Greek/Mediterranean Cuisine

Greek Salad with Turkey

1/3 cup olive oil
1/3 cup red wine vinegar
1 tbsp. dijon-style mustard
2 tbsp. chopped fresh parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
3 cups torn iceberg lettuce
3 cups torn romaine lettuce
1/2 small purple onion, sliced
1 cucumber, peeled and sliced
2 medium tomatoes, cut into wedges
1 small red bell pepper, cut into thin strips
3/4 lb. thinly sliced turkey, chopped (3 oz.)
1/2 cup kalamata olives
1/3 cup crumbled feta cheese (1 1/2 oz.)

Whisk together olive oil, red wine vinegar, mustard, parsley, oregano, salt and pepper in small bowl. Place lettuces in large serving bowl. Add onion, cucumber, tomatoes, red bell pepper, turkey, olives and feta cheese. Serve with dressing. Serves 6

Grilled Puttanesca Pizza

1 (12-inch) prebaked thin pizza crust
1 cup tomato and basil sauce
1 cup shredded smoked mozzarella cheese
1/8 teaspoon crushed red pepper flakes
1/2 cup sliced fresh mushrooms
1/2 cup sliced pitted green or black olives
Thinly sliced fresh basil

Preheat gas grill to 357°. Spray pizza pan or large sheet of heavy foil with nonstick cooking spray. Place crust on pan or foil. Spread sauce evenly over crust. Sprinkle with cheese, red pepper flakes, mushrooms and olives.

Place pizza on pan or foil on grill rack. Cover and grill over direct heat about 10 minutes or until cheese is melted, giving pizza a half-turn halfway during grilling. To serve, sprinkle with basil, if desired. Cut into wedges. Serves 4

Grilled Greek-Style Pork Gyros

1 pork london broil, about 1 pound, 1-inch thick
1 tbs greek seasoning
4 pita bread, warmed
1/2 red onion, thinly sliced
1 red or green bell pepper, seeded and thinly sliced
1 cup plain lowfat yogurt
1/2 seeded, peeled and diced cucumber
2 tbs minced onion
1 1/2 tsp black pepper
1/2 tsp dill weed
1 crushed garlic clove

Prepare medium-hot fire in grill. Sprinkle seasoning on pork. Grill directly over fire, turning once, a total of 15-20 minutes. Remove to a cutting board; thinly slice to serve in pita with onion, pepper strips and yogurt sauce. In a medium bowl stir together yogurt, cucumber, onion, black pepper, dill weed, and garlic clove. Serves 4

Greek-Style Loin Roast

1 3-pound boneless pork loin roast
1/4 cup olive oil
1/4 cup lemon juice
1 tsp oregano
1 tsp salt
1 tsp black pepper
6 garlic cloves, minced

Spicy Yogurt Sauce:
1 cup plain yogurt
1 peeled and chopped cucumber
1/2 tsp crushed garlic
1/2 tsp crushed coriander seed
1/4 cup minced red onion
1/4 tsp crushed red pepper

Place pork loin in large ziplock bag. Combine remaining ingredients except Spicy Yogurt Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill.

Grill over indirect heat in covered grill until meat thermometer inserted reads 155 degrees, about 1 to-1/2 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve. Serve with Spicy Yogurt Sauce. Serves 8

Spicy Yogurt Sauce: In a small bowl, stir together yogurt, cucumber, garlic, coriander, onion and crushed red pepper. Cover and refrigerate until ready to serve.

Cheesy Spinach Dip

1 can (14-oz.) artichoke hearts, drained
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg. (8-oz.) shredded jack cheese
1 pkg. (12-oz.) shredded mozzarella cheese
1 tbsp. lemon juice
1 tsp. chopped chives
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper (optional)
1 Pkg. (10-oz.) frozen chopped spinach, thawed and drained
1/2 cup Parmesan cheese
Pita chips and/or crusty bread

Preheat oven to 400°. Lightly grease 2-quart casserole dish; set aside. In food processor bowl combine artichoke hearts, mayonnaise, sour cream, cheeses, lemon juice, chives, onion powder and garlic powder.

