Greek Salad with Heirloom Tomatoes & Purslane
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Ingredients:
1 pound mixed baby lettuce greens
4 tomatoes, cut into bite-sized chunks
2 slicing cucumbers, peeled and cut into bite sized chunks
½ cup pepperoncini
1 cup Kalamata olives
¾ cup sheep’s milk feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the lettuce greens, tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well and then sprinkle with feta cheese.
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Ingredients:
4 cups Farm & Larder chicken stock
¾ cup long-grain white rice
2 eggs
Juice of 2-3 lemons
Chopped fresh parsley
Sea salt and fresh ground pepper
Method:
1. Bring stock to a boil in a large pot over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
2. Whisk eggs and juice in a separate bowl until frothy, add 1 cup of the simmering stock and whisk to combine, then transfer all the contents of the bowl back into the pot.
3. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.
Variation: This soup is lovely with shredded roasted chicken added in. Roast the breasts separately, rubbed with olive oil, sea salt and pepper, in a 400° oven for 15-20 minutes or until cooked through. Allow to cool, then shred and add to the soup at the end of cooking.
Mediterranean Favorites Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like cucumbers, cherry tomatoes, peppers and zucchini begin their summer ripening. Take advantage of this bounty with a menu starring our signature chicken stock, organic chicken breasts and rice to incorporate into a traditional Avgolemono soup, plus pepperoncini, Kalamata olives and sheep’s milk feta to use in a Greek village salad. A fresh Kalamata olive loaf and a bevy of seasonal fruit 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 Kalamata olive bread.
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply-stunning for dessert.
