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Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.

Greek Chicken with Potatoes & Feta
  • 1 to 1½ pounds chicken thighs and legs (bone in)
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano (1 teaspoon dry)
  • ½ cup kalamata olives (pitted)
  • Juice of half a lemon
  • 2 teaspoons salt

Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.

  • 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
  • 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
  • 1 tablespoon extra virgin olive oil
  • Salt
  • ½ cup crumbled feta cheese

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.

Fresh Nectarine and Corn Salad

Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

Greek Style Branzino with Sautéed Spinach

I would make this for Valentine’s day… so, yummy and healthy… very garlicky but who cares if everyone will be smelling of garlic!!

  • 6 cleaned fillets of Branzino or any other white fish with skin on
  • Salt
  • Pepper
  • Drizzle of olive oil

Sprinkle salt and pepper on both sides of the fillets and drizzle olive oil

Sauce

  • 3 garlic cloves, chopped fine
  • 2 tablespoons fresh oregano, chopped
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Mix all the ingredients together and keep aside.

Preheat broiler to high.

Heat a wide frying pan on medium high heat. Add the fillets, skin side down to the pan, 2 to 3 at a time. Cook for 3 minutes on medium high heat and transfer to a cookie sheet, skin side down. Finish cooking all the fillets and transfer the cookie sheet to the broiler. Broil for 3 to 4 minutes or till the fish is cooked or opaque. Serve warm with a drizzle of the oregano sauce.

Sauteed Spinach

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 2 10 ounces baby spinach
  • 1 to 2 teaspoons salt
  • 1/3 cup crumbled feta cheese

Heat a wide frying pan with the oil. Add the garlic and sauté on medium heat for 15 to 20 seconds. Add the spinach and cook on high heat till it wilts. Continue sautéing on medium heat for 5 to 6 minutes. Add salt and serve with a garnish of feta cheese.

 

Greek Style Potato Salad

This potato salad is yummy with lots of great flavors like oregano, olives and dills. I prefer my potato salad with a lemon dressing and this one has amazing crunch with cucumbers and pine nuts. It is a great side with burgers or any meat or fish!

  • 4 to 5 large yellow skinned potatoes, peeled and cut into 1 inch dice

Dressing

  • Juice of 2 large lemons
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons salt

Mix the ingredients in a small bowl and keep aside.

Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook till the potatoes are soft but not mushy, about 6 to 8 minutes. Drain and transfer to a serving bowl. While the potatoes are still warm, pour the dressing and mix well and keep aside.

  • ½ English cucumber, chopped
  • ½ cup kalamata olives, chopped
  • ½ cup pine nuts
  • ½ cup fresh dill, chopped
  • ½ cup feta cheese, crumbled

Add all the ingredients to the warm, dressed potatoes. Mix well and check for seasonings. Let the potatoes sit for at least an hour before serving.

 

Greek Style White Bean and Cucumber Salad

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.

Chicken and Potatoes

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.

 

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