Sign up for tasty news and updates    Enter email 


Greek Salad

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.

 
Prep time

Total time

 

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

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.

 
Prep time

Cook time

Total time

 

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!)

 

Orzo with Feta and Bell Peppers

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.)

 
Prep time

Cook time

Total time

 

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.

 

Grilled Corn with a Flavorful Twist!

June 1st, 2011 by Lynn Hollenbeck

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
  2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
  3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
  4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.

 

Groomsmens’ cake

May 30th, 2011 by Jean Gleason

Last Memorial Day weekend, my sister-in-law, Mary Margaret, served a version of this cake, at the rehearsal dinner for my nephew and his bride to be.  It was fabulous … most people returned for seconds and thirds, even after a long night of eating and drinking. Whenever I eat this cake, I think of Mary Margaret’s mother , Josephine, a warm, charming matriarch of a large Italian family. When ever I came to visit, she opened her home and her heart. There was always room for one more at her large table, and she loved to gather with all her daughters (and their extended families) and celebrate life. She frequently made this cake for large family gatherings.

This is an adaptation of her recipe. When you eat it, pause for a moment and remember someone special.

Sherry Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12-14

Ingredients
  • 2 sticks butter
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup sherry (the real stuff, not cooking sherry), add a little more if you are so inclined
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips

Directions
  1. Grease and flour a bundt cake pan.
  2. Preheat oven to 350°F.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating in between.
  5. Add sour cream and sherry and mix till incorporated.
  6. Blend together the dry ingredients (flour, baking powder, baking soda, salt).
  7. Add dry to wet and mix until just blended. (don’t over mix)
  8. Mix in chocolate chips.
  9. Scoop batter into bundt pan and bake for 40-45 minutes.