Recipes
My book, Agapi Mou, My Love, has many delicious recipes that
feature the true taste of Greece. Here are just a few recipes you can try!
Greek Lemon Potatoes
Ingredients
-
2 pounds potatoes yukon gold works best
-
3-4 cloves fresh garlic
-
1/2 cup lemon juice fresh squeezed if possible
-
1/3 cup or avocado oil
-
1/4 cup just plain ole mustard, nothing fancy
-
1 tablespoon oregano
-
1 teaspoon
-
1/8 teaspoon
-
1 cup chicken broth stock will also work
Instructions
-
Preheat the oven to 425-F.
-
Peel and cut the potatoes into wedges.
-
Mince the garlic.
-
Combine the garlic with lemon juice, oli, mustard, oregano, and salt and pepper in the bottom of a 9×13 casserole dish.
-
Toss the potatoes with the mustard-lemon mixture, then lay the wedges flat-side down in the casserole dish.
-
Add 1 cup of the chicken broth or stock.
-
Cover and bake until the potatoes are fork-tender, about 40 mins.
-
Uncover and bake for 10 more minutes until the potatoes are browned and the liquid has mostly evaporated.
-
Broil for 2-3 minutes to brown the tops.
Easy Greek Pasta Salad
Ingredients
-
16 ounces rotini or other medium pasta
-
¾ English cucumber diced
-
1 pint grape tomatoes halved
-
1 bell pepper red or orange, diced
-
½ cup sliced pitted olives
-
½ cup crumbled feta cheese
-
⅓ cup diced red onion
Dressing
-
1 cup Greek dressing
OR
-
¼ cup red wine vinegar
-
⅓ cup olive oil
-
½ teaspoon garlic powder
-
1 teaspoon dried oregano
-
salt and pepper to taste
Instructions
-
Whisk together dressing ingredients.
-
Cook pasta al dente according to package directions. Rinse under cold water.
-
Combine all ingredients in a large bowl. Add dressing and toss.
-
Refrigerate at least 2 hours before serving.