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Salads and veggies are a great way to enjoy the delicious flavors of Greece in summer. Try the following recipes inspired by Greece for a tasty meal or side dish at your summer get-togethers and backyard barbecues.
2 tablespoons Greek extra virgin olive oil
Bring 8 cups water to a boil in a saucepan. Add the edamame and cook 3 minutes or until tender. Drain and set aside. Whisk together the oil, vinegar, oregano, salt and pepper in a salad bowl. Stir in the edamame and cucumber. Top with olives and feta. Serve immediately.
2 tablespoons Greek extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
3 cups very thinly sliced green cabbage
1/2 cup thinly sliced green onions
2 ounces feta Dodonis, crumbled (about 1/2 cup)
8 ounces grilled chicken breast, thinly sliced
4 ounces grilled chicken thigh, thinly sliced
4 (6-inch) whole wheat pita bread, cut in half
Whisk together the lemon juice, oil, salt and pepper in a salad bowl. Add the cabbage, onions, and feta, and toss well to combine. Divide the chicken and the cabbage salad evenly among the pita halves and serve immediately.
1/2 cup Greek extra virgin olive oil
1/2 teaspoon salt, plus more to taste
2 pounds small red beets, washed and trimmed
1 tablespoon Greek extra virgin olive oil
To make the skordalia: In a mixing bowl, mash the potatoes with a fork. In a food processor, blend the garlic cloves with the olive oil, salt, and vinegar. A few pulses should produce a paste. Add to the mashed potatoes and stir together.
For the vegetables, place the beets in a large pot or saucepan and add enough water to cover. Bring the pot to a boil over medium high heat, then reduce heat to medium and simmer 30 minutes or until tender. Drain and set aside to cool slightly. Remove the outer skin from the beets and discard the peels. Cut the beets into quarters.
Place the red potatoes in a pot or saucepan and add enough water to cover. Bring the pot to a boil over medium high heat. Cook about 20 minutes or until tender. Drain and cut into quarters.
Heat a large skillet over medium heat and add the 1 tablespoon of olive oil to coat the skillet. Add the snow peas and cook 2 minutes or until tender-crisp, stirring occasionally. Place the cooked beets, potatoes, and snow peas on a serving platter, season with the 1/2 teaspoon salt. Place quartered lemons on the platter. Serve with the skordalia.
Competing with 563 olive oils from 22 countries, Greek olive oils captured 176 awards at the 7th Athena International Olive Oil Competition this year.
FALMOUTH, MA – The police in Falmouth have identified the victim in an accident involving a car plunging into the ocean on February 20, NBC10 Boston reported.
NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.
PHILADELPHIA – The Federation of Hellenic Societies of Philadelphia and Greater Delaware Valley announced that the Evzones, the Presidential Guard of Greece will be participating in the Philadelphia Greek Independence Day Parade on March 20.
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