Tag Archives: greek

Fresh Homemade Raita

raita   Fresh Homemade Raita Print Cool and refreshing, raita is wonderful as a side dish, a dipping sauce for bread and vegetables or a dressing. An excellent accompaniment to grilled meat. Ingredients Ingredients

  • 1 cup whole organic yogurt
  • ½ cup cucumber, grated
  • 2 tablespoons cilantro, chopped (or mint)
  • 1 tablespoon finely chopped onion
  • ¼ tsp ground cumin
  • salt and pepper, to taste
  • 1 garlic clove, pressed (optional) -- see note below
  • 1 tablespoon olive oil (optional) -- see note below
  • 1 – 2 tablespoons lemon juice (optional) -- see note below
Farmers To You Ingredients Other Fresh or Pantry Ingredients
  • ground cumin, garlic, olive oil, lemon juice, salt and pepper to taste
Instructions
  1. Grate cucumber.

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Lamb Meatballs with Yogurt Dipping Sauce

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I never would have thought lamb to be particularly kid friendly because the flavor is rich and gamey, but it happens to be my son’s favorite protein.  Not sure how that happened, it’s not something I prepare on a regular basis.  I’ll splurge with an occasional leg, but more likely I’ll grill kebabs in the summer.  But if there’s anyway to introduce lamb to a kid the meatball is the way to go.  It’s hard to resist little round food – add a sauce for dipping and you’re golden.

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Grilled Chicken Red Onion and Mint Kabobs With Greek Salad

Grilled Chicken Red Onion and Mint Kabobs With Greek Salad Print Author: Bon Appetit Ingredients Grilled Chicken

  • 1½ pounds skinless boneless chicken breast halves, cut into 1-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed or squeezed through a garlic press
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 bunch fresh mint
  • 1 red onion, cut into 1 inch pieces
  • 8 12-inch metal skewers
Greek Salad
  • 3/4 pound tomatoes, seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber (from about 1 large)
  • 1 cup diced red bell pepper (from about 1 large)
  • ¼ cup pitted kalamata olives or other brine-cured black olives, halved
  • ¼ cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ cup crumbled feta cheese (about 2 ounces)
Instructions Chicken
  1. Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl.

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Grilled Russian Kale with Yogurt Dressing

Grilled Russian Kale with Yogurt Dressing Print Author: Adapted from Travis Lett of Gjelina Ingredients

  • Adapted from Travis Lett of Gjelina
  • 1 cup Greek yogurt, or strained whole milk yogurt
  • 1 shallot, very thinly sliced
  • 1 clove garlic, minced
  • 10 mint leaves, chopped
  • ¼ cup plus 3 tablespoons extra virgin olive oil, divided
  • 3 to 4 tablespoons red wine vinegar, or to taste
  • Salt
  • Freshly ground pepper
  • ½ cup raw hazelnuts (skin on)
  • 2 bunches Russian kale, stems removed (or your favorite variety of kale)
Instructions
  1. Heat the oven to 350 degrees, and heat a gas to medium-high or prepare a charcoal grill
  2. In a mixing bowl, combine the yogurt, shallot, garlic, mint, one-fourth cup olive oil, 3 tablespoons red wine vinegar, one-fourth teaspoon salt and one-fourth teaspoon pepper.

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Grilling – Part 2

This week, as promised, I’ll be sharing some recipes for the grill.  Before you grill, make sure it is clean. For a gas grill, turn all burners to high and heat with lid down until very hot, about 10 minutes. Scrape grate clean with a grill brush.  For a charcoal grill, build fire and keep the lid on for 10-15 minutes, then scrape.  Dip a wad of paper towels in oil; holding wad with tongs, wipe cooking grate.  Both the scraping and the oiling will prevent your food from sticking to the grill.

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