Grilled Fish with Vegetables à la Greek

Greece's coastline measures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.

Ψάρι ψητό με λαχανικά (Greek)

/psári spit me lachaniká/

Serves 4

grill or preheat the oven to 425F (220C)

1 pound (455 g) organic fingerling potatoes, cut in half lengthwise

olive oil

5 chopped organic cloves of garlic

fresh or thawed skinless wild salmon fillets

2 organic peppers, cut into rings (try different colors)

2 cups (260 g) organic cherry tomatoes

juice and zest of  2 organic lemons

optional spice(s):

• parsley 
• dill
• basil
• tarragon
• safe
• rosemary
• bay leaves
• thyme
• cilantro
• fennel
• oregano 

optional salmon flavor combinations:

• salty: soy sauce or gluten-free liquid aminos, capers, miso
• sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
• sour: organic: lemon, lime, vinegar
• creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
• smoky: chipotle chiles, paprika, cumin
• green: fresh herbs, cucumber, asparagus

ένα / EN-a/ 1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.

δύο /THEE-oh/ 2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes 

or grill on a BBQ or on top of the stove.

τρία /TREE-a/ 3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.

τέσσερα /TESS-air-uh/ 4. Rinse the salmon and pat dry. 

πέντε /PEN-day/ 5. Pour the pepper mixture over the potatoes.

έξι /EX-ee/ 6. Layer the salmon on top.

εφτά /EF-TA/ 7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)

oκτώ /oc-TOH/ 8.  Squeeze the juice over the salmon and vegetables.

εννιά /en-NAY/ 9. Sprinkle with lemon zest.

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Baked Salmon with Potaloes à la Greek

Greek fish cuisine, aka ψαροφαγία /psarofagia/, is rooted in the country's vast coastline and island culture. Fresh ingredients and simplicity are the main "requirements".  

Ψητός σολομός με πατάτες (Greek)

/psitós solomós me patátes/

Serves 4

Preheat the oven to 425ºF/22oºC

~Use organic ingredients if possible~

fingerling potatoes, cut in half

olive oil

chopped garlic cloves

Himalayan salt, lemon pepper, paprika, to taste

4 skinless salmon fillets, fresh or thawed

2 bell peppers, different colors, cut into rings

cherry tomatoes

parsley

kalamata olives, cut in half

1 lemon, zest and juice

ένα / EN-a/ 1. Toss in a bowl: potatoes, olive oil, garlic, salt, pepper, and paprika

δύο /THEE-oh/ 2. Place in a baking pan, cover with foil, roast for 30 minutes.

τρία /TREE-a/ 3. In another bowl, add the peppers, tomatoes, parsley, olives, pinch of salt and pepper if desired.

τέσσερα /TESS-air-uh/ 4. Add on top of the potatoes, then add the salmon.

πέντε /PEN-day/ 5. Uncover and roast another 10 minutes. Salmon inside temperature 145ºF/ 74ºC.

έξι /EX-ee/ 6. Serve from the pan, with squeezed lemon juice on top, sprinkle with the zest. 

Try other Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Chickpeas and Baked Feta

Chickpeas goes by many names: chick pea, gram, Bengal gram, garbanzo (bean), Egyptian pea, which have high protein, used in many recipes from the Mediterranean and Middle Eastern cuisines to Indian dishes. Mix with sheep's or goat's milk (feta cheese), and you'll have a wonderful casserole. 

Ρεβίθια και ψητή φέτα (Greek)

/revíthia kai psití féta/

Serves 4

Preheat oven to 425ºF (22oºC)

2 organic cans (=30 ounces/860 g) chickpeas, rinsed

1/4 cup (60 ml) olive oil

3 cups (=16 ounces/460 g) organic (multicolored) cherry tomatoes

2 tsp. (4 g) torn rosemary leaves

2 tsp. (2,4 ml) red wine vinegar

2 tsp. (8 g) garlic paste or mince garlic

pinch or two lemon pepper

1 (6 ounce/175 g) block of feta cheese

1 Tbs. (17 g) torn basil leaves

(gluten-free) round pita bread or tortillas 

ένα /éna/ 1. Mix in a baking dish: tomatoes, oil, rosemary, vinegar, garlic, and lemon pepper.

