Greek Chicken and Pasta

1 (16 ounce) package pasta (choose favorite)
1/2 cup chopped onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 tbsp bell pepper paste
1 1/2 lbs chicken, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 large tomato, chopped
1 large eggplant, peeled, and diced
1 14 oz. can black olives, chopped in half
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tsp dill weed
salt and pepper to taste

crumbled feta cheese

 If using bone-in chicken, roast it first and then let it cool enough to remove meat from bones.  Then chop into bite sized pieces.  If using boneless, chop into pieces.

Prepare onion, eggplant, tomato and olives.

Saute the onion and the eggplant in olive oil.  Add the pepper paste and garlic and stir to evenly distribute.

While that sautes, cook the pasta in water.

Saute until onions start to turn translucent and add the chicken.  Cook until the chicken is cooked.  Add the artichokes, tomatoes, olives and seasonings. 

Drain pasta when cooked, and add everything together, tossing until thoroughly incorporated.  Serve with feta cheese crumbled on top.

Ikarian Taro Root Salad

Ingredients

2 pounds taro root, peeled
salt and freshly ground black pepper
1 medium red onion, halved and sliced and blanched
1 small celery stalk, chopped, blanched
1/2 cup chopped fresh parsley
8 kalamata olives
1/2 cup extra virgin Greek olive oil
1 - 2 tablespoons fresh lemon juice

Scrub the taro under cold running water and peel them with a sharp paring knife, cutting off and discarding the stem ends. Cut the taro into 2-inch / 5-cm cubes.

Place in a pot with cold water. Bring to a boil. Reduce heat and simmer until fork tender, about 15 to 20 minutes. Drain and rinse the taro pieces in a colander.

Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper.

Toss and serve.

    The salad may be served either warm or at room temperature.

Greek Tzatziki Sauce

Tzatziki Sauce

14 oz greek, plain yogurt
1 regular or english cucumber, grated finely
1/4 c. sour cream
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. minced fresh dill
1 1/2 tsp. minced garlic
2 tsp. sea salt
1/2 tsp. black pepper

Grate cucumber, and press the juice out of it in a sieve.  
Mix all ingredients together in a bowl.  Keep cold.

Alex's Mediterranean Eggplant Casserole

Ingredients:

1 large american eggplant, cut into 1/2 inch wedges
1 can diced tomatoes
3 medium zuccini, chopped into large 1/2" chunks
1 c. cooked chickpeas
1 1/2 tsp minced garlic
1 tsp dill
1/2 tsp black pepper
1 tsp. sea salt
1 tbsp dried parsley
2 tbsp red wine vinegar
1/4 c. olive oil
fresh lemon
sea salt


soak eggplant in cold water and 1 tsp sea salt for 5 minutes.  Prepare other ingredients.
Drain eggplant and fry in flying pan with olive oil, stirring frequently.  Once lightly browned, add remaining ingredients and put into a casserole pan.

Bake at 375 for 45 minutes.

When done, squeeze fresh lemon over the casserole and serve with Tzatziki sauce.

Greek Panna Cotta Dessert

http://www.yumsugar.com/Come-Party-Me-Greek-Dinner-Dessert-7433245

Ingredients

1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split, seeds scraped
One 17.6-ounce tub of Greek yogurt, such as Fage Total brand (2 cups)
1 cup dried apricots
1 cup semi-dry white wine, such as Vouvray
1/4 cup honey

Directions

1. In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.
2. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
3. Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
4. Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.

Greek Potato Salad With Yogurt and Mustard Dressing

http://www.food.com/recipe/potato-salad-with-yogurt-and-mustard-dressing-130835

Ingredients:

Servings:

  4   4

4-6

Units: US | Metric

• 1 lb waxy potato , peeled, cooked and cubed
• 1 chopped red onion
• 1/2 cucumber , washed, not peeled, cut into small cubes (remove the seeds if there are many)
• 1 finely chopped celery rib
• 1/2 bell pepper , any color, chopped
• 10 olives , halved (green or black)
• 2 hard-boiled eggs , chopped
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint
• 1 cup thick Greek yogurt
• 1 tablespoon mustard
• 1/2 teaspoon cayenne pepper
• 1 tablespoon capers , roughly chopped
• 2 minced anchovy fillets (or salt if you do not like ansjovies)
• pepper
• 1 large garlic clove , crushed
• 2 tomatoes , cut in wedges

Directions:

1. 1
   Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
2. 2
   Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
3. 3
   Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).