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Mediterranean / Greek

  • Greek Feta Dip


    In a medium bowl add the feta, cream cheese, olive oil, honey or agave and Cavender’s® seasoning. Mix together breaking up the feta a bit to combine into the cream cheese. Add all remaining ingredients and mix gently. Refrigerate to chill. Just before serving drizzle more extra virgin olive oil if desired. Serve on baguette slices or pita chips.

  • Roasted Romas With Shrimp & Feta


    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


    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.

  • Greek Chicken


    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


    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.


  • Mediterranean Shrimp Pasta


    Boil a large pot of water and cook pasta al dente.

    Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.