Sauce: 1½ cups Greek Yogurt 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Lemon Juice 1 Tablespoons Red Wine Vinegar 1-2 teaspoons Salt 1 Tablespoons Fresh Dill, diced 3 Garlic Cloves, finely diced 1 cucumber, grated and squeezed to drain Greek Salad: 3 Tomatoes, diced 2 Cucumber, peeled and diced ¼ Red Onion, diced 2 Tablespoons Fresh Italian Parsley, diced 1 Tablespoon Extra Virgin Olive Oil Salt and Pepper, to taste Feta Cheese 4-6 Greek Pita Breads, Naan bread, or Flatbread Read the Instructions here  

Greek Pasta Salad with Herb Vinaigrette

Add to ❤ Favorites This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies. The perfect Mediterranean vegetarian meal or side! Ingredients for 4-6 servings For the Herb Vinaigrette: ⅓ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 large clove garlic, minced 1 teaspoon kosher salt ¼ teaspoon pepper 1 tablespoon chopped fresh mint (or 1 teaspoon dried) 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 tablespoon chopped fresh parsley For the Pasta Salad: 8 oz. pasta, preferably whole wheat (I used trottole) 1 can white kidney (cannellini) beans, drained and rinsed 8 oz. fresh tomatoes, chopped into rougly ½ inch pieces 1 cucumber, seeds removed, quartered and sliced into ½ inch thick pieces ½ cup diced red onion 2 cups packed baby arugula ¼ cup kalamata olives, roughly chopped 4 oz. feta cheese, chopped or crumbled salt and pepper Read the Instructions here  

Sous Vide Chicken Souvlaki Meatballs

Add to ❤ Favorites The combination of using the sous vide along with the addition of ground mushrooms resulted in an almost unbelievably moist and tender meatball. Ingredients for 40-60 meatballs 900g skinless, boneless chicken thighs OR ground chicken 225g white button mushrooms, minced by hand or ground roughly in a food processor 1 onion, minced 5 cloves finely chopped garlic 2 eggs, lightly beaten 3/4 cup panko 1 cup crumbled feta juice of 1 large lemon zest from 1 lemon 1 big handful of Italian parsley, finely chopped 2 tbls dried greek oregano 1/4 cup chopped, fresh mint 2 tsp kosher salt (or to taste) freshly ground black pepper Read the Instructions here  

The Big Greek Salad

Add to ❤ Favorites This salad is a go to when I crave something healthy and delicious. Load it up with some chicken or shrimp for a hearty dinner salad. My homemade dressing is easy to whip up and so much better than those bottled dressings. Ingredients for 4 servings Croutons Stale Bread Cubed 1 Tablespoon olive oil ¼ teaspoon salt ¼ teaspoon pepper Balsamic Dressing ½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon Dijon mustard 1 Tablespoon + 1 teaspoon brown sugar ½ teaspoon salt ¼ teaspoon pepper pinch of dried oregano Salad 3 cups of romaine lettuce (or a bag), chopped ½ cup carrots, chopped ½ cup cucumbers, chopped ½ cup mushrooms, sliced ½ cup tomatoes, chopped ½ cup green bell peppers, chopped 1 Tablespoon Kalamata olives, chopped ¼ cup feta cheese Croûtons Balsamic Dressing Read the Instructions here  

Slow Cooker Greek Lemon Chicken Soup

Add to ❤ Favorites Serve this lemon chicken soup on cold nights or just when you want to harness the immune-boosting benefits of the nutritious ingredients in it. Ingredients for 4-6 servings 8 cups low sodium chicken broth 4 cloves of garlic, minced 1 leek, diced 3 carrots, diced 1 sweet onion, diced 1 large lemon, zested and juiced 2 chicken boneless, skinless chicken breasts 1 teaspoon Kosher salt ½ teaspoon black pepper 2 egg yolks 1 cup cooked brown rice Chopped dill, for garnish Read the Instructions here  

Greek Style Hasselback Skillet Potatoes

Add to ❤ Favorites Hasselback potatoes are the best of all things potato. You get those crisp outer frilly edges, a creamy almost mashed potato like inside and the bottoms are more like a baked potato in taste and texture. Add some classic Mediterranean seasonings and it’s Greek Style Hasselback Potatoes for dinner, just like that! Ingredients   4 medium Russet potatoes 2 tablespoons ghee 2 tablespoons organic unrefined coconut oil Juice from ½ lemon 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon salt Several sprigs thyme Several grinds black pepper 1/4 cup Kalamata olives 1/3 cup crumbled feta cheese + 2 tablespoons more (for finishing the dish) Lemon slices, additional olives, fresh green herbs – all optional garnish Read the Instructions here  

Greek Lemon Orzo Salad

Add to ❤ Favorites A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste. Ingredients for 6 servings 1 cup / 200g risoni / orzo pasta 350g / 12 oz cherry tomatoes, halved (or 2 large tomatoes) 2 Lebanese / Persian cucumbers, diced 150g / 5 oz firm feta, cut into ½cm/ ½” cubes ¼ – ½ red onion, cut into wedges and sliced thinly 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips (Note 1) 150g/5oz whole black olives, seed in (adjust qty to taste) 1½ teaspoons dried oregano Dressing 2 tsp lemon zest 3 tbsp lemon juice 5 tbsp olive oil 1 tsp Dijon mustard (or other mild mustard) 1 garlic clove, minced 1 tsp sugar ½ tsp salt Black pepper Read the Instructions here  

Greek Lamb Meatballs and Rice

Add to ❤ Favorites Great and easy one pot meal which starts on the stove and finishes in the oven! Greek lamb meatballs and brown rice is a healthy, complete meal full of the flavors of mint and thyme and finished with a crumble of feta. Ingredients for 4 servings Lamb Meatballs 1 lb ground lamb (or beef) 2 tsp dried oregano 1/2 tsp cumin 1/2 tsp coriander 1 tsp kosher salt 1 clove garlic minced 1/2 cup fresh breadcrumbs 1/4 cup shredded kefalotyri (or parmesan cheese) 1 egg Brown Rice 2 tbsp olive oil 1 medium onion diced 4 cloves garlic minced 1/2 tsp kosher salt 1 cup brown basmati rice 1/2 cup vermouth (or white wine) or white wine 2 3/4 cups low or no sodium chicken stock 1/2 tsp coriander 1 tsp lemon zest 1 slices lemon seeded and cut into 8 oz snap peas cut into 1/2 inch pieces 1/4 cup fresh chopped oregano 2 tbsp lemon juice 6 oz feta cheese Read the Instructions here  

Spinach pie

Add to ❤ Favorites You can make spinach pies in a square, or as individually folded rectangles, but I like this easy “fold over” pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over top to make the top crust. Super easy. Ingredients for 8 servings 1 Tbsp olive oil 1 small yellow onion 1 clove garlic 1 cup cottage cheese ¼ cup parmesan cheese ⅛ tsp ground nutmeg ½ tsp salt 10-15 cranks fresh cracked pepper 2 large eggs 16 oz. frozen cut spinach 1 sheet (8 oz.) puff pastry 2 Tbsp flour for dusting 1 large egg (for glaze, optional) Read the Instructions here