Greek Feast Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like heirloom tomatoes, frying peppers, zucchini and cucumbers continue to ripen during the warm days of August. Take advantage of this bounty with a menu starring a trio of Greek staples for cooking—meaty garbanzo beans, flavorful sun-dried tomatoes and briny olives—plus miniature pears for poaching in crisp, dry Prosecco and savory Halloumi cheese for frying or grilling. Luscious fig jam and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with a side of freshly-sliced heirloom tomatoes and cucumbers.

Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.

Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.

Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

Mediterranean Favorites Recipes

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The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like lemons, frying peppers, zucchini and cucumbers continue to ripen during this sunny early fall. Take advantage of this bounty with a menu starring peppery Greek sausage, our signature chicken stock to incorporate into a traditional Avgolemono soup and savory Halloumi cheese fit for frying. A light and crisp Greek wine and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s sausage and a side of sliced sliced tomatoes and cucumbers, or sautéed onions and peppers.

Fried Gatherer’s Gold Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by Halloumi cheese and fresh oregano.

Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.

Greek Eggplant with Lemon Vinaigrette
Roasted eggplant, tossed with a light, lemony vinaigrette

Season to Season Recipes

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What a beautiful October! With cool nights and warm days, we are enjoying the best of both summer and fall, with lingering late crops—like our gorgeous Jimmy Nardello peppers—ripening right alongside the autumn squash, mushrooms and more. This week, explore this unique convergence of seasons with a flavorful risotto made with earthy Chanterelles, plus an incredible selection of produce, including Delicata squash, yellow and green frying peppers and fresh-picked Macintosh apples.

Here are a few recipe ideas for the week:

Chanterelle Mushroom Risotto
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!

Sautéed Frying Peppers & Onions with Roasted Potatoes
Tossed with onions and roasted potatoes, these peppers are just as wonderful for brunch as they are for dinner!

Roasted Cauliflower & Turnips
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.

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