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Greek

Greek Salad

Saturday, June 11th, 2011 by Jenny Ross

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

 
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Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 1½ Tablespoons lemon juice
  • 1½ cloves garlic, minced (or ¼ teaspoon organic minced garlic)
  • ½ teaspoon organic dried oregano
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground black pepper
  • 3 tomatoes, cut into wedges, then cut in half
  • 1 cucumber, ¼” slices, then cut into quarters
  • 1 green pepper, chopped into ¼”-½” pieces
  • ¼ red onion, sliced into rings
  • 4 oz feta cheese, cut into small cubes
  • 16 kalamata olives

Directions
  1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
  2. Combine the salad ingredients in a large bowl.
  3. Pour dressing over salad, and toss.

 

Grilled Chicken Kebabs

Thursday, June 9th, 2011 by Jenny Ross

Chicken kebabs made with Smith & Truslow organic herbs and spices

—accompanied by a Greek salad and orzo with feta and bell peppers
, for a truly Mediterranean flair.

 
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Ingredients

Directions
  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or
  9. ιδού!)

 

Make your own Vanilla Yogurt!

Tuesday, August 10th, 2010 by admin

About 6 months ago, my niece Megan turned me on to Greek style yogurt. Loaded with acidophilus and other “good bugs” and high in protein (10-15 grams per serving), it’s a great way to start the day. Except for the cost and the waste. Every morning, I hated looking at that little yogurt container and thinking if I toss one of these out per day (2 if you count John’s), how much trash do I generate in a week, in a month, in a year? How can I run around selling organic spices while piling pointless plastic in a landfill?

On top of that, Greek style yogurt is goofy expensive. Depending upon where you purchase it, an 8 oz container can run $2.00.  It’s almost as bad a Starbucks coffee!

Back in my 20′s, I had a roommate who used to make her own yogurt.  After some quick Internet research, I found a highly rated yogurt maker for $36 by EuroCuisine. It is easy to use, and compact for storage. I made my first batch of yogurt yesterday and met with rave reviews this morning for breakfast. I think I may have even made a convert out of John (he is a dyed and true yoplait man). To appeal to his sweeter taste, I added agave syrup … feel free to leave it out if you are a purist.

 
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Ingredients
  • 42 oz 1% organic milk
  • 6 Tablespoons nonfat dried milk
  • 6 oz Greek style yogurt
  • 3 Tablespoons agave nectar
  • 1 teaspoon vanilla extract

Directions
  1. Heat milk and dried milk powder in a saucepan with high sides, stirring constantly. Once milk boils remove from heat and let cool to room temperature.
  2. Whisk 1 cup of milk with Greek style yogurt until smooth. Return yogurt mixture back to sauce pan with remaining milk and mix well. Stir in agave syrup and vanilla.
  3. Pour milk mixture in to glass jars and place jars (without lids) in yogurt maker. Put the lid on the yogurt maker and set timer for 1o hours (for firm Greek style yogurt).
  4. Here’s the skinny on the nutrition content. Each 6 oz serving has approx 100 calories, 2 grams of fat, and 10 grams of protein. For a little variety, add some
  5. tasty granola
  6. Pretty good way to start the day!

Orzo with Feta and Bell Peppers

Thursday, June 9th, 2011 by Jenny Ross

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

 
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Ingredients
  • Salad
  • 12 ounces orzo
  • 2 Tablespoons extra virgin olive oil
  • ½ cup olive oil
  • 1-1/2 cups crumbled feta cheese
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 green onions, chopped
  • ¾ cup pitted Kalamata olives (optional)
  • Dressing
  • 3 Table spoons fresh squeezed lemon juice
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon minced garlic cloves (or ¼ teaspoon organic minced garlic)
  • 1-1/2 teaspoons organic oregano
  • 1 teaspoon organic ground cumin
  • 1 teaspoon Dijon mustard
  • Garnish:
  • 3 Tablespoons pine nuts, toasted

Directions
  1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
  2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
  3. Add feta, chopped peppers, green onions, and olives.
  4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
  5. Whisk in ½ cup olive oil.
  6. Add salt and pepper, to taste.
  7. Add dressing to orzo salad and toss.
  8. Can be prepared up to 6 hours ahead—covered and refrigerated.

 

Steelhead Trout with Lemony Greek Seasoning

Monday, November 1st, 2010 by Jean Gleason

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend.

A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies.

Here’s the recipe for the steelhead trout.

(I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).

Steelhead Trout with Lemony Greek Seasoning
 
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Ingredients

Directions
  1. Grill the filets over medium heat until done.
  2. Remove from grill and top with a small pat of butter.
  3. Sprinkle with Greek Seasoning blend.
  4. Relax and enjoy with a dry chilled white wine.
  5. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).