Baked Feta (Feta Psiti)

Baked Feta (Psiti) is a traditional Greek dish. It is very easy to prepare at home and will become one of your favorite appetizers.

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Baked Feta (Feta Psiti)
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servngs
Ingredients
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servngs
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Place the feta in an oven-proof dish. Add the oregano and chili pepper flakes followed by the olive oil.
  3. Bake for 8-10 minutes.
  4. Serve hot with fresh bread or pita.

Chickpea Salad with Feta Cheese

A very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.

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Chickpea Salad with Feta Cheese
The feta cheese is already salty enough, so salt the salad lightly.
Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
  2. Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.

Spinach Salad with Strawberries

This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!

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Spinach Salad with Strawberries
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Instructions
  1. In the bowl, combine the spinach, red onion and strawberries.
  2. In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
  3. Drizzle the salad with dressing and serve immediately.
  4. If you want, you can add some almonds or other roasted nuts.

Kale Salad with Avocado and Mango

I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.

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Kale Salad with Avocado and Mango
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash all the ingredients.
  2. In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
  3. Meanwhile peel and dice mango into 1/2" cubes.
  4. Cut onion into half-moon slices.
  5. Slice the avocado while it's in its shell and gently scoop the slices with a spoon.
  6. Finely chop the cilantro.
  7. Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
  8. Mix everything together, top with grated parmesan cheese and drizzle with dressing.

Seasonal Radishes Salad

Even with it’s simplicity, this salad will look good on any table arrangement. All that is needed for this recipe are fresh radishes and fresh herbs. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.

 

 


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Seasonal Radishes Salad

If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .

Course Salads

Prep Time 10 minutes

Servings
servings

Course Salads

Prep Time 10 minutes

Servings
servings


Instructions
  1. Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.

Beef And Feta Pasta Dinner

Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level.

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Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop the onion.
  2. Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  3. While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  4. Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  5. Use your hands or the tines of a fork to crumble the feta cheese.
  6. Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.

Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.


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Vegetable Tian

To make the tian look more appealing, use vegetables with similar widths.

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings


Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.

  2. In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.

  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.

  4. Cut zucchini and summer squash into 1/4 inch slices.

  5. Cut the eggplant into 1/4 inch slices.

  6. Core and cut tomatoes into 1/4 inch thick slices.

  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.

  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.

  9. Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

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Tuna Rice Salad
You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  2. Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  3. Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  4. Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.

Whole Roast Duck With Apple And Cranberry Stuffing

Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.

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Whole Roast Duck With Apples And Cranberry Stuffing
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
  2. Peel and finely chop the onion.
  3. Cut celery into thin slices.
  4. Peel, core and cut apples into small cubes.
  5. Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
  6. Add apples and cranberries. Remove from the heat.
  7. Add bread crumbs and mix well.
  8. Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
  9. Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
  10. Baste all over every 15-20 minutes with juices from the bottom of the pan.
  11. Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
  12. The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.

Salmon Wrapped In Puff Pastry With Sour Cream

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.


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Salmon Wrapped In Puff Pastry With Sour Cream

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients


Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.

  2. Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.

  3. Preheat oven to 380 degrees F. Line baking sheet with parchment paper.

  4. Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.

  5. Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.

  6. Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.

  7. Place the pastry packets on baking sheet and brush with egg yolk.

  8. Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.

  9. Bake for about 20 minutes, or until golden.

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