Greek Orzo Salad

Greek Orzo SaladSo to end off pasta salad week, I thought I’d do one of my favourites. I love the tang of the olives, feta and artichokes, along with the kick of briney heat from the pepperonicini! For those of you that don’t like heat, you can reduce or even eliminate the use of the pickled peppers. For those that want a little bit more heat running through the salad, and not just on the bites that have bits of pepper, try adding some of the brine from the peppers to the dressing, swapping out for some of the vinegar. This is another salad, like most pasta salads, that gets better with time. This recipe will make 6-8 servings.

Ingredients:

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans artichoke bottoms, drained and roughly chopped*
2 tomatoes, diced (or about 20 cherry tomatoes, halved)
1 large English cucumber, diced
1 green pepper, diced
½-1 red onion, diced
1 cup crumbled feta cheese
1 cup black olives, preferably Kalamata, roughly chopped
3-4 pepperoncini, sliced thin (optional)
¼ cup chopped fresh parsley*
2 tablespoons lemon juice
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon freshly ground pepper
salt to taste (if needed)

* Click here to learn about artichokes and parsley.

Directions:

Bring a large pot of lightly salted water to a boil. Add Orzo and cook for 8 – 10 minutes (or according to box instructions); drain.

In a large bowl combine the orzo, artichoke hearts, tomatoes, cucumber, green pepper, onion, feta, olives, pepperoncini and parsley. Toss to combine.

In a small bowl, mix together the lemon juice, olive oil, red wine vinegar, dried oregano, salt and pepper. Taste and adjust the flavours as needed. Pour the dressing over the salad and toss to combine. Chill for an hour in the refrigerator and then serve.

If you are preparing the salad a day ahead, do as detailed above, but leave out the tomatoes, cucumber, green pepper and feta, adding these ingredients right before serving, so they don’t become soggy.

Mains: One Meat & One Dairy – And Everyone Is Happy!

Moussaka

Mousakas Latheros (Vegetarian Mousaka)

Ingredients:

4 medium eggplants
1 cup oil
3 medium potatoes, thinly sliced
2 large onions, thinly sliced
3 large tomatoes, peeled and seeded, finely chopped
3 garlic cloves, minced
Salt and pepper
1 cup milk
3 large eggs, beaten
8 oz. Feta cheese, crumbled

Instructions:

Preheat oven to 350 degrees. Remove the stems from the eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander. Heat the oil in a large skillet. Lightly sauté the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, sauté the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and sauté until soft and lightly coloured. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then potatoes, then the onions, until all of the ingredients are used. In a bowl, combine the tomatoes, garlic, salt and pepper, and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this mixture over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes until the top is golden brown and crusty.

Greek Lemon Chicken 1

Greek Chicken

Ingredients:

8 boneless, skinless chicken breasts, cut into strips
2 lemons
4 large cloves of garlic, mashed
2 tablespoons fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4-5 pepperoncini, sliced, plus liquid from jar
½ cup olive oil

Directions:

In a large container or freezer bag, place the chicken, the salt, pepper, sliced pepperoncini, and the mashed garlic. Rub the oregano in your hands to bring out the essential oils and add that to the mix. Zest the lemons, then quarter and squeeze the juice from the lemons into the mixture and add the lemons and zest as well. Lastly add the olive oil and about ¼ to ½ cup of juice from the pepperoncini to the mixture. Seal the bag or cover the container and toss the chicken around to make sure every bit is covered. Let marinate for 30 minutes to an hour in the fridge. Do not let it go overnight, as the acids in the salt and lemons will start to cook the chicken, and it will become rubbery. In a large skillet, sauté the chicken, (along with the bits of lemon, peppers and garlic) in the oil from the marinade. The chicken will brown up nicely. Sauté until cooked through. Serve over rice, couscous or orzo.

Psarosoupa Avgolemono (Egg-Lemon Fish Soup)

Lemon-Egg Fish Soup

Ingredients:

10 cups water
3 lbs. firm fish, cut into big chunks
1 bay leaf
3 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 large onion, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
8 New potatoes or 2 regular, coarsely chopped
½ cup white rice or orzo
3 large eggs
Juice of 2 lemons
Salt and Pepper
Lemon wedges, to serve

Directions:

In a large pot, bring water to a boil. Carefully, add the fish, bay leaf, thyme, oregano and olive oil. Simmer over medium-low heat for 20-25 minutes, or until the fish is tender. Remove the fish from the broth and set aside. Raise the heat slightly to medium-high, and add the vegetables to the stock. Simmer for 15-20, or until tender. Discard the bay leaf, and then remove about a third of the vegetables from the broth, and puree the vegetables, along with a little broth, in a blender or food processor. This pureeing step is optional, as you can just leave all of the vegetables whole. If you pureed the vegetables, add them back into the pot, and then bring the broth to a boil. Add the rice/pasta, and cook, partly covered, over medium heat for about 20 minutes, or until the rice is cooked. Remove from heat. In a medium bowl, beat the eggs and lemon juice until foamy and slowly add about 1 cup of the warm broth, a bit at a time, to heat the eggs. Pour the egg-lemon mixture into the pot, stirring constantly, until the soup thickens slightly and turns yellow. Return the fish pieces to the pot. Season with salt and pepper, and serve with lemon wedges. This soup will serve about 8 people and is great with crusty bread and butter.

Butternut Squash and Orzo with Fresh Sage

Butternut

This milchig side dish is delicious enough to be a main when served with a big salad and some crusty bread. Fresh sage really makes this dish, and I would not recommend using dried. Refer to the produce checking page to learn how to check sage for insects. You can sometimes find frozen diced squash in the freezer section at the grocer. If so, this is a huge time saver; not only in the prep but in cooking time as well.

Ingredients:

3 tablespoons butter/margarine
1 cup onion, diced
1 garlic clove, minced
4 cups butternut squash, cubed
4 cups vegetable stock
½ cup dry white wine
1 cup orzo
½ cup parmesan cheese
2 tablespoons fresh sage, chopped
Salt and pepper to taste

Directions:

Melt butter in a large skillet over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add squash cubes and stir to coat. Add ½ cup broth and wine. Cover and simmer until squash is just tender and liquid is absorbed, about 10-15 minutes. Bring remaining 3 ½ cups of broth to a boil in a large saucepan. Add orzo. Boil uncovered until al dente, about 8 minutes. Drain if necessary. Transfer to large bowl. Stir in squash mixture, then cheese and sage. Season to taste with salt and pepper.