Tzatziki – Cucumber Yogurt Dip

Tzatziki dip is a traditional cool, creamy, and tangy cucumber dip flavored with garlic. It is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki and other Greek dishes. Garnish with a sprig of fresh dill just before serving.

Prep / Cook Time: 20 minutes
Servings: 6-8

Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 2 cups greek yogurt, strained
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill
• 1 tsp. chopped fresh mint

Directions:

1. Combine olive oil, lemon juice, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, mix the yogurt in a bowl.
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Finally, add the cucumber, chopped fresh dill & mint.
5. Chill for at least two hours before serving. Garnish with a sprig of fresh dill just before serving.

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Chicken Salad Pita with Hummus

This makes a light, healthy recipe. Great for parties.
(Based on a recipe from The Food Network website.)

Servings: 4

Ingredients:

• 1 tablespoon red wine vinegar
• 3 teaspoons mint, minced
• 3/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled & chopped
• Freshly ground pepper
• 4 pocketless pitas
• 1/2 cup hummus

Directions:

1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

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Spanish Tortilla

This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

• 1/4 cup olive oil
• 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
• 1 onion, minced
• 1 large red pepper, diced
• salt and pepper
• 10 large eggs

Directions

1. Heat oven to 450 degrees and move the oven rack to the middle position.
2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

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Greek Salad with Warmed Quinoa

While visiting Greece with my hubby I fell in love with two dishes: Greek yogurt with fresh honey and Greek salad. Greek salad has become somewhat of a staple for me. It is easy to make, doesn’t require too many ingredients, can be altered depending on what you have in the fridge, and is always satisfying. I’ve altered this traditional recipe to include a grain called Quinoa (pronounced keen-wah), which is easy to cook, nutritious, and has a lovely, fluffy texture.

Servings: 2 large salads

Ingredients:

1. 2 cups cooked Quinoa (You can buy Quinoa at your local grocery store and follow cooking instructions. I like to cook mine using chicken broth instead of water).
2. 1 large cucumber, cut into bit-size pieces
3. 24 oz. cherry tomatoes, stemmed & halved
4. 1/4 cup chopped red onion
5. 1 cup pitted Kalamata olives, quartered
6. 2 cups fresh spinach
7. 1/2 cup goat’s milk feta cheese, crumbled
8. 1/4 cup fresh lemon juice
9. 6 tsp. finely chopped fresh marjoram
10. 4 tsp. Dijon mustard
11. 1 tsp. grated lemon zest
12. olive oil, to taste

Directions

1. Cook Quinoa using the directions on the box you buy. Substitute vegetable or chicken broth with water for optimal flavor. After cooking, place lid over pot to keep warm.
2. Chop cucumber, tomatoes and onions.
3. In a large bowl, add spinach, chopped vegetables, olives, and feta cheese.
4. In a small bowl, combine lemon juice, marjoram, mustard, and lemon peel. Whisk in olive oil. Toss gently with the spinach mixture.
5. Add warm Quinoa to the bowl and then mix all ingredients together. Serve.

Notes: Leftovers can be added to scrambled eggs for a lovely breakfast. You could also add chicken to this dish for extra protein.

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Perfectly Boiled Eggs

Recipe Source: Emeril Lagasse – Food Networ

Ingredients:

• Eggs
• Water to cover eggs
• Pinch salt

Directions:

1. Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes.
2. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes.
3. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

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