δύο /dýo/ 2. Lay the block of feta on top.

τρία /tría/ 3. Back about 20 minutes. The tomatoes have split and the cheese is creamy.

τέσσερα /téssera/ 4. Sprinkle the rosemary and basil leaves on top.

πέντε /pénte/ 5. Serve with some bread.

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Lamb Chops à la Greek

Lamb (from the first year sheep) and mutton (from older sheep) is one of the most common meats around the world. But in South America and Caribbean cuisine, "mutton" often means goat meat. 

Lamb contains healthy fat, more omega-3 than most land animals and a high level of oleic acid (found in olive oil), plus Vitamin B (for energy production, cell metabolism, and brain function) and zinc (helps immune system and metabolism function). 

Αρνίσια παϊδάκια (Greek)

/arnísia païdákia/

Serves 4 

(2 lamb chops each

or save 4 for any meal)

8 organic lamb chops 

1/4 cup (60 ml) olive oil 

3 organic cloves garlic, minced 

2 tsp. (4 g) each: oregano and rosemary 

1 tsp. (2 g) each: thyme and basil

1 organic lemon, juiced and zested plus lemon wedges

Himalayan salt and pepper

optional spices  (1 tsp./2 g)

• cinnamon
• nutmeg
• marjoram 

chopped parsley (for garnish) 

ένα / EN-a/ 1. Whisk together: oil, garlic, spices, and lemons except the lemon wedges).

δύο /THEE-oh/ 2. Place the lamb chops in a shallow dish and pour the marinade over them, cover with plastic wrap.

τρία /TREE-a/ 3. Marinate in the refrigerator for an hour or overnight for more flavor. Let it set for 30 minutes at room temperature before grilling.

τέσσερα /TESS-air-uh/ 4. Grill the chops over medium-high heat for 3-4 minutes on each side, inside temperature 145ºF/63ºC.

πέντε /PEN-day/ 5. Remove and rest for 5 minutes.
έξι /EX-ee/ 6.

εφτά /EF-TA/ 7. Garnish with parsley and lemon wedges.

Καλή όρεξη!

/kalee órexee/

Enjoy your meal!

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Greek Chickpea Salad

The earliest evidence of chickpeas were found in today Syria around 8400 BCE! Domestication can be dated to about 7000 BCE in southeast Türkiye (aka Turkey, new spelling since Oct 2021). Add Greek ingredients and you have a delicious salad.

Ρεβυθοσαλάτα (Greek)

/revythosaláta/

Serve 4

Σαλάτα/Salad:

/saláta/

15 ounces (430 g); 1 can organic chickpeas, drained and rinsed

1 1/2 cups (195 g) each organic and diced: cucumber and bell pepper

1 cup (130 g) organic cherry tomatoes cut in half

pitted and cut in half kalamata olives

1/2 organic red onion, chopped

crumbed feta cheese or a dairy-free goat cheese

chopped parsley

ένα / EN-a/ 1. Mix all the ingredients except the cheese and parsley in a bowl.

Σάλτσα σαλάτας/ Salad Dressing:

/sáltsa salátas/

1/4 cup (60 ml) extra virgin olive oil

3 Tbs. (45 ml) red wine vinegar

1 Tbs. (15 ml) organic lemon juice

1/2 tsp. (2 g) each: dijon mustard, garlic powder, and oregano 

δύο /THEE-oh/ 2. Whisk together all the ingredients.

τρία /TREE-a/ 3. Add to the chickpeas.

τέσσερα /TESS-air-uh/ 4. Toss in the dressing and top with the cheese and parsley.

