Recipe of the Week: Greek Panzanella with Fried Goat Cheese Balls Recipe

Ingredients

  • 3 1/2 cups cubed ciabatta bread (I used asiago ciabatta, but you can use whatever good-quality bread is your favorite!)
  • 1/2 tsp salt, divided
  • 3 tbsp olive oil, divided
  • 5 oz goat cheese
  • 1/2 cup panko breadrumbs
  • 1/4 cup plain breadcrumbs
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced kalamata olives
  • 1/4 cup loosely packed basil leaves
  • 2 large ripe tomatoes, but into six wedges
  • 8 cherry tomatoes, halves
  • 2 tbsp red wine vinegar
  • tsp dijon mustard
  • tsp honey
  • Canola oil for frying

Instructions

  1. Preheat oven to 350 degrees. Add bread to a medium sheet pan. Drizzle with 1 tablespoon olive oil. Use hands to toss the bread and coat in the oil. Sprinkle with 1/4 tsp salt. Toss one more time. Bake for 10-12 minutes until slightly golden brown.

  2. Divide the goat cheese in to eight pieces. Roll each one in to a ball. Add panko, plain breadcrumbs, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp oregano to a small bowl. Mix to combine.  Dip each ball in to egg, drip off excess. Dredge in bread crumbs mixture. Dip back in egg, then back in panko. Make sure to get all excess breadcrumbs and egg off each time. Repeat with remaining goat cheese balls. When they are all breaded, pop in the freezer to chill while you prepare everything else.

  3. Add bread, tomatoes, onion and olives to a large serving bowl. Toss.

  4. Whisk red wine vinegar, dijon and honey together in a small bowl. Slowly whisk in 2 tablespoons olive oil. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomato and bread mixture. Toss until completely coated. Set aside.

  5. Add enough oil to a small saucepan to go up 3/4 of the sides.  Heat to 350 degrees. (I kept mine at a medium heat). Once the oil has come to temperature fry goat cheese balls until golden brown.  Do not overcrowd the pan. Drain on paper towels.

  6. Add goat cheese balls and basil to the salad mixture. Gently toss. Serve!

Recipe of the Week: Greek Salmon Salad

INGREDIENTS

Salmon:

  • 8 oz salmon
  • 1½ Tbsp olive oil
  • Zest from ½ lemon
  • 1½ tsp fresh dill weed
  • Salt
  • Fresh cracked black pepper

Dressing:

  • 3 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp white vinegar
  • 1 garlic clove
  • 1 Tbsp minced fresh basil
  • Zest from ½ lemon
  • Salt
  • Fresh cracked black pepper

Salad

  • 2-3 oz lettuce
  • ½ cup cherry tomatoes
  • ½ cup chopped cucumber
  • ¼ cup sliced red onion
  • ¼ cup whole black olives
  • ¼ cup banana peppers
  • ⅓ cup feta cheese

 INSTRUCTIONS

  1. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
  2. Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
  3. Mix together 1½ tbsp. of olive oil, lemon zest, dill weed, salt, and pepper together. Rub the mixture all over the top and sides of the salmon.
  4. Bake for 13-16 minutes, depending on the size and thickness of your salmon piece.
  5. Combine your salad ingredients in a bowl and top it off with baked salmon.
  6. Mix all ingredients for the dressing and pour it over the salmon and salad.

Recipe of the Week: Greek Shrimp with Tomatoes and Feta

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 (14.5-ounce) can Diced Tomatoes
  • 1 tablespoon Tuttorosso tomato paste
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • 1 tablespoon heavy cream
  • 1¼ pounds medium fresh shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons chopped kalamata olives
  • 1 (4-ounce) container crumbled feta cheese

Instructions

  1. Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and red pepper flakes and cook 1 more minute.
  3. Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.
  4. Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2 to 3 minutes.
  5. Sprinkle olives and feta cheese on top and serve.

