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Category Archives: Greek Inspired

Middle Eastern Style Ground Beef

October 12, 2015

I recently entertained and decided to make a Middle Eastern/Greek meal- so I started with this ground beef dish flavored with mint and garlic. I served the meal with warm pita bread with delicious feta cheese and hummus for appetizers…

  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons garam masala
  • 1 pound grass fed ground beef
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, seeds and core removed, chopped
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • 1/3 cup flat leaf parsley, chopped
  • 1/3 cup fresh mint, chopped

Heat a large saucepan with the oil. Add the dried mint and garam masala and sauté on medium heat for 10 seconds. Add the ground beef and increase the heat to high and sauté while separating the meat with a wooden spoon for 4 to 5 minutes. Add the onion, garlic, tomatoes and tomato sauce. Saute on high heat for another 4 to 5 minutes, stirring constantly. Add the salt and lower the heat to medium and cook with the lid on for 8 to 10 minutes. Take the lid off and check for seasonings. Garnish with parsley and mint. Serve with heated pita.

Greek Style Eggplant with Pine Nuts and Feta

October 11, 2015

This is a yummy dish for meatless Monday. It has delicious roasted eggplant flavored with mint, cinnamon, tomatoes and feta. It is a great side dish or a dip with warm pita bread!

  • 1 pound eggplant, I used small ones, sliced ½ inch thick
  • Drizzle of olive oil
  • Salt

Place the sliced eggplant on a cookie sheet, drizzle with oil and sprinkle some salt. Broil under medium heat turning the slices once till both sides are golden brown- about 10 minutes. Take out of oven and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried mint
  • ½ teaspoon ground cinnamon
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup pine nuts
  • ½ cup chopped tomatoes, canned or fresh
  • Salt
  • ½ cup dried currants
  • ½ cup flat leaf parsley, chopped
  • ¼ cup dill, chopped
  • ½ cup feta, crumbled

Add the olive oil to a heavy saucepan and add the mint and cinnamon. Cook for 15 seconds on medium high heat and add the onion, garlic and pine nuts. Saute on medium heat for 5 minutes. Add the tomatoes and currants. Saute for another 5 to 6 minutes. Add the eggplant and salt to taste. Mix well and cook for 5 minutes. Turn the heat off and add the parsley and dill. Once the dish is completely cooled off, add the feta and mix well. Serve room temperature.

Greek Style White Bean and Cucumber Salad

September 27, 2015

I made this delicious salad for my book club meeting the other day and it was a big hit. This salad is perfect for a meal or as a side with any meat or fish… either way, it is yummy!! I love the Greek flavors including the feta and dill!!

  • 1 14 ounces can of Cannellini beans, rinsed and drained
  • ½ English cucumber, chopped
  • 2 cloves garlic, grated
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • Juice of one small lemon
  • 2 tablespoons extra virgin olive oil
  • ½ cup feta cheese, crumbled
  • 1 to 2 teaspoons salt

Add all the ingredients to a serving bowl, mix well and let the salad sit for at least an hour before serving.

Quick Barley Salad

September 3, 2015

I thought I would post recipes this week that have lots of summer ingredients.. since you can still find all the fresh ingredients.. although this one can be made any time of year, but it is particularly delicious with some grilled fish or meat!

  • 1 cup barley (I used the quick cooking variety), cooked according to package directions. Instead of water, I used chicken broth, juice of half a lemon and 1 teaspoon salt to cook mine. Cool the barley and add to a serving bowl and let cool.
  • 1 cup flat leaf parsley, chopped
  • ½ cup mint, chopped
  • ¼ cup dill, chopped
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, cut in half or quarters
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 2 teaspoons salt or to taste


Add the parsley, mint, dill, cucumber, tomatoes, lemon juice, oil and salt to the cooked barley and mix well. Let the salad sit at room temperature for at least an hour before serving.

Chicken and Potatoes

September 1, 2015

This is a delicious, quick, healthy meal to make through the week. Best of all, I made it a one pot meal.. I used my largest frying pan (14 inches), it was large enough to fit everything. In case you don’t have crazy large pans, just cook the ingredients in batches and put them together at the end.

  • 3 chicken breasts, skinless and boneless, cut into 2 inch pieces
  • ½ cup leftover tomato compote or tomato sauce
  • 3 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Marinate the chicken pieces with the tomato compote/sauce, garlic, oil and salt.  Mix well let sit for 2 to 3 hours in the fridge.

  • 3 Yukon gold potatoes, peeled and cut into 1 inch discs
  • 1 bunch green beans, trimmed

Place the potatoes discs in a medium pot and cover with water. Bring to a boil and let simmer for about 5 to 10 minutes or till the potatoes are tender but not mushy.  Add the beans while the potatoes simmer and blanch for 1 minute. Take the beans out with tongs while the potatoes are still cooking. Place the beans in cold water to stop the cooking. Drain and keep aside. Once the potatoes are cooked, drain and keep aside.

  • 3 to 4 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • Salt

Heat a large frying pan with 2 tablespoons olive oil. Add the chicken pieces and brown both sides, either together or in batches depending on the size of the pan. Take the chicken out and add more oil if necessary and add the potatoes. Brown both sides on medium heat. Move the potatoes aside and add the beans and toss them for 2 to 3 minutes. Add salt. Add the chicken back and finish cooking through. Top with feta, parsley and dill. Check for seasonings and add salt. Serve warm.


Greek Style Shrimp with Angel Hair Pasta

July 28, 2015

I had to repost this as it was scrumptious!  … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…

  • tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound angel hair pasta, cooked al dente

Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.


  • 3 green onions, chopped
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • ½ cup feta cheese, crumbled

Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.

Chicken with Lemon and Dill

September 14, 2014

Simple, simple dish to make through the week…

  • 2 pounds chicken breast, cut into chunks
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon salt

Marinate the chicken chunks with the lemon juice, olive oil, dill, parsley, oregano and salt for 2 to 3 hours. Skewer the chicken pieces and grill till done. Serve warm.