Pulse until well blended. Add salt and pepper to taste, if desired. Spoon mixture into casserole dish. Fold in spinach and Parmesan cheese. Cover and bake 25 to 30 minutes or until bubbly and slightly browned around edges. Serve with pita chips and/or crusty bread. Serves 10

Feta Cheese Chicken Pinwheels

1 cup italian breadcrumbs
1 egg, slightly beaten
4 skinless, boneless chicken breast halves
3/4 cup crumbled feta cheese or crumbled feta cheese with basil and tomato
2 tbsp. olive oil
1 tbsp. butter
1 tbsp. dried parsley flakes
3/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven to 350°. Place each chicken breast between 2 pieces of plastic wrap. Using flat side of meat mallet, pound meat lightly into rectangle 1/4 to 1/2 inch thick.

Spread 2 rounded tablespoons of cheese evenly over top of each chicken breast. Tightly roll up. Dip each roll in beaten egg; roll in breadcrumbs.

In large skillet heat olive oil and butter over medium heat. Add chicken rolls and quickly brown on all sides. Remove from skillet. Place in shallow baking dish. Sprinkle with parsley, garlic powder, salt and pepper.

Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink. Let stand for 10 minutes. Cut each roll into pinwheel slices. Serves 4

Cucumber-Wheat Salad

1 1/2 cup bulgar wheat (fine-medium grind)
1 1/2 cup seeded and chopped tomatoes
1 cup chopped seedless cucumber
3/4 cup chopped fresh parsley
1/4 cup sliced green onions
1 tsp. freshly grated lemon peel
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil

Place bulgar in large bowl and add 1 1/2 cup boiling water. Cover; let stand, covered, 30 to 45 minutes or until water is absorbed. Fluff with fork.

Add tomatoes, cucumber, parsley, onions, lemon peel, lemon juice, olive oil and salt and pepper to taste; toss to combine. Cover and chill 1 hour before serving. Serves 6

Broiled Mixed Grill Kebabs

2 cloves garlic, minced
1/2 cup fresh lemon juice
1/4 cup chopped fresh parsely
1 tbsp. dried oregano leaves
1/3 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch pieces
1 lb. lamb cubes
1 lb. boneless skinless chicken breast, cut into 1-inch pieces
1 (8-oz.) pkg. fresh whole white mushrooms
1 red onion, cut into 1-inch pieces

For marinade mixture, whisk together garlic, lemon juice, parsley, oregano and olive oil in a small bowl. Alternate bell pepper pieces, lamb cubes, chicken cubes, mushroom and onion pieces on each of 8 skewers.** Sprinkle with salt and pepper to taste. Pour marinade over skewers and chill 30 minutes.

Preheat broiler. Broil skewers 6 to 8 minutes on each side until chicken is no longer pink, basting occasionally with marinade. Transfer to platter and serve. If using wooden skewers, soak 30 minutes to prevent burning. Serves 8

Antipasto with Fresh Basil and Mozzarella

1/2 16-oz. pkg. fusilli pasta, uncooked
1/4 cup white wine vinegar
6 tbsp. olive oil, divided
1/3 cup chopped fresh basil
2 tbsp. capers
1 clove garlic, minced
6 oz. fresh mozzarella cheese, thinly sliced
1/2 lb. sliced hard salami or prosciutto, cut into thin strips
1 15-oz. can garbanzo beans, rinsed and drained
1/2 14-oz. jar pepperoncini peppers, drained
1 12-oz. jar roasted red peppers, drained
1/3 cup pitted black olives
Focaccia bread (optional)

Prepare pasta according to package directions; drain and let cool. Add vinegar and 2 tablespoons of the oil. Cover and refrigerate.

Meanwhile, whisk together remaining 4 tablespoons oil, basil, capers, and garlic; set aside. Combine fresh mozzarella, salami, beans, peppers and olives in large bowl.

