Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Greek salad with peppers

Ingredients

3 tomatoes, chopped
1 long english cucumber, chopped
1 medium onion, thinly sliced
1 large pepper, thinly sliced (red, yellow or orange)
1 cup greek olives, or black olives
1/2 cup feta cheese, crumbled
Dressing
1/4 cup red wine vinegar
3/4 cup vegetable oil or olive oil
1 tsp basil
1/2 tsp oregano
1/2 tsp salt
dash ground pepper

How to prepare

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings.

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Green bean & roasted peppers salad

Ingredients

2 red roasted bell peppers
1 lb green beans, halved
8 tbsp olive oil
4 large garlic cloves, peeled
2 1/2 tbsp balsamic vinegar or 1 tbsp red wine vinegar
2 tbsp fresh lime juice
6 cups torn mixed greens such as radicchio, belgian endive, bibb lettuce or arugula
2 tbsp chopped fresh basil
2 tbsp toasted pine nuts

How to prepare

Peel, seed and then thinly slice bell peppers. Cook green beans in large pot of boiling water until just tender but still firm to bite. Drain. Refresh under cold water. Drain beans well. Preheat oven to 350

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Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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Luby ib tume – green bean salad

Ingredients

2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt

How to prepare

1) cook green beans and let cool
2) using a garlic press crush garlic into a large bowl, then rub the bowl with garlic
3) add beans and toss until garlic is thoroughly combined
4) combine remaining ingredients and toss
5) let flavors combine for 2 or 3 hrs

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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Caesar salad

Ingredients

1 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 cl garlic, crushed
1/2 tsp worcestershire sauce
1/2 tsp dijon style mustard
3 tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 tbsp fresh grated parmesan cheese
1 tbsp fresh lemon juice
2 heads romaine lettuce

How to prepare

The lettuce is de-ribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad homemade bread in 1″ cubes sauted in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tbsp of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the parmesan in a ring around the circumference. Roll gently to serve. Yield: 1 servings

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