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Mediterranean / Greek

  • Roasted Romas With Shrimp & Feta

    Category:

    Preheat oven to 450 degrees.

    Place Romas in a large baking dish and toss with olive oil, garlic, salt and pepper to taste. Roast on top rack of oven for 20 minutes.

    Remove baking dish from oven, stir in the shrimp, parsley, lemon juice and red pepper flakes (if using). Sprinkle with Feta and bread crumbs return to oven.

    Cook for 10-15 minutes, or until shrimp is done.

  • Pesto Burgers

    Category:

    In a bowl, combine the turkey, half the pesto, Parmesan cheese, garlic and salt. Shape into 4 patties. Brush ciabatta rolls with olive oil; set aside.

    Grill patties for 10-13 minutes or until cooked through, flipping halfway. Top each patty with Mozzarella slices. Cover grill and cook until cheese melts. Add bread to grill to toast.

  • Layered Greek Dip

    Category:

    In a large serving dish, evenly spread out the hummus. Spread the Tzatziki evenly over the hummus. Top with the red bell pepper, Kalamata olives, cucumber and Feta crumbles. Sprinkle with the dill.

    Serve with warm Pita bread slices or Pita chips.

    Wine Pairing: Pinot Grigio

    Beer Pairing: Alaskan Summer Ale

  • Greek Chicken

    Category:

    Using a meat tenderizer, pound chicken to about 1-inch thickness.

    In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.

  • Chicken Souvlaki

    Category:

    Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.

    Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.

    Serve with rice and a Greek style salad.

     

  • Greek Tortellini Salad

    Category:

    Cook pasta according to package instructions. Rinse well with cold water, and refrigerate. In a large bowl, add tomatoes, cucumber, olives, red onion and Feta cheese.

    In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, lemon juice and salt and pepper. Add cooled pasta to the vegetables, coating with the entire contents of the Greek dressing.

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