Recipe of the Week: Greek Turkey Meatball Gyro with Tzatziki

Ingredients

Turkey Meatball:
  • 1 lb. ground turkey
  • ¼ cup finely diced red onion
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 cup chopped fresh spinach
  • salt & pepper to season
  • 2 tablespoons olive oil
Tzatziki Sauce:
  • ½ cup plain greek yogurt
  • ¼ cup grated cucumber
  • 2 tablespoons lemon juice
  • ½ teaspoon dry dill
  • ½ teaspoon garlic powder
  • salt to taste
  • ½ cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 4 whole wheat flatbreads

 Instructions

  1. To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
  2. Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs).
  3. Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest.
  4. In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
  5. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliabl

Recipe of the Week: Loaded Greek Chicken “Pitzas”

INGREDIENTS

  • 1 boneless, skinless chicken breast
  • ¼ cup Greek dressing
  • 4 pieces pita bread
  • 4 canned artichokes (not marinated), drained and quartered
  • 1 roasted red pepper, cut into strips
  • 6 grape tomatoes, halved
  • 8 kalamata olives, sliced
  • 1 cup crumbled feta cheese
  • ½ cup fontina cheese, shredded
  • ½ cup provolone cheese, shredded
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
For the tzatziki
  • 1½ cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of ½ lemon
  • 2 tablespoons dill
  • Kosher salt, to taste

INSTRUCTIONS

  1. In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight.
  2. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
  3. When the chicken is ready remove from the marinade and shake off excess. Grill, saute, or bake until cooked through. Chop into small pieces and set aside.
  4. Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down.
  5. Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving ½ cup of feta. Distribute the chicken, olives, tomatoes, artichokes, roasted red pepper, and herbs evenly on top of the cheese, and then top with remaining feta.
  6. Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.

Recipe of the Week: Greek Grilled Chicken Salad

Ingredients

  • Greek Seasoning
  • 2 lbs. boneless chicken
  • 1 head green leaf lettuce – chopped
  • 1 head red romaine – chopped
  • 1 cucumber – julienned
  • 4 oz. kalamata olives – sliced
  • 8 oz. cherry or grape tomatoes – halved
  • 2 oz. feta cheese
  • Salad Dressing
  • 1/2 cup olive oil
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon dried oregano
  • 1 1/4 teaspoon dried basil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon Dijon Mustard
  • 2/3 cup red wine vinegar

Instructions

  1. This salad makes a lot so make sure you have a large bowl.
  2. Rub your chicken with the Greek Seasoning Blend.
  3. Grill chicken for 12-15 minutes on each side, until juices run clear. Let rest for about 8-10 minutes and then slice.
  4. Mix all salad dressing ingredients in a mason jar and shake until completely mixed. If you don’t have a mason jar then any airtight container will work.
  5. Chop all vegetables and layer in your bowl in order of ingredients.
  6. Top with sliced, grilled chicken and desired amount of dressing. If you do not plan to eat the entire salad at once then you may want to add the dressing to the individual servings to keep the lettuce from wilting.

Recipe of the Week: Greek Lamb Souvlaki Plates with Avocado Tzatziki

Ingredients

Lamb Skewers

  • 1 1/2 pounds lamb, cut into 1 inch pieces
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or grated
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt + pepper

Oregano Potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • salt + pepper, to taste
  • 1-2 tablespoons fresh oregano, chopped

Avocado Tzatziki

  • 1 cup plain, full-fat Greek yogurt
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt + pepper to taste
  • 1 ripe, but firm avocado, diced
  • pinch of crushed red pepper flakes

For the Plates

  • hummus + pita
  • feta cheese
  • fresh mint + dill
  • cucumbers + pickled red onions + tomatoes

Instructions

Lamb Skewers

  1. In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  2. Meanwhile, preheat the oven to 425 degrees F.
  3. Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
  4. Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
  5. Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
  6. To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus and avocado tzatziki (recipe below).

Avocado Tzatziki

  1. Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.