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Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

Greek recipes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Greek Souvlaki

While hitchhiking through Greece in 1965 and driving through the country in 1976, both times heading to Istanbul, souvlaki was a quick street food.-Mike

Chicken, pork, or lamb is grilled on a skewer and served with many side ingredients and dishes.

Cooking food on spits or skewers dates back to the Bronze Age Greece. It was popular on the island of Santorini back in 2000 BCE. Even after the 17th century BCE Thera volcanic eruption, which destroyed the Minoan settlement on Crete 120 miles south, skewers were found in its aftermath thousands of years later.

Σουβλάκι (Greek)

Καλαμάκι "small reed"

(common name in Athens)

Serves 4

4 boneless skinless organic chicken breast cut into 1 1/2-inch (4 cm) cubes

or

1 pound (455 g) organic pork tenderloin or lamb cut into 1 1/2-inch (4 cm) cubes 

1/2 cup (120 ml) olive oil

2 Tbs. organic lemon juice

3 minced organic garlic cloves

2 tsp. (4 g) dried each: oregano and parsley

dash of black pepper and Himalayan salt

(3 broken into pieces bay leaves for pork)

(1/2 cup = 120 ml of white wine for pork)

tzatziki sauce*

ένα / EN-a/ 1. Whisk all the ingredients together in a bowl. Pour into a resealable plastic bag.

δύο /THEE-oh/ 2. Add the cut chicken/pork/lamb. Squeeze out exces air.

τρία /TREE-a/ 3. Place in the refrigerator and marinade the chicken for 30 minutes. 

                                 Marinate the pork/lamb for 24 hours or up to 5 days. Save the marina for basting.

τέσσερα /TESS-air-uh/ 4. Preheat the outdoor grill or stove still for medium heat.

πέντε /PEN-day/ 5. Thread the chicken or lamb pieces onto the skewers.

                                      Thread the pork with broken bay leaves between the cubes.

έξι /EX-ee/ 6. Cook the chicken skewers for 3-4 minutes on each side. Inside temperature 165F/74C.

                          Cook the pork/lamb for 10 minutes, turning and basting. Cook about 5 minutes more. Inside temperature 145F/63C

εφτά /EF-TA/ 7. Serve with (your choice):

• tzatziki sauce
• (gluten-free) pita bread
• sliced organic: tomatoes, onions, fried potatoes, bell peppers, olives, cucumbers, shredded white cabbage, etc

 *tzatziki sauce

Adjust the amount to taste:

1 cup (130 g) organic grated cucumber, squeeze our as much of the water as possible

(dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil balsamic vintager, and organic lemon juice

1 tsp. (2 g) chopped dill

1 Tbs. (15 g) organic garlic

oκτώ /oc-TOH/ 8.  Mix all the ingredients in a bowl.

εννιά /en-NAY/ 9. Cover and refrigerator for at least an hour.

Try some of the Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

 

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Spicy Lamb Grilled Meatballs

Meat from sheep is common in cuisines from many cultures: Mediterranean, Middle Eastern,  Iran, Afghanistan, Basque country, Western United States, Navajo Nation, Mexico, Northern and Western Europe, the United Kingdom, Hungary, Central Asia, parts of China, Mongolia,  Indonesia, Japan, and Australia. 

Lamb is a rich source of high-quality protein, with iron, zinc, and vitamin B12.

Πικάντικες μπάλες κρέατος αρνιού στη σχάρα (Greek)

/pikántike báles kréatos arnioú sti schára/

Makes 4 large meatballs

Preheat stove-top grill pan or a BBQ

Mint Yogurt Dip

Ντιπ γιαουρτιού με μέντα

/ntip giaourtioú me ménta/

chopped mint

2 cups (260 ml) Greek yogurt or a dairy free yogurt

juice of 1 organic lemon

2 minced garlic cloves

ένα / EN-a/ 1. Mix the ingredients together except the mint.

