Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.
Greek Pasta Casserole
16 oz of cooked pasta ( I used rigatoni)
1 lb ground Turkey (you could use lamb, beef or chicken)
1 can diced tomatoes (Undrained)
2 c chopped fresh spinach
2 T greek seasoning
2 cloves garlic chopped
2 T red wine vinegar
1 c cream
1 c crumbled feta
1 c mozzarella cheese
in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.
Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.
Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.
Quinoa is a food trend that is delicious and healthy. It is as versatile and as easy as rice. This recipe is a perfect side dish to a spicy entree like jerk chicken, Hot wings or Spicy Lime and Honey Chicken. Try incorporating it into some of your weekday dishes. For ease and clean up I make mine in my rice cooker.
3 c water
1 1/2 cup quinoa
1/2 c chopped mango
1/2 t chopped garlic
1/4 c chopped cilantro or parsley ( I used a combination)
1/4 c crumbled Queso Fresco Cheese or Feta
1/4 t salt
1/8 t pepper
2 t olive oil
Add water and quinoa to the rice cooker and turn on, when quinoa is finished pour into a large bowl and add remaining ingredients, stir and serve.
Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.
On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.
Tzatziki sauce or Greek Yogurt
Chopped Kalamata Olives
Chopped Pepppadew Peppers or Roasted Red Peppers
Crumbled Feta Cheese
Chopped Fresh Parsley or Oregano
Serve with Pita, Celery or Pretzel Crisps
Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli
A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.
Mexican Corn Salad
5 ears of fresh corn on the cob,husks and silk removed
1 T olive oil
1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo
1/4 t smoked paprika
zest of 1 lime
juice of 1 lime
1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses
1 T chopped parsley or cilantro
salt and pepper
Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.
Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.
* you could grill the corn as well, that was my intention before it started pouring down rain.
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
Light and perfect for Spring. Great as lunch with a salad or a grilled cheese sandwich.
Pea Soup with Feta and Mint
2 cups vegetable or chicken broth
2 cups frozen peas
1/4 cup cream
1 T chopped shallots
juice of 1/2 lemon
1 T chopped mint
1-2 T crumbled Feta cheese
In a sauce pan bring broth to a simmer, add peas and shallot continue to cook for 4–5 minutes or until peas are cooked, add chopped mint, lemon juice and cream, cook 1 more minute. Remove from heat and puree in blender. Re heat in pan if necessary. Ladle into bowls and add crumbled feta. Makes 4 appetizer or 2 main course servings.
Beet and Blue Cheese Hummus
Valentines’s Day is right around the corner, looking for a festive snack that doesn’t involve sugar or chocolate. Try making this delicious and savory hummus, go all the way and cut pita into heart shapes with a cookie cutter or serve with red veggies like peppers and cherry tomatoes.
Beet and Blue Cheese Hummus
1 15 oz can chick peas, drained and rinsed
3 T Tahini (sesame seed paste)
2-3 T blue cheese ( you could also use feta)
1 t salt
1/2 c sliced pickled beets
2 T beet juice from jar
1/2 c olive oil
1T chopped green onions
Add all ingredients except oil to a food processor, turn on and slowly drizzle olive oil in. Continue to process until all ingredients are completely smooth, add more oil if it is too thick.
Serve with pita, tortilla chips or fresh veggies. I drizzled some extra beet juice on top when serving.
Well I love Zucchini but had no idea about this holiday. It was started by Tom Roy, a man from Pennsylvania, and this holiday encourages sharing of large zucchini crops. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” and apparently creativity is encouraged in this endeavor. I don’t have any crops of zucchini but I will share some recipes and tips.
Zucchini can be used as pasta in any recipe, delicious, low carb and gluten-free.
To make ribbons like papperdelle, uses a regular vegetable peeler and make thin strips, yo can leave the skin on or off.
To make smaller “noodles” use a julienne peeler. Available at most home stores and cooking shops.
Now just add your favorite sauce, no cooking required. The heat of the sauce will warm the zucchini without making it too soft or watery.
Also try Zucchini Orange Salad
Greek Stuffed Zucchini
And my favorite, Calabacitas
What is your favorite way to eat zucchini, or sneak it on to someone’s porch?
Ok there is some green in there too, but otherwise this is a tasty and patriotic dish. This is one of my most requested recipes. Healthy, easy and refreshing it is perfect for potlucks, picnics, or summertime meals.
Red, White, and Blue Salad
2 c baby arugula
1/2 seedless watermelon cut into bite sized chunks
1 pint fresh blueberries
1 contained feta cheese crumbled
1/4 c olive oil
1 lime juiced
3T red wine vinegar
1 t minced ginger
1/4 t salt
1/8 t pepper
In a large bowl, add watermelon, blueberries , arugula and feta, toss together until mixed. Then in a small bowl whisk together, oil, vinegar, ginger, lime juice and salt and pepper. Pour over salad and toss before serving.
*** If you want to make it even easier, use a good store bought red wine vinaigrette and squeeze a lime over the salad instead of making the dressing.