Drizzle with reserved olive oil mixture, tossing well. Cover and refrigerate at least 30 minutes. Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired. Serves 6

Almond-Peach Tart

1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 cup cold butter
1/4 cup shortening
4 to 6 tbsp. whole milk
3/4 cup slivered almonds
1/2 cup sugar, divided
1/4 cup almond paste
1 egg
3 tbsp. butter, melted and divided
4 large fresh peaches, cut into 1-inch-thick slices
3 tbsp. sliced almonds
1/4 cup peach preserves

Combine flour, baking powder and salt in medium bowl; cut in 1/4 cup butter and shortening with pastry blender until mixture is crumbly. Sprinkle milk evenly over surface; stir with fork just until dry ingredients are moistened. Shape into ball; cover and chill 30 minutes.

Preheat oven to 375°. Roll pastry ball to 1/8-inch thickness on lightly floured surface; fit into 9-inch tart pan. Process 3/4 cup almonds in food processor until finely ground. Add 1/4 cup of the sugar, almond paste, egg and 2 tablespoons of the melted butter; process until blended. Spread mixture over pastry.

Stir together peaches and remaining 1/4 cup sugar; sprinkle with 3 tablespoons sliced almonds and drizzle with remaining 1 tablespoon melted butter. Arrange over nut mixture and brush with preserves. Bake 35 to 40 minutes or until golden, placing aluminum foil strips around edge of crust during last 10 minutes. Serves 10

Spritzed & Grilled Chicken & Veggies

1-1/2 lb. boneless, skinless chicken breast halves
1 medium eggplant, cut into 1/4-inch slices
3 medium red, green and/or yellow bell peppers, quartered
2 medium yellow squash, cut in 1/2-inch diagonal slices
40 Sprays Wish-Bone Salad Spritzers Italian Vinaigrette Dressing

Spritz chicken and vegetables with Wish-Bone® Salad Spritzers® Italian Vinaigrette Dressing. Grill or broil chicken and vegetables, turning once, 15 minutes or until chicken is thoroughly cooked and vegetables are just tender; slice chicken.

On serving platter arrange chicken and vegetables, then spritz, if desired, with additional dressing. Sprinkle, if desired, with chopped fresh basil leaves. Serves 6

Almond-Lemon Squares

6 tbsp. butter, softened
1/2 cup powdered sugar
1 cup plus 3 tbsp. flour, divided
1/3 cup finely chopped sliced almonds
1 cup granulated sugar
1/4 tsp. baking powder
3 eggs, beaten
1 tbsp. finely grated lemon peel
1/4 cup lemon juice
2 tbsp. butter, melted
Sifted powdered sugar

Preheat oven to 350°. Line 8x8x2-inch baking pan with heavy-duty foil; set aside. In medium mixing bowl, beat 6 tablespoons softened butter with electric mixer 30 seconds. Add powdered sugar, 1 cup flour and almonds. Beat until crumbly. Press into bottom of prepared pan. Bake 15 minutes or until just beginning to brown.

Meanwhile, for filling, in another mixing bowl beat together granulated sugar, remaining 3 tablespoons flour and baking powder. Stir in eggs, lemon peel, lemon juice and melted butter. Beat until well combined. Pour filling over baked crust.

Bake 20 minutes more or until center is set. Cool on wire rack. When completely cool, use foil to lift bars from pan. Sift additional powdered sugar over top. Place on cutting board and use long, sharp knife to cut into bars. Store in refrigerator. Serves 20

Mediterranean Orzo and Feta Cheese Salad

3 cups cooked orzo, cooled
3 oz. feta cheese, crumbled
1 medium tomato, cored and chopped
1 medium roasted red pepper, chopped
1/3 cup sliced, pitted kalamata olives
1/2 cup chopped fresh basil
3 tbsp. olive oil
1 1/2 tsp. white wine vinegar
1/4 tsp. black pepper

Spoon orzo into large salad bowl. Stir in cheese, tomato, red pepper, olives and basil. Whisk together oil, vinegar, black pepper and salt to taste in small bowl until well combined. Pour over salad, stirring until well mixed. Serves 6

