Tag Archives: feta

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.

Red Swiss Chard with Bacon, Feta and Currants

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Red Swiss Chard with Bacon, Feta and Currants

Course Salad, Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6

Ingredients

  • 4 strips thick-cut smoked bacon diced
  • 1 small onion diced
  • 2 tsps organic ground cumin
  • 1/4 tsp organic ground cayenne
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns to taste
  • 2 cups Red Swiss Chard
  • 12 oz chicken broth
  • 1/2 cup feta cheese diced or crumbled into small pieces
  • 3 tbsp currants

Instructions

  1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
  2. Add onion.
  3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
  4. Add red swiss chard and saute briefly.
  5. Add chicken broth and currants. (Currants will plump up nicely.)
  6. Cook with top on at low heat for 15-20 minutes.
  7. Gently stir in feta so it melts slightly.