δύο /THEE-oh/ 2. Cover and refrigerate at least an hour or overnight.

---------

1 pound (455 g) grass feed ground lamb

2 Tbs. (30 g) each chopped: cilantro or parsley, oregano, oregano, and mint leaves or 2 tsp. each of dried herbs

1 Tbs. (15 g) chopped organic garlic

1 tsp. (5 ml) white or red wine vinegar and sherry

1 tsp. (5 g) molasses or organic honey

1 tsp. (5 g) cumin

1/2 tsp (2,5 g) each: allspice, red pepper flakes, black pepper, and Himalayan salt

organic spinach leaves

crumbled feta cheese or dairy-free goat cheese

optional: sliced organic red onions

τρία /TREE-a/ 3. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.

τέσσερα /TESS-air-uh/ 4.  Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.

πέντε /PEN-day/ 5.  Shape into 4 meatballs

έξι /EX-ee/ 6.  Brush the gill with oil.

εφτά /EF-TA/ 7. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).

oκτώ /oc-TOH/ 8. Place spinach on plates, add 1 or 2 meatballs, toped with crumbled cheese, any juice from a stove-top grill pan,  the yogurt sauce, and chopped mint.

Try some 

other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Garbanzo Salad

 A Greek salad full of protein with a Mediterranean vinaigrette hits the spot for a luncheon. 

Σαλάτα Garbanzo (Greek)

/saláta garbanzo/

Serves 6 (12 cups/1,560 g)

Salad /Σαλάτα (saláta):

diced organic red onion

1 can (15 ounces/430 g) organic garbanzo/chickpeas, drained

chopped organic each: red, orange, and green peppers

chopped organic cucumber

dairy-free goat or feta cheese

cut organic cherry tomatoes in half

sliced organic avocado

chopped parsley

ένα / EN-a/ 1. Soak the onions in cool water.

δύο /THEE-oh/ 2. In a large bowl, add the ingredients except the parsley.

Salad dressing/Σάλτσα σαλάτας (sálta salátás):

2 1/2 Tbs. (360 ml) each: organic lemon juice, olive oil, and red wine vinegar

minced organic garlic

oregano, Himalayan salt, and black pepper

τρία /TREE-a/ 3. Whisk the ingredients.

Peperation/Παρασκευή (paraskeví):

τέσσερα /TESS-air-uh/ 4. Drain the onions.

πέντε /PEN-day/ 5. Add the bean mixture.

έξι /EX-ee/ 6. Toss in the dressing.

εφτά /EF-TA/ 7. Marinate in the refrigerator for at least 30 minutes.

oκτώ /oc-TOH/ 8. Sprinkle parsley on top before serving.

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Chicken Tacos à la Greek

Spanish tacos with a Greek twist!

Τάκος κοτόπουλου (Greek)

/takos koteopoulou/

Serves 4

1 pound (130 g) organic chicken breast, cut into strips

1 Tbs. (15 ml) olive oil

cooked organic brown rice

can of organic chickpeas, rinsed and drained

dill 

1/2 organic lemon or lime zest and juiced

1/2 cup (120 ml) organic (dairy-free) yogurt

1/2 cup (65 g) organic peeled cucumber

capers

8 (gluten-free) taco-size tortillas, heated

thinly sliced organic red onion

feta or diary-free goat cheese

organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.

δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.

τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.

τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.

πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.

έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 

εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 

oκτώ /oc-TOH/ 8. Refrigerate any leftovers.

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Greek Fava Spread

This has nothing to do with fava beans. It is a stable on Greek tavernas. 

