Category Archives: Greek

Greek Salad

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

Greek Salad

Course Salad
Cuisine Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 3 tbsp olive oil extra virgin
  • 1 1/2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp organic oregano dried
  • 1/4 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 3 Tomatoes chopped coarsely
  • 1 cucumber chopped coarsely
  • 1 green pepper chopped
  • 1/4 red onion sliced into rings
  • 4 oz feta cheese crumbled
  • 16 kalamata olives

Instructions

  1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
  2. Combine the salad ingredients in a large bowl.
  3. Pour dressing over salad, and toss.

Grilled Chicken Kebabs

Chicken kebabs made with Smith & Truslow organic herbs and spices —accompanied by a Greek salad and orzo with feta and bell peppers , for a truly Mediterranean flair.

Grilled Chicken Kebabs

Course Lunch, Main
Cuisine Greek, Middle Eastern
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1-1/2 lbs chicken breasts cut into 1-inch pieces
  • 4 tbsp olive oil extra virgin
  • 4 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 1 tsp mint fresh
  • 1 tsp organic oregano dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black pepper
  • 2 tbsp lemon juice fresh squeezed
  • 1/4 cups mint fresh
  • 1 red onion chopped
  • 8-10 wooden skewers

Instructions

  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or ιδού!)

Orzo with Feta and Bell Peppers

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

Orzo with Feta and Bell Peppers

Course Side
Cuisine Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Salad

  • 12 oz orzo
  • 2 tbsp olive oil extra virgin
  • 1-1/2 cups feta cheese crumbled
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 4 green onions chopped
  • 3/4 cup pitted kalamata olives optional

Dressing

  • 1 tsp organic ground cumin
  • 1 tbsp white wine vinegar
  • 1 clove garlic minced
  • 3 tbsp lemon juice fresh squeezed
  • 1 tsp Dijon mustard
  • 1-1/2 tsp organic oregano dried
  • 1/2 cup olive oil extra virgin

Garnish

  • 3 tbsp Tablespoons pine nuts toasted

Instructions

  1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
  2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
  3. Add feta, chopped peppers, green onions, and olives.
  4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
  5. Whisk in 1/2 cup olive oil.
  6. Add salt and pepper, to taste.
  7. Add dressing to orzo salad and toss.
  8. Can be prepared up to 6 hours ahead—covered and refrigerated.

Steelhead Trout with Lemony Greek Seasoning

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend. A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies. Here’s the recipe for the steelhead trout. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :)).

Steelhead Trout with Lemony Greek Seasoning

Course Main
Cuisine Greek
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 2 filets of steelhead trout 4 to 6oz each
  • 1 tsp butter
  • 1 tsp organic Greek Seasoning

Instructions

  1. Grill the filets over medium heat until done.
  2. Remove from grill and top with a small pat of butter.
  3. Sprinkle with Greek Seasoning blend.
  4. Relax and enjoy with a dry chilled white wine.
  5. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal ... the food was almost as good as the company :)).

Make your own Vanilla Yogurt!

About 6 months ago, my niece Megan turned me on to Greek style yogurt. Loaded with acidophilus and other “good bugs” and high in protein (10-15 grams per serving), it’s a great way to start the day. Except for the cost and the waste. Every morning, I hated looking at that little yogurt container and thinking if I toss one of these out per day (2 if you count John’s), how much trash do I generate in a week, in a month, in a year? How can I run around selling organic spices while piling pointless plastic in a landfill? On top of that, Greek style yogurt is goofy expensive. Depending upon where you purchase it, an 8 oz container can run $2.00.  It’s almost as bad a Starbucks coffee! Back in my 20’s, I had a roommate who used to make her own yogurt.  After some quick Internet research, I found a highly rated yogurt maker for $36 by EuroCuisine. It is easy to use, and compact for storage. I made my first batch of yogurt yesterday and met with rave reviews this morning for breakfast. I think I may have even made a convert out of John (he is a dyed and true yoplait man). To appeal to his sweeter taste, I added agave syrup … feel free to leave it out if you are a purist.

Make your own Vanilla Yogurt!

Course Side
Cuisine Greek
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes

Ingredients

  • 42 oz 1% organic milk
  • 6 tbsp nonfat dried milk
  • 6 oz Greek style yogurt
  • 3 tbsp agave nectar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat milk and dried milk powder in a saucepan with high sides, stirring constantly. Once milk boils remove from heat and let cool to room temperature.
  2. Whisk 1 cup of milk with Greek style yogurt until smooth. Return yogurt mixture back to sauce pan with remaining milk and mix well. Stir in agave syrup and vanilla.
  3. Pour milk mixture in to glass jars and place jars (without lids) in yogurt maker. Put the lid on the yogurt maker and set timer for 1o hours (for firm Greek style yogurt).
  4. Here's the skinny on the nutrition content. Each 6 oz serving has approx 100 calories, 2 grams of fat, and 10 grams of protein. For a little variety, add some
  5. tasty granola
  6. Pretty good way to start the day!