It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.
Happy Mother’s Day! I thought it would be perfect to post a favorite dish I used to make for my Mother after she no longer cooked. She loved this Chicken with Lemon and Artichokes. The sauce has a lot of flavor and is bright, garlicky and lemony. Couscous soaks it up beautifully and when served on a platter, this simple dish seem like so much more.
This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
While many of us, even here in the States, have at least a passing familiarity with the classic Greek soups enriched with Avgolemono and flavored with lemon, this Greek Meatball Soup is quite a bit different. Tiny, flavorful little meatballs floating in a beefy broth spiked with Parmesan cheese and cream.
Whether you wish to whip together a great dressing, sprinkle this over a salad like a traditional Greek Salad or a combination of tomatoes, cucumber, red onion and/or Feta or other vegetables (maybe jazz up some potatoes, roasted or fried), or toss together a great dinner on the quick, this is a pretty handy little mixture of herbs to have on hand.
In the small Iowa town I grew up in, we had one Greek family – the Grandmother of the family lived across the street from us, and my sister is forever best friends with one of her grandchildren.
There’s not much simpler than a basic Greek style Vinaigrette, nor better, when made with an Extra Virgin Olive oil, a good red wine vinegar and oregano. It only tastes better the next day and after that! A little bit of this herbal, potent emulsion goes a long way.