φάβα (Greek)

/fava/

1 cup (130 g) organic yellow split peas or frozen

2 cups (480 ml) water

1 medium organic yellow onion, roughly chopped

1/2 cup + 1 Tbs. (135 ml) olive oil

1 bay leaf

organic shallots

organic garlic

organic lemon juice

crusty (gluten free) bread

herbs:

• pink salt
• pinch cumin
• oregano
• paprika, and/or
• chili flakes

extras: 

• sliced red organic onions
• organic lemon wedges

toppings: chopped, organic

• olives
• tomatoes
• shallots
• onions, and/or
• capers

ένα / EN-a/ 1. Fresh peas: 

Rinse then transfer to a small pot. Add water and heat on high to a boil, skim white scum off and rise.

ένα / EN-a/ 1. Frozen peas: Go to #2

δύο /THEE-oh/ 2. Add water to the peas with onions, 1/2 cup (130 ml) oil, and bay leaf.

τρία /TREE-a/ 3. Lightly season with salt, cover and simmer. Stir often. Cook 30 minutes or about 75 minutes for the fresh peas.

τέσσερα /TESS-air-uh/ 4. Remove the bay leaf.

πέντε /PEN-day/ 5. Transfer to a blender. 

έξι /EX-ee/ 6. Add a Tbs. (15 ml) oil, shallots, garlic, some lemon juice, and any herbs. Process until there is a smooth hummus texture.

εφτά /EF-TA/ 7. Transfer to bowl(s). Add any toppings and extras. Drizzle with more oil.

oκτώ /oc-TOH/ 8. Serve with crusty bead.

Try:

Pea Purée: https://veggiefernandezs.blogspot.com/2018/03/pea-puree.html

Greek Goddess Dip: https://veggiefernandezs.blogspot.com/2014/07/green-goddess-dip.html

Classic Greek Mezze: https://veggiefernandezs.blogspot.com/2016/12/classic-greek-mezze.html

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Pasta Salad à la Greek

Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.

Ελληνική σαλάτα ζυμαρικών (Greek)

/ellinkí saláta zymaróikn/

Serves 6

Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:

1/4 cup (60 ml) red wine vinegar

6 Tbs. (90 ml) olive oil

1 organic lemon juice

1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 

pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.

δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.

B. σαλάτα / saláta/ salad:

(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.

1 chopped organic cucumber

organic cherry tomatoes cut in half

sliced organic red onion

diced red or orange organic bell peppers

pitteed kalamata olives cut in half

parsley

crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.

τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.

πέντε /PEN-day/ 5. Add the tressing and toss.

έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.

εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.

oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.

εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.

δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.

έντεκα /éndeka/ 11. Refrigerate any leftovers.

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Tzatziki Sauce over Chicken

 If you have extra sauce, add it to tomato salad or vegetables. 

Τζατζίkι με kοτόπουλο (Greek)

/tzatzíki me kotópoulo/

Serves 4

1/2 cup (120 ml) organic (dairy-free) yogurt

1/4 cup (30 g) organic minced cucumber

2 Tbs. (30 g) minced dill or mint or 2 tsp. (10 ml) of dry herb

1 Tbs. (15 ml) organic lemon juice

1 or more grated organic garlic clove

4 Tbs. (60 ml) olive oil

1 or more tsp. (+5 g) paprika

1 tsp. (5 g) each: ground coriander or cumin; dried oregano

1/2 tsp. (2,5 g each organic brown sugar and black pepper

1 pound (455 g) organic chicken breasts

1 organic red onion, cut into wedges

2 organic tomatoes, cut into wedges

A. Τζατζίκι / Tzatziki:

ένα / EN-a/ 1. Whisk the yogurt, cucumber, dill/mint, lemon juice, and garlic with 2 Tbs. (30 ml) olive oil.

B. Kοτόπουλο / Chicken:

δύο /THEE-oh/ 2. In another bowl, mix the paprika, coriander/cumin, oregano, sugar, and pepper.

τρία /TREE-a/ 3. Pound the chicken thinly and season with the spices.

τέσσερα /TESS-air-uh/ 4. In a pan over medium heat, heat a Tbs. (15 ml) oil until shimmering.