Olive Dip

1 (14 1/2-ounces) can petite-cut diced tomatoes
3 (4 1/2-ounces) cans sliced black olives, drained and chopped
4 green onions, chopped
2 tablespoon balsamic vinegar
1 fresh jalapeño pepper, seeded and finely chopped
1 large clove garlic, minced
Tortilla chips

In a bowl stir together undrained tomatoes, olives, onions, vinegar, jalapeño pepper and garlic. Season to taste with salt. Cover and refrigerate at least 3 hours. Serve with tortilla chips. Serves 28

Broiled Scallops

1 lb. sea scallops
2 tbsp. olive oil
1 1/2 tsp. curry powder
1/2 cup chopped onion
1 cup chicken broth
1 medium pear, cored and chopped
1/3 cup dried fruit bits or raisins
3/4 cup couscous
2 tbsp. chopped fresh cilantro or parsley

Preheat broiler. Rinse scallops and pat dry with paper towels. In medium saucepan combine oil and curry powder. Remove 1 tablespoon of the oil mixture and set aside.

Add onion to oil mixture in saucepan. Cook over medium heat until onion is tender. Add broth, pear and fruit bits. Bring to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Toss scallops in reserved oil mixture to coat. Thread scallops on four 12-inch skewers. Place on unheated rack of broiler pan. Broil 4 inches from heat 5 to 8 minutes or until scallops are opaque, turning once. Stir half of the cilantro into couscous mixture. Serve scallops on top of couscous. Sprinkle with remaining cilantro or parsley. Serves 4

Mediterranean Tuna Fillets

4 tbsp. fresh lemon juice, divided
4 tbsp. olive oil, divided
4 tbsp. capers, divided
1/2 tsp. salt, divided
1/4 tsp. pepper
4 4-oz. tuna fillets, cut into 2-inch pieces
4 tomatoes, seeded and chopped
3/4 cup chopped arugula
2 garlic cloves, minced
2 tbsp. chopped fresh parsley
Hard crackers or toasted rye slices (optional)

Preheat oven to 425°. Lightly coat shallow baking dish with nonstick cooking spray. Place fillets in baking dish. Combine 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, 2 tablespoons of the capers, 1/4 teaspoon of the salt and pepper; pour over tuna pieces. Bake 15 to 20 minutes or until fish flakes with fork.

Meanwhile, combine tomatoes, arugula, garlic, parsley, remaining 2 tablespoons lemon juice, remaining 2 tablespoons olive oil, remaining 2 tablespoons capers and remaining 1/4 teaspoon salt in food processor bowl; cover and process. Serve tuna on hard crackers, if desired. Top with tomato mixture. Serves 8

Scallop Skillet

1 lb. bay scallops
1 tbsp. olive oil
2 cloves garlic, minced
2 medium roma tomatoes, cored and chopped
1/2 cup quartered ripe olives
2 tbsp. sliced green onions
3/4 tsp. oregano leaves
1/4 tsp. coarse ground pepper
1/3 cup crumbled feta cheese (1 1/2 oz.)

Drain scallops; spread on paper towels to remove excess moisture. Heat oil in medium skillet over medium heat. Add scallops and garlic; cook and stir 2 minutes.

Add remaining ingredients except feta cheese; cook and stir 2 to 4 minutes more or just until scallops are opaque throughout. Sprinkle with feta; mix lightly. Serve in small ramekins or spoon onto individual plates. Serves 4

Pesto-Coated White Fish

4 6-oz. whitefish or other firm white fish fillets
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 cup bottled pesto
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves (optional)

Preheat oven to 350°. Coat baking pan with nonstick cooking spray. Place fillets in pan in single layer; sprinkle with salt and pepper. Spread pesto evenly over both sides of fillets.

