Constance
Master Chef
Greek Salad
Ingredients:
1 large head romaine lettuce
1 cup chopped fresh parsley
1/2 cucumber, sliced
1 green pepper, sliced
Greek Lemon Dressing (Recipe below)
1/4 sweet red onion, thinly sliced into rings
12 to 15 Greek olives
2 ripe tomatoes, cut into wedges
4 to 6 ounces feta cheese, crumbled
Anchovy fillets packed in olive oil (if desired)
Wash and dry your romaine, and break or cut it into bite-size pieces. Cut up and add the parsley, cucumber and green pepper.
*You can do step 1 ahead of time, if you like, which makes this salad very doable on a weeknight.
Just before serving, pour on the Greek dressing, and toss the salad like crazy.
Arrange the onions, olives and tomatoes artistically on top and sprinkle the crumbled feta in the middle.
You can also add the anchovies at this point, if you know that everybody likes them, but I prefer to make them available for those who like them to put on their individual serving.
Greek Lemon Dressing
The use of lemon juice in place of vinegar in salad dressings is distinctively Greek.
Ingredients:
3/4 cup Extra Virgin Olive Oil
1/4 cup lemon juice
2 tbsp. dried oregano, crushed
1 clove garlic, crushed
Salt and Pepper
Put all ingredients in a container with a tight fitting lid and shake well.
*This is best made at least a few hours in advance, but don’t try to double the recipe and keep it around. Lemon juice just doesn’t hold its freshness the way vinegar does.
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GREEK VEGETABLE MEDLY
Serving Size : 6
Heat 1 tablespoon of oil in a large nonstick skillet and cook onions and garlic until onions are softened or about 5 minutes.
In a large shallow baking dish coated with cooking spray, place potatoes, zucchini, and peppers in one overlapping layer, alternating them.
Season with salt and pepper and sprinkle with sauteed onions and garlic.
Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add remaining 1 tablespoon of olive oil.
Add enough water to come halfway up the vegetables.
Bake for 1 to 1 1/2 hours or until all the vegetables are tender.
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Greek Stuffed Tomatoes
4 servings
Ingredients
2 tbl olive oil
1 small onion, diced
2 cups spinach, chopped and cooked
2 tsp dried basil
1/2 cup bread crumbs
1 egg
1/2 lb feta cheese, crumbled
salt & pepper to taste
6 tomatoes, frim and with insides scooped out
Instructions: In a saucepan, heat oil and saute onion until translucent. In a bowl, comnbine the sauteed onions with all remaining ingredients except tomatoes. Stir filling into tomatoes. Bake in a preheated 350 degree oven for 15 minutes.
Ingredients:
1 large head romaine lettuce
1 cup chopped fresh parsley
1/2 cucumber, sliced
1 green pepper, sliced
Greek Lemon Dressing (Recipe below)
1/4 sweet red onion, thinly sliced into rings
12 to 15 Greek olives
2 ripe tomatoes, cut into wedges
4 to 6 ounces feta cheese, crumbled
Anchovy fillets packed in olive oil (if desired)
Wash and dry your romaine, and break or cut it into bite-size pieces. Cut up and add the parsley, cucumber and green pepper.
*You can do step 1 ahead of time, if you like, which makes this salad very doable on a weeknight.
Just before serving, pour on the Greek dressing, and toss the salad like crazy.
Arrange the onions, olives and tomatoes artistically on top and sprinkle the crumbled feta in the middle.
You can also add the anchovies at this point, if you know that everybody likes them, but I prefer to make them available for those who like them to put on their individual serving.
Greek Lemon Dressing
The use of lemon juice in place of vinegar in salad dressings is distinctively Greek.
Ingredients:
3/4 cup Extra Virgin Olive Oil
1/4 cup lemon juice
2 tbsp. dried oregano, crushed
1 clove garlic, crushed
Salt and Pepper
Put all ingredients in a container with a tight fitting lid and shake well.
*This is best made at least a few hours in advance, but don’t try to double the recipe and keep it around. Lemon juice just doesn’t hold its freshness the way vinegar does.
**************
GREEK VEGETABLE MEDLY
Serving Size : 6
- 2 tablespoons olive oil -- divided
- 3 medium onions -- sliced
- 2 cloves garlic -- minced
- 2 pounds medium potatoes, peeled & sliced -- into 1/4" rounds
- 2 pounds large zucchini, sliced -- into 1/3" rounds
- 1 large red bell pepper, seeded & -- cut into thin rounds
- 1 large green bell pepper, seeded & -- cut into thin rounds
- salt & freshly ground pepper to taste
- 1 1/2 cups plum tomatoes, coarsely chopped -- drained of juices
- 1/2 cup chopped parsley
- 1 teaspoon dried oregano
- water
Heat 1 tablespoon of oil in a large nonstick skillet and cook onions and garlic until onions are softened or about 5 minutes.
In a large shallow baking dish coated with cooking spray, place potatoes, zucchini, and peppers in one overlapping layer, alternating them.
Season with salt and pepper and sprinkle with sauteed onions and garlic.
Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add remaining 1 tablespoon of olive oil.
Add enough water to come halfway up the vegetables.
Bake for 1 to 1 1/2 hours or until all the vegetables are tender.
********************
Greek Stuffed Tomatoes
4 servings
Ingredients
2 tbl olive oil
1 small onion, diced
2 cups spinach, chopped and cooked
2 tsp dried basil
1/2 cup bread crumbs
1 egg
1/2 lb feta cheese, crumbled
salt & pepper to taste
6 tomatoes, frim and with insides scooped out
Instructions: In a saucepan, heat oil and saute onion until translucent. In a bowl, comnbine the sauteed onions with all remaining ingredients except tomatoes. Stir filling into tomatoes. Bake in a preheated 350 degree oven for 15 minutes.
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