πέντε /PEN-day/ 5. Sauté the onions about 4 minutes. Remove from the pan.

έξι /EX-ee/ 6. Sauté the chicken with another Tbs. (15 ml) of oil about 3-5 minutes (inside temperature of 165F/74C)

εφτά /EF-TA/ 7. Slice the chicken and serve with onion, tomatoes, and tzatziki sauce.

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Greek Orzo Salad

Orzo (aka risoni, or in Italian "barley") is a large grain of rice, in the form of short-cut pasta. It is made of flour or whole grain (not gluten-free). 

Σαλάτα κριθαράκι (Greek)

/saláta kritharáki/

(lit. barley salad)

organic cherry tomatoes

sliced organic cucumber

sliced purple onions

Greek dressing, homemade or store brought

Kalamata olives

cooked orzo as directed

feta cheese

ένας /énas/ 1. Toss everything and serve.

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Greek Avgolemono Soup

This is very popular in Greece. Though historians trace the origins to Iberia (Spain, Portugal, and Andorra) and traveled to Greece with Sephardic Jews who were expelled in 1492.

Αυγολόμονο

/avgolémono/

lit. egg lemon

Serves 4-6

7 cups (1.75 L) organic chicken stock

1 cup (115 g) orzo pasta (not gluten-free) or cooked white rice

3 organic eggs

juice of 1 organic lemon (2 Tbs./30 ml bottled lemon)

organic lemon slices

chopped dill

ένας /éna/ 1. Bring the chicken stock to a boil.

δύο / / 2. Add the pasta and cook about 5 minutes.

 (a) Or just add the cooked rice

τρία /tría/ 3. Beat the egg and add the lemon juice + Tbs. (15 ml) of cold water.

τέσσερα /téssera/ 4. Slowly stir int0 the hot chicken stock and remove from the heat.

 (a) Do not let the soup boil.

πέντε /pénte/ 5. Garnish with the lemon slices and dill.

έξι /éxi/ 6. It is traditionally served hot or chilled durning the summer.

Καλή όρεξη!

/kalē órexē/

Good appetite!

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A Greek Okra with Tomato Stew

Greek style tomato sauce is seasoned with cinnamon, allspice, and other spices. We just added a few more flavors. You can use either frozen or fresh okra. Serve over rice or orzo.

Μπάμιες με Ντομάτα στιφάδο (Greek)

/bámies me ntomáta stifádo/

Serves 4

16 ounces (900 g) okra, remove the stems

4 organic tomatoes, finely chopped

1/2 cup (120 ml) olive oil

2 chopped organic onions

5 sliced thin organic garlic cloves

1 tsp. (2 g) each: cinnamon, black pepper, dill, and allspice

2 Tbs. (30 ml) organic lemon juice

minced parsley

2 tsp. (10 g) sea salt

ένα / EN-a/ 1. Toss the okra with salt in a colander and let it sit for 30 minutes. Toss it again and sit for 30 minutes.

δύο /THEE-oh/ 2. Rinse and set aside.

τρία /TREE-a/ 3. Process the tomatoes in a food processor about a minute.

τέσσερα /TESS-air-uh/ 4. Heat the oil in a Dutch oven over medium heat.

πέντε /PEN-day/ 5. Sauté the onions for 5-7 minutes.

έξι /EX-ee/ 6. Stir in the garlic and spices. Cook about 30 seconds.

εφτά /EF-TA/ 7. Stir in the tomatoes and lemon juice. Bring to a simmer and cook 10 minutes.

oκτώ /oc-TOH/ 8. Stir in the okra and return to a simmer.

εννιά /en-NAY/ 9. Reduce heat to medium-low, cover, and cook 20-25 minutes.

δέκα /THEK-a/ 10. Sprinkle with parlay before serving.

Καλή όρεξη!

/kalē órexē/

Good appetite!

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