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.
Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Ingredients:
4 cups fingerling potatoes, cut into cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup feta cheese, crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Lightly grease a large baking sheet with oil.
2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. Remove potatoes from oven and toss with the lemony feta right in the pan; cook 5 more minutes. Serve immediately.