Bake fish 8 to 10 minutes or until fish flakes with a fork. Top with Parmesan cheese; bake 2 minutes more or until cheese is melted. Garnish with fresh basil, if desired. Serves 4

Red Pepper Hummus Bites

12 (1/4-inch-thick) cucumber slices
1/3 cup roasted red pepper hummus
1/4 tsp. dried oregano
2 tbsp. crumbled Feta cheese
Red bell pepper strips (optional)

Lay cucumber slices on flat work surface. Pat dry with paper towels. In mixing bowl stir together hummus and oregano. Top each cucumber slice with hummus mixture.

Arrange on serving platter. Sprinkle each with cheese and garnish with pepper strips, if desired. Serve immediately or cover with plastic wrap and chill until ready to serve. Serves 4

Roasted Rosemary Potatoes

1 lb. fingerling potatoes (12 to 14 potatoes)
2 tbsp. olive oil
1/4 tsp. coarsely ground pepper
1 tsp. chopped fresh rosemary sprigs or 1/2 tsp. dried rosemary

Preheat oven to 400°. Bring a large pot of salted water to boiling. Add potatoes and cook 5 minutes; drain well. Spread potatoes in shallow roasting pan. Drizzle with olive oil. Season with salt to taste, pepper and rosemary, tossing gently. Roast 20 to 30 minutes or until potatoes are fork-tender. Serves 4

Spiced Cucumber Mayonnaise Topped Salmon

2 tbsp. dijon-style mustard
2 tsp. fresh lemon juice
4 6-oz. salmon fillets (thawed, if frozen)
3/4 cup mayonnaise
1/3 cup peeled, seeded and diced cucumber
1/4 cup diced red onion
1 tsp. dried dill weed
1 small clove garlic, finely minced
1/4 tsp. crushed red pepper flakes

In small bowl, combine mustard and lemon juice. Evenly spread salmon with half of mustard mixture; cover and refrigerate 30 minutes. Set aside remaining mustard mixture.

Meanwhile, combine remaining ingredients with reserved mustard mixture; toss to blend. Cover and set aside to allow flavors to blend. Preheat broiler. Coat broiler pan with nonstick cooking spray.

Arrange salmon on broiler pan. Broil about 5 inches from heat 6 minutes; turn and broil 6 minutes longer or until fish flakes with a fork. Serve salmon with prepared sauce. Serves 4

Shallot Hummus

8 large shallots
1 (15-oz.) can chickpeas, drained and liquid reserved
1 clove garlic
1 tsp. kosher salt
1/3 cup tahini (sesame seed paste)
3 tbsp. fresh lemon juice
1 tbsp. olive oil
1/4 tsp. hot sauce
1/4 tsp. paprika
Pita chips, sliced cucumber, cherry tomatoes, sliced carrots and celery

Preheat oven to 350°. Remove white papery skin peel from shallots. Wrap shallots in foil. Bake 1 hour; cool 10 minutes. Combine shallots, chickpeas, garlic, salt, tahini, lemon juice, olive oil, 3 to 5 tablespoons of liquid from chickpeas and hot sauce in work bowl of food processor; process until coarsely puréed. Remove to serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and vegetables. Serves 14

Rosemary Salmon Steaks

4 (6-oz.) salmon steaks
1 lb. asparagus, trimmed
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 lemons, thinly sliced
1/4 cup chopped fresh rosemary leaves
Rosemary sprigs (optional)

Preheat oven to 400°. Place salmon and asparagus on large baking pan coated with nonstick cooking spray. Drizzle with olive oil and season with salt and pepper.

Top with lemon slices and chopped rosemary. Roast salmon and asparagus 10 to 12 minutes or until fish flakes with fork and asparagus is tender. Garnish with fresh rosemary sprigs, if desired. Serves 4

Mediterranean Pork and Orzo

2 pork tenderloins (3/4 pound each)
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.

Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.

Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese. Makes 6 servings.

Dilled Potato Salad With Feta

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/3 cup vegetable oil
3 tablespoons chopped fresh or 1 tablespoon dried dill
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
1/2 cup sliced green onions
1 (4-ounce) package crumbled feta cheese

Bring potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters.

Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes. Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours. Makes 6 to 8 servings