shrimp greek salad

source: rachael ray | 365: no repeats


this is one of our summer favorites! it's very light & very fresh, especially if you can get garden-fresh veggies.

1 pound shrimp, peeled & deveined
1/4 cup olive oil
1 teaspoon dried oregano
1 tablespoon grill seasoning
2 pita pockets, split open
1 clove garlic, minced & mashed into paste with coarse salt
1 lemon, juice & zest
1-2 tablespoons lemon juice
1 cucumber, sliced into half-moons
1 cup grape/cherry tomatoes, sliced in halves
1 small red onion, thinly sliced
1/2 cup fresh parsley, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
3 celery ribs, thinly sliced
1/2 pound kalamata olives
1/2 pound feta cheese {brick or crumbled}


1. toss shrimp with a drizzle of olive oil, dried oregano, & grill seasoning.

2. heat a grill or indoor grill pan, & char the pita pieces until crisp. tear or break into large bite-size pieces.

3. in a large mixing bowl, combine garlic, lemon zest, & lemon juice {reserve 1 tablespoon}. add the chopped vegetables, fresh herbs, & pita pieces. drizzle with remaining olive oil {just shy of 1/4 cup} & season with salt & pepper. toss to coat evenly.

4. grill shrimp 2-3 minutes on each side until firm & pink. remove from grill & top with remaining lemon juice.

serve salad topped with shrimp & feta. yum-o!

4 servings | 13 points+ each

tzatziki

source: martha stewart

this has also been modified by me over the years to make it easier & quicker, & even more delicious! shaun spent a summer in greece, & he helped me fine tune this recipe.

1 large container plain yogurt {NOT lowfat!}
1-2 cucumbers, peeled & seeded
2-3 tablespoons dill {i use dried, but fresh is nice, too, just use more}
3-5 cloves garlic, minced {this is the one time i use my garlic press & think it matters}
2 tablespoons white wine vinegar
2 tablespoons olive oil
coarse salt, to taste


1. drain the yogurt using a large fine sieve lined with coffee filters for minimum 4 hours in the fridge. {you can buy greek yogurt which is already thicker, but this method is cheaper!}

2. in a food processor, add all ingredients & pulse until smooth. add more garlic & salt as desired. {we love it super-duper garlicky.}

serve with pita chips, chickpea fritters, london broil, or on gyros! also good with veggies.

chickpea fritters

source: martha stewart

this is modified from an old martha stewart magazine recipe. i've memorized it, so it's morphed over the years to be whatever i can remember to do. i've made it so much now, that this is what i tend to repeat each time i make it.

[pictured with tzatziki]

5 tablespoons olive oil
1/2 large onion, finely chopped
2 tablespoons sesame seeds
2 teaspoons cumin
2-3 pinches cayenne pepper
2 cans chickpeas {drained & rinsed}
1 egg
1-2 tablespoons lemon juice
1/4 - 1/2 cup flour 


1. in a pan over medium-high heat, saute the onion in 1 tablespoon olive oil until tender & slightly caramelized.

2. add sesame seeds, cumin, & cayenne, & saute another 1-2 minutes to develop the flavors.

3. in a food processor, add chickpeas, egg, lemon juice, & onion mixture.  pulse until smooth.

4. transfer chickpea mixture to a bowl, & add flour a few tablespoons at a time until able to make small patties. {will still be a little sticky.}

5. make small patties, approximately 2-3 inches across & 3/8" thick.

6. add patties as you make them to a saute pan over medium to medium-high heat in 2 tablespoons olive oil. {work in two batches, & add more olive oil as needed.} cook 2 minutes on each side until golden brown.

serve hot or room temperature. great with tzatziki!

hummus

source: dr. jeff white | raleigh, nc

hummus is one of those things that can be gross if not properly seasoned.  one of shaun's colleagues back at nc state has traveled widely & makes a great mediterranean spread, & his hummus is the best!

2 cans chickpeas {15 oz. each}
6 tablespoons tahini {sesame paste}
1-2 tablespoons lemon juice
1/4 cup olive oil
1-2 tablespoons ground cumin
coarse salt, to taste
1/4 cup water {if needed}


1. add all ingredients, except water, to a food processor.  pulse until pureed, streaming in water as needed to reach desired dippable consistency.

experiment with your lemon juice & cumin ratios to find your desired taste.  i love LOTS of cumin, maybe even more like 3 tablespoons.  you can also add garlic & onion powders/flavors.  for variation, you can add a roasted red pepper, too.

spanakopita orzo

source: rachael ray | look+cook

i love all things greek, so this has become a favorite part of my repertoire!

[with greek shish kabobs over top]

1/2 pound orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup vegetable stock
3 cups spinach
1 cup crumbled feta cheese
salt & pepper


1. bring a large pot of water to a boil over high heat, & cook the pasta al dente according to the package directions.

2. in a large skillet over medium-high heat, add the olive oil, onion, & garlic.  saute until tender, about 5 minutes.

3. add vegetable stock & 2 cups spinach to a food processor, & pulse until smooth.

4. add the puree to the onions & garlic, & heat through.

5. remove the pan from the heat, & stir in the orzo, the remaining whole leaves of spinach, & the feta.  season with salt & pepper.

serve with the greek shish kabobs!

greek shish kabobs

source: rachael ray | look+cook

i use london broil instead of lamb...

1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper
2 pounds lamp top round, cut into bite-size cubes


1. preheat the broiler or a grill pan.

2. whisk together all ingredients except the meat.  toss the meat cubes in the mixture to coat.

3. thread the meat onto metal skewers {or bamboo skewers that have been soaked in water for 20 minutes}.

4. broil or grill the meat until seared & cooked to medium, 2-3 minutes per side.

serve alongside spanakopita orzo!